NEWK'S EATERY received a C, scoring 78 out of 100, in a DeKalb County food-service inspection on Sep 17, 2026. The official report lists seven findings. [1]
The inspector observed 0ppm chlorine dispensing from the dish machine. [2]
The inspector also observed several TCS food items cold holding above 41F. [3]
A separate finding described several TCS food items not cooling effectively. [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 0ppm chlorine dispensing from the dish machine. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions, and shall be used as follows: 1.
Code 511-6-1.05(6)(n)
Observed 0ppm chlorine dispensing from the dish machine. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) CORRECT BY: Having someone come and calibrate/service the dish machine to properly dispense chlorine to adequately sanitize food contact surfaces. Evidence of correction must be sent to inspector no later than Monday, 9/21/2026. Only the 3 compartment sink may be used to wash, rinse, and sanitize food contact surfaces until the dish machine has been repaired. New Violation. Correct By: 09/21/2026Official report · Item 4-2B ↗
Correct by
Observed several FCS unclean to sight and touch: Vegetable dicer, magnetic knife blocks, salad bowls stored in the salad bar area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed several FCS unclean to sight and touch: Vegetable dicer, magnetic knife blocks, salad bowls stored in the salad bar area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: All items listed above must be washed, rinsed, and sanitized by end of day today (9/17/2026). Magnetic knife blocks must be washed, rinsed, and sanitized at a frequency that prevents build up. If build up / rust is unable to be removed, knife blocks must be replaced. New Violation. Correct By: 09/17/2026Official report · Item 4-2B ↗
Correct by
Observed several TCS food items cold holding above 41F. See * in temperature log.
Code 511-6-1.04(6)(f)
Observed several TCS food items cold holding above 41F. See * in temperature log. Observed coolers holding TCS items above 41F with an ambient temperature also above 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC voluntarily discarded all TCS food items above 41F that were not within the 4 hour cooling window. All items within the cooling window were relocated to the walk in freezer/cooler to finish cooling to 41F or below. CORRECT BY: Having the prep-top coolers serviced. Until the coolers have been repaired, NO TCS foods may be stored in the coolers. PIC placed a sign on the broken coolers instructing staff not to store TCS food items inside. Corrected On-Site. New Violation. Correct By: 09/20/2026Official report · Item 6-1A ↗
Correct by
Observed several TCS food items not cooling effectively. Items were placed in large plastic containers after cooking/prepping in the walk-in cooler with the lids tightly on.
Code 511-6-1.04(6)(e)
Observed several TCS food items not cooling effectively. Items were placed in large plastic containers after cooking/prepping in the walk-in cooler with the lids tightly on. CA: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily placed items in the walk-in freezer to cool with the lids removed. CORRECT BY: Implementing training to staff on effective cooling methods. Metal pans should be used when possible to better facilitate heat transfer. If metal pans cannot be obtained in the necessary quantities, shallow plastic pans can be used to spread the product out and facilitate heat transfer. Corrected On-Site. New Violation.Official report · Item 11A ↗
Observed several employees wearing watches/bracelets while handling food and clean equipment. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Code 511-6-1.03(5)(g)
Observed several employees wearing watches/bracelets while handling food and clean equipment. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC instructed employees to remove watches/bracelets. Corrected On-Site. Repeat Violation.Official report · Item 12B ↗
Observed several metal bowls stacked tightly on top of one another still wet. CA: Except as specified in paragraph 4 of this subsection, 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.
Code 511-6-1.05(10)(e)1,2,4
Observed several metal bowls stacked tightly on top of one another still wet. CA: Except as specified in paragraph 4 of this subsection, 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; and (ii) Covered or inverted. COS: PIC placed in dish area to be rewashed, rinsed, and sanitized. CORRECT BY: Downsizing the amount of metal bowls kept in the establishment and training employees that dishes must air dry fully before being stacked on top of one another. Corrected On-Site. New Violation.Official report · Item 14B ↗
Observed prep-top coolers in the main kitchen area with an ambient temperature above 41F. See ** in temperature log.
Observed prep-top coolers in the main kitchen area with an ambient temperature above 41F. See ** in temperature log. CA: (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. CORRECT BY: Coolers must be repaired/replaced no later than Sunday, 9/20/2026. Evidence of correction must be sent to inspector. Until coolers are repaired, NO TCS foods can be stored in the broken coolers, and a sign stating that no TCS foods may be stored inside must remain posted. New Violation. Correct By: 09/20/2026Official report · Item 15A ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
DeKalb County · Sep 17, 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 DeKalb County. History includes only this authority’s exact facility ID.
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