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Kajun Seafood & Wings, located at 6221 Jonesboro Rd in Morrow, received a score of 61 points out of a possible 100 points during their 11/06/2024 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
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Upon Arrival, observed no designated person-in-charge upon request. Advised PIC here must be a person in charge on the premises of the food service establishment at all times. COS: Person-In-Charge was designated by Health Authority.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food employee scratch ear and then proceed to handle bin of parcooked chicken wings. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles: After touching bare human body parts other than clean hands and clean, exposed arms. COS: Had PIC cease and wash hands and don gloves.
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee health reporting agreement forms without big six food-borne illnesses, PIC will need to update form. Advised PIC Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed pre-cooked mussels stored in handwashing sink nearest to grill prep area. Advised a handwashing facility may not be used for purposes other than handwashing. COS: Food employee removed pre-cooked mussels from handsink.
Violation #5:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no verifiable expiration date on bodily fluid spill kit and improper bleach used for vomit/fecal response. Advised PIC Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
Violation #6:
5-1A – proper cooking time and temperatures
511-6-1.04(5)(d) – non-continuous cooking of raw animal foods (p, pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed parcooked wings at time of inspection without proper documentation, prior approval from Health Authority. Advised PIC Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: prepared and stored according to written procedures that: have obtained prior approval from the Health Authority. COS: Had food employee cease parcooking, and fully cook wings.
Violation #7:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed milk wash using TPHC (4 Hours) without procedure and not time stamped. Advised PIC if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Violation #8:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed parcooked wings cooling improperly on storage rack at room temperature; container of raw chicken cooling tightly covered in Walk-In-Cooler; and container of cooked rice cooling tightly covered in reach-in-cooler. Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC remove lids from tightly covered items and relocate parcooked to fryer to be re-cooked.
Violation #9:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple ceiling tiles in need of cleaning throughout main kitchen. Advised PIC all physical facilities shall be maintained in good repair.
Additional remarks:
*Facility shall pay reinspection fee prior to reinspection.
Assisted by: P Harper