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Erawan Organic Thai scored 56; newer inspection records 87

Inspected

7537 ROSWELL RD ATLANTA, GA 30350

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Erawan Organic Thai received a U, scoring 56 out of 100, in a Fulton County food-service inspection on Jul 21, 2026. The official report lists 17 findings. [1]

Inspection score

56/100Grade UOfficial inspection

Inspection summary

The report states: “PIC not present during inspection.” [2]

The inspector also observed food employee touch raw chicken with gloves on and proceed to touch vegetables in main kitchen. [3]

The report states: “Employee unable to provide employee health policy regarding food employee’s responsibility to report any illnesses and health activities related to diseases that are transmissible through food.” [4]

The report marks eight findings as corrected on site. One finding is marked as a repeat violation. [5]

A newer inspection in our records, dated Jul 28, 2026, lists 87 out of 100, grade B. The findings above belong to the Jul 21, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 17 of 17 findings

  1. Person in charge

    Item 1-2A
    PIC not present during inspection. Employee present unable to answer questions regarding operation and food related questions.
    Inspector’s full note

    Code 511-6-1.03(2)

    PIC not present during inspection. Employee present unable to answer questions regarding operation and food related questions. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. New Violation.
    Official report · Item 1-2A ↗
    New violation

  2. Handwashing

    Item 2-1B
    Observed food employee touch raw chicken with gloves on and proceed to touch vegetables in main kitchen. Observed food employee prepping raw shrimp and proceed to prepare raw vegetables in main kitchen.
    Inspector’s full note

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

    Observed food employee touch raw chicken with gloves on and proceed to touch vegetables in main kitchen. Observed food employee prepping raw shrimp and proceed to prepare raw vegetables in main kitchen. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: EHS instructed employees on when to wash hands. Corrected On-Site. New Violation.
    Official report · Item 2-1B ↗
    Corrected on siteNew violation

  3. Employee health reporting

    Item 2-2A
    Employee unable to provide employee health policy regarding food employee’s responsibility to report any illnesses and health activities related to diseases that are transmissible through food. CA: 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and New Violation.
    Inspector’s full note

    Code 511-6-1.03(2)(o)

    Employee unable to provide employee health policy regarding food employee’s responsibility to report any illnesses and health activities related to diseases that are transmissible through food. CA: 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and New Violation.
    Official report · Item 2-2A ↗
    New violation

  4. Handwashing

    Item 2-2D
    Observed wired brushes stored inside hand washing sink in main kitchen. Observed other hand sink in main kitchen obstructed with bulk containers and a stool in main kitchen.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    Observed wired brushes stored inside hand washing sink in main kitchen. Observed other hand sink in main kitchen obstructed with bulk containers and a stool in main kitchen. CA: Handwashing sink shall be maintained accessible to employees at all times. COS: Removed. Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  5. Vomiting and diarrheal response procedures

    Item 2-2E
    Employee unable to provide procedures for vomit and fecal cleanup. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.
    Inspector’s full note

    Code 511-6-1.03(6)

    Employee unable to provide procedures for vomit and fecal cleanup. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf New Violation.
    Official report · Item 2-2E ↗
    New violation

  6. Food protection

    Item 4-2A
    Observed several foods stored uncovered walk-in cooler and prep top coolers in main kitchen. Observed uncovered herbs and lemons stored on counter in main kitchen.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed several foods stored uncovered walk-in cooler and prep top coolers in main kitchen. Observed uncovered herbs and lemons stored on counter in main kitchen. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Covered. Corrected On-Site. New Violation.
    Official report · Item 4-2A ↗
    Corrected on siteNew violation

  7. Food-contact surface sanitation

    Item 4-2B
    Observed knives stored for use with food debris and build up on food-contact surfaces in main kitchen. CA: (7) Cleaning of Equipment and Utensils.
    Inspector’s full note

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

    Observed knives stored for use with food debris and build up on food-contact surfaces in main kitchen. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation.
    Official report · Item 4-2B ↗
    New violation

  8. Cold holding

    Item 6-1A
    Observed several TCS foods cold holding above 41F in main kitchen. See temperature observation.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed several TCS foods cold holding above 41F in main kitchen. See temperature observation. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Discarded, some moved to different coolers. Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  9. Hot holding temperatures

    Item 6-1B
    Observed egg rolls hot holding below 135F on counter in main kitchen. CA: TCS foods hot holding shall be maintained at 135F or above.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed egg rolls hot holding below 135F on counter in main kitchen. CA: TCS foods hot holding shall be maintained at 135F or above. COS: Discarded. Corrected On-Site. New Violation.
    Official report · Item 6-1B ↗
    Corrected on siteNew violation

  10. Date marking and disposition

    Item 6-2
    Observed several foods items requiring date marking in walk in cooler, reach in cooler and prep top cooler without date markings. CA: 1.
    Inspector’s full note

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

    Observed several foods items requiring date marking in walk in cooler, reach in cooler and prep top cooler without date markings. CA: 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 COS: Labeled. Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  11. Food labeling and containers

    Item 10D
    Observed several seasonings and sauces throughout kitchen without common name labeled. CA: Foods stored in working containers shall be labeled with common name.
    Inspector’s full note

    Code 511-6-1.04(7)(c)

    Observed several seasonings and sauces throughout kitchen without common name labeled. CA: Foods stored in working containers shall be labeled with common name. New Violation.
    Official report · Item 10D ↗
    New violation

  12. Thawing methods

    Item 11C
    Observed raw shrimp thawing in container of still water in 3-compartment sink. CA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing.
    Inspector’s full note

    Code 511-6-1.04(6)(c)

    Observed raw shrimp thawing in container of still water in 3-compartment sink. CA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow. COS: Cold water turned on. Corrected On-Site. New Violation.
    Official report · Item 11C ↗
    Corrected on siteNew violation

  13. Utensil storage

    Item 14A
    Observed rice utensils stored in water below 135F in main kitchen. Observed knives stored in between crevices of coolers.
    Inspector’s full note

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

    Observed rice utensils stored in water below 135F in main kitchen. Observed knives stored in between crevices of coolers. Observed scoops without handles stored inside several bulk containers of rice. CA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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). COS: Utensils removed. New Violation.
    Official report · Item 14A ↗
    New violation

  14. Equipment design and condition

    Item 15A
    Observed ambient temperature of prep top coolers above 41F. CA: 3.
    Inspector’s full note

    Code 511-6-1.05(6)(q)1&3

    Observed ambient temperature of prep top coolers above 41F. CA: 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. New Violation.
    Official report · Item 15A ↗
    New violation

  15. Equipment cleanliness

    Item 15C
    Observed shelves and reach-in coolers throughout kitchen with buildup of debris. CA: (d) Nonfood-Contact Surfaces.
    Inspector’s full note

    Code 511-6-1.05(7)(d)

    Observed shelves and reach-in coolers throughout kitchen with buildup of debris. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.
    Official report · Item 15C ↗
    New violation

  16. Ventilation and lighting

    Item 17D
    Observed walk in cooler without proper lighting to identify food items. The light intensity shall be: 1.
    Inspector’s full note

    Code 511-6-1.07(3)(f)

    Observed walk in cooler without proper lighting to identify food items. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. CA: EHS advised PIC to place proper lighting in walk in cooler. Repeat Violation.
    Official report · Item 17D ↗
    Repeat violation

  17. Ventilation and lighting

    Item 17D
    Observed employee belongs stored on top of bags of food in storage area, employee belongings stored among food for sale in walk in cooler. CA: Employee belongings shall be stored in employee designated area away from food preparation area.
    Inspector’s full note

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

    Observed employee belongs stored on top of bags of food in storage area, employee belongings stored among food for sale in walk in cooler. CA: Employee belongings shall be stored in employee designated area away from food preparation area. COS: Removed. 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.

Inspection history 2

Official history ↗
  1. Newer record
    87/100B
    Report
  2. This report
    56/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jul 21, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57542515
Facility ID
12979514
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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