Chamoy’s Restaurant in Tucker receives a 65% on their recent health inspection

Chamoy’s Restaurant, located at 4578 Britt Rd, Suite 301 in Tucker, received a score of 65 points out of a possible 100 points during their 05/08/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Person in charge is not demonstrating active managerial control resulting in risk factor violations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
2-2B: .03(5)(k)1&2Employee drink in reusuable container stored above prep table in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Drink moved to a designated area.

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce over ready to eat food; raw chicken over raw pork; raw eggs over cooked beef. Raw fish over ready to eat food all in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Foods rearranged.

Violation #4:
6-1C: .04(6)(d)Pork cooked and cooled overnight did not reach to 41F. See temp log. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)
Corrective Actions: Food discarded.

Violation #5:
6-1C: .04(6)(d)Spaghetti and cut lettuce not cooling at a fast enough rate. See temp log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).
Corrective Actions: Methods adjusted to allow faster cooling.

Violation #6:
11A: .04(6)(e)Pork cooling covered did not reach 41F in 6 hours. Spaghetti in cover container and cut lettuce in large plastic container covered not cooling in a fast enough rate. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Pork discarded. Spaghetti uncovered; ice water added to lettuce.

Violation #7:
13A: .02(1)(d)Most recent inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

Additional remarks:
All cold/hot holding is in compliance unless noted otherwise.

A follow up inspection will occur within 10 days. Correct violations or permit will be suspended.

Two consecutive violations will result in permit suspension.

CLICK HERE to read the full report