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Sankranti Indian Kitchen Shivnc LLC receives C in Fulton County health inspection

Inspected

85 5TH ST NW ATLANTA, GA 30308

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Sankranti Indian Kitchen Shivnc LLC received a C, scoring 77 out of 100, in a Fulton County food-service inspection on Sep 29, 2026. The official report lists seven findings. [1]

Inspection score

77/100Grade COfficial inspection

Inspection summary

The inspector observed seasoning left uncovered on the wired rack found in the washing area. The note records an on-site correction: “PIC placed a lid on the seasonings.” [2]

The report states: “During the routine inspection I observed the can opener saturated with black grime build up and a yellow sticky substance on the blade as well as the holder.” [3]

A separate finding described basmati rice in the walk in cooler that was stored at 45 degrees. The note records an on-site correction: “PIC discarded the rice Corrected On-Site.” [4]

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

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Food protection

    Item 4-2A
    Observed seasoning left uncovered on the wired rack found in the washing area. COS: PIC placed a lid on the seasonings.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed seasoning left uncovered on the wired rack found in the washing area. COS: PIC placed a lid on the seasonings. Corrected On-Site. New Violation.
    Official report · Item 4-2A ↗
    Corrected on siteNew violation

  2. Food-contact surface sanitation

    Item 4-2B
    During the routine inspection I observed the can opener saturated with black grime build up and a yellow sticky substance on the blade as well as the holder. EHS observed the green cutting board deeply scored and discolored.
    Inspector’s full note

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

    During the routine inspection I observed the can opener saturated with black grime build up and a yellow sticky substance on the blade as well as the holder. EHS observed the green cutting board deeply scored and discolored. COS: PIC removed the can opener for cleaning and sanitizing and discarded the cutting board. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  3. Cold holding

    Item 6-1A
    Observed basmati rice in the walk in cooler that was stored at 45 degrees. COS: PIC discarded the rice Corrected On-Site.
    Inspector’s full note
    Observed basmati rice in the walk in cooler that was stored at 45 degrees. COS: PIC discarded the rice Corrected On-Site. Repeat Violation.
    Official report · Item 6-1A ↗
    Corrected on siteRepeat violation

  4. Cooling time and temperature

    Item 6-1C
    Observed fried chicken in the cooler held at 80F, chef explained that he cooked the food 9am and the chicken was temped at 11:30am. The chicken was placed into a WIC to get the temp further down but it failed to reach the temp of 41F or below when it was re-temped at 12:30pm.
    Inspector’s full note

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

    Observed fried chicken in the cooler held at 80F, chef explained that he cooked the food 9am and the chicken was temped at 11:30am. The chicken was placed into a WIC to get the temp further down but it failed to reach the temp of 41F or below when it was re-temped at 12:30pm. COS: Food was discarded. Violation Code Reference 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. 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. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  5. Food labeling and containers

    Item 10D
    Observed squeeze bottles in the main kitchen and white bins storing seasonings in the prep area without any labeling on them. COS: PIC placed labels on the food items Corrected On-Site.
    Inspector’s full note

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

    Observed squeeze bottles in the main kitchen and white bins storing seasonings in the prep area without any labeling on them. COS: PIC placed labels on the food items Corrected On-Site. Repeat Violation.
    Official report · Item 10D ↗
    Corrected on siteRepeat violation

  6. Thawing methods

    Item 11C
    Observed bags of soup or curry sauce thawing in a bucket on the floor of the main kitchen. COS: Chef removed the bagged food and placed into a metal pan in the RIC .
    Inspector’s full note

    Code 511-6-1.04(6)(c)

    Observed bags of soup or curry sauce thawing in a bucket on the floor of the main kitchen. COS: Chef removed the bagged food and placed into a metal pan in the RIC . Violation Code Reference 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 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) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; 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 as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.
    Official report · Item 11C ↗
    Corrected on siteNew violation

  7. Equipment cleanliness

    Item 15C
    Observed a rolling black cart stored in the RIC with food on it that was heavily covered with food debris on the top and bottle shelving of the cart. CA: Violation Code Reference 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces.
    Inspector’s full note

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

    Observed a rolling black cart stored in the RIC with food on it that was heavily covered with food debris on the top and bottle shelving of the cart. CA: Violation Code Reference 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. Correct By: 10/01/2026
    Official report · Item 15C ↗
    New violation

    Correct by

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

Inspection history 1

Official history ↗
  1. This report
    77/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Sep 29, 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
Fulton County
Inspection ID
57554680
Facility ID
12983266
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 Fulton 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