GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  JERUSALEM GRILL
Address:  1444 N US HWY 41 STE B
City:  CALHOUN Time In:  01 :  50 PM Time Out:  03 :  05 PM
Inspection Date:    09/15/2020   CFSM:   MUST HAVE CFSM BY MARCH 30, 2020
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-064-000279
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

86
Grade

B
Date

03/05/20
Prior Score

100
Grade

A
Date

01/30/20
CURRENT SCORE CURRENT GRADE
 
73
  
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)   Mohamed Jaghama Date:   09/15/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/28/2020
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
JERUSALEM GRILL		 Permit #
FSP-064-000279		 Date
09/15/2020
Address
1444 N US HWY 41 STE B 		City/State
CALHOUN GA		 Zipcode
30701
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach In Cooler, , Jerusalem salad 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, , Diced beef 38.0 ° F Hot Holding, Main Kitchen, Steam Well, , Diced chicken 160.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, , Shredded lettuce 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, , Sliced tomatoes 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, , Sliced cucumbers 39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, , Sliced chicken (raw) 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, , Diced lamb (raw) 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, , Beef patty (raw) 39.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, , Diced cucumbers 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, , Shredded cabage 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, , Diced cucumbers 39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, , Sliced tomtoes 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, , Sliced chicken (raw) 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, , Sliced chicken (raw) 39.0 ° F
Cooling, Main Kitchen, Reach-in Freezer, , Beef (Second Temp.) 49.0 ° F Cooling, Main Kitchen, Reach-in Freezer, , Beef (Second Temp.) 45.0 ° F Cooling, Main Kitchen, Reach-in Freezer, , Beef (First Temp.) 51.0 ° F
Cooling, Main Kitchen, Reach-in Freezer, , Beef (First Temp.) 51.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] PIC not maintaining active managerial control over safe food handling practices. Several risk factor violations were noted including inadequate hand washing facilities supplied, proper date marking.
Corrective Action: PIC and other employees must be trained/retrained in safe food handling practices. This issue will be rechecked on 10 day follow up inspection.  New Violation. Correct By: 09/28/2020
1-2B Violation of Code: [511-6-1.03(3)(c)] Observed manager lacking proof of Food Manager Certification. Corrective Action: PIC was notified, PIC is to provide CFSM certificate within 10 days. PIC was informed about the following: original CFSM certificate shall be posted in public view in each food service establishment.  New Violation. Correct By: 09/28/2020
2-2D Violation of Code: [511-6-1.06(2)(c)] Observed front hand washing sink not supplied with hot water. Corrective Action: PIC was notified, PIC contacted plumber to repair hand washing sink. The back hand washing sink is to be used until the front hand washing sink is repaired.  New Violation. Correct By: 09/23/2020
2-2D Violation of Code: [511-6-1.07(3)(a)] Observed soap dispenser empty at back hand washing sink. Corrective Action: PIC was notified, soap dispenser was refilled.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed multiple TCS food containers of chicken, beef, lamb, and salad held over 24 hours without proper date marking. Corrective Action: PIC was notified, instructed PIC to discard food items lacking date marking and held over 24 hours. Educated PIC on proper date marking procedures.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(b)] Observed spray bottle with table cleaner not labeled with common name of cleaner. Corrective Action: PIC was notified, PIC labeled the bottle with the common name of the cleaner.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed working containers of food removed from original container not identified by common name. Corrective Action: PIC was notified, PIC will label working containers with common name of food.  New Violation. Correct By: 09/23/2020
11A Violation of Code: [511-6-1.04(6)(e)] Observed cooling methods for TCS food not adequate to facilitate rapid cooling. Multiple containers of beef stored covered in reach-in cooler while cooling. Per discussion with PIC TCS food items were within time parameters. Beef 51 degrees, beef 51 degrees. Corrective Action: PIC was notified, PIC was instructed to place the beef containers in the reach-in freezer uncovered in a way to prevent contamination.  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed all food service employees with no hair restraint. Corrective Action: PIC was notified, PIC provided employees with baseball cap.  Corrected On-Site.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed soiled dry wiping cloth in use. Corrective Action: PIC was notified, PIC was educated on wiping cloth use limitations.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Observed the most current inspection report not posted for public view.
Corrective Action: PIC was notified of this issue, current inspection report was posted for public view.  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed food container with scoop without a handle. Corrective Action: PIC was notified, PIC removed the scoop from the container. Educated PIC on approved scoops and storage of scoops in the food container.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 09/15/2020
Inspector (Signature) Cristina Pena Date: 09/15/2020
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
JERUSALEM GRILL		 Permit #
FSP-064-000279		 Date
09/15/2020
Address
1444 N US HWY 41 STE B		 City/State
CALHOUN GA		 Zipcode
30701
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14C Violation of Code: [511-6-1.05(6)(r)] Observed single-use article used for storing sauces. Corrective Action: PIC was notified, PIC was educated on single-service and single-use articles not being reused.  Corrected On-Site.  New Violation.
Remarks
Person in Charge (Signature)    Date: 09/15/2020
Inspector (Signature) Cristina Pena Date: 09/15/2020
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