Desi Tadka Jay Bhavani in Duluth receives a 59% on their recent health inspection

Desi Tadka Jay Bhavani, located at 3890-B Satellite Blvd , Suite 101 and 102 in Duluth, received a score of 59 points out of a possible 100 points during their 01/15/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)Person in charge(PIC) not present at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC arrived during inspection.

Violation #2:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations due to lack of active managerial control. 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 #3:
1-2B: .03(3)(c)Facility does not have Certified Food Safety Manager (CFSM) certificate posted. The certificate posted is of a CFSM at another facility. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

Violation #4:
2-2B: .03(5)(j)1&2Travel mug from employee on bar cooler. Employee water bottle on prep cooler in kitchen. Employee water bottle and employee drink in approved container but stored on cooler being used as a food prep area. 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: Drinks moved to designated area.

Violation #5:
2-2D: .03(5)(d)Employee washing hands in warewashing sink. 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 or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: Employee rewashed hands in handwashing sink.

Violation #6:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken above tomato sauce and raw chicken above cooked chicken in walk in cooler. Raw chicken above cooked potato and raw chicken above naan dough in prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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 #7:
6-1A: .04(6)(f)Butter stored at room temperature. Potatoes and naan dough prepared today above 41F, but stored in cooler not maintaining 41F or below. Cheese stored in same cooler observed above 41F. Yogurt drink at bar cooler above 41F. Milk stored on counter above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Butters placed on time control. Potatoes, naan dough, and milk allowed to cool. Cheese discarded.

Violation #8:
6-1B: .04(6)(f)Butters stored on stove and on naan oven not above 135F Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Butter placed on time control.

Violation #9:
10D: .04(4)(d)Several dry foods and oil stored in working containers throughout kitchen without common name such as sugar, MSG, spices, flour, salt. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Labels added to containers.

Violation #10:
12A: .04(4)(q)Food stored on floor in walk in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Food removed from floor.

Violation #11:
13A: .02(1)(d)The most current inspection report was not posted in public view.// Inspection report not posted at other suite (other suite shares kitchen, but is a different concept and different entrance, same ownership). 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)

Violation #12:
13A: .02(1)(f)(1)Permit not displayed at other suite (other suite shares kitchen, but is a different concept and different entrance, same ownership). The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

Violation #13:
14A: .04(4)(k)Utensils stored next to grills in water not maintaining 135F. Rice paddle stored in room temperature water. Bowl used to scoop corn starch stored in food. Stirring spoons stored in water in bar cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Utensils removed from water. Bowl removed from food.

Violation #14:
15A: .05(2)(a)Facility reusing yogurt containers with multiple foods in the facility. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C)

Violation #15:
15B: .05(3)(h),(i)Quat and Chlorine test strips expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Violation #16:
16A: .06(1)(g),(h)Hot water not working in facility. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

Violation #17:
17C: .07(5)(n)Mound of unused equipment and utensils such as large pots, shelving, fryers stored behind facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

Additional remarks:
All cold/hot holding is in compliance unless noted otherwise.
Food additive: Tomato color
Facility will be reassigned to a risk type 2. Facility cooks from raw animal products.
A follow up inspection will occur within 10 days. Correct all uncorrected violations or permit may be suspended.
Two consecutive unsatisfactory scores will result in permit suspension.
Three or more consecutive violations on routine inspections will result in permit suspension.
A required additional routine inspection will occur within 12 months.

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