GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  JOEY D'S OAK ROOM
Address:   1015 CROWN POINTE PARKWAY
City:  ATLANTA Time In:  11 :  15 AM Time Out:  01 :  50 PM
Inspection Date:    03/12/2019   CFSM:  Antonio Heyward(9/2022)
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  443208
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

07/25/18
Prior Score

58
Grade

U
Date

07/11/18
CURRENT SCORE CURRENT GRADE
 
78
  
C
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)   Antonio Heyward Date:   03/13/2019
Inspector (Signature)   Jasmine Williams
Follow-up: YES circle   NO circle
Follow-up Date: 04/12/2019
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
JOEY D'S OAK ROOM		 Permit #
443208		 Date
03/12/2019
Address
1015 CROWN POINTE PARKWAY 		City/State
ATLANTA GA 		Zipcode
30338
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Dairy Dairy / Main Kitchen, Blue Cheese Dressing 42.0 ° F Dairy Dairy / Main Kitchen, Ranch Dressing 42.0 ° F Ambient Ambient / Main Kitchen, Alcohol Walk-in-Cooler 38.1 ° F
Dairy Dairy / Main Kitchen, Alfredo Sauce 192.0 ° F Ambient Ambient / Main Kitchen, 39.9 ° F Beef Beef / Main Kitchen, Roast Beef 40.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Raw Salmon 38.0 ° F Chicken Chicken / Main Kitchen, Raw Chicken 39.0 ° F Dairy Dairy / Main Kitchen, Sour Cream 40.0 ° F
Vegetables Vegetables / Main Kitchen, Cooked Potato 40.0 ° F Soup Soup / Main Kitchen, She Crab Soup 39.0 ° F cut lettuce cut lettuce / Main Kitchen, Just Prepped 53.0 ° F
cut lettuce cut lettuce / Main Kitchen, 40.0 ° F Ambient Ambient / Main Kitchen, Food Frozen Solid 06.8 ° F Ambient Ambient / Bar, Bar Cooler #1 37.4 ° F
Ambient Ambient / Bar, Bar Cooler #2 37.4 ° F Ambient Ambient / Wait Station, 43.2 ° F Dairy Dairy / Wait Station, Sour Cream 43.0 ° F
cut leafy greens cut leafy greens / Front Food Service, *SPINACH* 57.0 ° F Fish/Seafood Fish/Seafood / Front Food Service, Calamari 191.0 ° F Fish/Seafood Fish/Seafood / Front Food Service, Grilled Salmon(Medium) 149.0 ° F
Hamburger Hamburger / Front Food Service, 176.0 ° F Chicken Chicken / Front Food Service, 179.0 ° F Fish/Seafood Fish/Seafood / Front Food Service, Shrimp 199.0 ° F
Beef Beef / Front Food Service, BBQ Beef 207.0 ° F Beef Beef / Front Food Service, Roast Beef 166.0 ° F Tomatoes Tomatoes / Front Food Service, Marinara Sauce 136.0 ° F
Dairy Dairy / Front Food Service, *ALFREDO SAUCE* 68.0 ° F cut leafy greens cut leafy greens / Front Food Service, Creamed Spinach 141.0 ° F Utensils in Water Utensils in Water / Front Food Service, 172.0 ° F
Dairy Dairy / Front Food Service, Alfredo Sauce 193.0 ° F Fish/Seafood Fish/Seafood / Front Food Service, Crawfish Sauce 178.0 ° F Dairy Dairy / Front Food Service, Garlic Butter 164.0 ° F
Beef Beef / Front Food Service, *CORN BEEF* 116.0 ° F Beef Beef / Front Food Service, *CORN BEEF* 114.0 ° F Soup Soup / Wait Station, *SHE CRAB SOUP* 131.0 ° F
Soup Soup / Wait Station, *FRNECH ONION SOUP* 123.0 ° F Soup Soup / Front Food Service, She Crab Soup 192.0 ° F Soup Soup / Front Food Service, French Onion Soup 183.0 ° F
Fish/Seafood Fish/Seafood / Front Food Service, Grill StationDrawer #1-Raw Salmon 38.0 ° F Pork Pork / Front Food Service, Drawer #2-Pork Ribs(3/10/19) 42.0 ° F Ambient Ambient / Front Food Service, Delfield 2 Door 42.0 ° F
Beef Beef / Front Food Service, Raw Steak 41.0 ° F Chicken Chicken / Front Food Service, Cooked Chicken(3/7/19) 43.0 ° F Tomatoes Tomatoes / Front Food Service, Prepped @ 8:30am, checked @ 11:36am 55.0 ° F
Tomatoes Tomatoes / Front Food Service, 2nd temp checked @ 12:14pm-Discarded 48.0 ° F cut lettuce cut lettuce / Front Food Service, Prepped @ 8:30am, checked @ 11:38am 45.0 ° F cut lettuce cut lettuce / Front Food Service, 2nd temp checked @ 12:15pm 41.0 ° F
Fish/Seafood Fish/Seafood / Front Food Service, Drawer #1-Raw Shrimp 37.0 ° F Vegetables Vegetables / Front Food Service, Drawer #2-Carmelized Onions 40.0 ° F Pasta Pasta / Front Food Service, Drawer #3-Lasagna(3-8-19) 41.0 ° F
Chicken Chicken / Front Food Service, Drawer #4-Raw Chicken 40.0 ° F Dairy Dairy / Front Food Service, Buttermilk 39.0 ° F Deli Meat Deli Meat / Front Food Service, Drawer #1-Sliced Turkey 42.0 ° F
Pasta Pasta / Front Food Service, Drawer #1-*PENNE* 48.0 ° F Fish/Seafood Fish/Seafood / Front Food Service, Drawer #2-Shrimp 40.0 ° F Ambient Ambient / Front Food Service, 36.0 ° F
Chicken Chicken / Front Food Service, Chicken Wings(3/11/19) 41.0 ° F Vegetables Vegetables / Front Food Service, Southwestern Corn 33.0 ° F Ambient Ambient / Front Food Service, Food Frozen Solid 12.2 ° F
Bacon Dressing Bacon Dressing / Front Food Service, 189.0 ° F Tomatoes Tomatoes / Front Food Service, *TOMATOES* 56.0 ° F Eggs Eggs / Front Food Service, *BOILED EGGS* 60.0 ° F
Tomatoes Tomatoes / Front Food Service, 40.0 ° F cut lettuce cut lettuce / Front Food Service, 40.0 ° F Ambient Ambient / Front Food Service, Food Frozen Solid 25.2 ° F
cut lettuce cut lettuce / Front Food Service, Drawer #1 40.0 ° F cut lettuce cut lettuce / Front Food Service, Drawer #2 41.0 ° F cut lettuce cut lettuce / Front Food Service, Drawer #3 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed roast beef in walk-in-cooler and ham hock in walk-in-freezer stored uncovered. Advised to keep foods covered while storing to prevent contamination.
COS-Items were covered.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(o)] Observed kitchen dishmachine with no measurable concentration of sanitizer. Advised to repair and use 3 compartment sink to sanitize until fixed.PIC contacted Ecolab during inspection.
COS: Repaired to read 50-100ppm chlorine.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Time/Temperature Control for Safety foods not cold held at 41F or below. See asterisks in temperature log.
Corrected-on-Site: Items discarded.  Corrected On-Site.  Repeat Violation.
Person in Charge (Signature)    Date: 03/13/2019
Inspector (Signature) Jasmine Williams Date: 03/12/2019
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
JOEY D'S OAK ROOM		 Permit #
443208		 Date
03/12/2019
Address
1015 CROWN POINTE PARKWAY		 City/State
ATLANTA GA 		Zipcode
30338
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed Time/Temperature Control for Safety foods not hot held at 135F or above. See asterisks in temperature log.
Corrected-on-Site: Items reheated.  Corrected On-Site.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed 2 containers of lettuce prepped at 10:36am and 10:38am cooling in large plastic bins and fully covered. Advised on proper cooling methods.
COS: Containers were uncovered.  Corrected On-Site.  Repeat Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Upon arrival, observed the most current inspection report was not displayed. Corrected-on-Site: During the inspection, an employee placed it on the counter at the main entrance.  Corrected On-Site.  New Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Observed multiple food storage containers and lids stacked wet after cleaning. Advise to air dry completely before stacking.  Repeat Violation.
Remarks Calibration-JW: Delta Trak:33F/33F, Thermapen:33F, Thermopop:33F, ThermoWorks:32F.

Observed employee health policy, clean-up procedures for vomit/fecal events with EPA-Registered disinfectant.

Observed invoices for meat products and produce.

Orkin serviced facility for pests 2/28/19.

Provided and discussed Just Cool It educational signage.

Advisement(will be violations in the future) All TCS foods held over 24 overs must be date-marked.

Accompanied by Hannah Campbell
Person in Charge (Signature)    Date: 03/13/2019
Inspector (Signature) Jasmine Williams Date: 03/12/2019

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