Georgia › Bartow County › Adairsville
K-Town Diner ( Tofu Town )
5939 JOE FRANK HARRIS PKWY , ADAIRSVILLE, GA 30103 · Health inspection record from Georgia Department of Public Health
Most recent inspection (May 11, 2026): Inspectors recorded 9 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and menu & labeling.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B80May 11, 20269 violations
Inspectors recorded 9 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and menu & labeling.
Observed potentially hazardous TCS foods improperly cold holding above 41F in the prep top cooler (beef tongue 43F, kimchi 46F, sliced green onions 50F, tofu 48F, hot dogs 47F, raw pork 44F, cooked oysters 45F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed cooked rice improperly hot holding below 135F in the warmer cabinet. See temp log.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed house-made soups that did not cool from 135F to 70F within 2 hours. At 2:15pm kimchi soup was 114F and soybean soup was 107F. Employee stated that cooling began around 11:30am. Cooling temperatures were not checked at any point and employees were not aware of cooling parameters.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed an employee use a cloth in sanitizer bucket and wipe counter. The sanitizer bucket is reading below manufactures recommendation (0ppm).
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed several working containers of food throughout the facility that were not labelled with the common name of the food items.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Observed several pans of food stored uncovered in the reach-in freezers and walk-in cooler. Food was not actively cooling.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed multiple containers of soups and sauces stored directly on the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed several wet wiping cloths stored on food prep counters in between use.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed old inspection report posted and not the current report with a score of 71.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”C71March 12, 202611 violations
Inspectors recorded 11 violations, 7 of them critical, involving food storage, cleaning & sanitizing and handwashing & hygiene.
Observed raw shell eggs, raw pork, raw beef, raw chicken, raw seafood and raw shell eggs all stored above ready-to-eat/fully cooked foods (soup stock, fresh produce and cooked chicken).
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed dishes being cleaned and sanitized in the mechanical dish machine while no sanitizer was present (0ppm chlorine on inspector test strip).
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed lysol wipes stored on clean dish shelf and in contact with clean dishes. Window cleaner was stored on prep table with cooking equipment. First aid supplies was stored with clean dishes and dry goods. Vitamins stored on prep table.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”Observed bowl stored in front kitchen hand wash sink, trash can blocking access to hand wash sink in the dish area, and no trash can available near the hand wash sink near the dry storage.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed employees sanitizing food prep surfaces with a mixture of dish soap and water.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed house made sauces and kimchi that were made/opened three days prior with no expiration date label.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed working spray bottle of a toxic item with no label to indicate the contents.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed employee personal drinks in tumblers stored on prep table where facility food is stored.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed several observed stock pot of cooling soup directly on the floor in the walk-in cooler. Bulk bags of rice were stored directly on the floor in the kitchen.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed several wet wiping cloths stored on food prep counters in between use.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed black mold-like growth covering the exterior of several bulk containers of kimchi in the walk-in cooler.
−1 point · Cited as “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)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-008-001199. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.