PHO HOA received a B, scoring 83 out of 100, in a Cobb County food-service inspection on Jul 7, 2026. The official report lists five findings. [1]
The report states: “PIC could not verify that food employees have been trained on the 5 reportable symptoms and 6 reportable illnesses.” [2]
The inspector also observed hand sink by stove tops of main kitchen without a supply of hand soap. [3]
A separate finding described black build up on the bulk ice machine in main kitchen and on soda nozzles in front food service. [4]
The report marks three findings as corrected on site. [5]
Showing 5 of 5 findings
PIC could not verify that food employees have been trained on the 5 reportable symptoms and 6 reportable illnesses. C/A: Food employees and conditional employees are 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)
PIC could not verify that food employees have been trained on the 5 reportable symptoms and 6 reportable illnesses. C/A: Food employees and conditional employees are 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. EHS to send a copy of the Employee Health Policy to PIC. PIC has 10 calendar days (7/17/26) to read over, sign, and submit to EHS a copy of facility's employee health policy. New Violation. Correct By: 07/17/2026Official report · Item 2-2A ↗
Correct by
Observed hand sink by stove tops of main kitchen without a supply of hand soap. C/A: Handwashing Cleanser, Availability.
Code 511-6-1.07(3)(a)
Observed hand sink by stove tops of main kitchen without a supply of hand soap. C/A: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap Facility has 10 calendar days to fix hand soap dispenser. New Violation. Correct By: 07/17/2026Official report · Item 2-2D ↗
Correct by
Observed black build up on the bulk ice machine in main kitchen and on soda nozzles in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed black build up on the bulk ice machine in main kitchen and on soda nozzles in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Soda nozzles removed, cleaned, and sanitized. Facility has 10 calendar days (7/17/26) to clean and sanitize ice machine and submit to EHS. Corrected On-Site. New Violation. Correct By: 07/17/2026Official report · Item 4-2B ↗
Correct by
Observed mayonnaise and sliced tomatoes in prep top cooler #1 of main kitchen temp above 41F. Observed salmon in the bottom of prep top cooler #2 of main kitchen temp above 41F.
Code 511-6-1.04(6)(f)
Observed mayonnaise and sliced tomatoes in prep top cooler #1 of main kitchen temp above 41F. Observed salmon in the bottom of prep top cooler #2 of main kitchen temp above 41F. Observed rice noodles in reach in cooler #2 of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed chicken in the bottom of prep top cooler #1 of main kitchen cooling at a rate that would not reach 41F within the timeframe. 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: Chicken placed in walk in freezer for rapid cooling.
Code 511-6-1.04(6)(d)
Observed chicken in the bottom of prep top cooler #1 of main kitchen cooling at a rate that would not reach 41F within the timeframe. 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: Chicken placed in walk in freezer for rapid cooling. Corrected On-Site. New Violation.Official report · Item 6-1C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Jul 7, 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 Cobb County. History includes only this authority’s exact facility ID.
Checked