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Cluck N Mooh, located at 3894 Due West Rd NW Ste 280 in Marietta, received a score of 55 points out of a possible 100 points during their 08/25/2025 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(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: There was no person in charge that demonstrated knowledge of foodborne illness disease prevention and hazard analysis critical control point principles evidenced by the violations cited below. Employee used inappropriate strips to test sanitizer bucket and dishwasher, cold hold tcs food temperatures not known, tcs foods not known, and other things below. The person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. CORRECT WITHIN 10 DAYS
Violation #2:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: There was not person in charge during my time in the facility. There must be a person in charge on the premises of the food service establishment at all times that shall ensure compliance with food safety regulations . CA: There must be a person in charge at all times. CORRECT WITHIN 10 DAYS
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(1)(c)2,3 – demonstration (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: The front end employee provided the list of symptoms associated with foodborne illness. When asked about the reportable illnesses he stated that the manager could explain that. CA: Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. 3. Describing the symptoms associated with the diseases that are transmissible through food. REQUIRED KNOWLEDGE AND EXPLANATION WITHIN 10 DAYS
Violation #4:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(4)(a)(b)(c)(e)(f) – responsibility of permit holder, pic, and conditional employees (p), (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: The permit holder does not have signed/evidence of employee health agreement to notify the permit holder of diseases/symptoms associated with foodborne illness. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. REQUIRED WITHIN 10 DAYS
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no soap at the handwashing sink in the main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.
Violation #6:
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 raw chicken stored above spring mix, avocado, and cucumber in the prep top#2 in the main kitchen. CA: Food shall be protected from cross contamination by storing ready to eat foods above and away from separating raw animal foods. COS: Ready to eat foods were placed on the right side away from the raw chicken.
Violation #7:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed facility washing dishes in the dishwasher/warewashing machine without any sanitizer. Chlorine was at 0ppm. CA: Chlorine sanitizer must be between 50ppm-100ppm. DISHES MUST BE REWASHED AND 3 COMPARTMENT SINK USED.
Violation #8:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no consumer advisory or disclosure on the menu. CA: The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. CORRECTION REQUIRED WITHIN 10 DAYS.
Violation #9:
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 TCS food in the main kitchen’s walk in cooler and reach in cooler holding above 41F. CA: TCS cold held foods must be maintained at 41F or below. COS: Foods discarded. Whole milk brought in by the employee around 11AM, cooled to 41F at 1:15PM.
Violation #10:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed chicken tenders thawing in a pool of water in the 3 compartment sink. CA: Thawing can be performed under running water, in refrigeration, by microwave, or a part of the cooking process. COS: Water running over the tenders.
Violation #11:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed an inspection report from 2023 posted in the establishment. CA: 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. CORRECT WITHIN 30 DAYS
Violation #12:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed ice machine’s door, front plate of grill, and ice cream machine in disrepair. CA: Equipment must be maintained in good repair. Correct within 30 days.
Violation #13:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the ambient air temperatures of the walkin cooler (70F) and reach in cooer (50F) at temperatures above the required 41F or below. CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. CORRECT WITHIN 72 HOURS .
Additional remarks:
Provided updates to regulations.
Be sure to name label foods that are not in their original container.
CLICK HERE to read the full report