DUNWOODY CAFETERIA

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Inspection history

1. Dec 9, 2025

   ✕
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep the plumbing system in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

2. Dec 13, 2024

   ✓
   2 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

3. Dec 4, 2024

   ✕
   9 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a covered trash can in toilet rooms.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Label all food packages as required by the law.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Dec 14, 2023

   ✓
   1 violation

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. Nov 30, 2023

   ✕
   10 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Discontinue operating the ventilation system with the filters removed.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)