D M Alpharetta

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted in facility. Advised PIC to post most recent, up-to-date food permit in facility in an area conspicuous to consumers. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Food stored covered — Inspector Note: Observed a metal bowl of raw shrimp in direct contact with an uncovered container of raw shrimp in the prep top cooler. PIC discarded raw shrimp in direct contact with the metal bowl and EHS advised PIC to have food items properly stored, covered with plastic wrap or container lid. 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;

Proper date marking and disposition — Inspector Note: Observed several containers of ready-to-eat, TCS foods in the walk-in-cooler prepared on 08/05/2026 that were not date marked. PIC date-marked food containers with the preparation date. 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

Food properly labeled; original container — Inspector Note: Observed several sauces and seasonings on cart not labelled with common food name. CA: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. COS: Items labeled.

Food properly labeled; original container — Inspector Note: Observed several sauces and seasonings on cart not labelled with common food name. CA: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. COS: Items labeled.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several foods stored on floor of walk in freezer. CA: ood shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Plumbing installed; proper backflow devices — Inspector Note: Observed water pipes from prep sink leaking in main kitchen. CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee belonging stored among food prep area throughout main kitchen. COS: Items removed to designated employee area, away from food prep.

Food stored covered — Inspector Note: Observed several foods stored in prep cooler, reach in cooler, sauce cart and walk in cooler uncovered. COS: Items covered; foods must be stored covered unless cooling.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with rust and brown buildup throughout machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. P

Proper cold holding temperatures — Inspector Note: Observed fried chicken and chicken wings cold holding at above 41F on shelf in main kitchen. COS: Items are discarded; TCS foods cold holding shall be maintained at 41F or below.