Kani House received a score of 82 and a grade of B during a Georgia Department of Public Health inspection conducted November 6, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Kani House
Location: 2455 TOWNE LAKE PKWY STE 110 WOODSTOCK, GA 30189, Cherokee County
Inspection date: November 6, 2026
Inspection purpose: Routine
Score and grade: 82/B
Inspector: Haritha Battula
Permit number: 028-0528
Inspection findings
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed sushi rice pot stored as clean and sanitized still housing cooked rice and food residue inside of pot. COS by having staff clean and sanitize pot during inspection. 511-6-1.05(7)(a)1 – Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
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 raw animal products being held in prep top/reach in cooler unit above 41°F. COS by having staff remove raw animal products from affected unit and cool items in walk in cooler. 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
12A – contamination prevented during food preparation, storage, display
Rule citation: 511-6-1.04(4)(q) – food storage (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed ice cream stored in reach in freezer unit uncovered and exposed to frost build up from freezer unit. COS by having staff discard contaminated ice cream.
12B – personal cleanliness
Rule citation: 511-6-1.03(5)(g) – jewelry (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed kitchen staff member handling ready to eat foods while wearing a watch. COS by having staff member remove the watch during active food service at establishment. 511-6-1.03(5)(g) – Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
General inspector comments
Kitchen dishwasher – 75ppm 3 comp sink quat – 300ppm Bar dishwasher – 50ppm Employee health forms in place. Vomit/Diarrhea Clean up procedures in place. -Discussed cleaning frequency of food contact surfaces with staff. -Discussed proper labeling of bottles in kitchen area to maintain food safety. -Discussed leak observed at handwashing sink during inspection. Joint Inspection with Christian Barton.
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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