JASON'S DELI receives B in DeKalb County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed several food contact surfaces(FCS) unclean to sight and touch including vegetable slicer components, inside of the ice machine door and dispenser, inside of soda machine nozzle. CA:1.

   Inspector’s full note +

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

   Observed several food contact surfaces(FCS) unclean to sight and touch including vegetable slicer components, inside of the ice machine door and dispenser, inside of soda machine nozzle. CA:1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Washing, rinsing, and sanitizing listed FCS. FCS must be washed and sanitized on a regular basis to avoid build up. Advise that PIC purchases and uses a scrub brush or other effective method to clean the inside of the soda machine nozzles in addition to soaking them in sanitizer. New Violation. Correct By: 10/20/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Oct 20, 2026

2. 02

   Cold holding

   Item 6-1A ↗

   Observed several TCS food items cold-holding above 41F in the salad bar, see * in temperature log. PIC informed that employees occasionally turn the salad bar settings down in the morning to prevent pans from sticking to the ice forming inside.

   Inspector’s full note +

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

   Observed several TCS food items cold-holding above 41F in the salad bar, see * in temperature log. PIC informed that employees occasionally turn the salad bar settings down in the morning to prevent pans from sticking to the ice forming inside. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC voluntarily discarded all TCS foods cold holding above 41F. PIC set salad bar back to correct settings for cold holding. CORRECT BY: Instructing employees that the salad bar cannot be turned down in the morning, despite presence of ice. Advise installing a sign on the salad bar control panel to remind employees to avoid adjusting the temperature. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗
   Corrected on siteRepeat violation
3. 03

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed several metal pans stacked tightly on top of one another while wet. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

   Inspector’s full note +

   Code 511-6-1.05(10)(e)1,2,4

   Observed several metal pans stacked tightly on top of one another while wet. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. CORRECT BY: Reducing the number of dishes stored at the facility, and training staff to stack things in a way that allows air drying. Items should be fully air dried before they are stacked tightly on top of one another. Repeat Violation.

   Official report · Item 14B ↗
   Repeat violation

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