GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  JERRY YUM'S
Address:   3522 FLAT SHOALS ROAD
City:  DECATUR Time In:  01 :  35 PM Time Out:  04 :  25 PM
Inspection Date:    02/02/2017   CFSM:  Jian Xin Chen
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  887840
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

80
Grade

B
Date

08/26/16
Prior Score

71
Grade

C
Date

07/20/16
CURRENT SCORE CURRENT GRADE
 
68
  
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)   Rachel Chen Date:   02/02/2017
Inspector (Signature)   Thomeka Nelson
Follow-up: YES circle   NO circle
Follow-up Date: 02/23/2017
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
JERRY YUM'S		 Permit #
887840		 Date
02/02/2017
Address
3522 FLAT SHOALS ROAD 		City/State
DECATUR GA 		Zipcode
30034
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, Prep Cooler #1 38.0 ° F Chicken Chicken / Main Kitchen, cut chicken 38.0 ° F Beef Beef / Main Kitchen, raw beef 42.5 ° F
Chicken Chicken / Main Kitchen, cooked chicken 38.0 ° F Ambient Ambient / Main Kitchen, Max Cooler 34.9 ° F Chicken Chicken / Main Kitchen, cooked chicken pieces 38.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, swai--raw 38.1 ° F Chicken Chicken / Main Kitchen, raw wings 39.9 ° F Ambient Ambient / Main Kitchen, Walk in Freezer- solid 04.8 ° F
Ambient Ambient / Main Kitchen, 1 Door Freezer -solid 00.3 ° F Ambient Ambient / Main Kitchen, Prep Cooler #2 38.8 ° F Dairy Dairy / Main Kitchen, white sliced cheese 42.4 ° F
Fruit Fruit / Main Kitchen, sliced tomatoes 37.4 ° F Chicken Chicken / Main Kitchen, diced seasoned chicken 36.0 ° F Beef Beef / Main Kitchen, steak egg rolls 41.2 ° F
Lamb Lamb / Main Kitchen, raw gyro meat 28.5 ° F Ambient Ambient / Main Kitchen, Walk in Freezer-solid 04.8 ° F Chicken Chicken / Main Kitchen, chicken pieces @ 1:35 81.0 ° F
Chicken Chicken / Main Kitchen, chicken pieces @ 2:30 51.8 ° F Chicken Chicken / Main Kitchen, chicken pieces 195.0 ° F Chicken Chicken / Main Kitchen, chicken wings -new reading 203.0 ° F
Chicken Chicken / Main Kitchen, chicken wings-new reading 193.0 ° F Rice Rice / Main Kitchen, white rice 149.0 ° F Rice Rice / Main Kitchen, soy sauce rice 156.0 ° F
Soup Soup / Main Kitchen, chicken & broth 181.8 ° F Rice Rice / Main Kitchen, soy sauce rice 197.0 ° F Ambient Ambient / Main Kitchen, Walk in Cooler 33.0 ° F
Chicken Chicken / Main Kitchen, cooked sweet & sour chicken 35.8 ° F cut leafy greens cut leafy greens / Main Kitchen, bok choy-shredded 37.6 ° F Vegetables Vegetables / Main Kitchen, raw sprouts* 48.0 ° F
Chicken Chicken / Main Kitchen, raw wings 31.2 ° F Chicken Chicken / Main Kitchen, raw wings 33.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, fish water * 67.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2E Violation of Code: [511-6-1.03(6)] Approved EPA sanitizer for Norovirus clean up procedures not provided. PIC provided a non EPA approved bleach "Majestic". Advised to purchased EPA approved bleach by end of business day for vomiting & diarrhea clean up.  Repeat Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Raw animal products not separated from ready to eat foods. Observed at bottom prep cooler #1 raw chicken & raw beef containers stored with different noodles & lo mien. In bottom prep cooler #2 observed raw gyro meat (uncooked on box) stored on same shelving with flat breads. PIC was advised to separate raw animal from ready to eat foods. COS- food separated.  Corrected On-Site.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Time/Temperature Control for Safety Food held at greater than 41 degrees Fahrenheit. PIC advised TCS foods shall be 41F or below. COS- fish water was discarded & other TCS foods were placed on ice to rapidly cool. Cooked chicken wings at fryer were dropped to reheat to 165F. (see*)  Corrected On-Site.  Repeat Violation.
12A Violation of Code: [511-6-1.04(4)(z)] Food stored under sources of contamination. Observed cooked chicken pieces & wings cooling inside the lids of raw chicken cardboard boxes. PIC was advised to remove cooked chicken from lids. COS-cooked chicken removed from lid.  Corrected On-Site.  Repeat Violation.
Remarks Wet cloths at 100 ppm Chlorine
Sanitizing sink at 100 ppm Chlorine
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: 02/02/2017
Inspector (Signature) Thomeka Nelson Date: 02/02/2017