D's Original Portland Jerk House

Observed grill without overhead protection. PIC was advised to place a fire resistant tent above grill. 511-6-1.04(4)(y) - Outdoor Cooking(P,Pf) (y) Outdoor Cooking and Service of Food. 3. Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: Pf

(i) The cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders; P

(ii) Within the food service establishment, all meats and poultry will be placed within clean and sanitized containers and then covered prior to being carried to the cooking equipment; P

(iii) All of the meat and poultry will be placed at one time onto cooking surfaces of cooking equipment that has been preheated and then cooked as required in subsection (5) of this Rule. Once meats have completed the cooking process, they will be placed in a clean and sanitized food grade container, using separate utensils from handling raw meats and poultry and then covered and transported into the food service establishment for further processing and service. No food preparation other than seasoning will be allowed at outdoor barbeque pits or barbeque cookers; P

(iv) Utensils and food shall not be left outside of the cooking equipment or outside of the food service establishment; P

(vi) Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete; Pf

(vii) Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning; Pf

(viii) The outside cooking area shall be designed and constructed so as to control the presence of vermin; Pf and

(ix) The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation. Pf

Observed cut onion without any covering in reach-in cooler. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed employee wearing jewelry around wrist while preparing food items. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed back door damaged and with large gaps, allowing for entrance of pests. PIC was advised repair door to preclude pest entrance. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed toilet in restroom designated for men leaking water. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed previous inspection report not posted within clear view. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed excessive trash accumulation around outside dumpster. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed ceiling tiles in dining area and above cash register with water damage. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed TCS food items in reach-in cooler stored above 41F. Employee discarded of items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed TCS food items stored below 135F. PIC started the process of reheating items to then be hot held. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC was unable to provide documentation nor otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) 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; Pf and

Observed reach-in cooler without thermometer. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed employee wearing jewelry around wrist while preparing food items. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed handwashing sink in main kitchen, 3-compartment sink faucet, and prep sink leaking. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed expired test strips for chlorine sanitizer solution within the facility.511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Observed excessive trash accumulation in outside dumpster area. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed ceiling tiles at dining area and above cash register with water damage. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed reach in cooler in need of an internal thermometer due to the thermometer on the outside of the reach in cooler giving inaccurate temperature readings.

Observed large containers of uncooked rice and kidney beans stored completely uncovered. PIC corrected on site by covering the food items.

Observed a grill located outdoors and behind the establishment without a tent cover to protect the food from environmental contaminations. Owner says that the landlord will not allow them to set up a tent for their grill. Contact information for the landlord was provided (770-231-2253).

Observed previous inspection report not posted.

Observed broken toilet seat in the men's restroom.

Observed an electrical socket cover missing, creating a hole in the wall in the hallway leading to the restrooms. Observed the ceilings tiles in the front of the dining area and above the food serving area.

Observed no servsafe certification for the establishment. Owner advised that he would be taking the SafeServ source March 21st, 2025. Please schedule a date to take the servsafe course and email certification to keundra.golden@dph.ga.gov.

Observed quat sanitizer unable to dispense in the sanitizer compartment sink. Owner was advised to have chemical sanitizer dispenser look at and repaired.

Observed previous inspection score not posted.

Observed old permit posted from 2024. Food service permit for 2025 has not been paid. Please contact the health department at 470-661-0044 ext. 0 to pay for the food service permit of $250. The permit fee is $200 and the late fee is $50.

Observed baseboards near the restroom area in disrepair.

Observed no lighting above the stove area. Owner advised that the light bulbs were replaced, but there seems to be an electrical issue. Please have a professional electrician inspect and repair the lightbulb sockets above the kitchen stoves.

Observed no servsafe certification for the establishment. Please schedule a date to take the servsafe course and email certification to keundra.golden@dph.ga.gov.

Observed TCS food items without date marking information.

Observed juices made in house without any ingredient label or non-pasteurized warning label. PIC removed items from the beverage fridge (COS).

Observed container of rice opened and exposed to potential contamination by the dry storage area.

Observed smoker grills in the back of the establishment without overhead protection. Please have a fire proof tent to cover the smokers to prevent food from contamination.

Observed team member preparing to go plates in the main kitchen with open toe sandals. All shoes must be closed toe.

Observed team member prepping and cooking food with a watch and bracelet on. All jewelry must be removed to prevent it from falling into the food.

Observed protective light shield missing in the dry storage area.

Previous score was not posted.

Observed no toilet tissue or paper towels in the men's restroom. Womens restroom is out of order and needs a sign stating so.

Observed low lighting above the stoves, 3 compartment sink, and mop sink area. Please have all light bulbs replaced.

Observed TCS food items without date marking of food preparation and disposition.

Observed open and exposed container of sauce, canned food product, and bag of brown cane sugar underneath kitchen cabinet.

Observed in-use utensils stored 95F water. Water used to store in-use utensils must be 135F or greater. Manager corrected on-site.

Observed protective light shield missing in the dry storage area.

Observed personal coffee cup stored with seasonings on the prep table.

Observed Lysol can spray stored on prep station with seasonings. Manager placed Lysol with chemical storage (COS).

Observed personal vitamin bottle stored on prep station with seasonings. Manag er placed vitamins in employee designated area (COS).