GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  TASTE OF JAMAICA
Address:   6116 COVINGTON HIGHWAY, SUITE D
City:  LITHONIA Time In:  12 :  45 PM Time Out:  03 :  35 PM
Inspection Date:    01/10/2017   CFSM:  Dana Trotter
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  885912
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

89
Grade

B
Date

08/09/16
Prior Score

89
Grade

B
Date

10/08/15
CURRENT SCORE CURRENT GRADE
 
65
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Mavis Henry Date:   01/10/2017
Inspector (Signature)   Rhonda Baines
Follow-up: YES circle   NO circle
Follow-up Date: 01/25/1900
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
TASTE OF JAMAICA		 Permit #
885912		 Date
01/10/2017
Address
6116 COVINGTON HIGHWAY, SUITE D 		City/State
LITHONIA GA 		Zipcode
30058
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, 39.0 ° F cut leafy greens cut leafy greens / Main Kitchen, cabbage 41.0 ° F Chicken Chicken / Main Kitchen, cooked 38.0 ° F
Ambient Ambient / Main Kitchen, Frigidaire- Food Frozen Solid 08.0 ° F Ambient Ambient / Main Kitchen, Whirlpool- Food Frozen Solid 10.0 ° F Ambient Ambient / Front Food Service, Drinks 25.0 ° F
Beef Beef / Front Food Service, oxtails 169.0 ° F Rice Rice / Front Food Service, white 138.0 ° F Chicken Chicken / Front Food Service, curry 161.0 ° F
Chicken Chicken / Front Food Service, brown stew 161.0 ° F Rice Rice / Main Kitchen, rice and peas 157.0 ° F Rice Rice / Main Kitchen, and peas 144.0 ° F
Beef Beef / Main Kitchen, patty 158.0 ° F Vegetables Vegetables / Main Kitchen, patty 157.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(o)] Young toddler child is in the kitchen upon the beginning of the inspection. COS- Young child and male adult leave the establishment.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Raw chicken stored in a plastic bag is stored next to a sliced gourd with a partial covering of plastic wrap.  New Violation.
4-2B Violation of Code: [511-6-1.05(8)(a)] Sanitizing solution chlorine bleach has an initial concentration of 10 ppm. COS- remade solution to 50 ppm.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(8)(a)] Bleach on the premises is not a sanitizing/disinfecting bleach. Label must state that the bleach has sanitizing/disinfecting capabilities to be utilized in food service establishments.  New Violation. Correct By: 01/11/2017
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed a pan of cooked cabbage and 2 pans of cooked meats not date labeled in reach in cooler. All ready to eat, time/temperature controlled for safety foods held over 24 hours must be date labeled to know when it was prepared or when to discard.  New Violation. Correct By: 01/10/2017
8-2B Spray bottle of unknown chemical is stored on the drain board of the 3-compartment sink.  Repeat Violation. Correct By: 01/10/2017
12A Violation of Code: [511-6-1.04(4)(q)] Large gourd is stored next to an open 12 oz can soda. COS-discarded soda.  Corrected On-Site.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Wet wiping cloth is observed stored on top of the deep freezer, not in the sanitizing bucket. All wet wiping clothes are to be stored in a sanitizing solution when not in use. COS- moved to sanitizer solution.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Plastic lids used to cover hot holding food on the steam tables are observed with cracks in them. COS- discarded lids.  Corrected On-Site.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] Test strips for chlorine are not on the premises. If chlorine bleach is used for sanitizing, chlorine test strips must be available to properly test the concentration of each sanitizing solution container.  Repeat Violation. Correct By: 01/11/2017
15C Violation of Code: [511-6-1.05(7)(a)2,3] Deep freezer is observed with frozen blood in the bottom of the unit. Thaw and clean up blood.  New Violation. Correct By: 01/19/2017
15C Violation of Code: [511-6-1.05(7)(a)2,3] Reach in cooler is observed with food debris build up on the interior of the unit.  New Violation. Correct By: 01/10/2017
16B Violation of Code: [511-6-1.06(2)(b)] Hot water turn on valve is missing at the 3 compartment sink in the kitchen. Replace valve to ensure proper operability of 3-compartment sink.  New Violation. Correct By: 01/13/2017
17C Violation of Code: [511-6-1.07(2)(f),(g)] All but 2 ceiling tiles are missing in the employee/patron bathroom. Replace tiles  New Violation. Correct By: 01/20/2017
17D Violation of Code: [511-6-1.07(5)(j)] Employee book bag is stored on top of deep freezer in the back kitchen area. COS- relocated book bag.  Corrected On-Site.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Capped water bottle is stored next to a large gourd in the reach in cooler. COS- discarded water bottle.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 01/10/2017
Inspector (Signature) Rhonda Baines Date: 01/10/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
TASTE OF JAMAICA		 Permit #
885912		 Date
01/10/2017
Address
6116 COVINGTON HIGHWAY, SUITE D		 City/State
LITHONIA GA 		Zipcode
30058
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Cl- bucket 10 ppm Remade to 50 ppm
2 ceiling tiles in the kitchen area must be replace in order to be in compliance. These tiles are absorbent and porous.
Atlantic Pit Service 11/22/16 50 gal
Allgood Pest Solutions 12/07/16
***511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
***511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Person in Charge (Signature)    Date: 01/10/2017
Inspector (Signature) Rhonda Baines Date: 01/10/2017

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