Cirrus Academy Charter School
Last inspected: Mar 10, 2026
67
Score
Cirrus Academy Charter School, located at 1870 Pio Nono Ave in Macon, GA, underwent a moderate-risk food service inspection on March 10, 2026. This inspection identified two critical and two minor violations, including issues with hot holding temperatures, food labeling, and utensil storage. The facility has a history of mostly low-risk inspections across its three scored evaluations.
3
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine
2 critical violations. 2 minor violations. 1 corrected on site.
67
Oct 30, 2025
Routine
1 major violation. 3 minor violations. 1 corrected on site.
78
Aug 29, 2025
Initial
No violations found.
100
Violations — Mar 10, 2026 Inspection
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed taco beef stored in the warming cabinet with temperatures below 135F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed the PIC of the need to reheat the beef to 165F.
511-6-1.04(6)(f)
10D - food properly labeled; original container
Inspector notes: Observed several bags of lettuce with best if used by dates of 2/20,2/17, and 3/5. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed PIC of the need to discard the lettuce that has began degrading.
511-6-1.04(8)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed pans stored on the shelving as clean that were wet-stacked. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the PIC of the need to allow items to air dry before stacking.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed damaged gasket on warming cabinet door; door does not close completely. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed the PIC of the need to have the gasket repaired.
511-6-1.05(6)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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