GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  J and J Bourbon Bar And Grill
Address:  772 North Highland DR
City:  Atlanta Time In:  02 :  20 PM Time Out:  04 :  45 PM
Inspection Date:    03/28/2017   CFSM:   .must provide on 30 days
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-003235
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

90
Grade

A
Date

06/08/16
Prior Score

Grade

Date

CURRENT SCORE CURRENT GRADE
 
53
 
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)   Wendell Johnson Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 04/07/2017
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
J and J Bourbon Bar And Grill
Permit #
FSP-060-003235
Date
03/28/2017
Address
772 NORTH HIGHLAND DR
City/State
ATLANTA GA
Zipcode
30306
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, RIC 1, Ambient, 50.0 ° F Cold Holding, Main Kitchen, RIC 1, Pasta, mac n cheese 45.0 ° F Cold Holding, Main Kitchen, RIC 1, Beef, ribs 48.0 ° F
Cold Holding, Main Kitchen, RIC 2, Ambient, 48.0 ° F Cold Holding, Main Kitchen, RIC 2, Beef, ground beef 51.0 ° F Cold Holding, Main Kitchen, RIC 2, coleslaw, 52.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 43.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, shredded 43.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, fish 38.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Beef, ground beef 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, raw 36.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Turkey, ground 39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, salmon 37.0 ° F Cold Holding, bar, Reach In Cooler, Ambient, 53.0 ° F Cold Holding, bar, Reach In Cooler, Ambient, 40.0 ° F
Cold Holding, bar, Reach In Cooler, Ambient, 30.0 ° F Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, 10.0 ° 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] active managerial control measures are not satisfactory for facility to be in compliance with code  New Violation.
1-2B Violation of Code: [511-6-1.03(3)(a)] observed failure to have a certified food safety manager (CFSM) for facility. Must obtain a CFSM within 30 days  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] observed failure to provide paper towels at the hand washing sink behind the bar  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] observed failure to properly separate and store raw animal foods (fish, shrimp, chicken, turkey burger meat) from each other and from read-to-eat food items  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] observed old labels stuck to food containers after cleaning  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] observed dirt and dust debris on plates stored on rack underneath the microwave  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] observed clean knife with food debris being stored on knife magnet holder  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] observed black slime-like substance on soda gun nozzles behind bar  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] observed failure to cold hold food items (mac n cheese, ribs, ground beef, coleslaw) at 41F or below  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] observed failure to properly date mark food items held more than 24 hours  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] observed food (pork belly) found stored past 7 day disposal date marked 03/17/17. PIC discarded  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] observed failure to identify food items with most common food name  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(8)(b)] observed expired half & half (Feb. 20) and milk (March 12) in reach-in cooler. PIC discarded  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] observed failure to store peanut oil at least 6 inches off the ground  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] observed trash buildup in dry storage area  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(f)(1)] observed failure to post food service permit in plain view of the public  New Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] observed failure to cover or invert plates on the top shelf of the prep top cooler  New Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] observed a ramekin (condiment holder) being stored in the salsa at the prep top cooler and being used as a scoop.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] observed several inoperable/broken equipment in facility  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] observed torn gasket inside reach-in cooler in main kitchen  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] observed missing handles on reach-in coolers (beer and wine) behind bar  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] observed failure to provide test strips  New Violation.
15B Violation of Code: [511-6-1.05(3)(b),(c)] observed failure to utilize 4 compartment sink behind bar for its intended use/purpose. Hookah coal being dumped in sink  New Violation.
   
   
   
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) Katie Logan Date: 03/28/2017
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
J and J Bourbon Bar And Grill
Permit #
FSP-060-003235
Date
03/28/2017
Address
772 NORTH HIGHLAND DR
City/State
ATLANTA GA
Zipcode
30306
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
15C Violation of Code: [511-6-1.05(7)(a)2,3] observed:
1. inoperable reach-in cooler with mold-like growth
2. heavy food debris buildup inside bottom of all reach-in coolers
3. heavy food/liquid debris buildup on reach-in cooler racks
4. heavy food debris buildup on storage equipment holder
5. food debris buildup on gaskets of reach-in coolers
6. heavy food/liquid debris buildup on the sides of the reach-in coolers
7. food/dust debris on the back of prep top cooler  New Violation.
17A Violation of Code: [511-6-1.06(2)(h)] observed no paper towels in the women's and men's restroom  New Violation.
17A Violation of Code: [511-6-1.06(2)(h)] observed missing hot water handle at the hand washing sink in the men's restroom  New Violation.
17C Violation of Code: [511-6-1.07(2)(a)] observed food/liquid debris on the floors, walls, and ceilings throughout facility  New Violation.
17C Violation of Code: [511-6-1.07(2)(b)] observed missing ceiling tile in room with inoperable equipment  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] observed missing floor tiles in main kitchen and bar area  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] observed heavy grease buildup in between fryer and grill  New Violation.
17D Violation of Code: [511-6-1.07(3)(f)] observed several light bulbs out in the main kitchen and inside reach-in coolers  New Violation.
17D Violation of Code: [511-6-1.07(5)(d)] observed dust buildup on the ceiling vents in the main kitchen area  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] observed live fly activity throughout facility  New Violation.
Remarks ***Basement-observed pooled water throughout entire basement. PIC had an inspection completed by Commercial Manifest for the water issue, which needs to be taken care of within 3 weeks; West Coast Comp. for the grease trap leak, which needs to be taken care of within 3 months
***Told PIC to discard the inoperable reach-in cooler with the mold growth before follow-up inspection 04.7.17
***Advised PIC to obtain a pest control company for routine servicing
*PIC stated that they will renovate the facility---floors only
Inspected by Shari Allen
Person in Charge (Signature)    Date:  
Inspector (Signature) Katie Logan Date: 03/28/2017
    3