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AMERICAN DELI receives B in Cobb County health inspection

Inspected

2900 HIGHLANDS PKWY SE STE 1 SMYRNA, GA 30082-7249

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AMERICAN DELI received a B, scoring 86 out of 100, in a Cobb County food-service inspection on Sep 15, 2026. The official report lists eight findings. [1]

Inspection score

86/100Grade BOfficial inspection

Inspection summary

The inspector observed large container of white rice stored in main kitchen reach in cooler #2 cold holding above 41F. [2]

The inspector also observed container of white rice in main kitchen reach in cooler #2 that did not reach 70F within 2 hours. [3]

A separate finding described ranch, honey mustard, cocktail sauce, and tarter sauce that requires refrigeration per manufacturer stored under time as a public health control with no discard time marking. [4]

The report marks seven findings as corrected on site. [5]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Cold holding

    Item 6-1A
    Observed large container of white rice stored in main kitchen reach in cooler #2 cold holding above 41F. White rice was prepared day prior per food employee.
    Inspector’s full note
    Observed large container of white rice stored in main kitchen reach in cooler #2 cold holding above 41F. White rice was prepared day prior per food employee. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Rice was discarded. Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  2. Cooling time and temperature

    Item 6-1C
    Observed container of white rice in main kitchen reach in cooler #2 that did not reach 70F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C).
    Inspector’s full note

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

    Observed container of white rice in main kitchen reach in cooler #2 that did not reach 70F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C). COS: Rice was discarded. Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  3. Cooling time and temperature

    Item 6-1C
    Observed lettuce that did not cool to 41F within 4 hours; lettuce was began cooling at 12:00pm per PIC. C/A: 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.
    Inspector’s full note

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

    Observed lettuce that did not cool to 41F within 4 hours; lettuce was began cooling at 12:00pm per PIC. C/A: 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. COS: Lettuce was discarded Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  4. Time as a public health control

    Item 6-1D
    Observed ranch, honey mustard, cocktail sauce, and tarter sauce that requires refrigeration per manufacturer stored under time as a public health control with no discard time marking. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, 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.
    Inspector’s full note

    Code 511-6-1.04(6)(i)

    Observed ranch, honey mustard, cocktail sauce, and tarter sauce that requires refrigeration per manufacturer stored under time as a public health control with no discard time marking. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, 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. COS: Food items were discarded. New items were placed out and marked with discard time. Corrected On-Site. New Violation.
    Official report · Item 6-1D ↗
    Corrected on siteNew violation

  5. Wiping cloth use and storage

    Item 12C
    Observed wiping cloths stored inside 2 chlorine sanitizer buckets with concentration above 100ppm. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine: 50-100ppm.
    Inspector’s full note

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

    Observed wiping cloths stored inside 2 chlorine sanitizer buckets with concentration above 100ppm. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine: 50-100ppm. COS: Buckets were remade with a concentration of 50ppm. Corrected On-Site. New Violation.
    Official report · Item 12C ↗
    Corrected on siteNew violation

  6. Utensil storage

    Item 14A
    Observed scoop stored in container of seasoning salt with handle touching seasoning. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
    Inspector’s full note

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

    Observed scoop stored in container of seasoning salt with handle touching seasoning. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: Handle was moved above food. Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  7. Utensil, equipment and linen storage

    Item 14B
    Observed several dishes wet stacked in main kitchen on rack. C/A: 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.
    Inspector’s full note

    Code 511-6-1.05(10)(e)1,2,4

    Observed several dishes wet stacked in main kitchen on rack. C/A: 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying New Violation. Correct By: 09/18/2026
    Official report · Item 14B ↗
    New violation

    Correct by

  8. Warewashing facilities and test strips

    Item 15B
    Observed raw chicken wings stored directly in warewashing sink in main kitchen. Raw wings were touching surfaces of warewashing sink.
    Inspector’s full note

    Code 511-6-1.05(6)(f)

    Observed raw chicken wings stored directly in warewashing sink in main kitchen. Raw wings were touching surfaces of warewashing sink. C/A: A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. COS: Wings were discarded. Corrected On-Site. New Violation.
    Official report · Item 15B ↗
    Corrected on siteNew violation

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
    86/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Sep 15, 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
Cobb County
Inspection ID
57552366
Facility ID
12279747
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 Cobb 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 ↗

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