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Las Colinas, located at 6120 Covington Highway, Suite A in Lithonia, received a score of 52 points out of a possible 100 points during their 04/30/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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 hand sink behind the bar being used as a dump sink. Observed straws in basin. COS: Sink basin was cleaned and sanitized by PIC. C/A: 511-6-1.06(2)(o) – Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
Violation #2:
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 beef stored directly next to raw chicken stored in reach in cooler. Observed raw beef stored above cooked chicken in walk in cooler. COS: cooked chicken was discarded by PIC. Raw beef was moved to the walk in cooler. Corrective Action: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) 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. (ii) 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, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(c) – cooking & baking equipment (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed inside of the microwave unclean with debris build in direct contact with TCS foods. COS: Microwave was cleaned and sanitized while inspector was onsite. C/A:511-6-1.05(7)(c) – Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer’s recommended cleaning procedure.
Violation #4:
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: Observed fans in main kitchen unclean with heavy build blowing debris onto TCS foods in the walk in cooler. COS: TCS foods were discarded and fans were cleaned and sanitized while inspector was onsite. C/A: 511-6-1.05(7)(a)1 – Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Violation #5:
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 multiple items stored at prep top cooler not maintaining a TCS food temp of 41F or below. (see temp log). COS: All items were discarded by PIC. C/A: 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (f) 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
Violation #6:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(g) – chemical sanitizers, criteria (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sanitizer bucket in main kitchen near hand sink reading 200+ ppm Cl. COS Sanitizer bucket was discarded and remade to read 100ppm CL. Advised to use test strips. C/A: 511-6-1.07(6)(g) – Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P
Violation #7:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(f) – poisonous or toxic materials containers, prohibition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cans of raid in main kitchen near mop sink. COS: Raid was discarded by PIC. C/A:511-6-1.07(6)(f) – Poisonous or Toxic Materials Containers, Prohibition (P) (f) Poisonous or Toxic Materials Containers, Prohibition. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, equipment, utensils, linens, single-service or single-use articles. P
Violation #8:
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 large pan of tomato puree in walk in cooler with lid on tight cooling. COS: Tomato puree was moved to smaller pans without lids to properly cool. C/A:511-6-1.04(6)(e) – Cooling Methods (Pf, C) (e) 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.
Violation #9:
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 the cooler fan dripping condensation onto plastic containers of raw beef. COS: Raw beef was discarded by PIC and pan was placed under to catch drip until ice can be cleared. PIC advised not to store anything under fan. C/A: 511-6-1.04(4)(z) – Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.
Violation #10:
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 ice scoop stored in single use cup with black substances in direct contact with ice scoop. COS: Ice scoop was moved to the dish pit to be washed. C/A: 511-6-1.04(4)(k) – In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food
Violation #11:
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 multiple stainless steel pans and plastic containers that are stored as clean stacked while wet. Advised PIC to stored pans so that water may drain from their surfaces and once completely dry then the can be stacked. C/A: 511-6-1.05(10)(a) – Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and
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 prep top cooler missing the cover near the motor. C/A:511-6-1.05(6)(a) – Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
Violation #13:
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 prep top cooler not maintaining TCS foods temp of 41F. Ambient reading 44F at time of inspection. Advised to have repaired before store TCS foods. C/A: 511-6-1.05(6)(a) – Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
Violation #14:
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: Yes
Inspector Notes: Observed shelf units inside walking cooler unclean with debris build up. Observed outside of deep fryer unclean with grease build up. Observed outside of single use container unclean with dead pest on the tops. Corrective Action: 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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Violation #15:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed inside of the reach in cooler behind bar unclean with slug build up. COS: Reach in coolers were cleaned and sanitized by PIC while inspector was onsite. C/A: 511-6-1.05(7)(d) – Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation #16:
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: Yes
Inspector Notes: Observed water leaking out from basin of the vegetable sink. Water has continuous flow to the floor from the pipe under the basin. Advised to have repaired Corrective Action511-6-1.06(2)(r) – System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and main
Violation #17:
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: Floors not maintained cleanable and durable. Missing/broken floor tiles throughout main kitchen. Observed walls throughout main kitchen unclean with debris build up. Ceiling tiles observed until with heavy debris build up. ADVISED TO HAVE REPAIRED. C/A:511-6-1.07(5)(a),(b) – Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Violation #18:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed live baby roaches (2) in main kitchen near dish machine and hand sink. Observed live gnats in main kitchen near yellow bin used to store chips and mop sink. Advised to increase pest control and remove debris from main kitchen. CA: 511-6-1.07(5)(k) – Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 4. Eliminating harborage conditions.
Additional remarks:
Observed:
Dish Machine-50 ppm Cl
Employee health agreements signed
Norovirus Clean procedures with EPA approved
Pest Control
Grease trap
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit. 511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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