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Southern Fire Kitchen Fayetteville, LLC, located at 185 New Hope Rd Ste D in Fayetteville, received a score of 60 points out of a possible 100 points during their 08/07/2025 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)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several foodborne illness and public health intervention violations including proper separation and storage of food, holding temperatures, contamination of equipment, and employee health reporting requirements. CA: It is the responsibility of the person-in-charge to maintain active managerial control of the establishment and to prevent and correct violations.
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility did not have certified food safety manager certification posted. CA: Facility shall have a certified food safety manager and the documentation of that certification shall be posted in public view.
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility was unable to produce verifiable evidence of employee health reporting requirement acknowledgement. CA: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.
Violation #4:
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: No
Inspector Notes: Observed many employee drinks stored in single-use containers with a lid and a straw, in bottles, and in reuseable cups both with and without lids and all of them were stored with and above food and food contact surfaces. COS. All drinks removed. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination of food and food contact surfaces.
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 turkey stored above lettuce, cooked ready-to-eat foods, peppers, and raw beef; observed packages of raw beef stored inside of packages of raw chicken; observed raw, shelled eggs stored above cheese. COS. All items were rearranged according to internal cook temperature requirements and all items which may have been contaminated were discarded. CA: Food shall be properly protected and separated to prevent cross contamination.
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?: Yes
Repeat: No
Inspector Notes: Observed a phone stored in a hotel pan in contact with in-use utensils (tongs). COS. Phone removed, items washed, rinsed, and sanitized. CA: Food contact surfaces shall be cleaned when contamination may have occurred.
Violation #7:
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 cold TCS food stored above 41 F (chicken, shrimp, catfish, cheese). COS. Items to be cooked and served or discarded within 4 hours from when they were removed from the storage coolers. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
Violation #8:
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: Observed hot TCS food (pasta, salmon, chicken, lamb) that was stored below 135 F. COS. Items to be discarded 4 hours from when they were placed out of the oven. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
Violation #9:
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 a written disclosure of major food allergens used in the facility. CA: Facility shall have a written disclosure of the major food allergens used in items.
Violation #10:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed many employees wearing watches, bracelets, and jewelry on the hands and wrists. COS. PIC had employees remove the items. CA: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.
Violation #11:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed wet wiping cloths stored in only water. COS. Removed. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.
Violation #12:
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 that the most recent inspection report was not posted. CA: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable at a distance of 1 foot away, and in a conspicuous place.
Violation #13:
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 in-use utensils stored in stagnant water that measured 110 F. COS. Removed. CA: In-use utensils shall be stored in an approved manner such as under running water, in hot (135 F) water, in the product with the handle above the level of the food, or in/on a clean container/surface.
Violation #14:
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 wet nesting of containers. CA: Containers shall be thoroughly air dried prior stacking.
Violation #15:
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 plates stored upright without overhead protection. CA: Plates and other utensils shall be stored covered or inverted to protect from overhead contamination.
Violation #16:
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 single-use items stored upright without overhead protection. CA: Single-use items shall be stored covered or inverted to protect from overhead contamination.
Violation #17:
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 that the facility did not have test strips for neither the QUAT sanitizer that they use nor the Purrell Food Surface Sanitizer that they use. CA: Facility shall have the means to test each type of sanitization method used.
Violation #18:
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 throughout the kitchen and storage area. COS. Removed. CA: Employee belongings and activities shall be in designated locations that prevent the contamination of food and food contact surfaces.
Additional remarks:
Discussed changing process for the facility, such as changing the salmon, chicken, lambs, and macaroni from using hot holding as a control for safety to time as a public health control.
Refrigeration and freezers were added to the dry storage area. An updated floor plan with specification sheets for this equipment shall be provided to the department.
Due to the facility receiving an unsatisfactory score, the facility shall receive a reinspection within the next 10 business days. The department requests that a risk control plan be conducted within the next 3 business days to discuss long term compliance.
Pictures taken during the inspection uploaded to the report and placed into the record.
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