VIRGINIA - HIGHLAND ELEMENTARY received an A, scoring 91 out of 100, in a Fulton County food-service inspection on Aug 10, 2026. The official report lists two findings. [1]
The inspector observed milks in the cooler holding above 41F during student lunch, observed foods in the WIC holding above 41F at the time of the inspection. [2]
The inspector also observed cooked pizza holding on a steam table below 135F at the time of the inspection. The note records an on-site correction: “- pizza was discarded and new pizza that was at 160F was placed on the steam table.” [3]
The report marks two findings as corrected on site. [4]
Showing 2 of 2 findings
Observed milks in the cooler holding above 41F during student lunch, observed foods in the WIC holding above 41F at the time of the inspection. Observed ranch cups holding on a preptop cooler that were labeled keel refrigerated above 41F.
Code 511-6-1.04(6)(f)
Observed milks in the cooler holding above 41F during student lunch, observed foods in the WIC holding above 41F at the time of the inspection. Observed ranch cups holding on a preptop cooler that were labeled keel refrigerated above 41F. COS- food was removed and WIC was getting looked at by maintenance at the time of the inspection. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed cooked pizza holding on a steam table below 135F at the time of the inspection. COS- pizza was discarded and new pizza that was at 160F was placed on the steam table.
Code 511-6-1.04(6)(f)
Observed cooked pizza holding on a steam table below 135F at the time of the inspection. COS- pizza was discarded and new pizza that was at 160F was placed on the steam table. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.Official report · Item 6-1B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Aug 10, 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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