All Saints Episcopal Church receives B in Fulton County health inspection

1. 01

   Food protection manager

   Item 1-2B ↗

   Observed failure to have CFSM certificate posted CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

   Inspector’s full note +

   Code 511-6-1.03(3)(c)

   Observed failure to have CFSM certificate posted CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Repeat Violation. Correct By: 11/14/2026

   Official report · Item 1-2B ↗
   Repeat violation

   Correct by
   Nov 14, 2026

2. 02

   Date marking and disposition

   Item 6-2 ↗

   Observed failure to date mark and a label food stored in the refrigeration units. CA: Violation Code Reference 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed failure to date mark and a label food stored in the refrigeration units. CA: Violation Code Reference 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. 5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. 6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock. 7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority: (i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food; (ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and (vii) Shelf stable salt-cured products, such as prosciutto and Parma ham. New Violation. Correct By: 11/14/2026

   Official report · Item 6-2 ↗
   New violation

   Correct by
   Nov 14, 2026

3. 03

   Food labeling and containers

   Item 10D ↗

   Observed food stored in the RIC without a labels and what appears to have been salt or sugar on a table top without a label identifying what it is. CA: Violation Code Reference 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.

   Inspector’s full note +

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

   Observed food stored in the RIC without a labels and what appears to have been salt or sugar on a table top without a label identifying what it is. CA: Violation Code Reference 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. New Violation. Correct By: 11/06/2026

   Official report · Item 10D ↗
   New violation

   Correct by
   Nov 6, 2026

4. 04

   Warewashing facilities and test strips

   Item 15B ↗

   Observed the establishment failed to provide testing strip for the dishwasher and three compartment sink. CA: PIC was advised for Sanitizing Solutions, Testing Devices to have a test kit or other device (chlorine testing strips, heat testing strips for the dishwasher) that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

   Inspector’s full note +

   Code 511-6-1.05(3)(h),(i),(j)

   Observed the establishment failed to provide testing strip for the dishwasher and three compartment sink. CA: PIC was advised for Sanitizing Solutions, Testing Devices to have a test kit or other device (chlorine testing strips, heat testing strips for the dishwasher) that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Repeat Violation. Correct By: 11/14/2026

   Official report · Item 15B ↗
   Repeat violation

   Correct by
   Nov 14, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.