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American Deli, located at 375 N Deshong Rd, Stone Mountain, GA 30087, received a score of 62 points out of a possible 100 points during their 07/28/2026 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: Yes
Inspector Notes: There must be a person in charge on the premises of the food service establishment at all times. At the time of inspection no person in charge was present. Owner is advised that a person in charge must be present during all hours of food preparation and service
Violation #2:
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: Yes
Inspector Notes: 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. At the time of inspection there was no written procedures provided for the EPA registered disinfectant provided at the establishment. Documentation for written procedures were provided for owner to complete and email to inspector by 8/4/26.
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: Yes
Inspector Notes: Packaged and Unpackaged Food – Separation, Packaging, and Segregation. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from: 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. At the time of inspection raw ready to eat mushrooms were observed stored directly next to raw whiting in walk in cooler in kitchen. Corrected on Site:Food worker stored mushrooms above raw fish and was advised to store foods according to internal cooking temperature. Storage poster was provided in english and spanish.
Violation #4:
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: 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 or 135°F (57°C) or above. At the time of inspection multiple Time/Temperature Control for Safety Foods (TCS) tested above 41F for more than one hour in prep top cooler in kitchen as per food workers statement. SEE ** IN TEMP lOG. All tcs foods were relocated to the walk in cooler. Ambient temperature of unit tested at 61F.
Violation #5:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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 or 135°F (57°C) or above. At the time of inspection, cooked chicken wings tested at 96F in deep fryer basket above fryer in kitchen.As per foodworker’s statement, food item was cooked, removed from oil and left above deep fryer one hour prior to inspection. Corrected on Site: Food worker reheated food item to 209F and used for customer’s order.
Violation #6:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. At the time of inspection food contact equipment was observed double stacked wet on shelf above three compartment sink in kitchen. Owner is advised to allow equipment and utensils to air dry or dry with dry disposable towels before double stacking to prevent any form of contamination of the food contact surfaces.
Violation #7:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Good Repair and Calibration. Ambient air temperature,shall be maintained in good repair and be accurate within the intended range of use. At the time of inspection the ambient air temperature measured for 20 minutes tested at 61F for Prep top cooler in kitchen.. Owner is advised to have said unit serviced by a licensed refrigeration technician and send invoice to inspector by 7/30/26. All TCS food were relocated to the walk in cooler.
Violation #8:
16A – hot and cold water available; adequate pressure
511-6-1.06(1)(g),(h) – water supply, capacity; pressure (pf)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Water Supply, Capacity; Pressure(g) Capacity: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. At the time of inspection, no hot water nor running water was provided at hot water faucet at three compartment sink in kitchen. Owner is advised to have faucet repaired by a licensed plumber and send invoice to inspector via email by 7/31/26.
Violation #9:
17D – adequate ventilation and lighting; designated areas used
511-6-1.05(3)(d) – ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.At the time of inspection ventilation hood filters and walls were observed with an accumulation of grease above cooking equipment in kitchen. As per hood cleaning company information, hood cleaning was scheduled for 7/20/2026. Owner is advised to have hood cleaned by a licensed hood cleaning company and send invoice to inspector by 7/31/2026.
Additional remarks:
Observed:
– Calibrate Thermometers Therma pen: 32F; Delta trak :32F
– Chlorine: Sani Buckets: 50 ppm
– Invoices for all food
– Food frozen to touch in Reach in Freezer
– EPA registered disinfectant
– Inspector email: daysha.padia@dph.ga.gov
Discussion:
– No person in charge was present, discussed violations with cashier
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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