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Joynus Care, located at 3120 Crossing Park North West in Norcross, received a score of 72 points out of a possible 100 points during their 10/26/2022 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
| Violation #1 |
| 2-2A: .03(2)(m)The person in charge does not have a verifiable way to show that the food employees know the symptoms and diseases. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) **2nd consecutive violation** |
| Corrective Actions: Correct by 11/4/22. |
| Violation #2 |
| 4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce above juice, milk, tofu and kimchi and raw shell eggs above radish in the upright cooler; raw pork and raw chicken above raw fish and pumpkin in the upright freezer. 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: Items were relocated to allow proper separation and protection. |
| Violation #3 |
| 6-2: .04(6)(g)Observed multiple ready-to-eat time and temperature control foods (cooked pepper, cooked bean, shrimp, mashed potatoes, and shrimp sauce) in the upright cooler and upright freezer not date marked. 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) |
| Corrective Actions: All foods items were date marked. |
| Violation #4 |
| 8-2B: .07(6)(c)Observed two lighters above the prep-table where food is being prepared. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) |
| Corrective Actions: The lighters were placed below the prep-table. |
| Violation #5 |
| 10D: .04(4)(d)Observed sauces, seasonings and jams not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) |
| Corrective Actions: The food items were labeled. |
| Violation #6 |
| 17D: .07(4)(b)Observed employee’s items such as clothing, glasses and drinks on shelves above facility’s food; employee’s cellphone 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) **2nd consecutive violation** |
| Corrective Actions: Employee’s items were removed and placed in designated areas. |
| Additional Comments |
| All cold/hot holding time/temperature control for safety (TCS) foods was in compliance unless otherwise noted. |
| NOTE: Ensure fruits and vegetables sink is used for only washing fruits and vegetables. |
| A follow up inspection will occur on or before 11/4/22. |
| A required additional inspection will be conducted within the next 12 months. |
| Three or more consecutive violations on routine inspections will result in permit suspension. |
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