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Uncle Jacks Meat House, located at 6590 Sugarloaf Pkwy, Suite 201 in Duluth, received a score of 51 points out of a possible 100 points during their 07/30/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Active Managerial Control measures were not satisfactory for the establishment to be in compliance with the code. Violations for employee drinking, food in good condition, shellstock required records, cleaning & sanitizing requirements, cold holding, date marking (amongst other good retail practices) were observed today. 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:
2-2B: .03(5)(j)1&2Employee drinks stored on shelves above/on food prep surfaces & coolers – at the cookline & in the prep area. Employee’s water bottle is an unapproved container. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Drinks discarded or moved to approved area.
Violation #3:
3-1C: .04(1)Spoiled/liquified lettuce stored in the walkin cooler. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: Food discarded.
Violation #4:
3-1D: .04(3)(l)Mussel tag doesn’t have the date the last piece was sold. Person-in-Charge (PIC) stated this is the only tag they have on file because they don’t sell a lot of mussels. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Pf)
Violation #5:
4-2B: .05(7)(b)Employee was cleaning multiple dining tables with one cloth towel; not using the 2 bucket method & not dipping the towel into sanitizer solution between tables. The proper cleaning methods for dining tables was discussed prior to this with the PIC. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware.
Corrective Actions: Had facility properly clean the dining tables.
Violation #6:
4-2B: .05(7)(a)1Food/debris encrusted on items stored clean at the cookline, storage area: wire racks, knives, “clean” utensils including the container used to store these items. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #7:
6-1A: .04(6)(f)Time/temperature Control for Safety Food (TCS Food) held above 41ºF in the walkin cooler overnight (see temperature log). *** FOURTH CONSECUTIVE VIOLATIONS *** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food discarded.
Violation #8:
6-2: .04(6)(h)Food in the coolers were held past their date mark. Mozzarella cheese 7/28 (x2), pork 7/29 (x2), sauteed onions 7/23-7/30 (x2), A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: Food discarded.
Violation #9:
6-2: .04(6)(h)American cheese in the liner cooler holding more than 24 hours was not date marked. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P)
Corrective Actions: Food discarded.
Violation #10:
11C: .04(6)(c)Thawed tuna labeled “remove from vacuum packaging prior to thawing” was still stored in the sealed reduced oxygen packaging in the line cooler & walkin cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Food discarded.
Violation #11:
12A: .04(4)(q)Observed several covered containers of food & beer kegs stored under & adjacent to the walk-in cooler condenser which was leaking & spraying water onto these items. *** SECOND CONSECUTIVE VIOLATION *** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #12:
14A: .04(4)(k)In-use utensils for ice cream was stored in 75°Fstanding water at the prep area. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Utensils removed from use.
Violation #13:
14B: .05(10)(e) 1,2,4Clean food containers, pans stored wet nested. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Violation #14:
15A: .05(6)(a)Walkin cooler not maintained in good repair: Water leaking from the walkin cooler condenser. Ice buildup on the front of the condenser. The walkin cooler door doesn’t close tight which may be affecting the ambient air temperature inside. The ambient air temperature measured 43.7°F. The cooler exterior thermometer measured 45°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Violation #15:
15C: .05(7)(a)2,3Old stickers, residue left on the exterior surfaces of food containers in use & stored clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #16:
17D: .07(4)(b)Employee personal items (keys, phone) stored on the prep table. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees’ clothing and other possessions. (C)
Corrective Actions: Items removed.
Violation #17:
18: .07(5)(k)Observed live flies in the kitchen & in the walkin cooler (located outside by the back door). The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; (C) 2) routinely inspecting the premises for evidence of pest; (C) 3) having a professional treat the facility; (Pf) and 4) eliminating harborage conditions. (C)
Violation #18:
18: .07(5)(l)Observed dead flies in containers used to hold fruit, on pans holding cooked food in the walkin cooler. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Additional remarks:
***YOUR PUBLIC HEALTH PERMIT HAS BEEN SUSPENDED FOR FOURTH CONSECUTIVE VIOLATION ON CONSECUTIVE ROUTINE INSPECTIONS: .04(6)(f) 6-1A PROPER COLD HOLDING TEMPERATURES
– ONSITE TRAINING CONDUCTED.
– PERMIT REINSTATED.
Complete Risk Control Plan & temperature logs for the next 4 weeks. Email the completed Risk Control Plan & Temperature Log to EHS once a week.
*Follow-up inspection within 10 days.
**Required additional routine inspection within the next 12 months.
– Facilities must earn a passing score of 80 or above on follow-up inspections.
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
*Food held at required hot & cold temperatures unless otherwise noted.
Food coloring-
Facility has hemp license, According to GDA facility can only distribute hemp products pre-packaged. Drinks cannot be infused with hemp products.
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