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Holiday Inn Express Atlanta NW Galleria Area – Food, located at 2855 Spring Hill Pkwy SE, Smyrna, GA 30080, received a score of 63 points out of a possible 100 points during their 07/01/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: NO PIC PRESENT FOR THE FOOD FACILITY PORTION OF HOTEL C/A: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance PIC DID NOT SHOW UP, HOWEVER, EHS WENT OVER INSPECTION WITH HOTEL REPRESENTATIVE
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED EMPLOYEE HANDLE TRAY OF BISCUITS AFTER WASHING DISHES AND NOT WASHING HANDS. OBSERVED EMPLOYEE DIP PAN AND HANDS IN SANITIZER AND PLACE CONTAINER OF BOILED EGGS IN REACH IN COOLER IN SELF-SERVE BUFFET AREA C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: EMPLOYEES WASHED HANDS; BISCUITS & EGGS WERE DISCARDED
Violation #3:
3-1B – food received at proper temperature
511-6-1.04(3)(a) – temperature (p, pf)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: OBSERVED TCS FOOD RECEIVED AT TEMPERATURES ABOVE 41F (LIQUID EGG 48F, YOGURTS 61F-62F, REDUCED FAT MILK 47F). EMPLOYEES DID NOT INSPECT FOOD UPON RECEIPT C/A: Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. 2. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse FOOD STORED AGAINST EHS RECOMMENDATION
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: OBSERVED BUILD UP IN DISPENSING NOZZLES OF JUICE MACHINE AT SELF-SERVE BUFFET C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH FACILITY HAS 72 HRS TO CLEAN AND SANITIZE
Violation #5:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F (BOILED EGGS, CREAM CHEESE YOGURT & MILK IN REACH IN COOLER AND BUTTER CUPS ON COUNTER AT SELF-SERVE BUFFET. CREAM CHEESE, BUTTER CUPS, MILK, YOGURT & LIQUID EGGS IN REACH IN COOLER IN MAIN KITCHEN) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW EGGS AND YOGURT FROM REACH IN COOLER AT SELF-SERVE BUFFET DISCARDED; MILK REPLACED IN REACH IN COOLER AT SELF SERVE BUFFET WITH MILK RECIEVED ABOVE 41F-45F. ALL FOOD IN REACH IN COOLER IN MAIN KITCHEN DISACRDED, HOWEVER, FOOD RECIEVED WAS STORED IN REACH IN COOLER
Additional remarks:
-EHS CALIBRATED THERMOMETER @ 32F
-REACH IN COOLER IN MAIN KITCHEN & SELF-SERVE BUFFET UNABLE TO HOLD TCS FOODS AT 41F AND NO TCS FOODS SHOULD BE STORED THERE UNTIL ITHEY ARE IN COMPLIANCE (FREEZER WORKS). EHS EXPLAINED TO EMPLOYEES THAT UNITS ARE NOT ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F, HOWEVER, TCS FOOD WAS STILL STORED IN UNITS AGAINST EHS ADVISEMENT
-NO SIGNATURE OBTAINED, GENERAL MANAGER/PIC NOT PRESENT, INSPECTION WAS DISCUSSED WITH HOTEL REPRESENTATIVE
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