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Fulton County
Full-Service Fulton County Permit: fsp-060-014101

All American JJs LLC, Jimmy Johns

60 Luckie St, Atlanta, GA 30303

85 B
Most Recent Score
Good
Routine • 2026-06-03
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
B (85) Routine Most Recent
Inspection Date: 2026-06-03 • Violations Cited: 2
Ref: insp_ga_fsp-060-014101_2026-06-03_41600
Cited Observations & Standards
Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to clean and sanitize the food prep counter at the front. I advised the PIC to clean and sanitizer the counter. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed that the cold holding temperatures of the ham was 52F, and the beef was 53F which are far higher that the required TCS cold holding temperature of at least 41F. I advised the PIC to discard them. 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 Back to Top Back to Top | This page is being served from: CP

A (92) Routine
Inspection Date: 2025-12-17 • Violations Cited: 3
Ref: insp_ga_fsp-060-014101_2025-12-17_41599
Cited Observations & Standards
Item 12A Good Retail Practice

Contamination prevented during food preparation, storage, display — Inspector Note: Observed packaged food items being stored on the floor inside of WIF. CA: 511-6-1.04(4)(q) - Food Storage (C) Advised PIC food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.

Item 15A Good Retail Practice

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed ice machine & WIC units with separate leak situations during routine inspection. CA: 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) Advised PIC Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed build up of slime residue along the interior side areas of ice machine. CA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.