Georgia has rules it requires every food service operation to follow. These are just a few of the many health and safety regulations. Food service operations without a permit are illegal. Employees must know how to prevent foodborne illness and the symptoms of those illnesses. Food must be kept at the correct temperatures to prevent pathogens from growing. Employees must meet standards of cleanliness while working around food. If health laws are not met, the food service's permit may be suspended.

Atlanta BBQ spot passes health reinspection with near-perfect score

UPDATE: Anna’s passed its follow-up health inspection on Jan. 28 with a score of 98, according to the DeKalb County Board of Health.

ORIGINAL STORY:

A popular barbecue restaurant in Atlanta failed its most recent health inspection after an official spotted drain flies in the food preparation area.

Anna’s BBQ, located on Hosea L Williams Drive in Kirkwood, scored a 66 on its inspection Dec. 16, according to the DeKalb County Board of Health.

The inspection report stated that several food items were not stored properly, and some foods like cabbages and green beans were not being kept at the proper cold temperatures. The inspector also noticed “numerous drain flies” in the storage room and near the preparation sink.

Anna Phelps, the owner of the restaurant, said the building has had electrical, plumbing and roofing issues, and she is considering moving the business.

MORE DEKALB NEWS: Clarkston ends curbside recycling amid rising costs, changing market

“I had electrical problems, so everything kind of went out for a little while,” Phelps said Friday. “We are working on it.”

She said a plumber and electrician plan to address the problems ahead of an upcoming follow-up inspection, where Anna’s will get a chance to improve on its failing score.

Phelps pointed out that the restaurant has never received a failing score. According to the health board, Anna’s received scores of 80 and 85 on two health inspections last year.

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In other news:

Channel 2's Richard Belcher reports.

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