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Red Elephant Thai Cuisine, located at 3000 Windy Hill Rd SE Ste 152 in Marietta, received a score of 61 points out of a possible 100 points during their 09/22/2025 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: Yes
Inspector Notes: OBSERVED EMPLOYEE HANDLING RAW CHICKEN WITH GLOVED HANDS AND NOT REMOVED GLOVES OR WASH HANDS BEFORE CLEANING EQUIPMENT, HANDLING CLEAN EQUIPMENT/PLASTIC WRAP TO COVER FOOD. OBSERVED COOK, WITH GLOVES ON, HANDLE SAME EQUIPMENT THAT HAD BEEN CONTAMINATED BY PREVIOUS EMPLOYEE THAT WAS HANDLING CHICKEN AND NOT WASH HANDS BEFORE RE-GLOVING AND TOUCHING CLEAN EQUIPMENT 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 products or electronic devices that simulate tobacco smoking, 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; (ix) After engaging in other activities that contaminate the hands. COS: COOK AND EMPLOYEE REMOVED GLOVES AND WASHED HANDS
Violation #2:
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: OBSERVED EMPLOYEE MAKING OWN FOOD BY GRABBING LETTUCE FROM CONTAINER USED FOR SALE TO CUSTOMERS WITH BARE HANDS; LETTUCE IS TO BE USED FOR SALADS C/A: FOOD SERVICE EMPLOYEES SHALL NEVER USE BARE HANDS TO HANDLE RTE FOODS COS: LETTUCE 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: OBSERVED MOP BUCKET COMPLETELY BLOCKING THE ONLY HAND SINK IN THE MAIN KITCHEN C/A: HAND SINKS SHALL BE EASILY ACCESSIBLE FOR EMPLOYEE USE AT ALL TIMES COS: BUCKET MOVED
Violation #4:
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: No
Inspector Notes: NO EPA APPROVED DISINFECTANT TO KILL THE NOROVIRUS OR WRITTEN PROCEDURES FOR EMPLOYEES TO USE DURING A VOMIT/FECAL INCIDENT OBSERVED WITHIN THE ESTABLISHMENT C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter FACILITY HAS UNTIL SEPTEMBER 24, 2025 TO PROVIDE PROPER DISINFECTANT, EHS WILL PROVIDE WRITTEN PROCEDURES
Violation #5:
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 CALAMARI AND CATFISH STORED ABOVE EXPOSED RTE SOUPS AND SAUCES IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN, TAKEN FROM ORIGINAL PACKAGING, STORED ON TOP OF SPRING ROLLS IN REACH IN FREEZER IN MAIN KITCHEN. OBSERVED RAW CHICKEN AND RAW SEAFOOD, REMOVED FROM ORIGINAL PACKAGING, STORED ABOVE RTE FOODS IN REACH IN FREEZER 2 IN MAIN KITCHEN COS: FOOD REARRANGED
Violation #6:
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?: Yes
Repeat: No
Inspector Notes: OBSERVED RICE AND TWO CONTAINERS OF NOODLES STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON COUNTERTOP IN MAIN KITCHEN. OBSERVED DUMPLINGS AND SHRIMP ROLLS STORED OPEN AND EXPOSED IN RIF IN MAIN KITCHEN. OBSERVED RAW CALAMARI, RAW CATFISH, MUSSELS, CURRY AND SOUPS STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN REACH IN COOLER IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED
Violation #7:
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 SHRIMP AND STEAK COLD HOLDING ABOVE 41F IN SM PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS, RAW STEAK AND SHRIMP COLD HOLDING ABOVE 41F IN LG PREP TOP COOLER IN MAIN KITCHEN. OBSERVED BEAN SPROUTS COLD HOLDING ABOVE 41F IN ICE BATH IN MAIN KITCHEN. OBSERVED MULTIPLE EGGS TAKEN FROM MULTIPLE CARTONS COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN. C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 41F OR BELOW COS: SHRIMP COOLED TO 41F @ 11:51AM; EGGS DISCARDED; RAW STEAK COOLED TO 42F 1PM.
Violation #8:
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 RAW CHICKEN BREAST NOT COOLING AT A RATE TO ENSURE IT REACHES 41F OR BELOW WITHIN 4 HOURS. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: CHICKEN DISCARDED
Additional remarks:
-NEW RULES AND REGUALTIONS SIGNED BY PIC, COPY WILL BE EMAILED
-EOP PRESENTED TO PIC, SIGNED
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