K’s Fish N Grits in Covington receives a 65% on their recent health inspection

K’s Fish N Grits, located at 3277 Salem Rd, Covington, GA 30016, received a score of 65 points out of a possible 100 points during their 06/05/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Based on the violation observed during today’s inspection, the person in charge did not demonstrated their food safety knowledge. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)
Corrective Actions: **Person in charge must correct all violations and be able to demonstrate their knowledge of the code during the follow-up inspection that will be conducted within the next 10 days**

Violation #2:
2-1B: .03(5)(c)Observed an employee crack a shelled egg into a pan, remove the contaminated glove, put on a new set of glove, and reach into a container of cheese to place into the pan. The food employee did not wah their hands before putting on the new gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Education was provided to the food service emoloyee on when to wash their hands. Education was provided to the food employee and the PIC that the container of cheese must only be used as an ingredient and can not be consumed as a ready to eat food item. (ex: added to eggs, grits, or any food item that will reheat the cheese to a minimum temperture of 145 degress F.)

Violation #3:
4-2B: .05(7)(c)Observed all cooking equipment (fryers and strainers) with a heavy accumulation of debris. According to the person in charge the equipment is washed once a week. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under Rule .05(7)(b)3(v). (C) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer’s recommended cleaning procedure. (C)
Corrective Actions: **all equipment must be cleaned to the touch and sight by the indicated time frame. If the equipment can not be cleaned it must be replaced.** This is the second occurance of this code provision. If this violation is repeated a third time the facility’s permit will be suspended.**

Violation #4:
5-1B: .04(5)(i)Observed the pan of grits not reheat to a minimum temperature of 165 within 2 hours see the temperature log below. The grits were cooked the day before. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P)
Corrective Actions: The food was discarded.

Violation #5:
12B: .03(5)(f)Observed employees handling food with acrylic nails and nail polish without gloves on both hands. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf)
Corrective Actions: Education was provided to the person in charge that any employees that handle food that has on nail polish or acryiclic nails must wear gloves at all times.

Violation #6:
15C: .05(7)(d)Observed a heavy accumulation of grease, debris and old food residue on the walls, floor, fryers, stove, stove shelf, and shelving units. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
Corrective Actions: **all areas must be cleaned to the sight and touch by the indicated time frame.** This is the third consecutive violation of this code provision; facility’s permit has been suspended.

Additional remarks:
Note: The food allergen notification must be added in writing when customers order and on all electronic ordering sites. The notice can saty: This facility contains some food allergens such as Flounder, Salmon, Tilapia, Whiting, Catfish, Eggs, Milk, and Wheat.

Note: There is a small portion of cove base missing behind the three compatment sink that will need to be replaced by the next routine inspection. If not corrected it wil be marked as a violation.

Note: All sinks and pipes must be properly fixed to repair any leaks by the next routine inspection. All pans must be removed from the floor. If not corrected it will be marked as a violation.

The facility’s permit has been suspeded do to a thir occusrance of the .05(7)(d) code provision. The facility’s permit was reinstated after onsite training was completed.

A followup inspection will be conductued within the next 10 days by 6/15/26. If violations are not corrected the facility’s permit will be suspended until all violations are corrected. Please note that the facility’s permit will be revoked when the permit is suspended 3 times within a 12 month cycle.

New food allergen handout was provided to the person in charge.

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