Politan Row- Bussin Jerk
Last inspected: Jan 8, 2026
67
Score
The most recent inspection for POLITAN ROW- BUSSIN JERK, located at 4550 Olde Perimeter Way Ste 4550 in Atlanta, GA, was conducted on January 8, 2026, and resulted in a moderate risk score of 67. This inspection identified two critical and two minor violations, including issues with plumbing, backflow devices, and maintaining proper cold and hot holding temperatures. POLITAN ROW- BUSSIN JERK has a history of mostly low-risk inspections across its two recorded scored inspections.
2
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
67
Nov 6, 2025
Initial
No violations found.
100
Violations — Jan 8, 2026 Inspection
16B - plumbing installed; proper backflow devices
Inspector notes: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed liquid waste leaking directly onto floor from indirect waste pipe of three compartment sink. PIC was advised to have leak repaired by a licensed plumber and send invoice to inspector via email by 1/12/26.
511-6-1.06(2)(r)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 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. Observed on pan on jerk chicken pieces and one pan of jerk chicken wings tested at 46F and 44F in cold storage drawer in main kitchen and one pan each of jerk chicken breasts, cooked oxtails and cooked cabbage tested at 45F, 51F and 52F in walk in cooler in rear shared storage area. As per PIC all food items were prepared the night prior to inspection and placed in said areas. COS: PIC had food worker discard said food items.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: 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. Observed approximately half gallon of Queso tested at 119F in food warmer in main kitchen. As per PIC food was reheated and placed in warmer 2 3/4 hours prior to inspection. Warmer was observed turned on and on a very low heat setting. COS: PIC had food worker discard said food item.
511-6-1.04(6)(f)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) Th...
511-6-1.04(6)(c)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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