CLAIRMONT CAFE receives A in DeKalb County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed several food contact surfaces unclean to sight and touch (Magnetic knife block, one scoop stored as clean, interior of the 3-compartment sink and vegetable sink, drain board). CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed several food contact surfaces unclean to sight and touch (Magnetic knife block, one scoop stored as clean, interior of the 3-compartment sink and vegetable sink, drain board). CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CORRECT BY: Cleaning and sanitizing all food contact surfaces. Evidence of correction must be sent to inspector no later than Thursday, 10/29/2026. New Violation. Correct By: 10/29/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Oct 29, 2026

2. 02

   Date marking and disposition

   Item 6-2 ↗

   Observed several TCS RTE food products (cooked chicken, chicken salad, boiled eggs) stored in the reach in cooler without date marking after being held for longer than 24 hours. COS: PIC made date mark labels for the items without date marks.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed several TCS RTE food products (cooked chicken, chicken salad, boiled eggs) stored in the reach in cooler without date marking after being held for longer than 24 hours. COS: PIC made date mark labels for the items without date marks. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. 5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. 6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock. 7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority: (i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food; (ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and (vii) Shelf stable salt-cured products, such as prosciutto and Parma ham. Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
3. 03

   Warewashing facilities and test strips

   Item 15B ↗

   PIC was unable to produce chlorine test strips at the time of inspection. CORRECT BY: Test strips for measuring chemical sanitizer concentration must be present, available, and used at all times.

   Inspector’s full note +

   Code 511-6-1.05(3)(h),(i),(j)

   PIC was unable to produce chlorine test strips at the time of inspection. CORRECT BY: Test strips for measuring chemical sanitizer concentration must be present, available, and used at all times. Sanitizer test strips must be purchased and evidence of correction sent to inspector no later than Thursday, 10/29/2026. CA: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf New Violation. Correct By: 10/29/2026

   Official report · Item 15B ↗
   New violation

   Correct by
   Oct 29, 2026

4. 04

   Equipment cleanliness

   Item 15C ↗

   Observed a build up of grease and food debris on several pieces of cooking equipment(griddle, toaster, convection ovens). CORRECT BY: Cleaning equipment.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed a build up of grease and food debris on several pieces of cooking equipment(griddle, toaster, convection ovens). CORRECT BY: Cleaning equipment. Equipment must be cleaned often enough to prevent the accumulation of build up. Evidence of correction must be sent to inspector no later than Friday, 10/30/2026 CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 10/30/2026

   Official report · Item 15C ↗
   New violation

   Correct by
   Oct 30, 2026

5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed splash and build up of food debris on walls and floors throughout the kitchen. CORRECT BY: Facility must be cleaned often enough to prevent build up.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed splash and build up of food debris on walls and floors throughout the kitchen. CORRECT BY: Facility must be cleaned often enough to prevent build up. Evidence of correction must be sent to inspector no later than Monday, 11/2/2026. CA: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation. Correct By: 11/02/2026

   Official report · Item 17C ↗
   New violation

   Correct by
   Nov 2, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.