Jamaican Jerk Biz
Last inspected: Dec 17, 2024
74
Score
JAMAICAN JERK BIZ, located at 1400 Veterans Memorial Hwy Se Ste 116 in Mableton, GA, underwent a moderate risk inspection on December 17, 2024. The inspection identified three major violations, including issues related to a certified food protection manager, management knowledge and responsibilities, and proper date marking and disposition of food. This was the only inspection recorded for the facility.
1
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Dec 17, 2024
Routine
3 major violations. 1 corrected on site.
74
Violations — Dec 17, 2024 Inspection
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager employed at facility. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).
511-6-1.03(3)(a)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: PIC unable to provide a verifiable manner in which food employees are informed of their responsibility to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
511-6-1.03(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several TCS foods prepared on Sunday without date labels. Per food employee, food was meant to be discarded. (Rice, containers of chicken, and cabbage in reach-in cooler of main kitchen). CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Foods discarded.
511-6-1.04(6)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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