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Oriental Cafe, located at 2860 East West Connector Ste 101 in Austell, received a score of 62 points out of a possible 100 points during their 10/16/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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: 1. Observed employee rub bare hands through hair and touch clothing and return preparing food on cookline in main kitchen. 2. Observed employee wipe hands on apron and return to preparing food on cookline in main kitchen. 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; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (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. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon reentering the food preparation area. COS: Employees washed hands.
Violation #2:
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 drinking from cup without lid along cook line in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: EHS discussed with employee, beverage discarded.
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: Yes
Inspector Notes: 1. Observed only hand-wash sink in main kitchen blocked by pushcart, inaccessible for use. 2. Observed dishes stacked in sink of only hand-wash sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Cart moved and dishes moved, sink accessible.
Violation #4:
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: Yes
Inspector Notes: Observed several food items cold holding at above 41F in WIC in main kitchen. (*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food out of temperature more than 4-hours discarded, all other foods moved to WIF.
Violation #5:
11D – thermometers provided and accurate
511-6-1.05(3)(g) – food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility does not have a thin probe thermometer on-site to verify temperatures of food. C/A: 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
Violation #6:
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 6-bowls of soup stored on counter near hand-wash sink in front food service area exposed to splash and contamination. C/A: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. COS: Soups moved to RIC in front food service area.
Violation #7:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed 2-cooks in kitchen with unrestrained hair preparing and handling food. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
Violation #8:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cook preparing and handling food wearing braclet in main kitchen. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Violation #9:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: 1. Observed fan grates and shelving in WIC in main kitchen heavily soiled with organic matter accumulation and food reside. 2. Observed food debris and dirt build up along shelving, under prep table, and between equipment in main kitchen. C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *CLEAN ALL AREAS WITHIN 3-DAYS; NOTICE OF VIOLATION WILL BE ISSUED IF NOT IN COMPLIANCE DURING FOLLOW-UP INSPECTION.*
Violation #10:
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: 1. Observed many live roaches under prep table near prep top cooler and on wall of WIC in main kitchen. 2. Observed several dead roaches along floor of main kitchen primarily near WIC and WIF. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. 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; and 2. Eliminating harborage conditions. FACILITY MUST CONDUCT AGRESSIVE PEST MANAGEMENT AND DEEP CLEAN TO ELINIMATE HARBORAGE CONDITIONS WITHIN 10-DAYS.
Violation #11:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility. C/A: if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Mesh screen closed.
Additional remarks:
Observed signed employee health documents, food allergen training, approved fecal/vomit solution and procedures, and TPHC documentation.
Discussed the following:
1. Cold holding *Repeat violation
2. When to wash hands
3. Designated areas for eating/employee food storage
4. Pest Control/Harborage conditions
5. Cleaning frequencies *Repeat violation
Dish machine and sanitizer bucket (main): 50ppm- Chlorine
Follow up will occur within 10-days.
CLICK HERE to read the full report