Woodstock Center for Nursing and Healing
Last inspected: Apr 14, 2026
37
Score
Woodstock Center for Nursing and Healing, located at 105 Arnold Mill Rd in Woodstock, Georgia, underwent a high-risk food service inspection on April 14, 2026. The inspection identified three critical, four major, and three minor violations. Specific areas noted included the presence of a person in charge demonstrating knowledge, food stored covered, and food-contact surfaces being cleaned and sanitized.
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Inspections
3
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 14, 2026
Initial
3 critical violations. 4 major violations. 3 minor violations. 7 corrected on site.
37
Violations — Apr 14, 2026 Inspection
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed no person in charge (PIC) present at time of inspection and a clear overall lack of active managerial control. There must always be a PIC present who is knowledgeable on food safety present.
511-6-1.03(2)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed breakfast gravy in reach-in cooler stored uncovered. Food must be kept covered while not in active use. COS by discarding as it did not cool to required temperature within allotted time.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed substantial pink and black mold along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Use of ice was discontinued.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed various scoop utensils stored as clean but visibly dirty with debris and stuck-on food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.
511-6-1.05(7)(a)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed pork patties being hot held between 108-120°F in steam table. Time/temperature control for safety (TCS) foods must be hot held at 135 or above. COS by reheating.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed a large pan of egg puree and gravy served at breakfast not cooled to 41°F within 6 hours of reaching 135°F. Temperature of both items were around 71°F at 4:30pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed TCS foods prepared on previous days not date marked. TCS foods must be dated if stored longer than 24 hours. COS by discarding.
511-6-1.04(6)(g)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed 3 large containers of yogurt that expired 4/9/26 and a gallon of whole milk that expired 4/8/26 stored in coolers. These items must be discarded by expiration date or within 7 days of opening, whichever comes first. COS by discarding.
511-6-1.04(8)(b)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed employee drop prewrapped sandwich on floor, pick up sandwich off floor, and store with other sandwiches without first changing the wrap. COS by instructing employee to change plastic of sandwich as well as other sandwiches that contaminated one came in contact with.
511-6-1.04(4)(z)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling in warewash area not smooth and had peeling paint. Also observed mold build-up on wall and in silicone in same area. Both areas must be addressed within 30 days.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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