ELAINA'S CAFE received an A, scoring 90 out of 100, in a Fulton County food-service inspection on Aug 3, 2026. The official report lists two findings. [1]
The inspector observed sanitizer bucket at 0ppm, Kitchen staff stated they ran out of sanitizer and someone is brining more. [2]
The inspector also observed failure to date-mark food items prepared yesterday and stored in the reach in cooler for more than 24hrs (i.e. [3]
One finding is marked as a repeat violation. [4]
Showing 2 of 2 findings
Observed sanitizer bucket at 0ppm, Kitchen staff stated they ran out of sanitizer and someone is brining more. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness.
Code 511-6-1.05(6)(n)
Observed sanitizer bucket at 0ppm, Kitchen staff stated they ran out of sanitizer and someone is brining more. 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. C/A: Aquire approved sanitizer ASAP and ensure kitchen has sanitizer at all times. New Violation. Correct By: 08/06/2026Official report · Item 4-2B ↗
Correct by
Observed failure to date-mark food items prepared yesterday and stored in the reach in cooler for more than 24hrs (i.e. cooked chicken, cooked beef). Except when packaging food using a reduced oxygen packaging method, 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.
Code 511-6-1.04(6)(g)
Observed failure to date-mark food items prepared yesterday and stored in the reach in cooler for more than 24hrs (i.e. cooked chicken, cooked beef). Except when packaging food using a reduced oxygen packaging method, 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. Repeat Violation. Correct By: 08/13/2026Official report · Item 6-2 ↗
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 · Aug 3, 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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