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.)
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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
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Compliance Status |
COS |
R |
1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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Compliance Status |
COS |
R |
5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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Compliance Status |
COS |
R |
10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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Compliance Status |
COS |
R |
14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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Inspector (Signature)
Rhonda Baines
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Follow-up: |
YES
NO
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Follow-up Date: |
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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).
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Establishment JAZZY JUICE CAFE |
Permit # 881263 |
Date 03/11/2019 |
Address
6116-F COVINGTON HIGHWAY
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City/State LITHONIA GA |
Zipcode 30058 |
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TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Ambient Ambient / Main Kitchen, Frozen fruits
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32.0 ° F
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Ambient Ambient / Main Kitchen,
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41.0 ° F
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cut leafy greens cut leafy greens / Main Kitchen, spinach
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33.0 ° F
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cut leafy greens cut leafy greens / Main Kitchen, green leaf
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34.0 ° F
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Fish/Seafood Fish/Seafood / Main Kitchen, raw salmon
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36.0 ° F
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Ambient Ambient / Main Kitchen,
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39.0 ° F
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Dairy Dairy / Main Kitchen, butter
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32.0 ° F
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cut leafy greens cut leafy greens / Main Kitchen, spinach
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40.0 ° F
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Ambient Ambient / Main Kitchen, uncut tomatoes and water
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46.0 ° F
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Ambient Ambient / Front Food Service, ice cream
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05.0 ° F
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Ambient Ambient / Main Kitchen, Food frozen solid
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17.0 ° F
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
4-2B
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Violation of Code: [511-6-1.05(8)(b)]
Sanitizer solution did not have a detectable concentration of chlorine. COS- PIC remade the solution to 100 ppm. Corrected On-Site. New Violation.
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12B
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Violation of Code: [511-6-1.03(5)(i)]
Employee is observed preparing smoothies with free flowing hair that is longer than 1/2 inch. COS- Employee donned a head wrap as a hair restraint. Corrected On-Site. New Violation.
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15A
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Violation of Code: [511-6-1.05(6)(a)]
The prep top unit is leaking water that runs out of it when the doors are opened. Advised PIC to have the unit repaired so that it no longer leaks. New Violation. Correct By: 03/23/2019
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17C
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Violation of Code: [511-6-1.07(5)(a),(b)]
The floor in front of the prep top is unclean with pooling water. Advised the PIC to mop up the water. New Violation.
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Remarks
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Atlantic Pit Services 1.18.19 Observed employee health and Fecal/Vomit clean up procedure.
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