KUMARI KITCHEN receives B in DeKalb County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed raw shelled eggs stored above ready to eat produce in reach in cooler. COS: Eggs relocated below ready to eat foods.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw shelled eggs stored above ready to eat produce in reach in cooler. COS: Eggs relocated below ready to eat foods. CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Personal cleanliness

   Item 12B ↗

   Observed PIC working with unpackaged foods while wearing studded rings, bracelets and watch. COS: All finger and wrist jewelry removed.

   Inspector’s full note +

   Code 511-6-1.03(5)(g)

   Observed PIC working with unpackaged foods while wearing studded rings, bracelets and watch. COS: All finger and wrist jewelry removed. 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. Corrected On-Site. New Violation.

   Official report · Item 12B ↗
   Corrected on siteNew violation
3. 03

   Utensil storage

   Item 14A ↗

   Observed in-use utensils stored in water at 67F. COS: PIC placed pot on stove to warm up water to keep 135F or above.

   Inspector’s full note +

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

   Observed in-use utensils stored in water at 67F. COS: PIC placed pot on stove to warm up water to keep 135F or above. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
4. 04

   Single-use article storage and use

   Item 14C ↗

   Observed single-use containers being reused to store dry good. CA: Single-service and single-use articles may not be reused.

   Inspector’s full note +

   Code 511-6-1.05(6)(r)

   Observed single-use containers being reused to store dry good. CA: Single-service and single-use articles may not be reused. Discussed with PIC which containers can be reused versus ones that are single use. New Violation. Correct By: 11/07/2026

   Official report · Item 14C ↗
   New violation

   Correct by
   Nov 7, 2026

5. 05

   Single-use article storage and use

   Item 14C ↗

   Observed boxes of single-use items stored directly on floor. COS: Boxes of single-use items placed on shelf.

   Inspector’s full note +

   Code 511-6-1.05(10)(e)1&3

   Observed boxes of single-use items stored directly on floor. COS: Boxes of single-use items placed on shelf. 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrected On-Site. New Violation.

   Official report · Item 14C ↗
   Corrected on siteNew violation
6. 06

   Equipment cleanliness

   Item 15C ↗

   Observed non-food contact surfaces of equipment unclean to touch and sight (hand sink, door handles of equipment, unused grill/stove, non-food contact surfaces of food containers). CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

   Inspector’s full note +

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

   Observed non-food contact surfaces of equipment unclean to touch and sight (hand sink, door handles of equipment, unused grill/stove, non-food contact surfaces of food containers). 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: 11/07/2026

   Official report · Item 15C ↗
   New violation

   Correct by
   Nov 7, 2026

7. 07

   Ventilation and lighting

   Item 17D ↗

   Observed purse stored on top of container of dried chili peppers. Also observed bookbag stored on top of deep freezer.

   Inspector’s full note +

   Code 511-6-1.07(4)(b)

   Observed purse stored on top of container of dried chili peppers. Also observed bookbag stored on top of deep freezer. COS: Personal bags relocated to a designated area for employee belongings. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected On-Site. New Violation.

   Official report · Item 17D ↗
   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.