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Jam And Toast, located at 1120 Peachtree Industrial Blvd #214, Suwanee, GA 30024, received a score of 52 points out of a possible 100 points during their 09/25/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
3-1D: .04(5)(f)Observed no parasite destruction letter from US Foods for their smoked frozen salmon fillet.// Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: 1) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P) 2) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or 3) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)
Violation #3:
4-1A: .04(4)(n)1Observed an employee wearing double single-use gloves to crack eggs then removed the top glove and continue working doing other tasks on the prep cooler and grill.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Employee removed the gloves, washed hands, and donned new gloves.//
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. Observed unwashed boxes of vegetables (jalepenos, celery, blueberries, strawberries etc..) above ready to eat sauces (hollandaise). 2. Observed boxes of eggs sitting on top of oranges.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Foods were rearranged appropriately.//
Violation #5:
6-1A: .04(6)(f)Observed multiple slices of cheeses (Cheddar, Swiss, Pepperjack) stacked to the top of the container in the top prep line cooler holding temperatures above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: The cheeses were discarded.//
Violation #6:
6-1C: .04(6)(d)Observed one container of spring mix not cooling at a fast enough rate.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P)
Corrective Actions: Spring mix was discarded.//
Violation #7:
6-2: .04(6)(g)Observed two containers of cooked bacon and onion in the walk in cooler and two containers of whipped cream in the bottom prep line cooler with a date mark exceeding past seven days.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Food were discarded.//
Violation #8:
10D: .04(7)(c)Observed multiple oils and sauces bearing no labels of its common name on the container.// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) – (5), nutrition labeling as specified in 21 CFR 101 – Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C)
Corrective Actions: Containers were labeled.//
Violation #9:
12C: .04(4)(m)Observed by the bar area, two cloths in use not stored in their sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: The cloths were placed in the sanitizer buckets.//
Violation #10:
12D: .04(4)(g)Observed two boxes of brussels sprouts cut before washing.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: The boxes were discarded.//
Violation #11:
14A: .04(4)(k)1. Observed a handle of a measuring cup touching the sugar inside the container. 2. Observed multiple utensils in between the prep tables and prep cooler. 3. Observed utensils in a container of water on the stove reaching a temperature below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: 1. The handle was placed up. 2. The utensils were removed and taken to the warewashing sink. 3. The water was discarded and the new water reached above 135F.//
Violation #12:
15A: .05(1)(i)Observed aluminum foil being used on the shelf above the egg frying station. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
Corrective Actions: The aluminum foil was removed.//
Violation #13:
15C: .05(7)(a)2,3Observed old labels sticker residue still on the metal containers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: The containers were taken to the three compartment sink.//
Violation #14:
17D: .07(4)(b)Observed an employee cellphone stored on the prep table.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Employee cell phone was taken to its designated area.//
Violation #15:
18: .07(2)(m)Observed the back door to the facility not self close on its own without force.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Additional remarks:
NOTE: All cold/hot holding in compliance unless noted otherwise.
NOTE: Thermometers calibrated. See temp log.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
Joint Inspection: DMG
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