DirtyFLRestaurant Inspection Data

JIMMY JOHN'S 2858

Based on 10 health inspections, JIMMY JOHN'S 2858 in SAINT AUGUSTINE has earned a 2.9/5 food safety rating. Food safety practices have remained consistent.

1000 South Ponce de Leon Boulevard
Saint Augustine, Florida, 32084
Sebastian Harbor Villas
Saint Johns County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 9/15/2025

Inspection #: Visit ID: 13517912

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. Admin Complaint - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. Admin Complaint - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-09-04: Roast beef 47F Cold Holding, provolone 51F Cold Holding, turkey 47F Cold Holding, cut lettuce 50F Cold Holding. New General Manager first day at store. GM placed ice on bottom of containers but not on top of food. Top left open and ambient air temperature of store is 80F. Person in charge started adding ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-09-08: Observed flip-top cooler Turkey 46-51F Cold Holding, Ham 47-50F Cold Holding, Roast beef 50-51F Cold Holding, Cut lettuce 46F Cold Holding. Top was closed, person in charge stated they had a busy lunch rush and left top open. Instructed person in charge to push bags of ice on food product too cool. Parts still on order for walk-in cooler and reach in flip-top cooler . Admin Complaint - From follow-up inspection 2025-09-15: On make line cooler Turkey 45-46F Cold Holding. Admin Complaint

Inspection Date: 9/8/2025

Inspection #: Visit ID: 13512961

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. Admin Complaint - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. Admin Complaint - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-09-04: Roast beef 47F Cold Holding, provolone 51F Cold Holding, turkey 47F Cold Holding, cut lettuce 50F Cold Holding. New General Manager first day at store. GM placed ice on bottom of containers but not on top of food. Top left open and ambient air temperature of store is 80F. Person in charge started adding ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-09-08: Observed flip-top cooler Turkey 46-51F Cold Holding, Ham 47-50F Cold Holding, Roast beef 50-51F Cold Holding, Cut lettuce 46F Cold Holding. Top was closed, person in charge stated they had a busy lunch rush and left top open. Instructed person in charge to push bags of ice on food product too cool. Parts still on order for walk-in cooler and reach in flip-top cooler . Admin Complaint

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13509649

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. Admin Complaint - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. Admin Complaint - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-09-04: Roast beef 47F Cold Holding, provolone 51F Cold Holding, turkey 47F Cold Holding, cut lettuce 50F Cold Holding. New General Manager first day at store. GM placed ice on bottom of containers but not on top of food. Top left open and ambient air temperature of store is 80F. Person in charge started adding ice bags on top of product. Admin Complaint **Corrective Action Taken**

Inspection Date: 9/2/2025

Inspection #: Visit ID: 13506054

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. Admin Complaint - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. Admin Complaint - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. Admin Complaint **Corrective Action Taken**

Inspection Date: 8/27/2025

Inspection #: Visit ID: 13504073

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. Admin Complaint - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any employee. Warning - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended** - From follow-up inspection 2025-08-19: Person in charge needs more time for training **Time Extended** - From follow-up inspection 2025-08-25: Person in charge needs more time. **Time Extended** - From follow-up inspection 2025-08-27: Management needs more time for training. **Time Extended**

Inspection Date: 8/25/2025

Inspection #: Visit ID: 13497345

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any employee. Warning - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended** - From follow-up inspection 2025-08-19: Person in charge needs more time for training **Time Extended** - From follow-up inspection 2025-08-25: Person in charge needs more time. **Time Extended**

Inspection Date: 8/19/2025

Inspection #: Visit ID: 13495482

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. Admin Complaint **Corrective Action Taken**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any employee. Warning - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended** - From follow-up inspection 2025-08-19: Person in charge needs more time for training **Time Extended**

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13491522

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding Admin Complaint **Corrective Action Taken**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any employee. Warning - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended**

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10957231

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table with plastic wrap. Observed employee drink above single service bags near walk-in cooler.
  • 14-11-5:Basic - Equipment in poor repair. Observed hand washing station near ware washing coming off wall
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors at front counter soiled with food debris and single service trash. Employee swept floor during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any employee. Warning

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8704775

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted onsite. Provided poster in hand out packet to person in charge. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on main make line cooler soiled with food debris. Observed gaskets on storage reach in cooler soiled with black/green mold like substance.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef sitting in slicer since 1130 person in charge (55F - Cold Holding). Discussed with person in charge about leaving foods out to prepare during lunch rush.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Hose Bibb with attached Y splitter missing a vacuum breaker on side with attached hose.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge.