Metro Atlanta News
Reinhardt University Dining received a B, scoring 80 out of 100, in a Cherokee County food-service inspection on Nov 9, 2026. The official report lists seven findings. [1]
Inspection purpose: Routine
The inspector observed mold build-up in ice machine (on left) in dining area. [2]
The inspector also observed roasted turkey that was cooked on a previous day and sliced today not cooled to 41°F within 4 hours due to poor cooling methods. [3]
The report states: “Observed: 1.” [4]
The report marks four findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 7 of 7 findings
Observed mold build-up in ice machine (on left) in dining area. Ice machine must be emptied, cleaned, and sanitized within 72 hours.
Code 511-6-1.05(7)(b)
Observed mold build-up in ice machine (on left) in dining area. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. New Violation. Correct By: 11/12/2026Official report · Item 4-2B ↗
Correct by
Observed deli slicer stored as clean but visibly dirty with food debris along posterior blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed deli slicer stored as clean but visibly dirty with food debris along posterior blade. 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. Repeat Violation. Correct By: 11/12/2026Official report · Item 4-2B ↗
Correct by
Observed roasted turkey that was cooked on a previous day and sliced today not cooled to 41°F within 4 hours due to poor cooling methods. Turkey was cooling in a deep container and stored tightly covered in reach-in cooler of sandwich station.
Code 511-6-1.04(6)(d)
Observed roasted turkey that was cooked on a previous day and sliced today not cooled to 41°F within 4 hours due to poor cooling methods. Turkey was cooling in a deep container and stored tightly covered in reach-in cooler of sandwich station. COS by discarding. Corrected On-Site. New Violation.Official report · Item 6-1C ↗
Observed: 1. Salads utilizing time as a public health control (TPHC) at salad station with no time documentation on product.
Code 511-6-1.04(6)(i)
Observed: 1. Salads utilizing time as a public health control (TPHC) at salad station with no time documentation on product. 2. Incorrect time documentation on cooked pizzas utilizing TPHC. Pizzas are pre-topped with cheese and pepperoni then placed on time. Once pizzas are cooked the pizzas are still held on time. The time documentation on cooked pizzas must be the same time as the time for the uncooked pizzas. 3. Uncooked pre-topped pizzas not discarded within 4 hours. Initial time on pizzas were 10:30 am and were not discarded until after 4pm. 4. All TCS items utilizing TPHC at sandwich station put back into cooler at end of 4 hours instead of discarding. 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 (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding. Corrected On-Site. New Violation.Official report · Item 6-1D ↗
Observed two pans of ginger rice cooling in moderately deep pans while tightly covered with plastic wrap and foil. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods.
Code 511-6-1.04(6)(e)
Observed two pans of ginger rice cooling in moderately deep pans while tightly covered with plastic wrap and foil. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring to sheet tray. Corrected On-Site. New Violation.Official report · Item 11A ↗
Observed drink cups in dining area stacked while wet. Dishes must air-dry prior to stacking.
Code 511-6-1.05(10)(e)1,2,4
Observed drink cups in dining area stacked while wet. Dishes must air-dry prior to stacking. COS by unstacking. Corrected On-Site. New Violation.Official report · Item 14B ↗
Flooring in catering area (back part of dry storage) is in disrepair with exposed concrete. Floors must be replaced with an approved material within 90 days.
Code 511-6-1.07(5)(a),(b)
Flooring in catering area (back part of dry storage) is in disrepair with exposed concrete. Floors must be replaced with an approved material within 90 days. New Violation. Correct By: 02/07/2027Official report · Item 17C ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cherokee County · Nov 9, 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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