Telangana received an A, scoring 93 out of 100, in a Fulton County food-service inspection on Jul 7, 2026. The official report lists two findings. [1]
The report states: “Multiple containers of cooked lamb and goat observed in the walk-in-cooler without a date mark.” [2]
The report states: “Multiple containers of Time/Temperature Control for Safety (TCS) foods (including various prepared stews and sauces) observed in the walk-in cooler/prep area without proper labels identifying the common name of the food or the preparation/discard date.” [3]
Showing 2 of 2 findings
Multiple containers of cooked lamb and goat observed in the walk-in-cooler without a date mark. Per the PIC, the items were prepared on 6/5/26.
Code 511-6-1.04(6)(g)
Multiple containers of cooked lamb and goat observed in the walk-in-cooler without a date mark. Per the PIC, the items were prepared on 6/5/26. Advised PIC to have all foods kept for more than 24 hours to have a proper label and date-mark. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. 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 New Violation. Correct By: 07/17/2026Official report · Item 6-2 ↗
Correct by
Multiple containers of Time/Temperature Control for Safety (TCS) foods (including various prepared stews and sauces) observed in the walk-in cooler/prep area without proper labels identifying the common name of the food or the preparation/discard date. All ready-to-eat TCS foods prepped on-site must be clearly labeled and date-marked.
Code 511-6-1.04(7)(c)
Multiple containers of Time/Temperature Control for Safety (TCS) foods (including various prepared stews and sauces) observed in the walk-in cooler/prep area without proper labels identifying the common name of the food or the preparation/discard date. All ready-to-eat TCS foods prepped on-site must be clearly labeled and date-marked. Advised PIC to have food items labeled and date-marked. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; New Violation. Correct By: 07/10/2026Official report · Item 10D ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jul 7, 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 Fulton County. History includes only this authority’s exact facility ID.
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