Georgia › Cherokee County › Woodstock
Woodstock Center for Nursing and Healing
105 ARNOLD MILL RD , WOODSTOCK, GA 30188 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 10, 2026): Inspectors recorded 4 violations, 3 of them critical, involving handwashing & hygiene and temperature control.
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.
C75September 10, 20264 violations
Inspectors recorded 4 violations, 3 of them critical, involving handwashing & hygiene and temperature control.
Observed employees not washing hands after touching the trash can and changing gloves to handle food. Must wash hands and change gloves in between tasks. COS by washing and changing gloves.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed time temperature control for safety of foods such as pasta, greens hot held less than 135 degrees. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed soap not provided at hand sink in the kitchen. COS by providing soap. Violation Code Reference 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Mussing cove base in the kitchen and storage areas. Must provide cove base.
−1 point · Cited as “511-6-1.07(2)(c) - floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c)”C72April 14, 202610 violations
Inspectors recorded 10 violations, 7 of them critical, involving temperature control, cleaning & sanitizing and menu & labeling.
Observed pork patties being hot held between 108-120°F in steam table. Time/temperature control for safety (TCS) foods must be hot held at 135 or above. COS by reheating.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed a large pan of egg puree and gravy served at breakfast not cooled to 41°F within 6 hours of reaching 135°F. Temperature of both items were around 71°F at 4:30pm. 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 COS by discarding.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed substantial pink and black mold along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Use of ice was discontinued.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed 3 large containers of yogurt that expired 4/9/26 and a gallon of whole milk that expired 4/8/26 stored in coolers. These items must be discarded by expiration date or within 7 days of opening, whichever comes first. COS by discarding.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Observed no person in charge (PIC) present at time of inspection and a clear overall lack of active managerial control. There must always be a PIC present who is knowledgeable on food safety present.
−4 points · Cited as “511-6-1.03(2) - pic present (pf)”Observed various scoop utensils stored as clean but visibly dirty with debris and stuck-on food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed TCS foods prepared on previous days not date marked. TCS foods must be dated if stored longer than 24 hours. COS by discarding.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed breakfast gravy in reach-in cooler stored uncovered. Food must be kept covered while not in active use. COS by discarding as it did not cool to required temperature within allotted time.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed employee drop prewrapped sandwich on floor, pick up sandwich off floor, and store with other sandwiches without first changing the wrap. COS by instructing employee to change plastic of sandwich as well as other sandwiches that contaminated one came in contact with.
−3 points · Cited as “511-6-1.04(4)(z) - miscellaneous sources of contamination (c)”Observed ceiling in warewash area not smooth and had peeling paint. Also observed mold build-up on wall and in silicone in same area. Both areas must be addressed within 30 days.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (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-028-001170. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.