Etang Sav Inc received a score of 60 and a grade of U during a Georgia Department of Public Health inspection conducted October 26, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Etang Sav Inc
Location: 10 WHITAKER ST SAVANNAH, GA 31401, Chatham County
Inspection date: October 26, 2026
Inspection purpose: Routine
Score and grade: 60/U
Inspector: Victoria Toro
Permit number: FSP-025-005647
Inspection findings
1-2A – pic present, demonstrates knowledge, performs duties
Rule citation: 511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed facility operating with imminent health hazard (Sewage backing up into facility). Observed employees preparing food that was stored above 41F – PIC did not inform employees of safe food cold-holding. CA: Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate based upon emergency guidance provided by the Health Authority or under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed hand washing sink in back kitchen and ware washing station to not have any soap or hand drying provisions. RCA: PIC shall ensure all hand sinks are stocked with soap and hand drying provisions. CA: 511-6-1.07(3)(a) – Handwashing Cleanser, Availability (Pf) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.07(3)(b) – hand drying provision (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed no hand drying provisions at hand sinks in ware wash and main kitchen area. RCA: PIC shall have cleanser and drying provisions available at all times. CA: 511-6-1.07(3)(b) – Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels 2. A continuous towel system that supplies the user with a clean towel 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
4-1A – food separated and protected
Rule citation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Official point value: 9
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed raw beef to be stored directly next to raw poultry. Observed Ready-to-eat ground meat next to raw beef. RCA: PIC shall organize raw foods based on their respective cooking temperature. CA: Raw foods shall be organized by cooking temperature and all ready-to-eat foods are to be stored above all raw food.
4-2A – food stored covered
Rule citation: 511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed pre-cooked chicken pieces to be stored in walk-in with no lid. RCA: 511-6-1.04(4)(c)1(iv) – Packaged & Unpackaged Food, food stored covered food shall be protected from overhead contamination at all times – storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed many food items in walk in cooler to be above 41F. (Beef, poultry, eggs, cooked chicken). See temperature log for exact temperatures. Ambient temperature in walk-in was 49F at time of inspection. COS: All food out of temperature was discarded. CA: 511-6-1.04(6)(f) – Cold Holding – Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below .
6-2 – proper date marking and disposition
Rule citation: 511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed beef and poultry held in walk-in cooler over 24 hours bearing no date marking or labeling. RCA: PIC shall place date labels on all food items held over 24 hours in facility. CA: 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.
18 – insects, rodents, and animals not present
Rule citation: 511-6-1.07(5)(k) – controlling pests (pf, c)
Official point value: 3
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed roach in basement of facility near rice storage bin. RCA: PIC shall ensure facility is free from pests at all times. CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by 1. Routinely inspecting incoming shipments of food and supplies. 2. Routinely inspecting the premises for evidence of pests. 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule. 4. Eliminating harborage conditions.
General inspector comments
Facility voluntarily closed and shall re-open once imminent health hazard is cleaned. To open, facility must go to formal hearing and fix imminent health hazard. Hazard shall be cleaned first with soap and water then using an EPA-registered disinfectant, shall be sanitized. This will be repeated until there is no sign or smell of the hazard. All out of temperature food was discarded on site. Formal hearing to be held at Health Department located at 1395 Eisenhower Dr. Savannah, GA 31405 at
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Yolonda Harris
News Now Georgia
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