03/03/2026
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Hobnob Tavern (City Cir — Peachtree City)
Inspection Date: 02/23/26
Inspection Type: Issued Provisional Permit
Score: 30
This facility was issued a Provisional Permit after inspectors documented numerous foodborne illness risk factor violations. They have already received their follow up inspection that we will be posting later today.
Violations:
The Person-In-Charge failed to maintain active managerial control. Multiple priority violations were observed throughout the facility including handwashing failures, cross contamination, improper temperature control, dented cans, and date marking errors. (4 points)
An employee began handling food without washing hands. Another employee used their phone, left and re-entered the kitchen, and then put gloves on to handle food without washing. Front-of-house staff also prepared drinks without washing hands. (9 points)
Employee beverages (Yeti cups, shaker cups, water bottles) were stored in the kitchen, including above uncovered pretzels. (4 points)
A kitchen hand sink had a container of water stored inside the basin, blocking proper use. (4 points)
Dented cans were found in storage and had to be segregated. (9 points)
Raw tuna was stored with cheese and above alfredo sauce. Raw shelled eggs were stored with leafy greens. (9 points)
Food items were stored uncovered. (4 points)
An employee leaned their arms directly on a cutting board and it was not immediately cleaned and sanitized. The microwave interior had heavy food debris buildup. (4 points + 4 points)
The menu did not contain required consumer advisory disclosures for raw/undercooked foods. (4 points)
Multiple TCS foods were holding above 41°F including boiled eggs, lettuce, pimento cheese, salmon, cooked pasta, grilled lemon, and house-made tzatziki. All were discarded. (9 points)
Fresh-cut tomatoes prepared around 10AM were still measuring 45–48°F more than four hours later and were not cooling properly. Tomatoes were discarded. (9 points)
Date marking was inconsistent and incorrect — pasta marked with portion date instead of cook date; opened milks and cream not date marked; mixed systems used for prep/discard dates. (4 points)
Powders, spices, and liquids on the line were not labeled with common names. (3 points)
Cooked pineapple was placed in a small refrigerator covered with plastic wrap instead of using an approved cooling method. (3 points)
Bread was stored on the counter at the raw meat sink with splash risk from the faucet. (3 points)
Sanitizer solution at the bar tested at 0 ppm QUAT. (3 points)
Clean plates were stored upright without overhead protection, and clean linens and utensils were stored in an upstairs mechanical room. (1 point)
Debris buildup observed inside equipment. (1 point)
Hand sink drain was misaligned and draining onto the floor instead of into the air gap. (2 points)
Debris accumulation observed on floors, under equipment, in the upstairs alcohol closet, and inside the keg cooler. (1 point)
Inspection scores may not equal the total point deductions listed because multiple violations within the same category may only be deducted once, and repeat violations may carry additional weight.
All scores are reported directly from the Georgia Department of Public Health (DPH).
Follow for updates on follow-up inspections.
