Metro Atlanta News
Community Christian School received an A, scoring 95 out of 100, in a Henry County food-service inspection on Nov 10, 2026. The official report lists four findings. [1]
Inspection purpose: Routine
The inspector observed prepared and cooked pizzas stored without overhead protection. [2]
The inspector also observed rust and brown accumulation on interior components of ice machine. [3]
A separate finding described outside dumpster lid broken. [4]
The report marks one finding as corrected on site. [5]
Showing 4 of 4 findings
Observed prepared and cooked pizzas stored without overhead protection. PIC was advised to use unused metal pizza pans as covers.
Code 511-6-1.04(4)(c)1(iv)
Observed prepared and cooked pizzas stored without overhead protection. PIC was advised to use unused metal pizza pans as covers. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; New Violation.Official report · Item 4-2A ↗
Observed rust and brown accumulation on interior components of ice machine. PIC was advised to properly clean and sanitize ice machine on a weekly basis.
Code 511-6-1.05(7)(b)
Observed rust and brown accumulation on interior components of ice machine. PIC was advised to properly clean and sanitize ice machine on a weekly basis. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 41ºF (5.0ºC) or less 24 hours >41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours >45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours >50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours and (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. New Violation.Official report · Item 4-2B ↗
Observed outside dumpster lid broken. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles.
Code 511-6-1.06(5)(n)
Observed outside dumpster lid broken. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. New Violation.Official report · Item 17B ↗
Observed floors in front of fryers in main kitchen in need of resealing or repainting with food grade paint. 511-6-1.07(1)(a) - Indoor Materials (C) (1) Materials for Construction and Repair.
Code 511-6-1.07(1)(a)
Observed floors in front of fryers in main kitchen in need of resealing or repainting with food grade paint. 511-6-1.07(1)(a) - Indoor Materials (C) (1) Materials for Construction and Repair. (a) Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. Corrected On-Site. 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.
Henry County · Nov 10, 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 Henry County. History includes only this authority’s exact facility ID.
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