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Friends Cumming Grill, located at 506 Lakeland Plaza, Cumming, GA 30040, received a score of 42 points out of a possible 100 points during their 08/04/2026 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)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed managerial control not adequate to keep facility in compliance with code. CA: Facility voluntarily closing until they are able to comply with the Georgia State Food Code.
Violation #2:
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: Inspector observed raw shell eggs in the walk-in cooler over RTE milk, dressings, & cheeses. COS PIC relocated eggs to a lower shelf. CA: Store to prevent contamination of RTE products.
Violation #3:
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: No
Inspector Notes: Inspector observed uncovered frozen food in walk in freezer (cheese bites, country fried steak, tenders). CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed 4 compartment sink and dish machine with sanitizing solution too low and unmeasurable. (Dish Machine and 4 compartment sink actively in use). COS PIC remade sanitizing solution for the 4-compartment sink and will sanitize ALL utensils to be washed in the 4 compartment sink until dish machine is maintained and verified by the local health authority. CA: Have Dish Machine maintained to produce sanitizing solution at 50-100ppm Chlorine. Have 4 compartment sink maintained to produce sanitizing solution at 200-400ppm Quat.
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?: Yes
Repeat: No
Inspector Notes: Inspector observed utensils stored clean with partial labels and label reside (Location: Dish Pit). COS PIC pulled utensils for washing, rinsing, and sanitizing. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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: Inspector observed bar soda gun nozzle & bar ice scoop with build-up of slimy dark green-black mold-like substance. Inspector observed raw chicken flour sifter (on shelving adjacent to prep sink and ice machine). Inspector observed main kitchen bulk ice scoop with rust. COS PIC pulled items for washing, rinsing, and sanitizing. CA: 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 41ºF (5.0ºC) or less 24 hours >41ºF – 45ºF (>5.0ºC – 7.2ºC) 20 hours >45ºF – 50ºF (>7.2ºC – 10.0ºC) 16 hours >50ºF – 55ºF (>10.0ºC – 12.8ºC) 10 hours and (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Violation #7:
5-1A – proper cooking time and temperatures
511-6-1.04(5)(a) – raw animal foods (p, pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed cheesecake dipped into tempura batter then fried – Cook temperature below 165 degrees F. (see temp log) (uncovered batter bowl used to bread raw chicken stored on top of open tempura batter – residue covering outside of bowl Location: Reach-in cooler) COS PIC discarded cheesecake. CA: (5) Pathogen Destruction. (a) Raw Animal Foods. 1. Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (iii) 165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P
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?: Yes
Repeat: No
Inspector Notes: Inspector observed Cold Held TCS products greater than 41 degrees F in reach-in & prep-top coolers (see temp log). COS PIC discarded product. CA: 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.
Violation #9:
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: Inspector observed RTE TCS items, held greater than 24 hours without a date label. COS PIC discarded product of unknown dates. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, 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; Pf
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: Inspector observed TCS product held greater than 7 day date label (Blue Cheese Dressing (made in-house) 7/23, White American Slices 7/28-8/1, White sliced soft cheese w/o label & date, White crumbled soft cheese w/o label & date, Cajun Cream 7/18-7/30, Pimento Cheese #1 8/1-8/8, Pimento Cheese #2 8/2-8/16) (PIC stated the Pimento Cheese was inappropriately labeled) COS PIC discarded products. CA: (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P
Violation #11:
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: Inspector observed insecticide stored with chemicals used for food service. COS removed insecticide from facility. CA: 1. 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. Pf
Violation #12:
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: Inspector observed facility without a written allergen notification posted for customers to view. CA: 3. The permit holder 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 #13:
10D – food properly labeled; original container
511-6-1.04(8)(b) – expired foods (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed opened liquid egg in the walk-in cooler with a use by date “7/23/26”. COS PIC discarded. CA: (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P
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?: Yes
Repeat: No
Inspector Notes: Inspector observed cooked chicken wings not cooling at a sufficient rate (see temp log) (chicken cooked – then placed on counter – then placed in prep top) (Chicken moved to walk in cooler – lid completely closed on utensil pan) COS PIC separated chicken onto sheet pans in the walk in cooler. CA: 1. 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; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
Violation #15:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed food product stored on ground (walk-in freezer: prepped meat in utensil pan, & boxed food i.e. grouper; Dry storage room: Soy Bean Oil). CA: 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.
Violation #16:
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: Inspector observed grill scraper stored between prep-top lid and cutting board. COS PIC relocated. CA: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food;
Violation #17:
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?: Yes
Repeat: No
Inspector Notes: Inspector observed clean utensils stacked wet in dish pit. Inspector observed extra plates used for appetizers stored on half-wall in dining area adjacent to tables. Inspector observed glassware in bar cooler with eating end stored directly on shelf. COS PIC separated stacked wet utensils to allow for air drying. COS PIC pulled plates for washing, rinsing, & sanitizing. CA: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, 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. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.
Violation #18:
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?: Yes
Repeat: No
Inspector Notes: Inspector observed the reuse of single-use containers (container originally used for boiled eggs used to store pickled onions & margarine container used to mix sauces). COS PIC discarded containers and products. CA: 1. Single-service and single-use articles may not be reused.
Violation #19:
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: Inspector observed towel used as a liner (Location: Reach-in cooler at grill line) (NOTE: Towel observed saturated). Inspector observed cardboard used as liner at the grill line. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Violation #20:
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: Inspector observed facility without test strips for 4-compartment sink and sanitizer buckets. CA: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf
Violation #21:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(6)(p) – warewashing equipment, determining chemical sanitizer concentration (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed facility without test strips for dish machine. CA: (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.
Violation #22:
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: Inspector observed ceiling tiles missing in dining area hallway & dry storage room (storing dry food product). Inspector observed lights out in grill hood. Floors throughout the main kitchen and under equipment with a build-up of food residue and debris. CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Violation #23:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(5)(j) – using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed employee belongings (bag and blender cup on shelving – over / adjacent to food product). Inspector observed opened employee drinks and creamer above food product in reach in cooler. COS PIC relocated employee belongings. CA: 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Violation #24:
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: Inspector observed several dead roaches and one live roach in the main kitchen (Live roach seen on wall at dish machine). CA: PIC to continue working with licensed pest control company to control the presence of pests.
Additional remarks:
Bucket Sanitizing Solution 100ppm Quat
4 compartment sink sanitizing solution 100ppm Quat
Dish Machine sanitizing solution 0ppm Chlorine
Dish Machine 124.5 degrees F at plate level
Dining Room Spray Bottle for sanitizing tables – 0ppm Quat
Remade: 4-compartment sink sanitizing solution 50ppm Chlorine
PIC purchases milk from Publix – NOTE: Milk should be from a wholesale supplier to be delivered on a temperature-controlled vehicle – OR – PIC will need to submit a plan for approval if intending to continue purchasing milk in this manner.
Inspector educated PIC on Foreign Shrimp Disclosure
Inspected with Madelyn Zavala
Facility to voluntarily close until facility is able to comply with the Georgia State Food Code. Facility to have a 3rd party to come and train employees in-person prior to re-inspection.
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