MACHI MACHI KABOB received a score of 87 and a grade of B during a Georgia Department of Public Health inspection conducted October 26, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: MACHI MACHI KABOB
Location: 4897 BUFORD HWY STE 123 ATLANTA, GA 30341, DeKalb County
Inspection date: October 26, 2026
Inspection purpose: Routine
Score and grade: 87/B
Inspector: William Patterson
Permit number: FSP-044-002587
Inspection findings
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: Yes
Repeat violation: No
Inspector notes and corrective action: Observed a container of raw pork stored above bagged cauliflower and green onions in the reach-in cooler. Also observed a bag of frozen peas stored on the bottom shelf of the reach-in freezer, directly beneath frozen raw chicken. In the prep-top cooler, observed a container of cilantro stored directly on top of raw eggs and a bag of lettuce stored directly on top of raw pork. Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. PIC instructed food service employees to rearrange all foods in violation according to final cooking temperature inside the reach in cooler and reach in freezer. PIC also voluntarily discarded the container of cilantro and bag of lettuce that were inside the prep top cooler.
11C – approved thawing methods used
Rule citation: 511-6-1.04(6)(c) – thawing (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed three bags of frozen raw pork intestines thawing in standing water in the meat prep sink. Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. PIC turned on the water at the meat prep sink to ensure there was a continuous flow of water over the frozen food during thawing.
General inspector comments
Observed:
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.
Marcus Jones
News Now Georgia
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