Metro Atlanta News
Holbrook Woodstock Enriched Living and Inspired Living received a U, scoring 69 out of 100, in a Cherokee County food-service inspection on Nov 5, 2026. The official report lists seven findings. [1]
Inspection purpose: Routine
The inspector observed cook handling raw beef patties with gloved hands and failing to change gloves prior to switching tasks. [2]
The inspector also observed pink mold-like build-up along ice chute of bulk ice machine. [3]
A separate finding described a pan of flat iron steaks that were intended to be well done only cooked to 134-139°F in the center. [4]
The report marks four findings as corrected on site. [5]
Showing 7 of 7 findings
Observed cook handling raw beef patties with gloved hands and failing to change gloves prior to switching tasks. Employee went on to wipe his gloved hands on his apron multiple times then begin preparing other food items.
Code 511-6-1.04(4)(n)1
Observed cook handling raw beef patties with gloved hands and failing to change gloves prior to switching tasks. Employee went on to wipe his gloved hands on his apron multiple times then begin preparing other food items. Multiple surfaces and other food items were contaminated. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS by instructing employee to remove gloves and apron and sanitizing contaminated surfaces. Corrected On-Site. New Violation.Official report · Item 4-1A ↗
Observed pink mold-like build-up along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitize within 72 hours.
Code 511-6-1.05(7)(b)
Observed pink mold-like build-up along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitize within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. New Violation. Correct By: 11/08/2026Official report · Item 4-2B ↗
Correct by
Observed deli meat build-up along posterior blade of deli slicer that was stored as clean. Slicer had not been used today.
Code 511-6-1.05(7)(a)1
Observed deli meat build-up along posterior blade of deli slicer that was stored as clean. Slicer had not been used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean within 72 hours or before next use, whichever comes first. New Violation. Correct By: 11/08/2026Official report · Item 4-2B ↗
Correct by
Observed cook using thermometer to temp food multiple times without cleaning probe before and after each use. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device.
Code 511-6-1.05(7)(b)
Observed cook using thermometer to temp food multiple times without cleaning probe before and after each use. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. Alcohol pads are readily available onsite, however, employees are not using. New Violation.Official report · Item 4-2B ↗
Observed a pan of flat iron steaks that were intended to be well done only cooked to 134-139°F in the center. The smaller pieces reached at least 145°F while the thicker pieces did not.
Code 511-6-1.04(5)(a)
Observed a pan of flat iron steaks that were intended to be well done only cooked to 134-139°F in the center. The smaller pieces reached at least 145°F while the thicker pieces did not. The final cook temperature of steak is 145°F. COS by placing steaks back in the oven to finish cooking. The final cook temperature eventually reached 145°F. Corrected On-Site. New Violation.Official report · Item 5-1A ↗
Observed time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of unit was around 50°F with the temperature of TCS foods ranging between 45-51°F.
Code 511-6-1.04(6)(f)
Observed time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of unit was around 50°F with the temperature of TCS foods ranging between 45-51°F. TCS foods must be cold held at 41°F or below. COS by discarding. Recently delivered and prepped foods were moved to another unit. Someone was called to service unit. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed shredded cheese and marinara (cooked) sauces for pizzas left sitting outside of temperature control. Temperature of cheese was 50°F and the temperature of the marinara was 45°F.
Code 511-6-1.04(6)(f)
Observed shredded cheese and marinara (cooked) sauces for pizzas left sitting outside of temperature control. Temperature of cheese was 50°F and the temperature of the marinara was 45°F. TCS foods must be cold held at 41°F or below. COS by moving back to cooler. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cherokee County · Nov 5, 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 Cherokee County. History includes only this authority’s exact facility ID.
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