Dismas Charities Macon
Last inspected: Feb 19, 2026
78
Score
Going back to 2024, Dismas Charities Macon has four inspections in the public record. The most recent visit was on Feb 19, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “utensils, equipment and linens” is the issue that surfaces most often, recorded two times.
By comparison, the average Macon facility scores 91, putting Dismas Charities Macon on the weaker side. Overall, the inspection record reads well.
4
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed a container vegetables that were noted to be discarded by 2/16/26 and a container of pudding to be discarded by 2/10/26. (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. EHS informed the PIC; items were discarded.
511-6-1.04(6)(h)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed equipment on the storage rack that were wet-stacked(cambros and portioned plates). (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. EHS informed PIC of the need to allow equipment to air dry before stacking.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed water and food debri in wells of the steam table. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC that the wells must be cleaned thoroughly at the end of service.
511-6-1.05(7)(d)
78
Aug 25, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed a container or sliced tomatoes and sliced cucumbers that had not been dated and had visibly been in the unit more than 24hrs. 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...
511-6-1.04(6)(g)
90
Apr 17, 2025
Routine
1 major violation. 4 minor violations. 2 corrected on site.
View 5 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no paper towels/napkins for hand drying in the kitchen or eating area. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf EHS informed PIC; PIC was in the process of replenishing the napkins.
511-6-1.07(3)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed clear cambros on drying portion of the 3C sink that were stacked. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.EHS informed PIC of the correct drying procedures; PIC corrected orientation of cambros.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed water and food debri in wells of the steam table. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC that the wells must be cleaned thoroughly at the end of service.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed facilities need to clean pantry flooring from coffee grinds, discard single service food items(fell under equipment), and wipe down wall underneath the 3C sink from residue. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.
511-6-1.07(5)(a)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed bowl being used as a scoop in what looked like grits. (k)Storage of In-Use Utensils. 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...
511-6-1.04(4)(k)
74
Jan 30, 2024
Routine
1 critical violation. 1 minor violation.
View 2 violations
6-1A - proper cold holding temperatures
Inspector notes: EHS observed the reach in cooler ambient was at 45 degrees. EHS also checked the temperature of the shredded cheese. The shredded cheese was at 45 degrees. CA- PIC needs to make sure that all cold holding units are set at the proper temperature which is 41 degrees and below. EHS requested that all TCS items in the cold holding unit to be transferred to another cold holding unit that is working properly until they are able to fix the unit that is currently not working.
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: EHS observed a cup sitting on the microwave that was located in the dining hall. Also, there was a purse and a jacket on the shelf where they also store their kitchen supplies. CA- PIC needs to make sure there is a designated area for employees personal items. This will ensure that employees are not storing their personal items all over the facility and this will also reduce contamination of food equipment etc.
511-6-1.07(4)(b)
82
Frequently Asked Questions
When was Dismas Charities Macon last inspected?
The most recent health inspection at Dismas Charities Macon on file is from Feb 19, 2026. The public record contains four inspections in total.
What is the most common violation at Dismas Charities Macon?
Across the inspection record, “utensils, equipment and linens” has been cited two times, more than any other issue at Dismas Charities Macon.
How does Dismas Charities Macon compare to other restaurants in Macon?
Dismas Charities Macon most recently scored 78 out of 100, which is lower than the Macon average of 91.
Has Dismas Charities Macon's inspection record improved over time?
Results have been roughly steady. Inspections at Dismas Charities Macon have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dismas Charities Macon means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dismas Charities Macon inspected?
Based on the inspection history on file, Dismas Charities Macon is inspected around two times per year on average.
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