GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  American Dream Kitchen LLC,DBA Jai Ho
Address:  560 Dutch Valley RD STE 100
City:  ATLANTA Time In:  12 :  45 PM Time Out:  01 :  45 PM
Inspection Date:    09/19/2018   CFSM:   Anish Nair 2/7/2022
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-006394
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

02/07/18
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
57
  
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)   Aish Nair Date:   09/19/2018
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/28/2018
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
American Dream Kitchen LLC,DBA Jai Ho		 Permit #
FSP-060-006394		 Date
09/19/2018
Address
560 DUTCH VALLEY RD STE 100 		City/State
ATLANTA GA		 Zipcode
30324
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, curried chicken 34.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, chicken pantandox 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Goat, curried goat 37.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, M3 Turbo Air 45.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, raw chicken 27.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Beef, shank 35.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, raw chicken marinading 40.0 ° F Just Cooked, Main Kitchen, Stove Top, Chicken, chicken 167.0 ° F Just Cooked, Main Kitchen, Stove Top, Chicken, channa masla 167.0 ° F
Just Cooked, Main Kitchen, Stove Top, sauce, kadi sauce 187.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Lamb, cooked lamb 44.6 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, wic 44.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed handwashing sink not supplied with paper towels. Additionally food was stored at sink during time of inspection. PIC informed. Food was removed and paper towels were placed at sink.  New Violation.
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed 2 two dented cans in dry sorage area with ready to use product. Sysco Fancy Tomato Ketchup and Jack Fruit Whole in Syrup. PIC informed and removed food from rotation. Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. As the inspection moved on the cans were found at the 3 compartment sink. PIC was asked to remove the cans from the kitchen and provide a specific location for the placement of dented cans while waiting for transport from the distributor.  New Violation.
4-1B Violation of Code: [511-6-1.04(8)(a)] Observed that dented cans were not removed from kitchen. A food that is unsafe, adulterated, or not honestly presented shall be discarded or teconditioned according to approved procedure.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed food stored unvocered in wifreezer. Ground chicken in 2 seperate containers without covering.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed can opener in main kitchen holding food debris in need of cleaning. The food contact surfaces shall be kept free of accumulation of dust, dirt, food residue, and other debris.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed food being held in wic cooked lamb being held for 48 hours not holding at proper temperature. 44.6 degrees. Exccept during preparation, cooking or cooling food shall be mainatined at 41 degrees or below. PIC informed and tossed food item.  Corrected On-Site.  New Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed staff preparing which was not maintained at proper temperature. PIC was informed and staff placed food item in shallow pan placing shallow pan inside larger pan holding ice to maintain proper temperature. COS  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed several containers in ric & wic hot properly date marked. PIC informed and COS.  Corrected On-Site.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed non-food contact surfaces in need of cleaning. Walls, cove base, floor,counters, cooking equipment. PIC informed and staff did some COS.  Corrected On-Site.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Observed no hot water at handwashing #2 in main kitchen at 3 compartment sink. PIC infomred. Work order has been submitted to property manager.  New Violation.
17C Violation of Code: [511-6-1.07(2)(a)] Observed in the restrooms used dfor the public in need of cleaning and sanitizing. Additionally the cove base is cracked in both rooms male and female and is in need of sealing cracks in the cove base. PIC informed. PIC has reached out to property manager so that corrections may be made.  New Violation.
Remarks Sanitizer: Chlorine @ 3 compartment sink 75 ppm, bucket 75 ppm. Annual Fee Due Date: 2/1/2019 c/o Paul Nair, Savi Kitchen DBA JAI Ho, Anish Nair CFSM #14673866, Exam 10538 2/7/2017 - 2022
Person in Charge (Signature)    Date: 09/19/2018
Inspector (Signature) Sheila Moore Date: 09/19/2018