Huskers Cafe in Stone Mountain receives a 61% on their recent health inspection

Huskers Cafe, located at 1825 Rockbridge Rd SW, Suite 14A in Stone Mountain, received a score of 61 points out of a possible 100 points during their 03/30/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Observed several violations that resulted in an unsatisfactory score due to a lack of overall 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 #2:
2-2D: .06(2)(o)Observed a food employee pouring water with food debris down the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf)
Corrective Actions: Sink was cleaned, and food employees were educated on the proper use of the handwashing sink.

Violation #3:
2-2E: .03(6)The facility does not have a disinfectant effective against norovirus. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed lettuce stored above ready-to-eat food, and unwashed tomatoes stored above ready-to-eat sliced vegetables in the walk-in cooler. Observed raw ground beef stored on top of soup in the walk-in freezer. 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: Food was rearranged.

Violation #5:
6-1D: .04(6)(i)The facility does not have all TCS foods under time control listed in the time control procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)

Violation #6:
10D: .04(4)(d)Observed multiple bottles of margarine cooking liquid unlabelled and outside of it’s origional container 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)

Violation #7:
11C: .04(6)(c)Observed catfish above 41 degrees thawing under running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Food was moved to walk in fridge to cool.

Violation #8:
11C: .04(6)(c)Observed salmon thawing with reduced oxygen packaging intact. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Food was discarded.

Violation #9:
12B: .03(5)(h)Observed a food employee wearing a ring that is not a plain band. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Ring was removed, and hands were rewashed.

Violation #10:
12C: .04(4)(m)Observed wiping cloths in sanitizer buckets with a concentration less than 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: Sanitizer was remade.

Violation #11:
12D: .04(4)(g)Observed fish thawing in vegetable washing sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Raw fish was removed from vegetable sink.

Violation #12:
14A: .04(4)(k)Observed ladle used to scoop margarine stored in sitting water and spatula used for scrambling eggs stored in sitting water below 135 degrees on prep table. 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 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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 were replaced and stored in boiling water.

Violation #13:
14B: .05(10)(e) 1,2,4Observed multiple containers, pans, and bowls stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Dishes were rewashed and stored in a self-drying position.

Violation #14:
18: .07(2)(m)Observed the back door of the facility open for an extended period of time. The facility’s back door is not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.

NOTE: No additives are used at this facility.

NOTE: Thermometers calibrated today (see temp log).

NOTE: Ensure the menu is updated to link the astric to all the appropriate items, and the astric matches the astric on the disclaimer.

NOTE: Ensure all foods are from an approved source.

NOTE: Facility kitchen floor is being quoted for re-grouting.

NOTE: A follow-up will be conducted within 10 days to ensure all violations have been corrected.

NOTE: A required additional routine will be conducted within 12 months.

This was a joint inspection with DC.

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