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Shish Kabob Mediterranean Grill, located at 2060 Lower Roswell Rd Ste 280 in Marietta, received a score of 65 points out of a possible 100 points during their 11/06/2025 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) – pic present (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Upon arrival, employees stated no one is in charge and that the owner is gone. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Owner arrived during inspection
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(a) – food safety manager certification (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM). Correct within 30 calendar days
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 food employee handle trash can, then proceed to touch carrot without washing their hands first 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 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; and (ix) After engaging in other activities that contaminate the hands. COS: Hands washed
Violation #4:
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?: No
Repeat: No
Inspector Notes: Observed food employee touching ready-to-eat carrots with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Carrots discarded
Violation #5:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: PIC could not verify that all employees have been informed of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Correct within 72 hours
Violation #6:
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?: No
Repeat: No
Inspector Notes: Observed hand sink across from stove in main kitchen is inoperable. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employees. Correct within 10 calendar days.
Violation #7:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed handwashing cleanser is not available at hand sink across from stove in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct within 72 hours
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?: Yes
Repeat: No
Inspector Notes: Observed several food items stored uncovered in walk-in cooler of main kitchen (grilled eggplant, sliced radish, chopped bell peppers and onions). C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered
Violation #9:
10D – food properly labeled; original container
511-6-1.04(8)(b) – expired foods (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed expired milks in walk-in cooler of main kitchen, visibly curdled and with Use By date of 9/25/25). C/A: Time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Discarded
Violation #10:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed frozen chicken kabobs thawing on prep counter of main kitchen. C/A: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water COS: PIC moved to walk-in cooler to thaw
Violation #11:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility is using 3 compartment ware washing sink to prepare produce in main kitchen. C/A: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. Correct within 10 calendar days
Violation #12:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed dozens of flying insects throughout main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. 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; Pf and 4. Eliminating harborage conditions. Correct within 10 calendar days.
Additional remarks:
Re-inspection will be conducted within 10 calendar days.
Observed 3 compartment ware washing sink removed from wall. The 2nd 3 compartment sink originally designated for produce prep is now being used for both ware washing and produce preparation. See violation 12D.
Discussed the following:
Buffets offered on weekends (dining area)
Canning foods have to be approved by health authority
Egg shade yellow “Chef’s Quality”- Restaurant Depot
Citation issued for violation 1-2B- Court appearance is required. EHS issued contact card.
Inspection hand written due to poor signal.
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