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Moringa Kitchen, located at 1039 Peachtree Industrial Blvd, Suite A122 in Suwanee, received a score of 61 points out of a possible 100 points during their 09/05/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 9/15/2025.
Violation #2:
2-1B: .03(5)(c)Observed employee handle raw chicken with gloved hands. Employee removed soiled gloves and replaced with clean gloves but did not wash in between. Employee proceeded to toss Brussel sprouts. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: PIC (person in charge) had employee wash hands and discard Brussel sprouts.
Violation #3:
4-2B: .05(7)(a)1Observed build up of debris in ice machine and on can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 9/15/25.
Violation #4:
5-1A: .04(5)(a)Observed chicken (cooked from raw) with a final cook temperature of 158F. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P) 2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P) 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P) 4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P) 5. Prepared and stored according to written procedures approved by the Health Authority. (Pf)
Corrective Actions: PIC had chicken placed back on grill (final cook temp 175F).
Violation #5:
6-1A: .04(6)(f)Observed several TCS (time/temperature control for safety) items holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC had items discarded. ***SECOND CONSECUTIVE REPEAT VIOLATION OF SAME CODE PROVISION***
Violation #6:
15A: .05(6)(a)Observed a prep cooler with water pooling at the bottom. Prep cooler was holding at 40F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Corrective Actions: Could not correct on-site. Please correct by 9/15/25.
Violation #7:
15B: .05(3)(h),(i)Facility has a high temperature dish machine but does not have a way to test the final rinse temperature. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 9/15/25.
Violation #8:
18: .07(2)(m)Back door had a visible strip of light by bottom of door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: Could not correct on-site. Please correct by 9/15/25.
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: REPEAT VIOLATIONS WILL RESULT IN PERMIT SUSPENSION (6-1A: cold holding).
NOTE: After discussion with head chef, facility may NOT par cook chicken wings unless they obtain prior approval from the health department. Facility will cook chicken to at least 165F going forward.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
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