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Johnboy’s Home Cooking, located at 904 Joe Frank Harris Parkway in Cartersville, received a score of 62 points out of a possible 100 points during their 05/10/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A – pic present, demonstrates knowledge, performs duties
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC not performing duties; employees are not properly trained in food safety as it relates to their assigned duties. CA: All employees to be re-trained.
Violation #2
1-2B – certified food protection manager
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Certified food safety manager has not assessed the training needs of the kitchen staff and requested training as needed. CA: CFSM needs to train all food employees on safe food handling.
Violation #3
2-1B – hands clean and properly washed
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee washing dirty dishes with gloves, then switch to handling clean dishes without removing dirty gloves, washing hands, and donning clean gloves. CA: Discussed when to wash hands with PIC. Employee stopped handling the clean dishes and washed hands.
Violation #4
4-1A – food separated and protected
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper vertical separation of raw animal and fully cooked foods. Pans of chicken livers were stored on top of a pan of raw pork chops in the walk-in freezer, and both the raw chicken and raw pork were stored above frozen corn. CA: Discussed with PIC. The livers and pork were not frozen and were moved to the freezer to rapidly cool. Discussed requirement for proper separation even if the storage is temporary. PIC reorganized the pans of raw meat.
Violation #5
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed potentially hazardous TCS food (chicken salad, apple salad, chocolate pudding) improperly cold holding above 41 degrees Fahrenheit on the self-serve buffet unit (See temp log). Discussed with PIC. The food had been out of temperature for less than 4 hours and was moved to the walk-in freezer to rapidly cool.
Violation #6
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed all potentially hazardous TCS foods in the walk-in cooler were improperly cold holding above 41 degrees Fahrenheit (see temp log). CA: Manager stated he was aware the walk-in cooler was not working and had called a technician to service it. Some TCS items had been moved to the walk-in freezer but the majority were still in the walk-in cooler. Per PIC, food was out of temp for less than 4 hours and is being moved to the walk-in freezer and other working coolers to rapidly cool. Walk-in cooler can not be used for TCS foods until serviced by a licensed technician re-checked by health department to verify proper cold holding temps.
Violation #7
6-1B – proper hot holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous TCS food (cooked rice and dressing on the steam table, melted butter on the stove) improperly hot holding below 135 degrees Fahrenheit (See temp log). CA: Discussed with PIC. Foods was out of temp for less than 4 hours and were properly reheated.
Violation #8
6-1D – time as a public health control: procedures and records
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous TCS foods (fried chicken, fried pork chop, fried chicken livers, cut honeydew melon, banana pudding) under time as a public health control that were on the self-serve buffet with no documentation of initial/discard time and initial temperatures. Observed no written procedure for the time procedure in the facility. CA: Discussed with PIC. All foods were out of temperature and were discarded.
Violation #9
11A – proper cooling methods used: adequate equipment for temperature control
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper methods of cooling TCS foods in reach-in and walk-in coolers. Pans of recently prepared foods were cooling stacked on each other and covered. CA: PIC vented lids.
Violation #10
11D – thermometers provided and accurate
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no thermometer in walk-in cooler. CA: Discussed with PIC. A hanging thermometer will be placed in the unit.
Violation #11
14A – in-use utensils: properly stored
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed scoop stored in container of food with handle laying in the food. CA: Discussed with PIC. Scoops must be stored so that the handle is not making contact with the food. PIC moved the scoop.
Violation #12
14B – utensils, equipment and linens: properly stored, dried, handled
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cleaned/sanitized dishes and cups that had been stacked wet without first air drying. CA: Discussed with PIC. After being sanitized all dishes/equipment must be air dried before it is stacked or used.
Violation #13
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed flooring, walls, ceiling, vents, equipment heavily soiled with grease build up, dust and debris. CA: Discussed with PIC. Facility needs to be deep cleaned and moving forward the frequency of routine cleaning needs to be increased.
Remarks
Discussed the following with the person-in-charge:
-Risk control plan will be initiated for repeat cold holding violation.
-Dented can shelf must be labelled.
-Light shield kitchen needs to be repaired/replaced.
-Fly strips can not be hung over areas where food or dishes could pass under.
-If food or dishes are no longer used in the facility they should be removed from the facility, or at least clearly labelled.
-Removing bracelets.
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