Petit Chou received a B, scoring 87 out of 100, in a Fulton County food-service inspection on Aug 14, 2026. The official report lists five findings. [1]
The inspector observed that the ServSafe certificate on site has expired. [2]
The inspector also observed failure to label a bottle of oil in the kitchen. [3]
A separate finding described failure to properly store in use and dry wiping cloths in the kitchen. [4]
The report marks two findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 5 of 5 findings
Observed that the ServSafe certificate on site has expired. PIC will renew his certificate.
Code 511-6-1.03(3)(a)
Observed that the ServSafe certificate on site has expired. PIC will renew his certificate. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf New Violation. Correct By: 08/16/2026Official report · Item 1-2B ↗
Correct by
Observed failure to label a bottle of oil in the kitchen. PIC labeled it after I told him to do so.
Code 511-6-1.04(4)(d)
Observed failure to label a bottle of oil in the kitchen. PIC labeled it after I told him to do so. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (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. Corrected On-Site. New Violation.Official report · Item 10D ↗
Observed failure to properly store in use and dry wiping cloths in the kitchen. Observed in use and dry wiping cloths lying on the table and other place that are not destined for the cloths.
Code 511-6-1.04(4)(m)
Observed failure to properly store in use and dry wiping cloths in the kitchen. Observed in use and dry wiping cloths lying on the table and other place that are not destined for the cloths. PIC stored them properly afterwards . 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 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 (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Corrected On-Site. New Violation.Official report · Item 12C ↗
Observed failure to display the food service permit for the public to view it. PIC will renew the permit and display it.
Code 511-6-1.02(1)(f)(1)
Observed failure to display the food service permit for the public to view it. PIC will renew the permit and display it. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Repeat Violation. Correct By: 08/23/2026Official report · Item 13A ↗
Correct by
Observed the kitchen and walkway floors are rough. It’s not easily cleanable.
Code 511-6-1.07(2)(a)
Observed the kitchen and walkway floors are rough. It’s not easily cleanable. PIC will work with the owner to fix the floor issues. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. New Violation.Official report · Item 17C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Aug 14, 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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