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Chapel Hill Golf Club, located at 3300 Golf Ridge Blvd, Douglasville, GA 30135, received a score of 49 points out of a possible 100 points during their 10/06/2026 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?: Yes
Repeat: No
Inspector Notes: No person in charge designated. CA: 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 Chapter 511-6-1. COS: PIC arrived later during inspection
Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(1)(c)2,3 – demonstration (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. The PIC must provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Must be corrected in 10 days
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed papertowels missing in employee restroom inside kitchen. CA: Hand wash sinks shall be stocked with hand drying provisions. Must be corrected in
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?: No
Repeat: No
Inspector Notes: Observed the following with excess mold growth: cucumber, box of fresh mushrooms, container of molded cheese in walk in cooler of main kitchen and molded mixed peppers in reach in cooler of main kitchen. CA: Food shall be safe, unadulterated, and honestly presented COS: PIC discarded foods
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: Observed raw chicken stored over raw salmon, raw shrimp, raw eggs and ready to eat crab in reach in cooler of cook area. CA: Food shall be protected from contamination by separating raw animal foods during storage and raw from ready-to-eat food. COS: PIC placed cooked crab over the listed raw foods and stored raw chicken at the bottom
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed dishmachine in use with hot water at 154 degrees F and no chlorine sanitizer. CA: Dishmachine must sanitize dishes properly. Must be corrected within 3 days
Violation #7:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed black and white build up inside ice machine on panel. CA: Food contact surfaces shall be cleaned to sight and touch. COS:PIC cleaned panel
Violation #8:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed menu missing the disclosure of consumer advisory to include asterisks and notice of cooked to order foods. CA: Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Must be corrected within 10 days
Violation #9:
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 sour cream, salsa and 2 containers of ranch stored on countertop of front service area; and sliced pepperjack cheese, swiss cheese and cheddar cheese stored in prep top cooler of front service area all cold holding at temperatures greater than 41 degrees Fahrenheit. CA: TCS foods must be stored at 41 degrees F or below. COS: PIC discarded all cheese and moved ranches, salsa and sour cream to a cooler to cool to 41 degrees F.
Violation #10:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the following foods stored past the following discard dates: bleu cheese dated 07/28 and 09/26, feta cheese dated 09/05, feta cheese dated 08/15, cream cheese dated 07/12, aioli dated 8/13, and chicken salad dated 09/19 in reach in cooler of front service area; cole slaw dated 09/28, avocado with manufacture use by dates of 09/28 and 08/31, meat sauce dated 09/09, bleu cheese 8/22, swiss cheese 09/25, several tuna salads dated 09/19, several chicken soups dated 08/22, cheese sauces dated 07/15, cooked grilled chicken and cooked beef dated 9/28, half ham dated 9/10 and turkey dated 09/26 in walk in cooler of main kitchen. CA: Ready to Eat potentially hazardous foods shall be discarded within 7 days-prep date as day one. COS: PIC discarded all listed foods
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?: Yes
Repeat: No
Inspector Notes: Observed the following with no dates marked: several sliced cheeses, mac and cheese prep, cooked corm, alfredo tomato mix, and pasta noodles in walk in cooler of main kitchen; marinara, ranch, boiled eggs in reach in cooler of main kitchen. PIC unaware of when foods were prepped and stated foods in prep top cooler stay there over night CA: Ready to eat potentially hazardous food held over 24 hours shall be date marked. COS:PIC discarded.
Violation #12:
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: No
Inspector Notes: Observed several metal containers stored wet stacked on dish drying rack in main kitchen. CA: Equipment and utensils shall be properly air dried. Must be corrected within 10 days
Violation #13:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(f) – prohibitions, cleaned & sanitized equipment, utensils & laundered linens (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed rolling cart of cooking pans stored in employee restroom in main kitchen. CA: Equipment and utensils must be stored in appropriate locations.
Violation #14:
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 live small flying insects in bar area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. Must be corrected within 10 days
Additional remarks:
Discussed employee health, vomit and fecal clean up, allergen awareness.
PIC presented a pest control that treated for spiders – must treat for gnats.
Advised on allergen notice to customers, labeling foods with common name.
Permit not recommended
Facility must close- Health Department requires current grease trap letter and verification of residency and passing score to issue permit.
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