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Hyderabad House Atlanta, located at 130 Perimeter Center Pl, Dunwoody, GA 30346, received a score of 40 points out of a possible 100 points during their 08/06/2026 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: Observed no Person-In-Charge at the time of inspection. Employees informed that there was no designated person in charge when the manager is not present. CA: There must be a person in charge on the premises of the food service establishment at all times. CORRECT BY: Someone must be designated to be in charge at all times that the establishment is open.
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the handwashing sink nearest to the to-go service area without hand towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Employee refilled hand towels.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no hand soap for the hand sink located at the bar. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CORRECT BY: Providing handwashing soap at all hand sinks at all times.
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 raw chicken stored next to whole tomatoes, lettuce, and other RTE foods in the second walk-in cooler. CA: Food shall be protected from cross contamination by: (i) 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, or (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (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. COS: Employee moved raw chicken to lower shelf with other raw chicken.
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?: No
Repeat: No
Inspector Notes: Observed raw shell eggs stored on the top shelf of the first WI cooler above RTE foods. Observed raw lamb thawing on shelf next to containers of RTE sauce. Observed food in the WI freezer stored out of commercial packaging not arranged according to cooking temperature. CA: 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, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (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, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (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. CORRECT BY: Rearranging WI cooler and freezer to store food correctly. Provided “Just Store It!” handout. Evidence of correction must be emailed to inspector no later than 8/9/2026. Email is listed below.
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: Yes
Inspector Notes: Observed food stored uncovered in WI cooler and freezer, and under prep-top coolers. CA: Food shall be protected from cross contamination by 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. CORRECT BY: All food not cooling must be stored in the cooler/freezer covered.
Violation #7:
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 several pans stored clean not inverted with cloudy unclean water sitting inside the pan. Unclean pans were placed in dish washing area to be rewashed and sanitized. Observed magnetic knife strips unclean. Observed interior of the bar ice machine unclean. Observed cutting boards with deep cuts and lines with an accumulation of black organic growth. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Cleaning and sterilizing magnetic knife blocks and bar ice machine. Cutting boards with dark lines must be replaced. Evidence of correction must be emailed to inspector no later than 8/13/26.
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 several TCS foods holding above 41F and not on TPHC, see ** in temperature log. CA: 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. CORRECT BY: Discarding all TCS foods held above 41F and for longer than 24 hours. Evidence of correction must be emailed to inspector no later than end of day today.
Violation #9:
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?: No
Repeat: No
Inspector Notes: Observed several TCS foods held using TPHC without adequately maintaining written procedures. Written procedures were not adequately maintained by: – Recording time that the food was removed from Time/Temperature control incorrectly, – Missing records for some TCS foods (warm milk, FOH sauces, melted butter). CA: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) – (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) 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; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CORRECT BY: Updating the TPHC record sheet to include ALL foods being held under TPHC. Educate employees that the time recorded must be the time the food was removed from temperature control and 4 hours from that time. Evidence of correction must be emailed to inspector no later than 8/13/26.
Violation #10:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several RTE TCS foods held longer than 24 hours without date marking in WI and reach-in coolers. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. CORRECT BY: Adequately date marking all RTE TCS foods. Evidence of correction can be emailed to inspector no later than 6/13/26.
Violation #11:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed RTE TCS food items stored in the reach-in and WI coolers with day-of-the-week stickers with a date from a different day written on the sticker. For example, a “Wednesday”(8/5) sticker with the date for Thursday(8/6) written on it. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. CORRECT BY: The current method of date marking is ineffective. If the day of the week stickers are going to be used, the day must align with the actual day the food is prepped, and the date written must also correspond with the day of prep. If an item is prepped at 1AM on Thursday, it must have the corresponding Thursday sticker and date.
Violation #12:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(d) – restriction (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed two cans of RAID for flies/roaches stored in the kitchen and front of house. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. 2. The requirement in paragraph 1 of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale. COS: Employee discarded RAID cans.
Violation #13:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several containers in use and in dry storage of food that cannot be readily and unmistakably recognized stored without labels. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CORRECT BY: labeling all containers of spices/ingredients that are not easily recognizable by sight with labels.
Violation #14:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Discussed with employee that cooling methods consist of placing cooked chicken on the counter to cool at room temperature for up to 4 hours before placing it in the WI or reach-in cooler. Observed food cooked that morning placed in reach-in cooler to cool tightly covered with plastic wrap. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Foods cooling inefficiently were placed in the WI freezer to cool to 41F or below before placing them back in reach-ins or prep top coolers. Provided “Just Cool It!” handout.
Violation #15:
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 the inspection report posted completely covered by other papers. Establishment has a second pickup area with no inspection report posted. CA: 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. CORRECT BY: rearranging bulletin board so that the full inspection report can be seen at all times. Display an inspection report in the to-go pickup area. Provided two copies of inspection report first page to be displayed.
Violation #16:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.07(3)(d) – handwashing signage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed handwashing sink in near the to-go service area and in the bar without adequate labels. CA:Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CORRECT BY: Displaying handwashing signage at all handwashing sinks. Provided 2 handwashing handouts.
Violation #17:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several dry storage containers with scoops without handles stored directly in the food. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: – In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. CORRECT BY: Using scoops that have handles and storing the handles upright and not touching the food.
Violation #18:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several containers of sauce in the WI cooler with scoops without handles stored directly in the food. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. CORRECT BY: Only using scoops with handles and storing them in the food with their handles above the top of the food and container.
Violation #19:
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: Observed several metal pans stored clean stacked on top of one another still wet. CA: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. CORRECT BY: educating employees that dishes must be fully air dried before stacking tightly on top of each other.
Violation #20:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several large pans stored outside the back door in the refuse area without overhead protection. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. CORRECT BY: Storing pans inside the establishment or in the storage unit.
Violation #21:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(3)(j) – sink for washing raw fruit and vegetables (p)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a 2 compartment sink with drain board between sinks being used for both raw meant and produce. One basin is used for raw meat and the other basin is used for produce, creating opportunities for cross contamination. CA: At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. CORRECT BY: The 2 compartment sink can be replaced by 2 separate 1 compartment sinks with drain boards, or by using the 2 compartment sink for produce only, and using the 3 compartment dish sink for meat. If the 3 compartment sink is used for meat, it must be washed, rinsed, and sanitized before and after use with raw meat.
Violation #22:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(b),(c) – manual warewashing, sink compartment requirement; drainboards (pf, c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several large pans too big to fit into the 3 compartment sink. CA: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. CORRECT BY: Only using equipment that can fit into the 3 compartment sink, or pursuing approval of alternative manual ware washing equipment. Evidence of compliance or pursual of alternative equipment must be submitted to inspector no later than 8/13/26. – Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (i) High-pressure detergent sprayers; (ii) Low- or line-pressure spray detergent foamers; (iii) Other task-specific cleaning equipment; (iv) Brushes or other implements; or (v) Receptacles that substitute for the compartments of a multicompartment sink.
Violation #23:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed quat sanitizer test strips at the time of inspection wet. CA:A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CORRECT BY: Purchasing new quat sanitizer test strips. Evidence of compliance must be submitted to inspector by no later than 8/13/26.
Violation #24:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several nonfood-contact surfaces of equipment with an accumulation of dust, dirt, food residue, and other debris(dry storage containers, blenders, mixer base, front of reach-in coolers, shelving units, etc.) CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Cleaning dust and debris from nonfood-contact surfaces. Surfaces should be cleaned on a basis consistent enough to prevent build up.
Violation #25:
17B – garbage/refuse properly disposed; facilities maintained
511-6-1.06(5)(n) – covering receptacles (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed dumpster kept with lid open. CA: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. CORRECT BY: Educating employees that the dumpster lid must be kept closed when not in use.
Violation #26:
17B – garbage/refuse properly disposed; facilities maintained
511-6-1.06(5)(r),(s) – frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed outside refuse area with an excess of broken equipment and other items intended to be discarded. Employee informed that the landfill had been contacted in attempt to have items removed. Employee provided evidence of conversations with removal company. CA: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. CORRECT BY: All pieces of equipment not currently in use and intended to be discarded need to be removed from the premises to eliminate harborage conditions.
Violation #27:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed the physical facilities in disrepair with an accumulation of dust, food debris, and build up of oil residue on floors, walls, and ceilings. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CORRECT BY: Cleaning and degreasing the floors, walls, and ceilings at a frequency that prevents a build up of grease and food debris.
Violation #28:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several employee items stored on counters and shelves amongst food items and utensils(car keys, water bottles, phones, etc.). CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. CORRECT BY: designating an appropriate area for employee items to be stored.
Violation #29:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several flies and other insects throughout the facility. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. 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 4. Eliminating harborage conditions. CORRECT BY: All equipment and items intended to be discarded must be removed from the premises to eliminate harborage conditions.
Violation #30:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed back exit door and the to-go service area door propped open during inspection. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. CORRECT BY: Educating employees that all doors must be kept closed between use.
Additional remarks:
Discussed with Employee:
– There is a significant leak in the mop sink- recommend repair
– FOH and kitchen sanitizer buckets should be filled using the sanitizer dispenser in the 3 compartment sink.
– All single-use and food items must be stored at least 6 inches off the floor.
Provided: Handwashing handout(2), Vegetable sink handout, Date marking handout, stacking handout
Inspector email: Grace.dalva@dph.ga.gov
Observations:
– Calibrated thermometers to 32F.
– V/F cleanup kit with written procedures.
– Signed Employee health agreements
– Recent pest control records (Orkin 8/6/26)
– Chlorine in dish machine 50ppm
– Quat sanitizer in sanitizer buckets 200ppm
– Food in freezer frozen solid
Accompanied by Carley Phillips
RTE= Ready To Eat, TCS= Time/Temperature Control for Safety, PIC= Person In Charge, WI= Walk-In
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) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked 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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