Taj Mahal Grill received a U, scoring 58 out of 100, in a Cherokee County food-service inspection on Oct 8, 2026. The official report lists ten findings. [1]
The inspector observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. [2]
The inspector also observed no verifiable employee health reporting for any staff member present at time of inspection. [3]
A separate finding described a tray of bread dough heavily covered in mold. [4]
The report marks six findings as corrected on site. [5]
Showing 10 of 10 findings
Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness.
Code 511-6-1-.03(3)(d)
Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness. 1. 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. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. New Violation. Correct By: 10/11/2026Official report · Item 1-2B ↗
Correct by
Observed no verifiable employee health reporting for any staff member present at time of inspection. Food employees and conditional employees must be 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.
Code 511-6-1.03(2)(o)
Observed no verifiable employee health reporting for any staff member present at time of inspection. Food employees and conditional employees must be 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. Blank forms were available onsite, however, manager signed form without reading. New Violation. Correct By: 10/11/2026Official report · Item 2-2A ↗
Correct by
Observed a tray of bread dough heavily covered in mold. Dough is made in-house and contains whole milk.
Code 511-6-1.04(1)
Observed a tray of bread dough heavily covered in mold. Dough is made in-house and contains whole milk. Food must be maintained in good condition. COS by discarding. Corrected On-Site. New Violation.Official report · Item 3-1C ↗
Observed raw chicken stored above shell eggs and raw lamb stored above ready-to-eat (RTE) sauces. Raw meats must be stored based on final cook temperature; RTE foods must always be stored above raw meats.
Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)
Observed raw chicken stored above shell eggs and raw lamb stored above ready-to-eat (RTE) sauces. Raw meats must be stored based on final cook temperature; RTE foods must always be stored above raw meats. COS by moving raw meats to bottom shelf. Corrected On-Site. New Violation.Official report · Item 4-1A ↗
Observed several dishes such as potato peeler and mixing/storage bowls stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed several dishes such as potato peeler and mixing/storage bowls stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes were moved to warewash area for cleaning. New Violation.Official report · Item 4-2B ↗
Observed time/temperature control for safety (TCS) foods in prep top unit, reach-in cooler, & walk-in cooler not date marked. Items were prepared on previous days.
Code 511-6-1.04(6)(g)
Observed time/temperature control for safety (TCS) foods in prep top unit, reach-in cooler, & walk-in cooler not date marked. Items were prepared on previous days. TCS foods prepared and held in a food establishment for more than 24 hours shall 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 7 days. The day of preparation shall be counted as Day 1. COS by discarding. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine. Corrected On-Site. New Violation.Official report · Item 6-2 ↗
Observed nearly all TCS foods in walk-in cooler stored past discard date. Also observed TCS foods in prep top/reach-in units stored past discard date.
Code 511-6-1.04(6)(h)
Observed nearly all TCS foods in walk-in cooler stored past discard date. Also observed TCS foods in prep top/reach-in units stored past discard date. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine. Corrected On-Site. New Violation.Official report · Item 6-2 ↗
Observed several chemicals stored in spray bottles that were not labeled. Kitchen staff struggled to determine what chemical was in each bottle.
Code 511-6-1.07(6)(b)
Observed several chemicals stored in spray bottles that were not labeled. Kitchen staff struggled to determine what chemical was in each bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by discarding unidentifiable chemicals and labeling others. NOTE: this requirement was noted on initial inspection without point deduction but was not corrected. Corrected On-Site. New Violation.Official report · Item 8-2B ↗
Observed employee preparing food while not wearing a hair restraint. A piece of hair was found in a pan of food in prep top unit.
Code 511-6-1.03(5)(j)
Observed employee preparing food while not wearing a hair restraint. A piece of hair was found in a pan of food in prep top unit. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net and discarding food (food item was also stored longer than 24 hours with no date mark). Corrected On-Site. New Violation.Official report · Item 12B ↗
Observed heavy dust build-up on storage shelf storing spices. Also observed debris on food storage shelves in walk-in cooler.
Code 511-6-1.05(7)(d)
Observed heavy dust build-up on storage shelf storing spices. Also observed debris on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Both areas must be thoroughly cleaned. New Violation.Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cherokee County · Oct 8, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Cherokee County. History includes only this authority’s exact facility ID.
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