Irie Mon Cafe receives A in Fulton County health inspection

1. 01

   Warewashing facilities and test strips

   Item 15B ↗

   Observed no sanitizer available at the 3-compartment sink at time of inspection. Corrected on site - PIC provided bleach for use in warewashing.

   Inspector’s full note +

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

   Observed no sanitizer available at the 3-compartment sink at time of inspection. Corrected on site - PIC provided bleach for use in warewashing. 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 Corrected On-Site. New Violation.

   Official report · Item 15B ↗
   Corrected on siteNew violation
2. 02

   Equipment cleanliness

   Item 15C ↗

   Observed food residue and debris on exteriors of food containers and equipment throughout main kitchen area. Corrective action - PIC advised to perform detailed cleaning of equipment and utensils.

   Inspector’s full note +

   Code 511-6-1.05(7)(d)

   Observed food residue and debris on exteriors of food containers and equipment throughout main kitchen area. Corrective action - PIC advised to perform detailed cleaning of equipment and utensils. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation. Correct By: 11/16/2026

   Official report · Item 15C ↗
   Repeat violation

   Correct by
   Nov 16, 2026

3. 03

   Water supply and pressure

   Item 16A ↗

   Observed water temperatures at prep sinks and 3-compartment sink unable to meet 110*F required temperature (temperatures reached 100*F maximum). Corrective action - PIC reported that hot water had been adjusted to prevent scalding.

   Inspector’s full note +

   Code 511-6-1.06(1)(i)

   Observed water temperatures at prep sinks and 3-compartment sink unable to meet 110*F required temperature (temperatures reached 100*F maximum). Corrective action - PIC reported that hot water had been adjusted to prevent scalding. PIC advised to readjust hot water temperatures to ensure that fixtures are able to meet peak hot water demand and temper water to comfortable temperature with cold water. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf New Violation. Correct By: 11/23/2026

   Official report · Item 16A ↗
   New violation

   Correct by
   Nov 23, 2026

4. 04

   Plumbing and drainage

   Item 16B ↗

   Observed leak at vegetable prep sink near cooking equipment in main kitchen area. Leak reported at 3-compartment sink.

   Inspector’s full note +

   Code 511-6-1.06(2)(r)

   Observed leak at vegetable prep sink near cooking equipment in main kitchen area. Leak reported at 3-compartment sink. Corrective action - PIC advised to repair all plumbing fixtures. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. New Violation. Correct By: 11/16/2026

   Official report · Item 16B ↗
   New violation

   Correct by
   Nov 16, 2026

5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed food splatter and soil residue accumulated on floors and walls near cooking equipment in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning on floors, walls, and ceilings throughout the facility.

   Inspector’s full note +

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

   Observed food splatter and soil residue accumulated on floors and walls near cooking equipment in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning on floors, walls, and ceilings throughout the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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. New Violation. Correct By: 11/16/2026

   Official report · Item 17C ↗
   New violation

   Correct by
   Nov 16, 2026

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