VAS Kouzina received a B, scoring 86 out of 100, in a Fulton County food-service inspection on Sep 11, 2026. The official report lists three findings. [1]
The report states: “At the time of inspection, PIC failed to have non expired food protection manager certification.” [2]
The inspector also observed prep top cooler and RIC in the main kitchen area is not maintaining the temperature of TCS foods like steak, fish, octopus,yogurt, cut tomatoes at or below 41F. [3]
A separate finding described mechanical ware washing equipment in the bar area gauge is not in working condition and does not show the final rinse temperature. [4]
Showing 3 of 3 findings
At the time of inspection, PIC failed to have non expired food protection manager certification. PIC advised to get the certification.
Code 511-6-1.03(3)(a)
At the time of inspection, PIC failed to have non expired food protection manager certification. PIC advised to get the certification. 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: 09/22/2026Official report · Item 1-2B ↗
Correct by
Observed prep top cooler and RIC in the main kitchen area is not maintaining the temperature of TCS foods like steak, fish, octopus,yogurt, cut tomatoes at or below 41F. PIC discarded the food and moved the other foods which are under 4 hour mark to working RIC.
Code 511-6-1.04(6)(f)
Observed prep top cooler and RIC in the main kitchen area is not maintaining the temperature of TCS foods like steak, fish, octopus,yogurt, cut tomatoes at or below 41F. PIC discarded the food and moved the other foods which are under 4 hour mark to working RIC. 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 New Violation. Correct By: 09/12/2026Official report · Item 6-1A ↗
Correct by
Observed mechanical ware washing equipment in the bar area gauge is not in working condition and does not show the final rinse temperature. PIC advised to get the gauge fixed.
Code 511-6-1.05(3)(h),(i),(j)
Observed mechanical ware washing equipment in the bar area gauge is not in working condition and does not show the final rinse temperature. PIC advised to get the gauge fixed. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf New Violation. Correct By: 09/14/2026Official report · Item 15B ↗
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 · Sep 11, 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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