Get notified by email when this case is updated.
Carolines On Main, located at 5518 Main St, Flowery Branch, GA 30542, received a score of 59 points out of a possible 100 points during their 10/05/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. PIC is responsible for ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling. Corrective Actions: PIC educated staff on importance of proper cooling methods and taking temperatures to ensure that food is being held at 41F or below.
Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed raw beef being stored on top of raw ground beef, in the walk-in cooler). Those same food items were being stored next to ready-to-eat bananas. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC instructed an employee to rearrange the food items to ensure that no food contamination would occur.
Violation #3:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed multiple containers of food (cooked potatoes, French toast mix, pancake batter, and blueberry sauce) in standing reach-in cooler to be stored uncovered. Observed cooked potatoes, in the walk-in cooler, not covered while cold-holding. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. Corrective Actions: PIC instructed employees to obtain covers for the food items mentioned above.
Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS foods stored in the sliding door cooler, PTC and Underneath PTC to be cold-holding above 41F. Please see temperature log. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC voluntarily discarded all food that was observed to be out of temperature.
Violation #5:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Food items in storage containers (seasoning shaker, metal containers, clear plastic bottles) were not identified with the common name of the food item. 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. Corrective Actions: PIC instructed employees to label all food containers with the common name of the food.
Violation #6:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed 4 pans of cooked potatoes, recently prepared, to be cooling a room temperature. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC immediately moved all the food mentioned above into the WIC. See temperature log for cooling curve.
Violation #7:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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. EHS provided PIC with a copy of the most recent inspection.
Violation #8:
16A – hot and cold water available; adequate pressure
511-6-1.06(1)(g),(h) – water supply, capacity; pressure (pf)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed there to be no hot water available at the mop sink, when turned on. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. PIC to call maintenance to ensure that hot water is provided at the mop sink.
Additional remarks:
CFSM(s): Richard Hunnicutt exp. 11/16/2027
Hot Water Temperatures:
Hand Sink(s) = 119°F
Bar Area Hand Sink = 120°F
3-Compartment Warewash Sink = 123°F
Pre-Rinse Sprayer at 3-Compartment Sink = 115°F
2-Compartment Vegetable Prep Sink = 123°F
Pre-Rinse Sprayer at Vegetable Prep Sink = 114°F
Mop Sink*
Unisex Restroom Hand Sink(s) = 111°F
Pre-Rinse Sprayer at Dish Machine = 112°F
Pre-Rinse Faucet at Dish Machine = 131°F
Low Temperature Dish Machine Readings:
Wash Cycle Temperature Gauge = 124°F
Final Rinse Cycle Temperature Gauge = 128°F
Chlorine Concentration = 50-100 ppm
Bar Area Low Temperature Dish Machine Readings:
Wash Cycle Temperature Gauge = 124°F
Final Rinse Cycle Temperature Gauge = 120°F
Chlorine Concentration = 50-100 ppm
QAC sanitizer solution concentration registered at 200-400 ppm.
QAC sanitizer wipes concentration registered at 200-400ppm
Facility has bleach with 7.55% sodium hypochlorite as an antimicrobial agent effective for use against norovirus.
PIC produced pest control records were produced. EcoLab visits every 2 months, last visit was 8-9-26.
Inspected external area and no violations observed.
All cold-holding temperatures observed to be in compliance unless noted otherwise.
Establishments that receive a “C” or “U” food safety grade will have at least one additional routine inspection added in a twelve-month period and may have more inspections at the discretion of the Health Authority.
Follow-up inspections may be conducted at any time at the discretion of the Health Authority but must be conducted within ten days after an establishment receives a grade “U”.
CLICK HERE to read the full report