CraveKitchen Georgia Tech - Main Kitchen

3 findings recorded on Sep 11, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed open bag of pepperoni labeled with opening date of 8/22 stored in walk-in cooler. Corrected on site - package discarded.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(h)

   Observed open bag of pepperoni labeled with opening date of 8/22 stored in walk-in cooler. Corrected on site - package discarded. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

2. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed open bag of pepperoni stored in walk-in cooler without proper date marking. Corrected on site - package discarded.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

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

   Observed open bag of pepperoni stored in walk-in cooler without proper date marking. Corrected on site - package discarded. 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. Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed standing liquid and food residue on interior of raw chicken reach-in cooler in main kitchen area. Corrective action - PIC advised to perform detailed cleaning of interior of cooler.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

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

   Observed standing liquid and food residue on interior of raw chicken reach-in cooler in main kitchen area. Corrective action - PIC advised to perform detailed cleaning of interior of cooler. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 09/14/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Sep 14, 2026

Correction status comes from the dated report. Later changes may not be recorded here.