ROSELANE HEALTH CENTER BY HARBORVIEW received a score of 84 and a grade of B during a Georgia Department of Public Health inspection conducted November 3, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: ROSELANE HEALTH CENTER BY HARBORVIEW
Location: 613 ROSELANE ST NW MARIETTA, GA 30060-6940, Cobb County
Inspection date: November 3, 2026
Inspection purpose: Routine
Score and grade: 84/B
Inspector: KADANA SIMMONS
Permit number: FSP-033-005637
Inspection findings
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 cold holding temperature violations in the main kitchen’s walkin and reach in cooler. CA: TCS foods must be maintained at 41F or below COS See documentation of foods discarded.
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 hot holding temperature violation in the steamer oven of the main kitchen. CA: Hot hold TCS foods must be maintained at 135F or above. COS Food Discarded
6-1C – proper cooling time and temperature
Rule citation: 511-6-1.04(6)(d) – cooling (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed TCS foods not cooling at appropriate predicted rates to reach 70F and 41F within the regulated time. CA: 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 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS: Salmon 41F at 4:20; Salmon mix 54F @4:20; Ham deli 43F @4:20; Turkey 165F@ 4:55PM.
10D – food properly labeled; original container
Rule citation: 511-6-1.04(7)(d) – other forms of information (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: There is no written consumer notification of the presence of major allergens. CA: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. REQUIRED WITHIN 72 HOURS
14B – utensils, equipment and linens: properly stored, dried, handled
Rule citation: 511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed silver pans stacked wet in the dishwashing area on 2 shelves; observed the puree pot, lid on top, with water pooled inside in placement after cleaning all in the main kitchen. CA: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Dishes unstacked to air dry.
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed reachin cooler with an ambient air of 55F and walkin cooler with an ambient air of 51F all in the main kitchen. CA: 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: Reachin cooler not in use; Walkin cooler 40F (maintenance employee repaired)
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(a) – good repair & proper adjustment (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Walk in cooler is not self closing. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. MUST CORRECT WITHIN 72 HOURS
General inspector comments
Provided information about foreign-imported shrimp disclosure. Risk Control Plan created for cold hold temperatures.
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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