Peckish
Last inspected: Jun 20, 2025
64
Score
PECKISH, located at 225 Rogers St Ne Ste 11 in Atlanta, GA, underwent a food service inspection on June 20, 2025. The inspection resulted in a moderate risk score of 64, with two critical violations, one major violation, and one minor violation noted. Specific areas of concern included food condition, safety, and adulteration, proper date marking and disposition of food, and compliance with variance, specialized process, and HACCP plans.
1
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jun 20, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
64
Violations — Jun 20, 2025 Inspection
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed four bags of bagels with mold-like growth stored inside a box in the outdoor walk-in cooler. Food must be safe, unadulterated, and honestly presented. Mold growth renders food unsafe and adulterated. Corrective Action: The bagels were voluntarily discarded by the Person-in-Charge (PIC). Proper food storage and routine product checks were discussed.
511-6-1.04(1)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Food items were found stored past the labeled disposal date. The following items were observed: Pork fat Vanilla cream (contains milk) Cooked pork ribs Cooked pasta Ready-to-eat, time/temperature control for safety (TCS) foods requiring date marking must be discarded if held for more than 7 days, not including the time the product is frozen. Corrective Action: Discussed proper date marking and discard procedures with Person-in-Charge (PIC). PIC voluntarily discarded affected items.
511-6-1.04(6)(h)
9-2 - compliance with variance, specialized process and haccp plan
(corrected on site)
Inspector notes: Facility was observed using sous vide cooking for chicken legs and thighs—a specialized food preparation process that may require a HACCP plan and/or variance in accordance with DPH Rule 511-6-1-.02(6)(a) and related provisions. Sous vide items stored beyond 24 hours were voluntarily discarded by the Person-in-Charge (PIC). A HACCP plan must be submitted to the local Health Authority (and jointly reviewed with the State Office of Environmental Health) before engaging in any specialized process such as sous vide cooking. This is required under: DPH Rule 511-6-1-.02(6)(a) .04(5)(a)4(iv) (for reduced oxygen packaging) or when deemed necessary by the local Health Authority based on inspectional findings. Discussed HACCP requirements with PIC. Facility instructed to cease sous vide operation...
511-6-1.08(3)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Facility was observed using single-use bowls without handles as scoops in bulk containers (e.g., flour, sugar). Violation: Dispensing utensils must have handle and be stored with handles above the top of the food and container. In non-TCS (Time/Temperature Control for Safety) foods like sugar and flour, utensils may remain in the container only if they have handles and the container can be closed. Corrective Action: PIC voluntarily removed single-use containers from bulk storage bins. Proper utensil storage requirements were reviewed.
511-6-1.04(4)(k)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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