O4W Pizza Market in Duluth receives a 61% on their recent health inspection

O4W Pizza Market, located at 3117 Main St in Duluth, received a score of 61 points out of a possible 100 points during their 04/14/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Due to multiple risk factor violations observed during today’s inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of the facility. 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:
1-2B: .03(3)(c)Facility’s certified food safety manager certificate is expired. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

Violation #3:
2-1C: .04(4)(a)1,2,3Observed employee cutting ready-to-eat chicken with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: Chicken was discarded. Employee washed hands and put on gloves.

Violation #4:
2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved containers (open cups, water bottles) stored on prep counters throughout kitchen. **SECOND CONSECUTIVE VIOLATION** 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: Items were discarded.

Violation #5:
2-2D: .06(2)(c)Hand sink in main prep area does not have hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

Violation #6:
2-2D: .07(3)(b)Hand sink in back prep area restroom does not have paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf)
Corrective Actions: Paper towels were placed at hand sink.

Violation #7:
6-1D: .04(6)(i)Observed multiple items placed on time control (pizza sauce, chicken, mozzarella cheese, ham, tomatoes) without start and discard times. 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)
Corrective Actions: Items were labeled.

Violation #8:
6-2: .04(6)(h)Observed large container of cooked chicken wings being held in walk in cooler for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: Wings were discarded.

Violation #9:
12B: .03(5)(j)Observed employee handling food without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employee put on hat.

Violation #10:
12B: .03(5)(h)Observed employee handling food with watch on. 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: Employee removed watch.

Violation #11:
18: .07(2)(m)Observed front door and back doors being propped open. 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: Doors were closed.

Additional remarks:
Note: All cold-holding and hot-holding in compliance unless noted otherwise.

Note: Three or more consecutive violations will result in a permit suspension.

Note: A follow-up inspection will occur on or before 04/24/2026. Correct violations or permit will be suspended.

Note: A Required Additional Routine inspection will occur within 12 months.

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