McDonald's #24308 received an A, scoring 91 out of 100, in a Fulton County food-service inspection on Oct 2, 2026. The official report lists one finding. [1]
The inspector observed sliced cheese held at room temperature using Time as a Public Health Control (TPHC) past the allowable 4-hour discard mark by more than 4 hours, creating a high risk for bacterial growth. The note records an on-site correction: “PIC discarded all cheese that past the 4 hr limit.” [2]
The report marks one finding as corrected on site. [3]
Showing 1 of 1 findings
Observed sliced cheese held at room temperature using Time as a Public Health Control (TPHC) past the allowable 4-hour discard mark by more than 4 hours, creating a high risk for bacterial growth. COS: PIC discarded all cheese that past the 4 hr limit.
Code 511-6-1.04(6)(i)
Observed sliced cheese held at room temperature using Time as a Public Health Control (TPHC) past the allowable 4-hour discard mark by more than 4 hours, creating a high risk for bacterial growth. COS: PIC discarded all cheese that past the 4 hr limit. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and Corrected On-Site. New Violation.Official report · Item 6-1D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Oct 2, 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 Fulton County. History includes only this authority’s exact facility ID.
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