Charminar Xpress in Dawsonville receives a 58% on their recent health inspection

Charminar Xpress, located at 12 Dawson Market Way Ste 360 in Dawsonville, received a score of 58 points out of a possible 100 points during their 12/11/2025 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?: No
Repeat: No
Inspector Notes: CFSM not performing duties to control Risk Factors and Public Health Interventions (RF/PHI) Categories. 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 #2:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the establishment. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.

Violation #3:
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: Observed in walk-in-cooler raw animal food (fish) stored over ready-to-eat food ( milk). Food shall be protected from cross contamination. COS: Fish was moved to designated area.

Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Can opener with dried old food debris on blade, per food employee, can opener was used yesterday. Food contact utensils/surfaces should be clean and sanitized at least every 4 hours and stored clean and ready for use. COS. PIC took can opener to 3-compartment sink.

Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Bread pan ” naan gaddi” in iuse with large accumulation of old food debris. COS: PIC replaced pad.

Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Food-contact surfaces and utensils not sanitized properly. Sanitizing solution was not available while employees were actively prepping food at time of inspection .COS: PIC made a chlorine sanitizing solution , the QUAT sanitizer dispenser is not longer working at 3 -compartment sink.

Violation #7:
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: Yes
Inspector Notes: Observed several containers of ready-to-eat( meat, rice, sauces, fried vegetables) potentially hazardous food held more than 24 hours not properly date marked. COS:Per PIC food was prepared yesterday and the only person that knows how to labeled containers is out today. COS: EHS discussed labeling. The day of preparation shall be counted as day one and add 6 to get 7 day use by or discard date.

Violation #8:
8-2B – toxic substances properly identified, stored, used
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Medicine ( burn gel) stored by ready to eat food, cos: PIC moved item to the chemical area.

Violation #9:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous food ( bag of cooked chicken) thawing on prep table in room temperature . TCS food shall be thawed Under refrigeration that maintains the food temperature at 41°F (5°C) or less, or under running water (70F or below). COS: PIC moved bag of cooked chicken to wic.

Violation #10:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several soiled/wet wiping cloths around kitchen . Wiping cloths should be store on bucket of sanitizer. COS: Pic discarded soiled wiping clothes.

Violation #11:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Single use articles and/or single service articles are being reused to hold housemade sauces. Single-service and single-use articles may not be reused.

Violation #12:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: No chemical test kit provided when using chemical sanitizer at three-compartment sink and sanitizer buckets. Purchase test strips for Chlorine .

Violation #13:
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: Cold water not provided/shut off at employee handwash sink. This is the only handwash sink in kitchen. Manager will call plumber.

Violation #14:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility has accumulation of old food debri/grease around sinks/walls junctures. Clean more often to prevent attraction of pests .

Additional remarks:
Chlorine sanitizing solution: 100 ppm.
Follow-up inspection in 10 days.
Food service establishment to voluntarily close all or part of the premises until such time as violations are corrected.

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