Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.


560 WINDY HILL RD SE SMYRNA, GA 30080-1337

Last Inspection Score: 58

Last Inspection Date: 06-25-2019

Inspection Purpose: Routine

Inspector Notes:

— Observed raw shelled eggs stored above ready to eat and cooked foods in standing cooler of main kitchen. Raw animal product must be stored separate from or below cooked and ready to eat foods to prevent contamination. Corrective action: Person in charge (PIC) rearranged cooler to put eggs on lowest shelf.

— Observed several temperature controled for safety (TCS) foods - salad, cooked pork, cooked turkey and cooked chicken - in cold holding not being maintained at or below 41F TCS foods in cold holding must be stored and maintained at 41F or below at all times during operation. Corrective action: Items discarded.

— Observed date marking missing from several food items inside the reach in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of seven days. The day of preparation shall be counted as Day 1. Corrective action: Food discarded.

— Observed rice, peas and rice, and plantain in hot holding stored on tray of three compartment sink and on counter tops. Equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number. Corrective action: Requested restaurant to add hot holding equipment to hold hot foods.

— Observed frozen, bagged pieces of pork improperly thawing in meat sink. Time/temperature control for safety food must be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than four hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. Corrective action: PIC placed pork under water running water.

— Observed food splatter and debris in interior of both microwaves in main kitchen. Nonfood contact surfaces must be cleaned and sanitized to sight and touch at all times during operation.

— Observed the Servsafe certificate posted expired on Aug. 28, 2018. The original CFSM certificate must be posted in public view in each food service establishment. An additional copy must be retained on file at the food service establishment at all times, and must be made available for inspection by the Health Authority. A CFSM certificate which has expired, been revoked or suspended must not be posted in the food service establishment.

— The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Corrective action: Inform in a verifiable manner food employees and conditional employees of their responsibility to report to PIC, information about their health and activities as they relate to diseases that are transmissible through food.

— Observed sole light in dry storage area out/in disrepair. Adequate light must be provided in all food prep, storage, and service areas.

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