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Shish Kabob Mediterranean Grill, located at 2060 Lower Roswell Rd Ste 280 in Marietta, received a score of 53 points out of a possible 100 points during their 03/20/2025 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(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: The PIC/Owner cannot demonstrate to the health authority the major allergens, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. C/A: the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector’s questions as they relate to the specific food operation.
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(a) – food safety manager certification (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: PIC could not verify that all employees have been informed of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS emailed employee red book.
Violation #4:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed mold growth on cauliflower inside glass jar (walk-in cooler, main kitchen). C/A: Food shall be safe, unadulterated, and honestly presented. COS: Discarded
Violation #5:
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 package of pita breads sitting directly on top of tray holding raw ground beef skewers (reach-in cooler of main kitchen). (2) Observed food employee using tong to flip raw chicken then using same tong to flip over RTE pita bread on stove top (main kitchen). C/A: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: PIC instructed employee to use two separate tongs, pita bread removed.
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?: No
Repeat: No
Inspector Notes: Observed black and pink slime accumulations inside ice machine flap (main kitchen). Observed spotty mold-like growth on towel covering glass jar dispenser of purple cauliflower juice in walk-in cooler. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Cauliflower juice and towel discarded. Clean ice machine within 10 calendar days.
Violation #7:
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?: Yes
Repeat: No
Inspector Notes: Observed several cold holding violations inside reach-in cooler of main kitchen. C/A: Ensure cold holding TCS foods are 41F or below at all times. COS: PIC placed items back into the walk-in cooler. Per PIC, the TCS items were placed from walk-in to the reach-in an hour prior.
Violation #8:
11D – thermometers provided and accurate
511-6-1.05((2)(l) – tmd, ambient air & water – accuracy (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed ambient thermometer in reach-in cooler (main kitchen) is broken. C/A: Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Replace within 10 calendar days.
Violation #9:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed mold growth on several fixtures and shelf railings through-out walk-in cooler. C/A: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct within 72 hours.
Additional remarks:
Citation to be issued for repeat violation of 1-2B
Reinspection will occur within 10 calendar days
EHS observed several glass mason jars of pickled cauliflower, celery, and garlic in vinegar sitting on front table seemingly for sale along with dry tea items. Initially owner stated the items were made at home then brought to the restaurant to sell. Then, the owners wife stated that she makes them in the restaurant and they were for sale, but they are not for food and for decoration only.
EHS informed the owner that if they wish to sell jarred food items, approval from health authority is needed and a HACCP plan and/or Variance request will need to be submitted to the health authority and food made from home to be sold in the restaurant is prohibited.
Walk-in freezer: frozen
Water EOP form and new rules checklist filled out and signed
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