CHINA DOLL RESTAURANT THE received a score of 80 and a grade of B during a Georgia Department of Public Health inspection conducted November 12, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: CHINA DOLL RESTAURANT THE
Location: 1230 POWERS FERRY RD SE STE 4-5 MARIETTA, GA 30067-5495, Cobb County
Inspection date: November 12, 2026
Inspection purpose: Routine
Score and grade: 80/B
Inspector: Zyier Wilcher
Permit number: 1-17741
Inspection findings
1-2B – certified food protection manager
Rule citation: 511-6-1.03(3)(c) – certification documentation (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: No CFSM was displayed in facility. C/A: CFSM shall be displayed publicly in facility. COS: Posted at register.
2-2A – management knowledge, responsibilities, reporting
Rule citation: 511-6-1.03(2)(o) – person-in-charge duties (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: PIC could not provide in a verifiable manner that employees have been informed of their responsibility to report to the PIC information regarding their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS provided employee reporting agreement. All employees onsite signed.
2-2B – proper eating, tasting, drinking, or tobacco use
Rule citation: 511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed two plates of employee food stored on prep top cooler cutting board in main kitchen. Observed two glass employee cups without lid or straw stored on countertop next to steam table in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Plates were moved to dining room, cups were placed in warewashing area to be cleaned.
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed no hand soap at hand sink near grill in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC placed soap at hand sink.
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed cutting board stored on top of hand sink in main kitchen next to reach in freezer. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Cutting board moved.
2-2E – response procedures for vomiting & diarrheal events
Rule citation: 511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: PIC could not provide written procedure for cleanup of vomit/fecal event. PIC did provide disinfectant effective against Norovirus (bleach containing sodium hypochloride). C/A: A food establishment shall have written procedures for employees to follow in case of a vomit/fecal event. Note: EHS provided PIC with written procedures for using bleach as a disinfectant via email.
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 multiple TCS food items cold held above 41F in main kitchen walk in cooler, prep top cooler, and reach in cooler *see asterisks*. C/A: Cold held TCS food items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: All items 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 cooked chicken hot holding below 135F in main kitchen fryer basket. C/A: Hot held TCS foods shall be maintained at 135F or above except during preparation, cooking, cooling, or when time is used as a public health control. COS: Chicken 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 large container of raw chicken not cooling at a rate to reach 41F within 4 hours in main kitchen on countertop near grill. C/A: TCS foods shall be cooled from 70F to 41F within 4 hours. COS: All chicken was cooked
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed black and green mold like substance accumulated on bottom of oven in main kitchen next to walk in cooler. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
General inspector comments
EHS calibrated thermometers to 32F.
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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