SOUL FOODIES receives B in DeKalb County health inspection

1. 01

   Management knowledge, responsibilities, reporting

   Item 2-2A ↗

   Signed employee health agreements were not available at the time of inspection. Employee was unable to provide proof that agreements had been reviewed with staff.

   Inspector’s full note +

   Code 511-6-1.03(2)(o)

   Signed employee health agreements were not available at the time of inspection. Employee was unable to provide proof that agreements had been reviewed with staff. COS: Advised to has ALL staff review and sign documents. Employee complied and signed document C/A:511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) 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; Pf and Corrected On-Site. New Violation.

   Official report · Item 2-2A ↗
   Corrected on siteNew violation
2. 02

   Proper date marking and disposition

   Item 6-2 ↗

   Observed cooked pasta noodles in bags stored in reach in cooler for more than 24 hours without proper date marking. COS: Bags of pasta noodles were labeled with the proper date markings.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed cooked pasta noodles in bags stored in reach in cooler for more than 24 hours without proper date marking. COS: Bags of pasta noodles were labeled with the proper date markings. C/A:511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food 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. Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
3. 03

   Proper cooling methods used: adequate equipment for temperature control

   Item 11A ↗

   Observed raw cut chicken, raw catfish and cooked pasta noodles stored in prep-top cooler cooling with lid on tight. COS: Lids were removed to complete cooling process.

   Inspector’s full note +

   Code 511-6-1.04(6)(e)

   Observed raw cut chicken, raw catfish and cooked pasta noodles stored in prep-top cooler cooling with lid on tight. COS: Lids were removed to complete cooling process. Corrective Action: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗
   Corrected on siteNew violation
4. 04

   Single-use/single-service articles: properly stored, used

   Item 14C ↗

   Observed several cases of togo items stored directly on the floor. Advised to have moved.

   Inspector’s full note +

   Code 511-6-1.05(10)(e)1&3

   Observed several cases of togo items stored directly on the floor. Advised to have moved. C/A:511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. New Violation.

   Official report · Item 14C ↗
   New violation
5. 05

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Item 15A ↗

   Observed foil lining flat top grill and shelf. Advised to have foil removed.

   Inspector’s full note +

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

   Observed foil lining flat top grill and shelf. Advised to have foil removed. C/A: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. New Violation.

   Official report · Item 15A ↗
   New violation
6. 06

   Equipment cleanliness

   Item 15C ↗

   Observed fans in reach in coolers unclean with dust build up. Advised to have deep cleaned and increase cleaning frequency.

   Inspector’s full note +

   Code 511-6-1.05(7)(d)

   Observed fans in reach in coolers unclean with dust build up. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.

   Official report · Item 15C ↗
   New violation
7. 07

   Equipment cleanliness

   Item 15C ↗

   Observed inside of the prep top cooler unclean with debris build up inside and gaskets unclean with food debris. Advised to have deep cleaned and increase cleaning frequency.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed inside of the prep top cooler unclean with debris build up inside and gaskets unclean with food debris. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.

   Official report · Item 15C ↗
   Repeat violation
8. 08

   Plumbing and drainage

   Item 16B ↗

   3 compartment sink was observed with a continuous flow and does not turn completely off. Advised to have repaired C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair.

   Inspector’s full note +

   Code 511-6-1.06(2)(r)

   3 compartment sink was observed with a continuous flow and does not turn completely off. Advised to have repaired C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. New Violation. Correct By: 09/04/2026

   Official report · Item 16B ↗
   New violation

   Correct by
   Sep 4, 2026

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