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Namaste By Cake World Taste Of Indian, located at 4230 Lawrenceville Hwy Suite 13 -16 Lilburn, GA 30047, received a score of 50 points out of a possible 100 points during their 10/01/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall 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)
Corrective Actions: Could not correct on site.
Violation #2:
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC could not answer food safety questions such as temperature for cold holding and hot holding. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)
Corrective Actions: Could not correct on site. Correct by 10/09/2026.
Violation #3:
2-2A: .03(2)(o)PIC could not produce employee health agreements for two employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: PIC had employees sign employee health agreements during inspections.
Violation #4:
2-2A: .03(1)(c)2,3,17Asked Person in Charge (PIC) about employee health policy and they could not list the symptoms or diseases. PIC also could not list which symptoms and diseases must be reported to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Informed PIC of symptoms and diseases and where they could find the information. Informed PIC which symptoms and diseases must be reported and where they can find that information.
Violation #5:
2-2B: .03(5)(k)1&2Observed two uncovered cups of water that PIC stated were employee drinking cups on prep surfaces. 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: PIC discarded water cups.
Violation #6:
2-2E: .03(6)No vomit/diarrhea cleanup procedure on site. 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)
Corrective Actions: Emailed procedure to PIC during inspection. Facility has all supplies needed.
Violation #7:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed containers of raw chicken being stored above prepared food in the walk in cooler. Observed raw, unwashed produce above ready to eat produce in the 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: PIC rearranged items in walk-in cooler during inspection, so that raw foods are stored below ready to eat foods. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION**
Violation #8:
4-2A: .04(4)(c)1(iv)Observed cooked chicken, cut onions, and more stored in walk in cooler without cover. **3RD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food must be protected from cross contamination by 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. (C)
Corrective Actions: PIC covered food with lid during inspection.
Violation #9:
4-2B: .05(7)(a)1Observed drink nozzles of two different kinds of soda with build up. **3RD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: PIC cleaned soda machine.
Violation #10:
6-2: .04(6)(g)Observed two kinds of chicken (made two days ago), goat (made two days ago), and fish masala sauce (made two days ago) being stored without date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Could not correct on site. Correct by 10/09/2026.
Violation #11:
8-2B: .07(6)(e)Observed employee clean prep counter with Lysol spray, that per instructions must be rinsed after use on food contact surface. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority.
Corrective Actions: Employee sanitized surface with food-safe sanitizer.
Violation #12:
10D: .04(4)(d)Observed multiple working containers not labeled with common name. 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: Could not correct on site. Correct by 10/09/2026.
Violation #13:
11C: .04(6)(c)Observed lamb being thawed in metal container on prep counter. 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: PIC moved lamb to walk-in cooler.
Violation #14:
12A: .04(4)(l)Observed employee handle raw chicken with cloth towel. Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. (C)
Corrective Actions: PIC had employee discard rag and rewash chicken.
Violation #15:
12A: .04(4)(q)Observed food stored under ice build-up in walk in freezer. Observed container of ginger and box of eggs and more stored on the floor. 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: PIC moved food off the floor. Ice build-up could not be corrected on site. Correct by 10/09/2026.
Violation #16:
14A: .04(4)(k)Observed multiple scoops with no handles being stored in food. Observed at least four serving spoons being stored in ambient temperature water (see temp log). 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: PIC removed scoops that did not have lids. PIC removed serving spoons from water and cleaned them.
Violation #17:
14B: .05(10)(e) 1,2,4Observed plastic containers and metal containers stored as clean on shelves in the back that were wet. **3RD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: PIC cleaned plastic containers again. For the metal containers that were just washed, PIC arranged them in a way to promote airflow.
Violation #18:
14C: .05(6)(r)Observed a container of garlic being reused to store spice and observed multiple containers of yogurt being reused to store salt and other spices. Single-service and single-use articles may not be reused. (C)
Corrective Actions: Could not correct on site. Correct by 10/09/2026.
Violation #19:
15C: .05(7)(a)2,3Observed multiple metal and plastic containers being stored as clean with sticker residue, or label sticker still on it. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: Not corrected on site. Correct by 10/09/2026.
Violation #20:
18: .07(2)(m)Back screen-door is not self closing and has gaps along the top and bottom. 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)
Corrective Actions: Could not correct on site. Correct by 10/09/2026.
Additional remarks:
All temperatures in compliance unless otherwise noted.
NOTE: 2 Consecutive unsatisfactory scores will result in permit suspension
NOTE: 3 or more repeats of the same code provision can result in a permit suspension
PERMIT IS SUSPENDED DUE TO SECOND UNSATISFACTORY SCORE AND 3RD REPEAT OF 4-2A .04(4)(c)1(iv) – Packaged & Unpackaged Food, food stored covered (C), 4-2B .05(7)(a)1 – Equipment, Food-Contact Surfaces, and Utensils (Pf), and 14B .05(10)(e) 1,2,4 – Equipment, Utensil, Linens, stored 6″ off floor in clean, dry location (C).
Permit is reinstated after on-site training.
Follow-up routine will occur within 10 days. Correct violations or permit may be suspended.
Due to score an additional routine inspection will be conducted within the next twelve months.
joint inspection with KMC
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