Delmar Gardens of Smyrna - Food
Last inspected: Apr 15, 2025
78
Score
Delmar Gardens of Smyrna, located at 404 King Springs Village Pkwy in Smyrna, GA, underwent a low-risk food service inspection on April 15, 2025. This inspection identified one critical and two minor violations related to hot holding temperatures, cooling methods, and utensil storage. The facility has a history of mostly low-risk inspections across its two recorded evaluations.
2
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 15, 2025
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
78
Jul 1, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Violations — Apr 15, 2025 Inspection
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods hot holding below 135F in warmer cabinet and steam well in main kitchen. CA: TCS foods hot holding shall be maintained at 135F or above. COS: Food items were reheated to 165F.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed large container of sausage gravy cooling with top tightly covered in reach-in cooler of main kitchen. CA: When cooling, food item shall be loosely covered or uncovered to facilitate cooling process. COS: Lid was removed.
511-6-1.04(6)(e)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed several knives stored between 2 pieces of equipment in main kitchen. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)...
511-6-1.04(4)(k)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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