Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: Jekyll Island Club Ocean Suites

Address: 80 Ocean WAY

City:

Jekyll Island

Time In:

Time Out:

Inspection Date:

09/30/2019

CFSM:

Margaret Taylor Harvey 1/24

Purpose of Inspection: Routine Followup Initial
Issued Provisional Permit Temporary

Risk Type: 1 2 3 Permit#: FSP-063-000564

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. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Last Score 93	Grade A	Date 03/12/19
Prior Score 97	Grade A	Date 08/15/18

CURRENT SCORE

CURRENT GRADE

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
					1-2A. PIC present, demonstrates knowledge, performs duties
					1-2B. Certified Food Protection Manager
2	IN	OUT	NA	NO	Employee Health, Good Hygienic Practices, Preventing Contamination by Hands	9 points
					2-1A. Proper use of restriction & exclusion
					2-1B. Hands clean and properly washed
					2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed
						4 points
					2-2A. Management knowledge, responsibilities, reporting
					2-2B. Proper eating, tasting, drinking, or tobacco use
					2-2C. No discharge from eyes, nose, and mouth
					2-2D. Adequate handwashing facilities supplied & accessible
					2-2E. Response procedures for vomiting & diarrheal events
3	IN	OUT	NA	NO	Approved Source	9 points
					3-1A. Food obtained from approved source
					3-1B. Food received at proper temperature
					3-1C. Food in good condition, safe, and unadulterated
					3-1D. Required records: shellstock tags, parasite destruction
4	IN	OUT	NA	NO	Protection From Contamination	9 points
					4-1A. Food separated and protected
					4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
						4 points
					4-2A. Food stored covered
					4-2B. Food-contact surfaces: cleaned & sanitized

Compliance Status						COS	R
5	IN	OUT	NA	NO	Cooking and Reheating of TCS Foods, Consumer Advisory	9 points
					5-1A. Proper cooking time and temperatures
					5-1B. Proper reheating procedures for hot holding
						4 points
					5-2. Consumer advisory provided for raw and undercooked foods
6	IN	OUT	NA	NO	Holding of TCS Foods, Date Marking of TCS Foods	9 points
					6-1A. Proper cold holding temperatures
					6-1B. Proper hot holding temperatures
					6-1C. Proper cooling time and temperature
					6-1D. Time as a public health control: procedures and records
						4 points
					6-2. Proper date marking and disposition
7	IN	OUT	NA	NO	Highly Susceptible Populations	9 points
					7-1. Pasteurized foods used: Prohibited foods not offered
8	IN	OUT	NA	NO	Chemicals	4 points
					8-2A. Food additives: approved and properly used
					8-2B. Toxic substances properly identified, stored, used
9	IN	OUT	NA	NO	Conformance with Approved Procedures	4 points
					9-2. Compliance with variance, specialized process and HACCP plan

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
		10A. Pasteurized eggs used where required
		10B. Water and ice from approved source
		10C. Variance obtained for specialized processing methods
		10D. Food properly labeled; original container
11	OUT	Food Temperature Control	3 points
		11A. Proper cooling methods used: adequate equipment for temperature control
		11B. Plant food properly cooked for hot holding
		11C. Approved thawing methods used
		11D. Thermometers provided and accurate
12	OUT	Prevention of Food Contamination	3 points
		12A. Contamination prevented during food preparation, storage, display
		12B. Personal cleanliness
		12C. Wiping cloths: properly used and stored
		12D. Washing fruits and vegetables
13	OUT	Postings and Compliance with Clean Air Act	1 point
		13A. Posted: Permit/Inspection/Choking Poster/Handwashing
		13B. Compliance with Georgia Smoke Free Air Act

Compliance Status			COS	R
14	OUT	Proper Use of Utensils	1 point
		14A. In-use utensils: properly stored
		14B. Utensils, equipment and linens: properly stored, dried, handled
		14C. Single-use/single-service articles: properly stored, used
		14D. Gloves used properly
15	OUT	Utensils, Equipment and Vending	1 point
		15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
		15B. Warewashing facilities: installed, maintained, used; test strips
		15C. Nonfood-contact surfaces clean
16	OUT	Water, Plumbing and Waste	2 points
		16A. Hot and cold water available; adequate pressure
		16B. Plumbing installed; proper backflow devices
		16C. Sewage and waste water properly disposed
17	OUT	Physical Facilities	1 point
		17A. Toilet facilities: properly constructed, supplied, cleaned
		17B. Garbage/refuse properly disposed; facilities maintained
		17C. Physical facilities installed, maintained, and clean
		17D. Adequate ventilation and lighting; designated areas used
18	OUT	Pest and Animal Control	3 points
		18. Insects, rodents, and animals not present

Person in Charge (Signature)

(Print) Robert Sartorio

Date: 09/30/2019

Inspector (Signature)

Follow-up:

YES

Follow-up Date: 10/30/2019

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 Jekyll Island Club Ocean Suites	Permit # FSP-063-000564	Date 09/30/2019
Address 80 OCEAN WAY	City/State JEKYLL ISLAND GA	Zipcode 31527

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, shrimp	39.0 ° F	Cold Holding, Bar, Reach In Cooler, Dairy, Half and Half	42.0 ° F	Cold Holding, Bar, Counter Top/Table, Fruit, lemons	37.0 ° F
Cold Holding, Bar, Counter Top/Table, Fruit, oranges	37.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Fruit, pineapple non TCS	43.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Fruit, oranges non TCS	47.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Lettuce/ after 20 minutes cooled to	48.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Cheese,	38.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Beef,	39.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, shrimp and grits sauce	38.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Fruit, strawberry non tcs	39.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Pork, belly	38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese,	38.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Cheese,	47.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, Sliced ham	45.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient,	44.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, potatoes,	47.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Coleslaw	50.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes,	37.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Cheese,	50.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, crab meat	46.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Cheese, bleu	47.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Rice, and bean dip	48.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, lettuce	65.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient,	50.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Ambient,	41.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, fish/ unlabeled	40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, shrimp	37.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes,	37.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat,	42.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, Salami	39.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Rice, and bean dip/ after 20 minutes cooled to	48.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Cheese, bleu/ after 20 minutes cooled to	47.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Crab meat/ after 20 minutes cooled to	46.0 ° F	Cooling, Main Kitchen, Walk in Cooler, potatoes,	46.0 ° F	Cooling, Main Kitchen, Walk in Cooler, potatoes, after 20 minutes cooled to	45.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Fruit, strawberry non tcs/ after 20 minutes cooled to	46.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, cole slaw/ after 20 minutes cooled to	50.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Ambient, after 20 minutes cooled to	43.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, sliced ham/ after 20 minutes cooled to	45.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, after 20 minutes cooled to	47.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Fruit, pineapple non tcs/ after 20 minutes cooled to	43.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fruit, oranges non tcs/ after 20 minutes cooled to	47.0 ° F	Hot Holding, Main Kitchen, Warmer - Pass Thru, Chicken,	137.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B	Violation of Code: [511-6-1.03(3)(c)] Observed CFSM documentation displayed in the main kitchen and not in public view. Observed a CFSM certificate that is displayed in the main kitchen has expired (Robert Sartorio 3-6-19) CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. New Violation. Correct By: 10/03/2019
2-2D	Violation of Code: [511-6-1.06(2)(o)] Observed hand sink obstructed from use. A brillow pad and screws were located in the hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use New Violation. Correct By: 10/03/2019

Person in Charge (Signature)

Date: 09/30/2019

Inspector (Signature) Danielle Waters

Date: 09/30/2019

Food Establishment Inspection Report Addendum

Establishment Jekyll Island Club Ocean Suites	Permit # FSP-063-000564	Date 09/30/2019
Address 80 OCEAN WAY	City/State JEKYLL ISLAND GA	Zipcode 31527

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D	Violation of Code: [511-6-1.07(3)(a)] Observed that a hand sink was lacking handwashing cleaner. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap New Violation. Correct By: 10/03/2019
2-2D	Violation of Code: [511-6-1.06(2)(o)] Observed an employee dump a container of coffee in a hand sink. CA: Explained to employee that the hand sink is only used for hand washing and no dumping should occur. A handwashing facility may not be used for purposes other than handwashing New Violation. Correct By: 10/03/2019
2-2D	Violation of Code: [511-6-1.06(2)(o)] Observed an employee dump a container of coffee in a hand sink. CA: Explained to employee that the hand sink is only used for hand washing and no dumping should occur. A handwashing facility may not be used for purposes other than handwashing New Violation. Correct By: 10/03/2019
2-2D	Violation of Code: [511-6-1.06(2)(o)] Observed an employee dump a container of coffee in a hand sink. CA: Explained to employee that the hand sink is only used for hand washing and no dumping should occur. A handwashing facility may not be used for purposes other than handwashing New Violation. Correct By: 10/03/2019
4-2A	Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed a container of cooked shrimp and a container of queso stored open to contamination in the walk in cooler. Observed a container of green tomatoes stored uncovered in the reach in cooler. Observed a container of cauliflower uncovered in reach in cooler. Observed ice bin containing ice lacking cover. CA: Food should be stored covered to protect from contamination. New Violation. Correct By: 10/03/2019
4-2B	Violation of Code: [511-6-1.05(7)(b)] Observed buildup on the interior surface of ice machine (on sides). Observed buildup on blade of can opener. Observed buildup on blade of slicer . CA: Equipment food-contact surfaces and utensils shall be clean.Increase cleaning frequency. New Violation. Correct By: 10/03/2019
6-1A	Violation of Code: [511-6-1.04(6)(f)] Observed facility holding TCS foods above 41 degrees Fahrenheit in multiple cold hold units. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. New Violation. Correct By: 10/03/2019
6-2	Violation of Code: [511-6-1.04(6)(g)] Observed facility lacking date markings on multiple food items. Observed food items held past their discard date. CA: Food items should be date marked. Food items should be discarded upon indicated discard date. New Violation. Correct By: 10/03/2019
11D	Violation of Code: [511-6-1.05(2)(x)] Observed many cold hold units lacking thermometers. CA: the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Repeat Violation. Correct By: 10/03/2019
15C	Violation of Code: [511-6-1.05(7)(a)2,3] Observed buildup on prep top lids (front prep top). Observed buildup on multiple gaskets of cold hold units. (mold like buildup) Observed buildup on the interior surface of cold hold units at the base. CA: Increase cleaning frequency. Clean and sanitize. New Violation. Correct By: 10/03/2019

Remarks	Violations observed but not deducted (Warnings) 14B:Observed dishes not protected from contamination. CA: Cleaned equipment and utensils should be stored where they are not exposed to splash, dust, or other contamination. 14A:Observed the handle of a knife stored in the food product (cinnamon sugar mixture)CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the
	container 13A: Observed facility lacking hand washing procedures in bar area at hand sink.
	Observed restrooms lacking employee must wash hands before returning to work signage.
	CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. 10D: Observed bulk food container lacking proper labels of food contents. CA: Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.Label information shall include: The common name of the
	food, or if there is no common name, an adequately descriptive identity statement. 5-2: Observed that the consumer advisory located on the menu is not readily displayed due to menu design. CA: Consumer advisory should be readily displayed. 3-1D: Observed that the facility is lacking date from when the last shellstock from the container is sold or served on the shell stock tags.

Person in Charge (Signature)

Date: 09/30/2019

Inspector (Signature) Danielle Waters

Date: 09/30/2019

Food Establishment Inspection Report Addendum

Establishment Jekyll Island Club Ocean Suites	Permit # FSP-063-000564	Date 09/30/2019
Address 80 OCEAN WAY	City/State JEKYLL ISLAND GA	Zipcode 31527

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
	Observed that the facility is not using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
	CA: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
	CA: Facility should be using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. 13A: Observed that the inspection report is displayed incorrectly. CA:he most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area
	where it can be read at a distance of one foot away. 13A: Observed that the food permit is displayed incorrectly.CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. Possible final score of 52 if warnings were included in final score. If warnings are observed on the next inspection, points will be deducted accordingly.

Person in Charge (Signature)

Date: 09/30/2019

Inspector (Signature) Danielle Waters

Date: 09/30/2019