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Thai Taste, located at 4796 Canton Rd ste 600-700, Marietta, GA 30066, received a score of 42 points out of a possible 100 points during their 07/13/2026 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: At the time of the inspection there was no PIC in the facility. The only one employee was not aware of when food was cooked on what day or what time of the day , when employee shall wash his hands and could not answer any of EHS questions. The other employee (the cook) was not speaking English. 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 with the following: when food was cooked, cooling, cooking temps, handwashing, allergen awareness and fecal and vomit clean up. COS
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee/cook re-entering the kitchen with soiled gloves from previously cutting chicken earlier. When EHS told him he needs to wash his hands, he went to the hand sink and turned on the water, rubbed his hands together for about 10 seconds without soap, half dried them and proceeded to handle clean dishes. C/A . Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P COS: EHS directed the employee to re-wash his hands again
Violation #3:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: The only employee in the facility that spoke English had no idea how to clean a fecal and vomit event when asked. There was a procedure posted in the kitchen but the facility did not have any bleach on hand. C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS:
Violation #4:
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: Observed a large bag of raw bean sprouts resting directly on top of raw eggs in the RIC in the main kitchen. Observed raw bagged scallops resting directly on top of half raw mussels. Mussels were not covered and were half shelled. C/A 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 COS: Food was separated
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee cutting raw chicken at the prep table in the main kitchen with gloves on. When he finished he placed the chicken in the bags and with the same soiled gloves he went to open the door and then the fridge to place the chicken in. Gloves were visibly soiled and upon entering the kitchen again EHS directed him to remove the gloves and wash his hands. C/A Gloves, Use Limitation. 1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS: Employee washed his hands
Violation #6:
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?: No
Repeat: No
Inspector Notes: Observed carrots in water, some containers with white sauce, 4 metal containers with curry sauce stored uncovered at the bottom of the prep top unit in the main kitchen. Observed several uncovered containers eggroll, wonton and wrapped shrimp stored uncovered in the RIF in the main kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS:
Violation #7:
5-1A – proper cooking time and temperatures
511-6-1.04(5)(d) – non-continuous cooking of raw animal foods (p, pf)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility is using a non-continuous cooking process for their beef and chicken for stir fry without prior approval from the Health Dept. Non continuous was observed through conversation with employee and by the bloody look of the beef in the container. C/A ) Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf COS: Facility will need to submit a procedure with dept of health
Violation #8:
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 a plastic container with bean sprouts on the counter in the main kitchen holding at 75F. Observed another container and a large bad filled with bean sprouts in the RIC in the main kitchen with a temperature of 52F or higher. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Bean sprouts on the counter were discarded the rest was left in the fridge because the employee did not understand what I was saying. I could not use the app, the employee was not able to tell EHS what language was he speaking
Violation #9:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed partially cooked beef stored in the main kitchen at the bottom of the fridge with the temperature unchanged in one hour. At 2:17pm temperature was 55F and when taken again at 3:02 it was still 55F Observed pre-cooked chicken stored in the RIC in the main kitchen with a temperature of 64F at 2:05pm and at 3:00pm the temp was 61F. Bothe the chicken and the beef was cooked at 10:00am in the morning. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Food was placed on ice at the intervention of EHS however after one hour the food was discarded due to no temperature change
Violation #10:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(g) – chemical sanitizers, criteria (p)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed a clear bottle of spray sanitizer in the main kitchen stored below the handsink filled with full strength sanitizer. QUAT When tested the sanitizer was higher than 400ppm C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or
Violation #11:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(a) – original container-id info (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed one spray bottle with full strength sanitizer unlabeled and stored in the main kitchen. C/A a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer’s label. Pf
Violation #12:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed in use utensils (rice scoop and ladle)stored in a crockpot in the main kitchen next to the rice cooker with water temperature holding at 129*F C/A In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Water was dumped into the sink
Additional remarks:
Sanitizer at the front counter was tester at 50ppm Cl
Sanitizer at dishwasher area was tested at 50ppm Cl
A follow-up inspection will be required in 10 days
DISCISSED:
EHS will reach out to the owner regarding the findings in this inspection
Neither employees were comfortable signing the inspection in the absence of the owner
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