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GOVERNORS GUN CLUB scored 72; newer inspection records 90

Inspected

1005 COBB PLACE BLVD NW KENNESAW, GA 30144-3672

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GOVERNORS GUN CLUB received a C, scoring 72 out of 100, in a Cobb County food-service inspection on Jun 30, 2026. The official report lists six findings. [1]

Inspection score

72/100Grade COfficial inspection

Inspection summary

The inspector observed cold TCS items (shredded cabbage and spinach) received above 41F in walk in cooler. [2]

The inspector also observed pink and black residue on interior baffle of ice machine in the main kitchen. [3]

A separate finding described several cold TCS foods holding above 41F in prep top coolers 2 and 3, ice bath, and walk in cooler in main kitchen *see asterisks* C/A: Except during preparation, cooking, cooling, or when time is used as a public health control, cold TCS items shall be maintained at 41F or below. The note records an on-site correction: “Items in prep coolers 2 and 3 and items in ice baths were discarded.” [4]

The report marks four findings as corrected on site. Three findings are marked as repeat violations. [5]

A newer inspection in our records, dated Jul 16, 2026, lists 90 out of 100, grade A. The findings above belong to the Jun 30, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Receiving temperatures

    Item 3-1B
    Observed cold TCS items (shredded cabbage and spinach) received above 41F in walk in cooler. C/A: refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received.
    Inspector’s full note

    Code 511-6-1.04(3)(a)

    Observed cold TCS items (shredded cabbage and spinach) received above 41F in walk in cooler. C/A: refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. COS: Food items were discarded. Corrected On-Site. New Violation.
    Official report · Item 3-1B ↗
    Corrected on siteNew violation

  2. Food-contact surface sanitation

    Item 4-2B
    Observed pink and black residue on interior baffle of ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Observed pink and black residue on interior baffle of ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. Correct By: 07/10/2026
    Official report · Item 4-2B ↗
    Repeat violation

    Correct by

  3. Cold holding

    Item 6-1A
    Observed several cold TCS foods holding above 41F in prep top coolers 2 and 3, ice bath, and walk in cooler in main kitchen *see asterisks* C/A: Except during preparation, cooking, cooling, or when time is used as a public health control, cold TCS items shall be maintained at 41F or below. COS: Items in prep coolers 2 and 3 and items in ice baths were discarded.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed several cold TCS foods holding above 41F in prep top coolers 2 and 3, ice bath, and walk in cooler in main kitchen *see asterisks* C/A: Except during preparation, cooking, cooling, or when time is used as a public health control, cold TCS items shall be maintained at 41F or below. COS: Items in prep coolers 2 and 3 and items in ice baths were discarded. Items in walk in cooler were cooled to 41F or below or discarded if prepared before 6/30/2026. Corrected On-Site. Repeat Violation.
    Official report · Item 6-1A ↗
    Corrected on siteRepeat violation

  4. Cooling time and temperature

    Item 6-1C
    Observed baked potato halves and potato salad in reach in cooler in main kitchen cooling at a rate that would not reach 41F within 4 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.
    Inspector’s full note

    Code 511-6-1.04(6)(d)

    Observed baked potato halves and potato salad in reach in cooler in main kitchen cooling at a rate that would not reach 41F within 4 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: baked potato halves and potato salad were placed in ice baths and moved to reach in freezer. Baked potato halves and potato salad were cooled to to 39F and 42F respectively at 3:08pm. Corrected On-Site. Repeat Violation.
    Official report · Item 6-1C ↗
    Corrected on siteRepeat violation

  5. Utensil storage

    Item 14A
    1. Observed scoop handle touching flour in bulk container in main kitchen under prep sink.
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    1. Observed scoop handle touching flour in bulk container in main kitchen under prep sink. 2. Observed scoop handle touching panko flakes in bulk container in main kitchen on storage rack next to dish machine. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon COS: scoops were washed, rinsed, sanitized, air dried, and placed in the containers of food with their handles above the food. Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  6. Ventilation and lighting

    Item 17D
    1. Observed four employee drinks stored in reach in cooler in main kitchen above and next to food items.
    Inspector’s full note

    Code 511-6-1.07(4)(b)

    1. Observed four employee drinks stored in reach in cooler in main kitchen above and next to food items. 2. Observed two employee drinks stored next to and above food items on food storage rack next to dish machine in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee items were moved to designated areas. New Violation.
    Official report · Item 17D ↗
    New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. Newer record
    90/100A
    Report
  2. This report
    72/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Jun 30, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57538352
Facility ID
7961002
Record captured
Venue address source
Official listing ·

Scores 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 Cobb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked