Best China in Cartersville receives a 60% on their recent health inspection

Best China, located at 12 Euharlee Rd Ste I in Cartersville, received a score of 60 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 – pic present, demonstrates knowledge, performs duties
511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained. Health department-led training offered.

Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues

Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee personal drink stored in a reusable beverage cup on the prep top cooler. CA: Employee personal drinks in the kitchen shall be in a single-use cup with lid and straw and stored to prevent contamination. COS: PIC removed cup.

Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed no hot water at the only hand washing sink in the kitchen. CA:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F. COS: PIC turned the hot water back on. Discussed requirement to keep the hot water turned on during operations.

Violation #5:
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: Yes
Inspector Notes: Observed improper storage of raw animal foods and fully cooked/ready-to-eat foods. Raw chicken was stored above fully cooked fried chicken beneath the prep top cooler and raw pork was stored above sauce container in the reach-in cooler. CA: Raw animal foods shall be stored separately from fully cooked/ready-to-eat foods and based on minimum internal cook temp to prevent contamination. COS: PIC relocated foods.

Violation #6:
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 potentially hazardous TCS foods improperly cold holding above 41F (house made sweet and sour sauce 60F, fried chicken 48F, sliced green onion 56F. CA: Cold held foods shall maintain an internal temperature of at least 41F or below. COS: Per PIC, foods were out of temp for less than 4 hours and were moved to the freezer to rapidly cool. Green onion was discarded.

Violation #7:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no time marking on house-made sauces stored on the cart next to the cook line. Observed employee add time sticker for 11:30am during the inspection at 2pm. CA: TCS foods utilizing time as a public health control in lieu of temperature control must be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: General tso’s sauce, kung pao sauce and lo mein sauce were discarded.

Violation #8:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed made in house general tso’s sauce and kung pao sauce with no date label to indicate expiration. PIC stated sauces were on Monday (three days prior). CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date by which the food shall be consumed or discarded, not to exceed a total of 7 days. COS: PIC discarded.

Violation #9:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the majority of working containers of food not labeled to identify their common name. CA: Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be clearly and legibly identified, in English, with the common name of the food. COS: Discussed with PIC. Will follow up at the follow up inspection.

Violation #10:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed tub or raw chicken, bulk containers of sauce and hot sauce bottles stored directly on the floor in the kitchen. CA: Food shall be stored in a clean, dry location at least 6″ off the ground. COS: PIC relocated foods.

Violation #11:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee preparing food on the cook line with no hair restraint. CA: Employees preparing or handling food shall use an approved hair restraint worn properly to restrain loose hair. COS: PIC asked employee to put on hair restraint.

Violation #12:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee preparing food on the cook line while wearing a bracelet. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Unable to correct onsite, employee did not remove bracelet after discussion.

Additional remarks:
Discussed with the PIC:
-Raw eggs for facility cannot be stored in cooler labelled “personal only.”
-Storage of personal items.
-Scoop storage (with a handle and not re-using single use items).
-Cover food not in use or cooling.
-Display inspection report in drive thru.

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