Food Service · Louisville, KY
4162 Bardstown Rd
Last inspected May 13, 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, May 13, 2026 · Original Source
Regular
Official score: 78 · Understand this area’s scale
14 recorded violations
Adequate hand washing facilities supplied and accessible
Hand cleaner not provided at lavatory or hand washing sink. Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand sink used for purposes other than hand washing.
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 problemsFood properly labeled; original container
Spray bottle not labeled.
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsPROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee personal drinks and food observed being stored on food preparation tables, on food storage shelves, and inside of walk-in cooler while next to and above food storage.
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 issuesPhysical facilities installed, maintained and clean
Hood system 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 problemsIn-use utensils, properly stored
Knives stored in between equipment and wall.
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 and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Walk-in cooler gasket in poor repair.
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 separated and protected
Raw eggs stored over ready to eat food inside of walk-in cooler.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. (Cooked meats inside of walk-in cooler.)
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsContamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor.
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 contaminationWiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
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 problemsPROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Cooked chicken holding at 97 degrees F.) (Hot dogs sitting on counter at 71 degrees F.) (Corrected)
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 temperatureSingle use/single service articles: properly stored, used
Single service items not stored at least 6 inches above the floor.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
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 issuesHANDS CLEAN AND PROPERLY WASHED
Hands not washed properly. (Employee observed rinsing hands with water without the use of hand soap.)
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 problemsOfficial record from Louisville Metro Department of Public Health and Wellness, May 6, 2026 · Original Source
Other
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, Mar 2, 2026 · Original Source
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