The City Cellar & Loft in Cartersville receives a 63% on their recent health inspection

The City Cellar & Loft, located at 110 S Museum Dr in Cartersville, received a score of 63 points out of a possible 100 points during their 01/12/2026 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: No
Inspector Notes: Observed PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained. Health department-led training offered.

Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. COS: Re-train CFSM. Health dept training offered.

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 employee handle pan of raw food with gloved hands, remove soiled gloves, don new gloves without washing hands then handle a pan of cooked food. CA: Employees shall wash hands between changing tasks including between handling raw and cooked foods and in between glove changes. COS: Discussed with PIC, hands were washed.

Violation #4:
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 improper separation of raw animal foods and ready-to-eat/fully cooked foods; raw egg whites were stored above heavy cream and mixers at the bar reach-in cooler. In the cooler drawers raw steak was stored behind sliced cheese, raw shrimp behind collard greens and raw pork behind pepper/onion mix. CA: Raw animal foods shall be stored separately from ready-to-eat/fully cooked foods and based on their minimum internal cook temps. COS: All foods were moved to the correct storage location.

Violation #5:
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 food stored uncovered (not cooling and not in use) in several places throughout the kitchen; hot held pans in the steam well, all pans at the fry batter station, a pan of frozen pasta in the walk-in freezer and dry pasta in the dry storage room. CA: Food shall be stored covered to prevent overhead contamination. COS: PIC covered all food.

Violation #6:
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 potentially hazardous TCS foods improperly cold holding above 41F in the prep top cooler (see temp log). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Per PIC, food was out of temp for less than 4 hours and was placed on an ice bath to rapidly cool. Discussed keeping prep top lid down when not in use and/or placing lids on pans.

Violation #7:
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 house made spinach dip that did not cool from 135F to 70F within 2 hours; spinach dip was prepped around 10:30-11am and at 2:15pm was at 104F. CA: Cooling TCS foods must reach 70F within 2 hours and form 70F to 41F within 4 hours. COS: Employee discarded. Discussed proper methods of cooling and verifying cooling temperatures.

Additional remarks:
Discussed the following with the person-in-charge:
-Dented can procedure. Label designated area.
-Sani bucket storage location and maintaining sanitizer concentration in buckets.
-Labelling containers of dry breading that have raw food placed directly in it with a 4 hour time.
-Consumer advisory and disclaimer needed on bar menu for any drinks that include raw egg white, or switch to pasteurized liquid egg whites.
-Hair restraints.
-Storage of clean silverware.

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