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Pisey3. LLC (Donut Worry), located at 539 N Glynn St Unit C in Fayetteville, received a score of 27 points out of a possible 100 points during their 02/13/2026 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: Yes
Inspector Notes: Observed a lack of active managerial control which can be seen in there being several foodborne illness and public health intervention violations. Code: Facility shall ensure that active managerial control is maintained over the facility and that violations are prevented, identified, and addressed as necessary.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee who “washed” their hands prior to working with food, however, the employee only briefly rinsed their hands under water at the sink and did not properly wash their hands. COS. Employee washed hands properly. Code: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped and follow proper handwashing procedures.
Violation #3:
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 employees not wash their hands prior to working with food or handling clean and sanitized equipment/utensils; observed employee who cleaned rags in the 3-compartment sink, played on their phone, cleaned counters, cleaned the deep fryer, swept and mopped, cleaned the mop, and then exited and entered the food service area and then sat at/leaned on the preparation counter and then handled food and utensils without washing their hands; observed employee clean counters, then exit and enter the food service area, and then handle food (customer orders) without first washing their hands, employees not washing their hands prior to serving customers was noted several times. COS. Employees washed hands. Code: Employees shall wash their hands prior to working with food or clean equipment and utensils, when entering the food service area, and when any other source of contamination occurs.
Violation #4:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility did not verifiable evidence of employee health reporting requirement acknowledgement; facility was able to provide some signed employee health reporting requirement agreements, however, acknowledgement for the employees currently working was unable to be provided. COS. Facility has blank copies; they filled them out for the staff working currently. Have all employees complete a copy. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.
Violation #5:
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: Yes
Inspector Notes: Observed employee drinks and food stored with and above food and food contact surfaces; observed that the drinks in question were not in a single-use container with a lid or straw (open paper cup and can). COS. Removed. Code: Employee drinks shall be stored in single-use cups with a lid and a straw and employee drinks and food shall be consumed in a location and manner that prevents contamination of food and food contact surfaces.
Violation #6:
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?: No
Repeat: Yes
Inspector Notes: Facility was unable to provide the supplies to a vomit and diarrheal clean up plan and no written plan was available. Code: Facility shall have a written plan for responding to vomit and diarrheal events and shall have all of the items necessary to that plan.
Violation #7:
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: Yes
Inspector Notes: Observed that the facility is keeping raw bacon and raw shelled eggs over deli meat, hot dogs, bread, cheese, and fruit. COS. Items discarded due to temperature holding violations. CA: Food shall be stored in a manner that prevents cross contamination.
Violation #8:
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?: No
Repeat: Yes
Inspector Notes: Observed food stored uncovered throughout the entire facility. Code: Food shall be stored covered.
Violation #9:
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: Yes
Inspector Notes: Observed phones and personal belongings stored on food preparation counters; observed heavy accumulation of derbis on dining room tables. COS. Items moved; surface to be washed, rinsed, and sanitized. Code: Food contact surfaces shall be clean to sight and tocuh.
Violation #10:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is only wiping their food contact surfaces down with water and cleaner, there is no sanitize step. COS. Facility prepared a sanitizer solution and sanitized their surfaces. Code: After cleaning but before use food contact surfaces shall be sanitized.
Violation #11:
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 cold TCS food stored above 41 F (cheese, milk, deli meat, raw shelled eggs, and butter). COS. Discarded. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
Violation #12:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed that the facility is attempting to use time as a public health control for safety for kolaches/sausage rolls, but the facility is not properly keeping track of time and temperature; employees were unable to provide the temperature that the items were/should be placed out at and are not keeping track of the time; staff stated that they believed the food was placed out at around 6am, however, after 10am the food items were still there (items being held longer than 4 hours). COS. Discarded. Code: TCS food using time as a public health control shall follow a written time control plan and be properly marked with the time they are brought out.
Violation #13:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(e) – conditions of use (p, pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed that the facility has residential pesticides in the facility between the 3-compartment sink and the vegetable sink. COS. Discarded. Code: All chemicals shall be used according to their conditions of use including only using residential pesticides in residential settings.
Violation #14:
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 that the facility is storing propane, fire extinguishers, and personal cream/lotions with and above food and food contact surfaces throughout the kitchen. COS. Moved. Code: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.
Violation #15:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several crumbled toppings, powders, spices, that were not labeled with the common name of the product being stored. Code: All non-easily identifiable foods shall be labeled with the common name of the product.
Violation #16:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed wet wiping cloths stored on counters. Code: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.
Violation #17:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the permit was not posted. Code: The food service permit shall be posted in public view.
Violation #18:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the most recent inspection report was not posted. Code: The most recent inspection report shall be posted within 15 feet of the primary door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.
Violation #19:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed scoops being stored with the handle in the product. CA: Scoops shall have handles and handles shall be stored above the level of the product.
Violation #20:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility has broken food storage containers that are still in use. Code: Utensils shall be maintained in a state of good repair.
Violation #21:
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 that the facility has non-functioning equipment/equipment that is in a state of disrepair. Code: Equipment shall be maintained in a state of good repair.
Violation #22:
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 heavy accumulation of debris on and in equipment throughout the facility. Code: Non-food-contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.
Violation #23:
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: Observed heavy accumulation of debris, grease, and food on floors and walls throughout the facility. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
Violation #24:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(m) – maintenance tools, storage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is keeping their power tools and maintenance tools with and above food and utensils. Code: Storage of maintenance tools shall be in a manner that prevents contamination of food and food contact surfaces.
Violation #25:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(g) – absorbent materials on floors, use limitation (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is keeping cardboard on the floor as a floor liner; noted cardboard was heavily soiled. COS. Discarded. Code: Absorbent materials shall not be used on floors.
Violation #26:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(f) – drying mops (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility was storing their mops in dirty water between uses. COS. Mop was hung to dry. Code: Mops shall be placed in a position to air dry between uses.
Violation #27:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed employee items stored with and above food and food contact surfaces. Code: Employee belongings and activities shall be in areas that prevent the contamination of food and food contact surfaces.
Violation #28:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the rear exterior door when closed had a gap under the door and when opened was unable to completely close on its own. Code: Exterior doors shall be self-closing and tight-fitting.
Additional remarks:
The raw bacon noted in violation 4-1A is assumed to be raw. The original packaging for the bacon is unavailable and staff is unsure of whether it is cooked or not. Based on previously submitted menus and inspections, the facility is known to use and has used raw bacon. Based on this, the bacon is assumed to be raw. It is to be noted that should documentation be provided showing that the bacon is pre-cooked the violation would still stand as raw shelled eggs were stored over ready-to-eat food.
Due to the facility receiving an unsatisfactory score, the facility shall receive a reinspection within the next 10 business days. The department requests that a risk control plan be conducted to discuss long term compliance. Please email the inspector to schedule.
Pictures taken during the inspection are attached.
CLICK HERE to read the full report