JO'S GRILLE receives B in DeKalb County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed pink organic growth inside the ice machine during the time of inspection. CA:(b) Equipment Food-Contact Surfaces and Utensils.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed pink organic growth inside the ice machine during the time of inspection. CA:(b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P Advised PIC to burn ice, clean, and sanitize the ice machine to prevent contamination. Repeat Violation.

   Official report · Item 4-2B ↗
   Repeat violation
2. 02

   Cooling methods and equipment

   Item 11A ↗

   Observed cooked chicken wings being cooled at room temperature. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

   Inspector’s full note +

   Observed cooked chicken wings being cooled at room temperature. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf Employee placed chicken wings in man kitchen cooler. New Violation.

   Official report · Item 11A ↗
   New violation
3. 03

   Equipment design and condition

   Item 15A ↗

   Observed rust on the shelves inside the main kitchen reach-in cooler at the time of inspection. CA: (6) Maintenance and Operation.

   Inspector’s full note +

   Code 511-6-1.05(6)(a)

   Observed rust on the shelves inside the main kitchen reach-in cooler at the time of inspection. CA: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised the PIC to repair or replace the shelves so they are smooth and easily cleanable. New Violation.

   Official report · Item 15A ↗
   New violation
4. 04

   Pest control

   Item 18 ↗

   Observed a gap in the floor near the back door of the main kitchen at the time of inspection. CA: (m) Outer Openings, Protected.

   Inspector’s full note +

   Code 511-6-1.07(2)(m)

   Observed a gap in the floor near the back door of the main kitchen at the time of inspection. CA: (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. 5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Advised the person in charge to seal the gap to prevent pest entry. New Violation.

   Official report · Item 18 ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.