Capri Restaurant in Cartersville receives a 67% on their recent health inspection

Capri Restaurant, located at 317 E Church St in Cartersville, received a score of 67 points out of a possible 100 points during their 11/20/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
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 (open can) on prep top surface. CA: All employee personal drinks must be stored in a single use cup with a lid and straw, pulled from facility. COS: Employee discarded drink.

Violation #2:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several canned foods with dents/damage to hermetic seal, and possible rust spots on top portions of canned items. Observed mold-like growth on whole tomatoes on storage shelving. CA: Cans must not have any damage to hermetic seal or large dents/damage to body of can, or rust on any portion of can. Food must not show any signs of spoilage. COS: PIC removed cans with damage and rust, and box of tomatoes, to be discarded.

Violation #3:
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: Yes
Inspector Notes: Observed potentially hazardous TCS food items improperly cold holding above 41 degrees F on counter. CA: All cold held TCS foods must be 41 degrees F or below. COS: Canned mushrooms were out less than 4 hours and were moved to RIF to rapidly cool. Ranch, salad dressings, and milk were left in front counter RICs, with temperature turned down (temps went higher and contents of RICs were discarded). Chili was moved from RIC to counter, intending to be reheated. Chili was moved to steam well to reheat.

Violation #4:
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: No
Inspector Notes: Observed gravy cooling on counter in a tightly lidded container, temping 101 degrees F. CA: Cooling food should be vented to allow for proper cooling. Once cooling food hits the first critical control point, active cooling measures must be taken. COS: Gravy was uncovered and moved to cooler to actively cool.

Violation #5:
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed interior and exterior or coolers, hood vent system and floors and walls with heavy amounts of dirt accumulation, food debris and grease build up. CA: All nonfood contact surfaces must be maintained clean and free of accumulations.

Violation #6:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee personal items stored on prep top surface. CA: All employee personal items must be kept in a designated area in order to prevent potential contamination of food or equipment. COS: PIC moved personal items to designated area.

Violation #7:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed evidence of rodent activity in main kitchen area (under back prep area and 3 compartment sink). CA: Proper measures must be taken in order to prevent pest activity, and must be kept clean.

Additional remarks:
Discussed with PIC:
-Proper storage of employee drinks/food in coolers
-Installing internal thermometers in RICs throughout facility
-Canned foods are TCS after hermetic seal is broken
-TPHC parameters for TCS produce

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