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Chopstix, located at 100 N Peachtree Pkwy SPC #33 in Peachtree City, received a score of 54 points out of a possible 100 points during their 04/17/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employees enter the kitchen and begin working with food and clean utensils without washing their hands and observed employees working with raw food and then started working with produce without washing their hands. Code: Employees shall wash their hands prior to working with food, when changing tasks, or when contamination occurs.
Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed many employee drink stored in single-use cup with a lid and a straw, however, it was stored on a shelf above a prep top cooler on the line, observed an employee drink stored in a twist cap bottle above food for service in a prep cooler, and observed employee drinks stored in non-single-use cups that were on the bulk storage shelves on the line. COS. All drinks removed. Code: Employee drinks shall be in single-use cups with a lid and a straw and shall be handled to prevent contamination.
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: No
Inspector Notes: Observed raw chicken and washed, cut vegetables being prepared and stored together on the prep tables near the rear exit; observed raw beef being prepared and stored on the connected/adjacent prep counter to the produce; observed a container of raw beef being stored on top of container of bulk cornstarch under the preparation tables near the rear exit; observed raw calamari being stored above lo mein, raw pork being stored above cooked noodles, and unwashed mushrooms and unwashed bell peppers being stored above washed and cut produce, all in the walk-in cooler; observed raw, shelled eggs being stored behind cooked foods on the top of a prep top on the line. COS. Vegetables being prepared with the raw beef and raw chicken was discarded; chicken is covered and placed into the walk-in cooler; prep top cooler and walk-in cooler rearranged to prevent cross contamination. Code: Food shall be protected from cross contamination by separating preparation, storage, and holding of raw and ready-to-eat foods; unwashed produce shall be properly stored to prevent cross contamination.
Violation #4:
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?: Yes
Repeat: No
Inspector Notes: Observed food stored uncovered throughout the kitchen; observed fried wontons, fried noodles, and washed produce uncovered on both sides of the line in the main kitchen, crab rangoons stored uncovered in the walk-in freezer, and scallions and other garnishes stored uncovered in the reach-in near the dish pit. COS. All items were covered with plastic wrap. Code: Food shall be stored covered.
Violation #5:
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 that the in-use knives being stored in the knife holder on the line between uses have an accumulation of food and grease on them; the knife holder itself has an accumulation of debris and grease on it as well. Code: Food-contact surfaces shall be clean to sight and touch.
Violation #6:
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 that there containers of noodles and chicken in the walk-in cooler were not labeled with the date of preparation or date of discarded and observed that there were bags of chicken in the reach-in cooler in the back storage area that were not labeled with the date of preparation or date of discard; manager states that all items were prepared prior 1-2 days ago. COS. Dates added. Code: Prepared TCS items and opened, manufactured TCS food that is held longer than 24 hours shall be date marked with the date of preparation, the date of discard, or both, so long as the method of date marking is consistent.
Violation #7:
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?: Yes
Repeat: No
Inspector Notes: Observed that not all containers of spices and sauces on the line were labeled with the common name of the product and observed that containers of honey in the dry storage area were not labeled with the common name of the product. COS. Labels added. Code: Non-easily identifiable foods shall be labled with the common name of the product.
Violation #8:
10D – food properly labeled; original container
511-6-1.04(7)(d) – other forms of information (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility does not have written notification of the major food allergens used in the facility. Code: The faciliy shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.
Violation #9:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed containers of sauces stored on the floor on the line and in the back storage area and containers of produce stored on the floor in the walk-in cooler; observed that shrimp was being stored on the drain board of the 3-compartment sink where it was exposed to splash from the sink; observed that on the cook line that the facility is storing containers of uncovered food on top of each other causing the bottom of the containers to directly touch the food in the container below them. COS. All items moved. Code: Food shall be stored at least 6 inches off of the floor and in a manner that prevents contamination.
Violation #10:
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: No
Inspector Notes: Observed that the facility is using bowls as scoops and storing the bowls inside of the product in the sauce cooler in the main kitchen; observed scoops with handles stored inside the bulk containers of flour and cornstarch with the handles directly touching the food. COS. Utensils removed. Code: Scoops shall have handles and handles shall be stored above the level of the product.
Violation #11:
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 containers stacked while wet on the shelves over the 3-compartment sink. Code: Containers shall be thoroughly air dried prior stacking.
Violation #12:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is re-using cardboard boxes to hold food; facility is preparing lobster and produce and placing them into re-used cardboard boxes after preparation. Code: Single-use items shall not be reused.
Violation #13:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that facility is storing single-use items with and below tools and employee belongings in the storage area near the rear exit. Code: Single-use items shall be stored in a manner and location that prevents contamination.
Violation #14:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(4)(b) – fixed equipment, spacing or sealing (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that fixed-in-place equipment (3-compartment sink, dish pit tables) are not spaced to allow for cleaning and are not sealed to the wall. Code: Fixed in place equipment shall be spaced to allow for cleaning or be properly sealed to the wall.
Violation #15:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(i) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is using cardboard as a shelf liner on the line and in the dry storage area. Code: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Violation #16:
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: No
Inspector Notes: Observed accumulation of debris on the sides of equipment on the line; heavy accumulation of grease and debris. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.
Violation #17:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the 3-compartment sink faucet and the hand sink faucet on the line are leaking. Code: Plumbing system and fixtures shall be maintained in a state of good repair.
Violation #18:
17C – physical facilities installed, maintained, and clean
511-6-1.07(2)(a) – floor, walls, & ceilings, cleanability (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that ceiling tiles in the back storage area are porous and not easily cleanable. Code: Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Violation #19:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(m) – maintenance tools, storage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is storing tools necessary to the oepration of the facility over food-contact surfaces in the rear storage area. COS. Moved. Code: Tools shall be stored in a manner and location that prevents contamination of food and food contact surfaces.
Violation #20:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(n) – maintaining premises, free of unnecessary items/litter (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is keeping items unnecessary to the operation of the facility in the rear storage area; includes exercise equipment and sports items. Code: The facility shall be maintained free of items that are unnecessary to the operation of the facility.
Violation #21:
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: No
Inspector Notes: Observed accumulation of debris on the floors, walls, and ceilings throughout the kitchen and storage areas, however, accumulation is especially noted on the floors and walls on the line and the floor and ceiling of the dry storage area. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.
Violation #22:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(f) – lighting intensity, adequate in food prep, storage & service areas (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the lights in the rear storage area are out. Code: Lighting intensity shall be appropriate.
Violation #23:
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?: Yes
Repeat: No
Inspector Notes: Observed employee belongings stored with and above food and food contact surfaces on the line and in the rear storage area. COS. Removed. Code: Employee belongings and activities shall be in desigated locations that prevent contamination of food and food contact surfaces.
Violation #24:
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 that the rear exterior door in the main kitchen is not tight-fitting after self-closing. Code: Exterior openings shall be self-closing and tight-fitting.
Additional remarks:
Due to the noted violations and the grade received, the facility shall receive follow-up(s) within the required time frames.
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