Mansion At Alpharetta scored 75; newer inspection records 99

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed two packs of raw turkey stored above deli meats and other ready-to-eat foods in a cooler located near the three-compartment sink. COS: PIC rearranged the cooler to ensure raw poultry was stored below ready-to-eat foods and will maintain proper food storage order to prevent cross-contamination.

   Inspector’s full note +

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

   Observed two packs of raw turkey stored above deli meats and other ready-to-eat foods in a cooler located near the three-compartment sink. COS: PIC rearranged the cooler to ensure raw poultry was stored below ready-to-eat foods and will maintain proper food storage order to prevent cross-contamination. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 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 Corrected On-Site. Repeat Violation.

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed dishes and kitchenware being washed in the dishwasher with no sanitizer, concentration at 0ppm. COS/CA: PIC discontinued use of the dishwasher for sanitizing, will have the dishwasher serviced, and will use the three-compartment sink until the dishwasher is properly functioning.

   Inspector’s full note +

   Code 511-6-1.05(6)(n)

   Observed dishes and kitchenware being washed in the dishwasher with no sanitizer, concentration at 0ppm. COS/CA: PIC discontinued use of the dishwasher for sanitizing, will have the dishwasher serviced, and will use the three-compartment sink until the dishwasher is properly functioning. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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 P, 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; P 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) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
3. 03

   Date marking and disposition

   Item 6-2 ↗

   Observed multiple ready-to-eat (RTE) food items stored in several coolers without proper date marking. CA: PIC will ensure all RTE/TCS foods are date marked and used or discarded within the required time frame.

   Inspector’s full note +

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

   Observed multiple ready-to-eat (RTE) food items stored in several coolers without proper date marking. CA: PIC will ensure all RTE/TCS foods are date marked and used or discarded within the required time frame. All ready-to-eat/fully cooked items that have been held for over 24 hours must have a label and wither date marked for the "made-date" or "discarded-date." New Violation. Correct By: 06/25/2026

   Official report · Item 6-2 ↗
   New violation

   Correct by
   Jun 25, 2026

4. 04

   Food labeling and containers

   Item 10D ↗

   Observed food items such as oil, panko, flour, mayonnaise, and other foods throughout the kitchen that were not properly labeled with their common names. CA: PIC will ensure that all food items removed from their original packaging are properly labeled with their common names. d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

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

   Observed food items such as oil, panko, flour, mayonnaise, and other foods throughout the kitchen that were not properly labeled with their common names. CA: PIC will ensure that all food items removed from their original packaging are properly labeled with their common names. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. New Violation. Correct By: 06/25/2026

   Official report · Item 10D ↗
   New violation

   Correct by
   Jun 25, 2026

5. 05

   Personal cleanliness

   Item 12B ↗

   Observed two employees prepping food with no hair restraints. Both employees restrained hair.

   Inspector’s full note +

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

   Observed two employees prepping food with no hair restraints. Both employees restrained hair. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrected On-Site. New Violation.

   Official report · Item 12B ↗
   Corrected on siteNew violation
6. 06

   Wiping cloth use and storage

   Item 12C ↗

   Observed wiping cloths stored in sanitizer buckets with a sanitizer concentration of 0ppm. COS: PIC replaced the sanitizer buckets with solutions at the proper concentration and will routinely monitor sanitizer levels.

   Inspector’s full note +

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

   Observed wiping cloths stored in sanitizer buckets with a sanitizer concentration of 0ppm. COS: PIC replaced the sanitizer buckets with solutions at the proper concentration and will routinely monitor sanitizer levels. 2. 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); and Corrected On-Site. New Violation.

   Official report · Item 12C ↗
   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.