Lahore Grill Restaurant in Marietta receives a 39% on their recent health inspection

Lahore Grill Restaurant, located at 1869 Cobb Pkwy S Ste 150 in Marietta, received a score of 39 points out of a possible 100 points during their 08/15/2025 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 the owner failing to train employees how to properly wash their hands, how to properly thaw meat, properly cooling food before they store it in the refrigerator, employees were not trained which are the 5 symptoms and 6 illnesses they have to report to PIC, and were not trained in allergy awareness. C/A: Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; P Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling;Pf Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures;P Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction;Pf ) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf

Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed one employee put in gloves to touch open spice jars than went to the handwashing to try to wipe edges of the sink the sink, then without removing the gloves she went on trying to prepare food. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS Owner instructed the employee to remove the gloves wash her hands

Violation #3:
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 two metal carafe resting inside the handwashing sink in the main kitchen. C/A handwashing facility may not be used for purposes other than handwashing. Pf COS Metal carafe were removed from the sink

Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no paper towels at hand sink in main kitchen. Observed no paper towels in the ladies restroom CA: Ensure that paper towels are fully stocked at hand sink to ensure proper hand washing. COS: Paper towels replenished.

Violation #5:
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?: Yes
Repeat: No
Inspector Notes: Observed no vomiting procedure in the event the facility has to clean a vomit or diarrhea event C/A Responding To Contamination Events. 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.Pf COS: EHS handed out a procedure is Spanish and the English will be emailed

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: No
Inspector Notes: Observed a whole box of raw eggs stored above RTE cooked sweet rice. Observed an uncovered tray of cooked chickpeas stored next to raw chicken thighs. Observed two trays of baked potatoes on the top shelf in the WIC in the main kitchen uncovered close to the blowing fan C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS :Rice removed, chickpeas covered and the baked potatoes were discarded

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: Yes
Inspector Notes: Observed several containers with ready to eat food (cooked chickpeas, Gulab Jaman, tomato gravy)that were left uncovered in the WIC. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS Owner was instructed to cover the food

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 several TCS foods that were stored in the WIC in the main kitchen that were holding above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Items were discarded

Violation #9:
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: No
Inspector Notes: Observed ALL the ready to eat food in the WIC without a discard date. Upon questioning the owner he stated that some of the food was cooked less than 24 hours ago and some was two days ago. C/A Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; COS OWNER was instructed to label all the RTE in the WIC in the main kitchen

Violation #10:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed boric acid, commet, brasso, glass cleaner and fogger can stored in between spices on the shelf in the dry goods storage area. C/A Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS: Owner removed the chemicals and move them somewhere else

Violation #11:
10D – food properly labeled; original container
511-6-1.04(8)(b) – expired foods (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed one open container of plain low-fat yogurt in the RIF in the main kitchen with an expiration date of july 10 2025. Observed three containers one open and two un-open stored in the WIC with a expiration date of July 10 2025. C/A Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P COS Owner disposed of ALL the yogurt

Violation #12:
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 a two large tray with cooked rice from the day before in the WIC with a temperature above 41*F. Trays were large, deep and covered. Observed three 5 gallon buckets in the WIC containing tomato gravy with a temperature above 41*F. Buckets were filled to the 3/4 and they were covered with cling wrap. PIC stated the sauce was cooked from the day before and stored in the WIC. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS PIC was handed a cooling methods poster by EHS and the food was discarded

Violation #13:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed two sides of beef in the middle sink from the three compartment sink thawing in standing water. Upon addressing the issue with the owner he turned on the running water. One hour later when EHS checked the temperature of the water, the water was 123*F and the meat temperature was 71*F C/A Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF COS: Owner was instructed to place the food in the WIC to cool to 41*F

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 three buckets containing yogurt, gulab jaman and water that were sitting on the foor in the WIC. Observed two containers of soybean oil resting on the floor in the main kitchen. Observed two cases of ready to drink water resting on the floor in the storage area. C/A Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS Buckets and cases of oil were removed

Violation #15:
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 several baby roached walking around on the open container of salt, condiments on the countertop. Observed a live adult roach walking around the three compartment sink. C/A Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. COS Owner had an recent pest control invoice dating 08/13/2025 however the pest control failed to specify what pests they were targeting, only stated what chemicals they were used.

Additional remarks:
Owner was unable to sign the inspection the signature box disappeared
Discussed:
Cooling Methods
Labeling containers and put a date on any food that is longer than 24 hours
Covering already cooled containers to prevent contamination
Storing items off the floor
Thawing methods and handed a poster
Sanitizer at the dishwasher
Handwashing procedure and e-mailed a poster
Storage of personal items
Storage of sanitizer rags
Handwashing sink should not be used for any other purpose
Ensuring expired food in disposed of in a timely manner and not used
Storing meat and handed out poster
Toxic materials shall not be stored co-mingled with food
Employee health policy
Control of roaches and remove the food source at night. Do not leave open containers laying around
Re-used containers that had other food inside need to be labeled
DO NOT USE CONTAINERS THAT STORED CHEMICALS PREVIOUSLY TO STORE FOOD
Blowing Fan covers in the WIC should be clean on regular basis to prevent contamination

CLICK HERE to read the full report