JS KITCHEN receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw shrimp stored on top of kimchi in walk-in cooler. Observed unwashed grapes and oranges stored above ready-to-eat perilla leaves in walk-in cooler. Observed plastic-wrapped raw pork stored in the same container as ready-to-eat noodles and cooked meatballs in standing freezer. Observed plastic-wrapped raw chicken stored in the same container as plastic-wrapped raw pork in standing freezer. Observed raw pork being prepared on table with ready-to-eat sauces stored below. Observed raw chicken (removed from commercial packaging) stored in contact with packages of cooked mussels and raw crab in standing freezer. Observed roasted eel stored in contact with raw fish items…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw shrimp stored on top of kimchi in walk-in cooler. Observed unwashed grapes and oranges stored above ready-to-eat perilla leaves in walk-in cooler. Observed plastic-wrapped raw pork stored in the same container as ready-to-eat noodles and cooked meatballs in standing freezer. Observed plastic-wrapped raw chicken stored in the same container as plastic-wrapped raw pork in standing freezer. Observed raw pork being prepared on table with ready-to-eat sauces stored below. Observed raw chicken (removed from commercial packaging) stored in contact with packages of cooked mussels and raw crab in standing freezer. Observed roasted eel stored in contact with raw fish items in chest freezer.// Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Raw foods were separated from ready-to-eat foods, and from each other based on minimum cook temperature. Unwashed produce was separated from ready-to-eat foods.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Date marking and disposition

   Item 6-2 ↗

   Observed several time/temperature control for safety foods (cabbage kimchi, anchovies, burdock) prepared more than 24 hours ago not marked with a date.// 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Date mark labels were added during inspection.//

   Inspector’s full note +

   Code .04(6)(g)

   Observed several time/temperature control for safety foods (cabbage kimchi, anchovies, burdock) prepared more than 24 hours ago not marked with a date.// 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Date mark labels were added during inspection.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
3. 03

   Washing fruits and vegetables

   Item 12D ↗

   Observed employee rinse a wet wiping cloth in vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Informed employee that the sink shall only be used for washing fruits and vegetables. Advised employee to clean and sanitize sink.//

   Inspector’s full note +

   Code .04(4)(g)

   Observed employee rinse a wet wiping cloth in vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Informed employee that the sink shall only be used for washing fruits and vegetables. Advised employee to clean and sanitize sink.//

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
4. 04

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employees washed, rinsed, and sanitized containers, then separated them to air dry.//

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employees washed, rinsed, and sanitized containers, then separated them to air dry.//

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

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