Jefferson County Department of Health

DISCOUNT MEAT MARKET

1836 JEFFERSON AVE BIRMINGHAM 35211

2/20/202511/13/20248/27/20245/3/2024

72 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/20/2025

Deducted

Remarks

2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee water, juice and crackers stored in silver freezer with consumer foods.

3-101.11 Provide safe, unadulterated, and honestly presented food.///3 bins of fish stacked on top of each other uncovered in WI freezer. COS. Fish was discarded.

3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.///Thawing chicken on shelf outside WI cooler, and in 3 compartment sink not under running water.

3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoops stored directly on top of ice machine.

4-501.11(A) Maintain equipment in good repair (general).///Band saw held together by plastic wrap. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gasket to WI cooler is torn.

6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.///No soap at hand sink at end of meat counter. 5-205.11 Cease using hand sinks for any purpose other than handwashing.///Employee emptied sanitizer bucket and refilled in hand sink by storage room.

6-202.13 Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.///Fly trap positioned above raw chicken storage area.

6-501.11 Repair or replace damaged door in WI cooler/WI freezer.///Door to WI freezer heavily damaged. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Black/Orange residue on walls and ceilings by cutting table, band saw, 3 compartment sink, and behind meat counters. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.///Fly fan not operational when door opens.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///Person with manager certification not on premises during hours of operation.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. ///Most recent inspection not posted.

73 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/13/2024

Deducted

Critical

Remarks

Yes

3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Chicken in meat case cooler temped at 49-50F. COS chicken was discarded. Ambient temp 50F

3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. ///(1)Chitterlings stored uncovered in the RI silver freezer. (2) Multiple bags of meats in WI freezer not covered or wrapped. 3-305.11 Store food at least 6 inches above the floor.///Several boxes in the WI freezer directly on the floor. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)///Beef stored on top of snow crab legs.

Yes

3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.///(1)Swai fish and corn in RI cooler next to bathroom contaminated by frozen condensate. (2) Beef, snow crab and chicken contaminated by frozen condensate in WI freezer. COS discarded. (3) Meat grinder has old dried up meat on inside (see photos)

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on RI cooler next to bathroom torn. 4-501.11(A) Maintain equipment in good repair (general).///Meat case is rusted and showing wear.

4-903.11 Store clean equipment and utensils at least 6 inches above the floor.///White chest freezer and silver freezer next to meat case sitting directly on the floor.

5-205.15(B) Repair condensate leak in refrigeration units.///Condensate leak in the RI freezer next to the bathroom and in the WI freezer. 6-501.18 Clean hand sinks as often as necessary to keep them clean.///Hand sink at the end of the meat cases has dried blood residue (?)

6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.///3 different dry storage areas have unused equipment and other debris.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.///Bologna, sausage, souse,turkey sausage out of date ranging from 9/17/24 to 10/9/24. COS discarded. 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Bags of food in several locations through out the market not in the original package and not labeled with contents.

3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoops stored directly on top of ice machine. 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.///Scoop stored in ground beef with handle directly on meat.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1)Meat case sliding door tracks have dried meat and dried liquids present. (2) Bottom shelf of milk and butter cooler has food residue. (3) Garbage can lids behind meat case has dried residue. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Ice machine has black residue visible.

82 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/27/2024

Deducted	Remarks
4	4-203.11 Provide food temperature measuring devices that are accurate to + or - 2 degrees F.///No thermometer at time of inspection. 4-501.116 Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution.///No sanitizer strips at time of inspection.
1	4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///RI cooler and Freezers along walls and near bathroom have damaged gaskets.
4	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Flies in and around meat cooler doors.
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Chicken meat cooler not holding meats at 41F (50-51) COS chicken moved to WI cooler.
1	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)RI Meat cooler door tracks have food debris and build-up. (2) Pick 5 RI freezer has debris and spillage in doors.
1	6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.///Clean restrooms often.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.////(1)WI cooler floor has water and other fluids visible. (2) Wall behind 3 compartment sink has orange residue present. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///WI freezer door and gasket damaged.

90 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	5/3/2024

Deducted	Remarks
1	4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. /// 3 cutting boards on table in meat cutting area have visible deep cut marks.
1	5-205.15(B) Repair condensate leak in refrigeration units. ///(1)Condensation leak in RI cooler at front by bathrooms. (2) Large condenation leak in WI freezer.
1	6-501.14 Clean restroom exhaust vent cover.//Vents in both restrooms have dust accumulation.
1	3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop.///Knives sitting on drainboard of 3 compartment sink.
4	6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. ///No hand soap at any of the 3 hand sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.///No paper towels at 2 of the hand sinks.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floor in WI cooler and freezer has ice accumulation and debris build-up.6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Several missing floor tiles in meat cutting area.6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Walls behind 3 compartment sink have orange colored buildup.