Old Chicago received a score of 85 and a grade of B during a Georgia Department of Public Health inspection conducted October 29, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Old Chicago
Location: 6581 WHITTLESEY BLVD COLUMBUS, GA 31909, Muscogee County
Inspection date: October 29, 2026
Inspection purpose: Routine
Score and grade: 85/B
Inspector: Treanna Foster
Permit number: FSP-106-000850
Inspection findings
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: Yes
Repeat violation: No
Inspector notes and corrective action: Observed multiple food items such as, tenders and hashbrowns, uncovered located in the reach in freezer across from the fryers. Observed food items such as, spinach and donut holes, uncovered located in the reach in cooler underneath the prep top cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. COS PIC put lids over the containers and rolled bags down to make sure they were closed.
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 several time/temperature control for safety (TCS) food items cold holding at temperatures greater than 41*F in several prep top coolers, cooler drawers, and reach-in coolers in the main kitchen (see Temperature Log). 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. Person in charge voluntary discarded food items.
6-1B – proper hot holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed marinara sauce in a steam well located across from fryer and next to prep top cooler hot holding at a temperature less than 135*F. 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 or 135°F (57°C) or above. COS: Person In Charge discarded marinara sauce and replaced it with one from WIC and adjusted temperature on the steam well.
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.
Vincent Caldwell
News Now Georgia
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