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Los Jefes Castillo Base of Operation, located at 1231 US-41, Calhoun, GA 30701, received a score of 63 points out of a possible 100 points during their 09/02/2026 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(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC unable to perform duties due to risk factor violations handwashing, reheating, hot holding, storage order. CA: PIC must ensure compliance with all risk factors. No COS can be noted. Inspector must return for follow-up inspection.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM unable to assess training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed. No COS can be noted. Inspector must return for follow-up inspection.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food service employee wash hands in 3 compartment sink without soap. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink. COS: Employee directed to wash hands in handwashing sink.
Violation #4:
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: Yes
Inspector Notes: Observed raw chicken stored directly ontop of raw shelled eggs in reach-in cooler. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed, raw chicken moved next to raw shelled eggs.
Violation #5:
5-1B – proper reheating procedures for hot holding
511-6-1.04(5)(h) – reheating for hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed rice reheating in microwave not reheated to 165F before being placed in steam table. CA: time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS: Rice removed from steam table and placed in microwave to be reheated to 165F.
Violation #6:
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 TCS food reading below 135F next to stovetop (cooked steak=81F and cooked chicken=80F). CA: Hot TCS food shall be maintained at 135F or above. COS: TCS food item have been next to stovetop for about 30 minutes. Steak and chicken was rapidly reheated on the stove to 165F or above for 15 seconds.
Additional remarks:
Discussed:
Foreign shrimp disclosure
Thawing methods
Cooling methods
Personal items
Verified employee health policy, bodily fluid clean-up kit, and allergen notification.
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