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Kisa Sikdang (Lee’s Kitchen), located at 1131 N Tenn St in Cartersville, received a score of 47 points out of a possible 100 points during their 11/18/2025 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: 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.
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. COS: Re-train CFSM. Health dept training offered.
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 drinks in re-usable containers stored on prep tables with facility food. CA: Employee personal drinks stored in the kitchen shall be from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands. COS: PIC relocated cups.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed front hand wash sink in the kitchen blocked with numerous large pans of cooling food stored directly in front of it. Observed cloth rag stored in the basin of the back hand wash sink. CA: Hand wash sinks shall be used for hand washing only and always accessible for use. COS: PIC moved items so sinks were accessible for hand washing.
Violation #5:
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 white/blue fuzzy, mold-like growth on bulbs of peeled garlic and on sweet potatoes stored in the walk-in cooler. CA: Food shall be sage, unadulterated and honestly presented. COS: PIC discarded foods.
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?: No
Repeat: No
Inspector Notes: Observed raw shell eggs stored directly above house made sauces in the reach-in cooler. CA: Raw animals foods shall be stored based on their minimum internal cook temperatures and separate from fully cooked/ready-to-eat foods. Unable to COS; large containers are blocking eggs and PIC will need to rearrange cooler to access. Eggs will be relocated to the bottom shelf.
Violation #7:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed containers of food/spices throughout the facility (on counters, within coolers) stored uncovered while not in use. Lives flies observed in kitchen. CA: Food shall be stored covered to prevent overheard contamination. COS: PIC placed lids on some items. Some still need a lid/wrapping.
Violation #8:
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 improper cold holding of potentially hazardous TCS food (shrimp, cut cabbage and cooked eggplant in the prep top cooler). See temp log. CA: Cold held TCS food shall maintain an internal temperature of 41F or lower. COS: PIC stated they were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool.
Violation #9:
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: No
Inspector Notes: Observed improper hot holding of potentially hazardous TCS foods (whole cooked fish, fish cakes, curry soup) stored on the counter top. See temp log. CA: Hot held TCS foods shall maintain an internal temperature of 135F or higher. COS: Curry was moved to the stove to rapidly reheat. All other foods were out of temp for more than 4 hours and PIC discarded.
Violation #10:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed house-made soup, broths, and cooked pork neck that were not cooled form 135F to 70F within 2 hours; after 2 hours pork neck was 95F and after 4 hours cabbage soup was 120F, beef soup 80F, fish cake broth 92F, and kimchi soup 99F. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 145F to 41F or less. COS: PIC discarded.
Violation #11:
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 cooked chicken wings, various house-made sauces and broths, cooked beef, cooked brisket, cooked rice, cooked pork neck, cooked pig feet with no date marking or an indication of 7 day expiration. Per PIC, all items had been cooked/prepped over the weekend or the week prior. CA: TCS food items that require date marking shall bear a label that indicates it’s expiration, not to exceed a total of 7 days. COS: PIC discarded.
Violation #12:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several unlabeled working spray bottles of a toxic substance. CA: Working containers used for storing toxic items taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Violation #13:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(z) – miscellaneous sources of contamination (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee removed spray bottle from soiled trash bin and place onto a food prep table. After it was put back in the trash, an employee took it out again and put it back on the prep table. COS: Discussed either leaving it in the trash, or cleaning/and sanitizing bottle before use since it has been contaminated. PIC had employee sanitize prep table.
Violation #14:
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 cooling food stored directly on the ground in the kitchen. Observed food stored on floor in the walk-in freezer. COS: Pans of cooling food were discarded for cooling violations. PIC will need to reorganize freezer.
Violation #15:
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 cardboard box that previously held (and was labelled for) raw chicken used to store produce in the walk-in cooler. CA: PIC discarded chicken box.
Violation #16:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed utensils stored in standing, room temp water in between use. CA: While stored between uses, utensils shall be held in 135F or higher water, or running water. COS: PIC will store in clean container without water and replace at ;east every 4 hours.
Violation #17:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed clean dishes stacked wet. CA: After cleaning and sanitizing and before use or storage, dishes shall air dry.
Violation #18:
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: Observed plastic spoons, to-go containers used as scoops in food containers throughout the kitchen. Observed scoop handles stored in direct contact with food. CA: Utensils shall be stored in the food with their handles above the food within containers. Scoops stored within food shall be commercial, food grade materials. COS: PIC will go through the facility and removal all single-use scoops and scoops with handles in food.
Additional remarks:
Discussed the following with the person-in-charge:
-Outdoor grill can be for employee personal use ONLY.
-Cooling methods
-Label all containers of food.
-Owner to submit verification of treatment by a licensed pest control company.
-Storage of personal items.
-Using single use paper towel when using spray sanitizer.
-Sanitizer test strips
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