JOHNBOY'S HOME COOKING receives C in Cobb County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed raw ground beef and raw pork stored directly on top of and in contact with ready to eat smoked ham in the WIC in the main kitchen. C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw ground beef and raw pork stored directly on top of and in contact with ready to eat smoked ham in the WIC in the main kitchen. C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. COS: Ham moved away from raw animal foods. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed dish machine in use dispensing 0ppm of Cl sanitizer in the ware washing area of main kitchen. C/A: Mechanical ware washing devices that dispense sanitizer shall dispense it at a concentration required to effectively sanitize food contact surfaces (Chlorine 50-100ppm).

   Inspector’s full note +

   Code 511-6-1.05(6)(n)

   Observed dish machine in use dispensing 0ppm of Cl sanitizer in the ware washing area of main kitchen. C/A: Mechanical ware washing devices that dispense sanitizer shall dispense it at a concentration required to effectively sanitize food contact surfaces (Chlorine 50-100ppm). Facility shall use three compartment sink until dish machine can dispense sanitizer. COS: PIC was able to fix the prime switch to dispense automatically. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed deli meat slicer stored as clean with dried food debris on the blade and crevices of blade cover on shelf in main kitchen. C/A: Food contact surfaces of equipment shall be clean to sight and touch.

   Inspector’s full note +

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

   Observed deli meat slicer stored as clean with dried food debris on the blade and crevices of blade cover on shelf in main kitchen. C/A: Food contact surfaces of equipment shall be clean to sight and touch. COS: Slicer cleaned Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
4. 04

   Hot holding temperatures

   Item 6-1B ↗

   Observed several tcs foods (see asterisked items) hot holding below 135 F in the warmer cabinet in main kitchen and buffet in dining room. C/A: TCS foods that are hot holding shall be maintained at 135 F or above.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed several tcs foods (see asterisked items) hot holding below 135 F in the warmer cabinet in main kitchen and buffet in dining room. C/A: TCS foods that are hot holding shall be maintained at 135 F or above. COS: Items in the warmer cabinet reheated to 165 F, fried chicken on the buffet place on time as public health control. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
5. 05

   Cooling time and temperature

   Item 6-1C ↗

   Observed chicken broth cooling at a rate in which it would not reach 70 F in 2 hours. C/A: TCS foods that are cooling shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed chicken broth cooling at a rate in which it would not reach 70 F in 2 hours. C/A: TCS foods that are cooling shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Broth reheated to hot hold. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
6. 06

   Wiping cloth use and storage

   Item 12C ↗

   Observed wiping cloths stored in sanitizer solution near the kitchen doorway in main kitchen containing over 200ppm of Cl. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS: Solution diluted to 100ppm.

   Inspector’s full note +

   Code 511-6-1.04(4)(m)

   Observed wiping cloths stored in sanitizer solution near the kitchen doorway in main kitchen containing over 200ppm of Cl. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS: Solution diluted to 100ppm. Corrected On-Site. New Violation.

   Official report · Item 12C ↗
   Corrected on siteNew violation
7. 07

   Equipment design and condition

   Item 15A ↗

   Observed collapsing table shelves in the main kitchen being supported by soiled/wet wooden blocks and folded cardboard. Observed electrical outlet near the fryer in main kitchen soiled in food debris and rusted.

   Inspector’s full note +

   Code 511-6-1.05(1)(i)

   Observed collapsing table shelves in the main kitchen being supported by soiled/wet wooden blocks and folded cardboard. Observed electrical outlet near the fryer in main kitchen soiled in food debris and rusted. C/A: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. New Violation. Correct By: 11/08/2026

   Official report · Item 15A ↗
   New violation

   Correct by
   Nov 8, 2026

8. 08

   Pest control

   Item 18 ↗

   Observed numerous fruit flies throughout the main kitchen coming from bins of pineapples and bananas. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.

   Inspector’s full note +

   Code 511-6-1.07(5)(k)

   Observed numerous fruit flies throughout the main kitchen coming from bins of pineapples and bananas. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. New Violation. Correct By: 11/08/2026

   Official report · Item 18 ↗
   New violation

   Correct by
   Nov 8, 2026

9. 09

   Pest control

   Item 18 ↗

   Observed fly trap containing dead flies stored over fruit and clean food service containers in the main kitcen. C/A: Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

   Inspector’s full note +

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

   Observed fly trap containing dead flies stored over fruit and clean food service containers in the main kitcen. C/A: Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. COS: Fly trap discarded Corrected On-Site. New Violation.

   Official report · Item 18 ↗
   Corrected on siteNew violation

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