JASMINE THAI

Observed employee drinks on prep tables and not in single use cups with a lid and straw as required. Corrective Action: CFSM was notified. Open drinks and water bottles were discarded. Employees were educated on proper use and storage of employee drinks. Prep tables were also sanitized.

Observed several food items such as containers of soy sauce, containers of sugar, and boxes of dry noodles stored directly on floor during inspection. Corrective Action: CFSM was notified. All food items were relocated to shelves 6 inches off the floor as required.

Observed scoops without handles stored in bulk food items such as sugar and containers of soy sauce during inspection. Scoops were submerged in food. Corrective Action: CFSM was notified. All unapproved scoops were removed. Only scoops with handles stored to prevent contamination of food should be used.

Observed small reach-in cooler at front kitchen area not maintaining temperatures at 41 degrees or below. Internal temperatures of tea and lemons measured at 45 degrees. No TCS food items being stored in this unit during inspection. Corrective Action: CFSM was notified. This unit must be repaired or replaced to ensure proper holding temperatures at 41 degrees or below. No TCS food items should be stored in this unit until properly repaired and re-checked by Health Dept.

Observed overhead vent cover with heavy dust buildup in dishwashing area. Vent is over clean dish storage area. Corrective Action: CFSM was notified. Vent cover will be removed, cleaned and sanitized. This will be rechecked.

Observed soup on stove top (stove top was not working) held below 135 degrees F. CA: discussed hot holding with pic-pic reheated on a different stove top eye that was working to 165 degrees F

Observed pic not showing knowledge or performing duties for food kept beside grill such as minced garlic and other sauces that must be kept refrigerated after opening, thawing methods and date marking of cooked rice and rice noodles in ice bags in cooler, where and when to wash hands especially when removing gloves and replacing with new gloves. CA: Educated pic on food safety and risk control procedures and pic will have his own translator help him with knowledge and procedures.

Observed shrimp thawing in bag of standing water in sink. CA: discussed approved thawing procedures with pic-pic removed shrimp and placed into colander for draining and running water-educated pic on removing shrimp from thawing and placing into cooler to cool back down after reaching 62 degrees during thawing.

Observed produce sink used for other purposes. CA: discussed produce sink for washing produce and should not be used for washing dishes or hands, or discarding water from raw shrimp or other meats with pic-sink should be cleaned and sanitized before using

Observed current inspection not posted (old inspection posted). CA: discussed posting current inspections with pic

Observed multiple in house made sauces, commercial sauces (refrigerate after opening) and shell eggs in cartons and in container throughout kitchen held above 41 degrees F. CA: discussed cold holding TCS foods and explained and educated CFSM about TCS foods and they must be cold held in accordance to the Georgia Food Code Regulations at all times-pic discarded food

observed large pan of soup on stove top held below 135 degrees F. CA: discussed hot holding TCS foods with pic and explained reheating options or discarding options with pic-pic discarded

Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures / (improper cold and hot holding, personal food in kitchen, vomit clean up kit and employee health policy knowledge) CA: Persons in charge, managers or CFSM must be properly trained or retrained

Observed multiple in house made sauces with out a date mark CA: PIC discarded sauces, educated PIC on proper date marking procedure and food was discarded

Observed several containers of food held past 7 days. CA: discussed discarding sauces within 7 days of making with pic-pic discarded

observed multiple food containers not labeled. CA: discussed labeling all food with CFSM-food was beginning to be labeled during inspection

Observed food cooling in closed plastic containers. CA: discussed cooling methods with pic-pic disclosed it was cooling less than 4 hours and placed container into ice bath and stated it will be monitored for the remainder of time left to cool to 41 degrees F or below.

observed mop sink not working or being used. CA: discussed proper disposal of mop (dirty) water with pic and mop sink must be plumbed properly and in good working condition to dispose of dirty water properly with pic

Observed damaged asphalt and damaged access lid to grease trap behind facility. CA: discussed repairing or replacing access with proper approved lid and repair area for easy access for cleaning with pic

observed multiple containers of food that CFSM stated was personal food inside kitchen and on top of prep top cooler, inside coolers. CA: discussed personal food in restaurant and storage of personal food must be labeled and separated from food served to public with CFSM-food was discarded or moved outside of kitchen

Observed food being cooled by nonapproved method. Observed chopped, cooked chicken measured at 44 degrees and Chopped Tomatoes- 45 degrees cooling on prep top cooler. Observed deep containers of peanut sauce and other made in house sauces sealed with plastic wrap measured at 45-46 degrees at cookline reach in cooler. Facility was open and preparing orders. Corrective Action: PIC was notified. All food items were found to have been prepared less than 2 hours earlier and were in the process of being cooled. PIC was instructed to separate sauces into shallow, loosely covered containers and relocate to the freezer for proper cooling to 41 degrees. Other food items were relocated to reach-in coolers to reach 41 degrees prior to placing on prep top for service.

Observed damaged asphalt and damaged access lid to grease trap behind facility. Corrective Action: PIC was notified. Property owner will be contacted for proper repairs and/or replacement of grease trap and lid. This will be rechecked.

Observed multiple single use, commercial food product bottles and containers being being re-used for storage of sauces and other food items once emptied. Corrective Action: PIC was notified. All re-used single use containers were discarded. Discussed with PIC that these containers cannot be re-used once emptied. Proper and adequate food safe containers must be purchased for use in facility. This will be rechecked.

Observed personal employee food items stored with customer foods in reach in cooler. Observed employee medications and other personal care items stored with customer foods and near food prep surfaces during inspection.
Corrective Action: PIC was notified. All personal food items were relocated to designated shelves on cooler and properly labeled. Personal medications and other items were relocated to separated, designated areas. Discussed with PIC that personal food items must be minimized in facility or a separate cooler must be purchased for this purpose.

Improper cold holding of potentially hazardous, TCS foods above 41 degrees observed during inspection. Raw Eggs- 46 degrees, Noodles- 45 degrees, and several made in house TCS sauces measured at 45-46 degrees in stand up reach-in cooler. Sliced Tomatoes- 44 degrees, Raw Shrimp- 44 degrees, and Cooked Chicken- 45 degrees on cookline prep top cooler. Raw Chicken- 60 degrees, Corn- 45 degrees, and several made in house sauces measured at 44 degrees in cookline reach-in cooler. Corrective Action: CFSM was notified. All out of temperature foods greater than 4 hours old were discarded. Out of temperature foods found to be less than 4 hours old were placed in freezer for rapid cooling. Due to all primary coolers found to be in need of repairs and not maintaining proper food temperatures of 41 degrees or below, owner agreed to voluntarily close facility until these could be properly serviced/repaired by a licensed professional and rechecked by Health Dept to ensure proper operation.

Improper cold holding of potentially hazardous, TCS foods above 41 degrees observed during inspection. Raw Shell Eggs stored on counter top measured at 71 degrees. Corrective Action: CFSM was notified. Eggs were found to be greater than 4 hours old and were discarded. Employees were educated on proper cold holding of potentially hazardous TCS foods below 41 degrees at all times.

Observed Certified Food Safety Manager (CFSM) with expired certification during inspection. CFSM certification expired 12/24/23 and owner states registration for renewal class or testing has not yet been scheduled. Corrective Action: Owner/PIC was notified. Documentation for class registration to renew certificate must be provided within 30 days (Required by 6/16/24).

Observed employee drinks on prep tables and not in single use cups with a lid and straw as required. Corrective Action: CFSM was notified. Unapproved water bottle drinks were discarded. Employees were educated on proper use and storage of employee drinks. Prep table was also sanitized.

Observed raw chicken thawing in sink designated and labeled for vegetables during inspection. Corrective Action: CFSM was notified. Chicken was removed and vegetable sink was properly cleaned and sanitized. Employees were educated on using each sink for its own purpose to prevent cross contamination.

Observed live roaches on floors and walls throughout back kitchen and dry storage area. Roaches observed on sealed containers of bulk food items such as rice and salt in dry storage area. Corrective Action: CFSM was notified. Live roaches were removed and no direct contamination of food was observed. Floors, walls and surfaces of food containers were cleaned and sanitized in these areas. Monthly commercial pest control contract was confirmed. Owner was instructed to contact company for immediate service and to increase routine services to bi-weekly. Documentation is required. This will be rechecked.