Betty's Home Cooking received a score of 89 and a grade of B during a GNR Public Health food-service inspection on November 3, 2026.
Inspection details
Establishment Betty's Home Cooking
Location 2200 Salem Rd SE Conyers, GA 30013, Rockdale County
Inspection date November 3, 2026
Inspection purpose Routine
Score and grade 89/B
Inspection findings
Item 6-1D
.04(6)(i) Observed basket of shelled eggs next to the stove labeled with a start time of 8:00 am to 12:00 pm and date of 11/2/26. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective action Food was dicarded.
Item 15C
.05(7)(d) Observed old food debris on handles of pull out drawers (under grill/stove), rails/drawers of prep top cooler, front of meat drawers, gaskets, stove, range, biscuit hot box (rails/edges), cove base throughout kitchen and front food cook area. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
Item 17C
.07(5)(a),(b)1,2,3The floor and cove base under the dish machine and 3 compartment sink is deteriorated. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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