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Heartis, located at 936 W Lanier AVE in Fayetteville, received a score of 54 points out of a possible 100 points during their 09/09/2025 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: Observed several foodborne illness and public health intervention violations including the employee health acknowledgements, proper food separation, proper holding temperatures, and date marking. CA: Person-in-charge shall have active managerial control over the facility and address and prevent violations as they occur.
Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility did not have a verifiable means of showing employee health reporting acknowledgment for all employees; PIC was unable to produce it for all of the randomly selected employees. CA: Facility shall have a verifiable means of showing employee health reporting acknowledgement.
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 drink stored in a single-use coffee cup without a straw that was stored with and above food and food contact surfaces; drink was stored on the cutting board shelf attached to the steam table. COS. Removed. CA: Employee drinks shall be stored in a single-use container with a lid and a straw and shall be handled to prevent contamination.
Violation #4:
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 raw food not in the manufacturers packaging stored above ready-to-eat food in freezers; observed raw chicken stored above ice and ready-to-eat food in the walk-in freezer and observed raw hamburger patties stored above fries in the reach-in freezer on the line. COS. Reorganized. CA: Food shall be protected from contamination and cross contamination by properly storing it; food stored in the same unit shall be properly organized to prevent contamination, but frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
Violation #5:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed hot TCS food was stored below 135 F (pork and turkey sausage, eggs). COS. Items were reheated to 165 F; to be discarded after breakfast. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
Violation #6:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed prepared TCS food that was stored past the discard date; oldest date noted was August 21, 2025; food included baked chicken, meat sauce, and gravies. COS. Food discarded. RCA: The gravy may not need to be date marked, the instructions on the box are unclear/do not address date marking. Recommend reaching out to the supplier/manufacturer. CA: TCS items held longer than 24 hours shall be date marked with the day of preparation, the day of discard, or both, however, the method od date marking shall remain consistent and items shall be held for no longer than 7 days with the day of preparation counting as day 1; food shall not be held past this date.
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?: No
Repeat: No
Inspector Notes: Observed that the facility was not using a single method to date mark food; some food items only had a single date on them and some had the date of preparation and the date of discard. As the method of date marking is inconsistent and there are food items held past date, it is unknown if all single dates are the day of preparation or the day of discard. CA: TCS items held longer than 24 hours shall be date marked with the day of preparation, the day of discard, or both, however, the method od date marking shall remain consistent and items shall be held for no longer than 7 days with the day of preparation counting as day 1.
Violation #8:
10D – food properly labeled; original container
511-6-1.04(7)(d) – other forms of information (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that there was no written notification of major allergen use. CA: The facility shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.
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 that the facility had raw salmon stored in reduced-oxygen packaging while under refrigeration and the salmon measured 36 F and the packaging beared a label stating to keep frozen until time of use. COS. Discarded. CA: Fish stored in reduced-oxygen packaging that bears a label to keep frozen shall be removed from its packaging prior to thawing in refrigeration under 41 F or prior to or immediately upon completion of rapid thawing under running water.
Violation #10:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility was thawing completely submerged food under running water, however, the water velocity was low so as to prevent the sink from filling up with water. CA: Thawing shall be doneusing approved means such as under cold running water, placing under refrigeration ahead of time, cooking from frozen, or by microwaving and immediately cooking. When thawing under running water, the food shall be completely submerged, the water shall be at 70 F or below, it shall have sufficient water velocity to agitate and float off loose particles in an overflow, and be for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C).
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: Yes
Inspector Notes: Observed that the most recent inspection report was not posted. CA: Most recent inspection report shall be posted within 15 feet of the primary entrance to the dining, 5-7 feet from the floor, in a conspicuous place, and readable from a distance of 1 foot away.
Violation #12:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed single-use items stored upright without overhead protection. COS. Inverted. CA: Single-use items shall be stored covered or inverted to protect from overhead contamination.
Violation #13:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed accumulation of debris on the inside of equipment at the satellite food stations/grab-and-go areas. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.
Violation #14:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that one of the hand sinks in the kitchen was turned off and labeled as do not use due to a leak. CA: Plumbing system and fixtures shall be maintained in good repair.
Violation #15:
17B – garbage/refuse properly disposed; facilities maintained
511-6-1.06(5)(o),(p) – using drain plugs; maintaining refuse areas (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that there was a very large accumulation of trash on the ground around the dumpsters with there being several bins and piles of trash in the vicinity. CA: Refuse areas shall be maintained clean.
Violation #16:
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: Yes
Inspector Notes: Observed accumulation of debris under equipment at the bar. CA: Floors shall be thoroughly cleaned and cleaning frequency shall be enough to prevent build up.
Violation #17:
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 belongings stored with food and food contact surfaces. COS. Moved. CA: Employee belongings and activities shall be in designated areas that prevent contamination of food and food contact surfaces.
Additional remarks:
It is to be noted that while on site a resident/consumer asked if I was there to check on the recent repairs to the ceiling and carpet, I informed him I was the health inspector. He stated that he wishes that the facility would post their scores as he would like to know what they have been scoring. I told him that I also observed that they were not up and that I would have a conversation with the facility. This conversation will not be put in as a complaint, but I did mark my observation as a violation on this inspection report.
Due to the unsatisfactory score, the facility shall have a reinspection within the 10 days and then within 90 days. The department requests that a risk control plan be done to address long term compliance. The facility has received two marginally satisfactory scores prior to this with there being several repeats, so the department does strongly recommend that a risk control plan be conducted.
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