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Hashtag India, located at 4090 Johns Creek Pkwy Ste I, Suwanee, GA 30024, received a score of 49 points out of a possible 100 points during their 09/24/2026 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: Facility provides full-service catering (employees set up and serve at events), no TPHC procedures, SOP not provided for employees obtaining cold – TCS food from stores (Restaurant Depot), Cooling and receiving temperatures not taken or recorded, improper thawing methods, not promptly putting away deliveries, not properly training employees. Inspector observed managerial control not adequate to keep facility in compliance with code. CA: Facility to voluntarily close until walk-in cooler and 3 compartment sink are maintained, third party train employees prior to reopening.
Violation #2:
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: Inspector observed facility with no designated PIC at beginning of inspection. COS manager arrived during middle of inspection. 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 the following:
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Inspector observed food employees not informed of their responsibility to report symptoms and exposure. COS – PIC had employees sign agreements during inspection and provided to Inspector. Corrective action: Employees shall be informed of their responsibility to report symptoms and exposure; verifiable with form 1B or by similar
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Inspector observed hand sink at rear door blocked with rubber gloves, scraper, partially consumed employee drinks- water bottle and can coke. Inspector observed hand sink adjacent to reach-in coolers used to prep foods and used as a dump sink. COS PIC unblocked sink. Corrective action: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. P
Violation #5:
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: Inspector observed hand sink at cookline not stocked with paper towels. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf
Violation #6:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(c) – handwashing aids & devices, use restrictions (c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed prep sink supplied with soap and paper towels. CA: c) Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.
Violation #7:
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?: Yes
Repeat: No
Inspector Notes: Inspector observed chicken with multiple live flies. COS PIC discarded. (1) Condition. Food shall be safe, unadulterated, and honestly presented. P
Violation #8:
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 a multitude of uncovered spices throughout the main kitchen. 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 #9:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed facility unable to sanitize dishware. 3-compartment sink with a basin unable to hold liquid. COS Facility to close until repaired and verified by EHS. CA: Repair dish sink. (a) Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P
Violation #10:
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: Inspector observed slimy dark green-black mold like growth in the FFS prep sink. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
Violation #11:
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 TCS food products – cold held greater than 41 degrees F. COS PIC discarded products. CA: (f) 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. P
Violation #12:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed food not cooling at a proper time and temperature rate (Facility without cooling logs). COS PIC discarded. CA: 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Provided PIC with an educational document on cooling.
Violation #13:
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?: Yes
Repeat: No
Inspector Notes: Inspector observed numerous items on time as a control without: start temperatures, discard times, incomplete SOP. COS PIC discarded – PIC completed and submitted an SOP to inspector. CA: Complete and submit a time as a control SOP to be approved by local health authority.
Violation #14:
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 labels without dates, labels without discard dates, labels with future prep dates (Sauce with prep date 9/25/26). COS PIC discarded product without proper date marking. 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
Violation #15:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Inspector observed paneer thawing in basin with 72 degree F stagnate water (on low shelving adjacent to 1/2 wall at dish pit). COS – PIC discarded. CA: Must thaw under refrigeration or completely submerged under cool running water (water temp not to exceed 70 degrees F).
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: Yes
Inspector Notes: Inspector observed bowls used as scoops in bulk foods throughout kitchen. Inspector observed scoops with handles touching food product. COS – PIC removed bowls. Corrective action: Scoops must have a handle. 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.
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?: No
Repeat: No
Inspector Notes: Inspector observed a multitude of clean utensils stacked wet on drying rack in dish pit. Inspector observed strainer stored against wall above the hand sink adjacent to reach-in coolers. CA: 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 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
Violation #18:
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 foil lining shelves throughout the main kitchen. 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 #19:
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: Inspector observed slimy dark green-black mold like growth in FFS hand sink. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Violation #20:
16A – hot and cold water available; adequate pressure
511-6-1.06(1)(g),(h) – water supply, capacity; pressure (pf)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed hand sink adjacent to reach-in coolers without hot – water under pressure. CA: (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
Violation #21:
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: Yes
Inspector Notes: Inspector observed leak at 3-comp sink. Corrective action: Plumbing shall be maintained in good repair.
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 dusty vents above reach-in cooler doors and above prep line. Inspector observed standing water, trash and food debris around floor drains at cookline – broken flooring around drains. 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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
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 employees not storing belongings in designated area (cell phone and employee drink on worktable, partially consumed water bottle on shelf above prep top, partially consumed water bottle on 1/2 wall above uncovered spices, water bottle w/ chia seeds on top of spices, cup w/ straw on prep-top, partially consumed water bottle above food in reach-in cooler, partially consumed water bottle touching paneer in prep-top). COS PIC relocated. CA: 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Violation #24:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(2)(i) – light bulbs, protective shielding (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed unshielded lights in prep area. CA: 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
Violation #25:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Inspector observed light gaps at back door in main kitchen leading to exterior. CA: Doors must be solid, self-closing, and tight-fitting with no visible daylight.
Violation #26:
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 numerous flies throughout the main kitchen and FFS area. CA: Continue working with licensed pest control company to control the presence of pests. Inspector viewed pest reports during inspection.
Additional remarks:
*Discarded
Food in walk-in cooler prep dates 9/20, 9/21, 9/23
Inspector educated PIC on Foreign Imported Shrimp
Facility to voluntarily close until walk-in cooler and 3 compartment sinks are maintained and a third party to train employees (in-person) on food safety prior to reopening.
Inspected with Madelyn Zavala
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