Jason’s Deli, located at 918 Duluth Hwy in Lawrenceville, received a score of 49 points out of a possible 100 points during their 10/03/2022 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)Person in charge not maintaining active managerial control over employees in food safety practices. 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)
Corrective Actions: Certified Food Safety Manager arrived during inspection and took over responsibilities. Most violations corrected on site.
Violation #2
2-2D: .06(2)(l)Handwashing sink next to three compartment sink had a tray placed on top, trays and buckets in front of sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Removed all food equipment and utensils away from handwashing sink.
Violation #3
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unpasteurized shelled eggs stored above ready to eat food in food preparation cooler (Bread). Whole unwashed tomatoes stored above washed produce (jalapenos and cilantro) in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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: Stored shelled eggs moved below ready to eat foods (Bread) in food preparation cooler. Stored Whole tomatoes moved below washed produce (jalapenos and cilantro).
Violation #4
4-2B: .05(6)(n)Dish machine was not dispensing chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Management is using the three compartment sink and contacted company that services dish machine. Dishes sanitized.
Violation #5
5-1B: .04(5)(h)Tomato basil and Irish Potato Soup reheating more than two hours and below 135 degrees Fahrenheit. See temperature chart. Commercial item first reheat. // Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. (P)
Corrective Actions: Discarded. //
Violation #6
6-1A: .04(6)(f)Time/temperature controlled foods holding above 41 degree Fahrenheit. Refer to temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food discarded (*) or cooled. See temperature chart. //
Violation #7
10D: .04(7)(c)Bulk food removed from original container not labeled. Regular Sugar, brown sugar, oil. 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: Label was provided.
Violation #8
12B: .03(5)(i)Multiple employees with hair not properly restrained. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employees put on hair restraint.
Violation #9
12B: .03(5)(g)Employees wearing ring with stone, watch, bracelet while working with exposed foods. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Removed.
Violation #10
15A: .05(6)(a)Ambient air of open top cooler between steam table between two steam tables. 45.7 degrees Fahrenheit. 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)
Additional Comments
Violations marked out of compliance on 3 or more consecutive routine inspections may be subject to a permit suspension.
Note: Be certain:
1. ..that single service containers and caps are kept covered.
2. .. writing material are not stored on single service items (tooth picks)
3. ..stirrers are stored in a container with one end up.
4. .. that the interior of the ice machine is cleaned and damaged interior is fix. (Plastic shaving adhering to the side of the interior unit, and sharp upper side interior surface is maintained smooth.
Permit suspended due to the following items being marked on 3 consecutive routine inspections. ;6-1A.04 (6)(f) Cold Holding and 15A.05(6)(A)// on site education performed, FOOD SERVICE PERMIT REINSTATED
Follow up inspection will be perform between today and October 15, 2022. If facility make a “U” on the follow up or next routine inspection then the permit may be suspended. Any repeat on this report marked out of compliance on the next routine inspection. Uncorrected items need to be corrected or will be subject to a permit suspension. Facility needs two additional routine inspections within next year.
Inspection report was review with the certified food safety manager.
