K KaldiScores
Cobb County
Full-Service Cobb County Permit: fsp-033-004112

JIMPA'S CATERING

2420 Cobb Pkwy, Kennesaw, GA 30152-3500

96 A
Most Recent Score
Excellent
Routine • 2026-05-29
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
A (96) Routine Most Recent
Inspection Date: 2026-05-29 • Violations Cited: 2
Ref: insp_ga_fsp-033-004112_2026-05-29_15519
Cited Observations & Standards
Item 4-2A Critical / Risk Factor Corrected On Site (COS)

Food stored covered — Inspector Note: OBSERVED ONION RING BATTER, FLOUR AND CORNMEAL STORED UNCOVERED AND UN PROTECTED IN WIC IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: PIC COVERED FOOD ITEMS

Item 4-2B Critical / Risk Factor Corrected On Site (COS)

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED DISPENSING NOZZLES OF SODA MACHINE IN FRONT FOOD SERVICE AREA WITH BLACK DEBRIS C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: NOZZLES PUT IN 3-COMPARTMENT SINK, WASHED AND SANITIZED

A (91) Routine
Inspection Date: 2025-11-14 • Violations Cited: 2
Ref: insp_ga_fsp-033-004112_2025-11-14_15518
Cited Observations & Standards
Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed raw catfish fillets and raw while catfish in a metal pan sitting on ice on a prep table located in the main kitchen held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: fish allowed to cool to 41F, per food employee it was taken out of refrigeration at 11am. PIC placed fish in Walk-in freezer to cool rapidly. EHS discusses proper set up for an ice bath.

Item 6-1B Critical / Risk Factor Corrected On Site (COS)

Proper hot holding temperatures — Inspector Note: Observed hushpupies under a heat lamp in the main kitchen held below 135F. Observed white beans being held in the steam well located in the main kitchen below 135F. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: both items reheated to 165F or higher