Food Service · Louisville, KY
6415 Calm River Way
Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗
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Followup
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 15, 2026 · Original Source
Regular
Official score: 75 · Understand this area’s scale
21 recorded violations
NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesHANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. Employee observed drinking and using their cell phone before handling clean dishes without washing hands.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsPROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee personal drinks stored next to food preparation.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items stored next to clean dishes.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelySEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. Waste water leak at dish sink in ware washing room.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsWare washing facilities: installed, maintained, used, test strips
Test strips or high temperature thermometer not provided to test high temperature dish washing machine.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesIn-use utensils, properly stored
Ice scoop handle in contact with ice.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Can-opener blade soiled.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsFOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Unwholesome spoiled fruits, vegetables or other foods. Tomato soup dated 8/31. Strawberry observed with mold growth.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment. (Ice build-up inside of walk-in freezer.)
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsPhysical facilities installed, maintained and clean
Water build-up on floor near soda machine.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsUtensil, equipment and linens: properly stored, dried, handled
Clean dishware stored underneath bug light.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Perishable servings of butter observed being stored at room temperature for patrons.)
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureNo bare hand contact with ready-to-eat foods or approved alternate method followed
Bare hand contact with ready to eat foods.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesHands clean and properly washed
Hands not washed to prevent contamination from previous task. Employee observed drinking and using their cell phone before handling clean dishes without washing hands.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsProper eating, tasting, drinking, or tobacco use
Employee personal drinks stored next to food preparation.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesToxic substances properly identified, stored, used
Toxic items stored next to clean dishes.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelySewage and wastewater properly disposed
Sewage and waste water not disposed of in an approved manner. Waste water leak at dish sink in ware washing room.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsFood-contact surfaces: cleaned and sanitized
Can-opener blade soiled.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsFood in good condition, safe, and unadulterated
Unwholesome spoiled fruits, vegetables or other foods. Tomato soup dated 8/31. Strawberry observed with mold growth.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationProper cold holding temperatures
TCS food not maintained at 5°C (41°F) or below. (Perishable servings of butter observed being stored at room temperature for patrons.)
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Louisville Metro Department of Public Health and Wellness, Sep 9, 2026 · Original Source
Regular
Official score: 98 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 8, 2025 · Original Source
Regular
Official score: 99 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, May 8, 2025 · Original Source
Regular
Official score: 99 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Nov 6, 2024 · Original Source
Regular
Official score: 97 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, May 15, 2024 · Original Source
Regular
Official score: 97 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 21, 2023 · Original Source
Louisville, KY·Retail-Food 10,000 sq ft Or Less
Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service