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Oriental Cafe, located at 2860 East-West Connector #101, Austell, GA 30106, received a score of 52 points out of a possible 100 points during their 07/09/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: 1. Observed employee rub bare hands on clothing and several visibly soiled surfaces in kitchen then handle food on cookline in main kitchen. 2. Observed employee wipe hands on soiled apron and return to handling food on cookline in main kitchen. 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 P 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, 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; P and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Employees washed hands, food discarded, surfaces sanitized.
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: 1. Observed only hand-wash sink in main kitchen blocked by pushcart and inaccessible for use. 2. Observed dishes stacked in sink of only hand-wash sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Cart moved and dishes moved, sink accessible. 3rd consecutive violation – Facility must implement new storage location for pushcart and dishes immediately. EHS and PIC discussed new area and stored cart in area.*
Violation #3:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 1. Observed raw pooled eggs stored above ready to eat sauces and vegetable in lower compartment of prep top cooler in main kitchen. 2. Observed raw beef stored behind cooked chicken and lo mein pasta horizontally in top compartment of prep top cooler in main kitchen. 3. Observed cut cucumber stored between and in contact with raw fish in 2-door prep cooler in front food service sushi area. C/A: Ready to eat foods, fruits, and vegetables must be stored above raw foods to prevent cross contamination. COS: Items rearranged; cucumber discarded.
Violation #4:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several food items along counters (TPHC foods), in prep top cooler, and on pushcart (spices and mixes) stored uncovered, exposed to contamination in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All items covered.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dishwasher wash dishes at 3-compartment sink with soap and store on dish rack as clean in main kitchen. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall maintain a concentration within 50ppm-100ppm. COS: Chlorine sanitizer made at 100ppm; dishes rewashed and sanitized.
Violation #6:
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?: Yes
Repeat: No
Inspector Notes: 1. Observed pink and black accumulation along interior deflector inside ice machine in front food service storage area. 2. Observed in-use knives stored in visibly soiled, encrusted crevice between prep top cooler and prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Knives and ice machine cleaned and sanitized.
Violation #7:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS foods (spring rolls, egg rolls, fried shrimp, fried boneless chicken) held on TPHC stored in food containers without discard times in main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Food marked with discard times.
Violation #8:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employees preparing and handling food wearing bracelets on wrist in main kitchen. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Violation #9:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed employee in main kitchen preparing and handling food without a hair restraint. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
Violation #10:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed non current DPH inspection report (score: 84) posted along front wall of facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
Violation #11:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: 1. Observed live roaches on shelving above drink machine in front food service sushi bar and on shelving near server cooler in front food service area. 2. Observed live German cockroaches along floor throughout main kitchen and inside package of single use containers and lids stored in main kitchen. 3.Observed large amount of flies inside main kitchen and in lobby of facility. 4. Observed dead German cockroaches along floor in main kitchen and behind posted signs on wall near hand sink in front food service area. C/A: Remove signs and equipment and clean all areas, eliminate harborage conditions, and increase/change pest control methods. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 2. Eliminating harborage conditions. *Facility currently has monthly pest control services with Cook’s Pest Control. PIC must request additional pest control methods and applications to eliminate presence of German cockroaches and flies in facility IMMEDIATELY.
Violation #12:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility. C/A: if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Mesh screen closed.
Additional remarks:
Observed signed employee health and allergen training, approved fecal/vomit solution and procedures, parasite destruction documentation.
Dish machine and 3-compartment sink (main): 100ppm- Chlorine
Follow-up will occur within 10-days, by 7/19/26.
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