Presbyterian Village Retirement Services
Last inspected: Mar 25, 2026
78
Score
Presbyterian Village Retirement Services, located at 2000 East West Connector in Austell, GA, had a low-risk food service inspection on March 25, 2026. This inspection identified one critical and two minor violations related to food separation, proper cooling methods, and the cleanliness of food and nonfood-contact surfaces. The facility has a historical pattern of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
78
Aug 29, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Dec 5, 2024
Routine
2 major violations. 2 minor violations. 2 corrected on site.
74
Jun 17, 2024
Routine
2 major violations. 2 minor violations. 1 corrected on site.
74
Violations — Mar 25, 2026 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed 2-plates of ready to eat purees stored below several trays of raw ground pork sausage and raw bacon in breakfast RIC in main kitchen. C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination. COS: Food rearranged.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several TCS foods (turkey sausage puree, several cups of spinach and mashed potatoes, and lentil soups) cooling in deep filled containers and/or tightly covered in WIC and in-use RICs in main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equ...
511-6-1.04(6)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed floor of WIC in main kitchen in disrepair; rusted with deep crevices, damaged, and not easily cleanable. C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. *3rd consecutive violation; Notice of violation issued. Violation must to be corrected in 30-days, by 4/24/26. Facility operator provided documentation that project is set to be completed by April 19, 2026.*
511-6-1.05(2)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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