Prologue in Fayetteville receives a 66% on their recent health inspection

Prologue, located at 350 Trilith Pkwy in Fayetteville, received a score of 66 points out of a possible 100 points during their 12/09/2025 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: Yes
Inspector Notes: Observed hand sink at the banquet hall had been used as a dump sink. COS. Staff educated. CA: Hand sinks shall only be used for washing hands.

Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that one of the hand sinks in the kitchen was non-operational/did not have running water. CA: Hand sinks shall be installed to provide running water that can be tempered to at least 85 F.

Violation #3:
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 food stored in a manner that allows cross contamination to happen; observed raw chicken stored over steaks; observed raw chicken stored over raw lamb shanks and raw pork; observed raw duck being thawed in the vegetable sink. COS. All items moved; discarded as necessary; vegetable sink washed, rinsed, and sanitized. CA: Food shall be stored in a manner that prevents cross contamination.

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 that cold TCS food was stored above 41 F (cheese, tomatoes, steaks, chicken, grits, soup, sausage, gumbo, slaw, cream cheese, salmon, collards, brisket). COS. Items discarded. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Violation #5:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility has items that they were attempting to cool that did not meet time and temperature requirements; facility has melons that measured 47 F at 11:59 AM and the melons were cut at 7am; stew that was prepared at 11am measured 128 F at 12PM; observed oatmeal measured 58 F at 12 PM and was prepared before 7am. COS. Items discarded. CA: Food that is cooling shall meet time and temperature requirements; food shall go from 135 F to 71 F within 2 hours and from 70 F to 41 F within another 4 hours.

Violation #6:
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?: No
Repeat: No
Inspector Notes: Observed that the facility is using time as a public health control for items being placed out at the banquet hall, however, the plan is not being followed nor was it able to be provided at the time of the inspection. CA: Food that uses time as a public health control shall have a written plan and that plan shall be followed.

Violation #7:
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 sanitizer, sanitizer wipes, and butane that was stored with and above food and food contact surfaces. COS. Moved. A: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.

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: Yes
Inspector Notes: Observed that the facility is attempting to cool items by putting them into small, packed containers, putting lids onto them, and then placed them into coolers; observed covered containers of hot product that was attempting to cool. COS. Items discarded due to cooling taking too long. CA: Cooling methods shall be appropriate to ensure products reach temperature in the correct time frame.

Additional remarks:
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.

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