Coalition Food and Beverage receives C in Fulton County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed improper food storage order in the walk-in cooler. Ground beef burger patties stored above fish, and fish stored above cooked broccoli.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed improper food storage order in the walk-in cooler. Ground beef burger patties stored above fish, and fish stored above cooked broccoli. COS: PIC rearranged the foods on shelves. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Corrected On-Site. Repeat Violation.

   Official report · Item 4-1A ↗
   Corrected on siteRepeat violation
2. 02

   Cold holding

   Item 6-1A ↗

   Observed bed several TCS and RTE foods stored at above 41F in the prep-top (PTC) and Reach-in (RIC) cooler. COS: PIC discarded affected foods.

   Inspector’s full note +

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

   Observed bed several TCS and RTE foods stored at above 41F in the prep-top (PTC) and Reach-in (RIC) cooler. COS: PIC discarded affected foods. Observed raw oysters intended for raw consumption being cold held at 54F in the walk-in cooler. COS: Oysters discarded. 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 ↗
   Corrected on siteNew violation
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed food items removed from their original containers without proper labeling at the workstation and in storage. COS: PIC created labels for all. d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

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

   Observed food items removed from their original containers without proper labeling at the workstation and in storage. COS: PIC created labels for all. 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 ↗
   Corrected on siteNew violation
4. 04

   Thawing methods

   Item 11C ↗

   Observed tuna intended for raw consumption fully thawed and stored in reduced oxygen packaging (ROP) in the walk-in cooler. Manufacturer’s instructions stated, “Remove product from vacuum packaging before thawing.” COS: PIC discarded tuna.

   Inspector’s full note +

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

   Observed tuna intended for raw consumption fully thawed and stored in reduced oxygen packaging (ROP) in the walk-in cooler. Manufacturer’s instructions stated, “Remove product from vacuum packaging before thawing.” COS: PIC discarded tuna. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation
5. 05

   Required permits and notices

   Item 13A ↗

   Observed food permits, CFSM certificate, and inspection report posted near the kitchen, where it is not accessible and not visible for customers. CA: PIC will move all items to the front where it’s clearly visible upon entrance of the facility.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   Observed food permits, CFSM certificate, and inspection report posted near the kitchen, where it is not accessible and not visible for customers. CA: PIC will move all items to the front where it’s clearly visible upon entrance of the facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Corrected On-Site. New Violation. Correct By: 10/20/2026

   Official report · Item 13A ↗
   Corrected on siteNew violation

   Correct by
   Oct 20, 2026

6. 06

   Utensil storage

   Item 14A ↗

   Observed in-use knives stored between coolers throughout the main kitchen. Observed in-use utensils at the bar stored in water at room temperature between uses.

   Inspector’s full note +

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

   Observed in-use knives stored between coolers throughout the main kitchen. Observed in-use utensils at the bar stored in water at room temperature between uses. COS: PIC removed the knives from between the coolers. PIC replaced the water at the bar with hot water for utensil storage. 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). Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
7. 07

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed prep-top/reach-in cooler unit located in the kitchen unable to maintain food temperatures at 41F or below. CA: PIC will discontinue use of the cooler until it has been serviced and is able to maintain temperatures at 41F or below.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed prep-top/reach-in cooler unit located in the kitchen unable to maintain food temperatures at 41F or below. CA: PIC will discontinue use of the cooler until it has been serviced and is able to maintain temperatures at 41F or below. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan New Violation. Correct By: 10/22/2026

   Official report · Item 17C ↗
   New violation

   Correct by
   Oct 22, 2026

8. 08

   Ventilation and lighting

   Item 17D ↗

   Observed employee drinks with open lids stored directly above the food preparation area. COS: PIC removed all personal drinks from the food preparation area and will designate a separate area for employee personal items.

   Inspector’s full note +

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

   Observed employee drinks with open lids stored directly above the food preparation area. COS: PIC removed all personal drinks from the food preparation area and will designate a separate area for employee personal items. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. 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.