Jefferson County Department of Health

DISCOUNT MEAT MARKET

1836 JEFFERSON AVE BIRMINGHAM 35211

5/8/20252/20/202511/13/20248/27/2024

86 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	5/8/2025

Deducted	Remarks
1	4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gasket on WI cooler door coming apart.
4	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.///Paper towels not provide at hand sink next to meat cutting area.
1	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/// 3 compartment sink leaking from sink drain at base of sink.
1	6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Wet mop sitting in mop bucket.
1	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.///Several chicken boxes thawing at room temp.
1	6-202.13 Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.///Fly trap located above boxes of chicken.
1	3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop.///Knife in meat cutting area sitting on top of counter (near meat grinder).
2	6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture.///(1)Walls behind meat cutting table area peeling and have black and orange residue. (2) Walls behind 3 compartment sink have orange residue. (3) Floor in meat cutting area and in WI cooler have cracked and missing tiles causing stagnant water and meat fluids unable to drain.
1	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by the manufacturer or packager.///Several packages of bacon, liver/cheese, and bologna, sour cream and gallon of milk out of date ranging from January 2025 to early May 2025.
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Tracks of meat counter have meat debris present. (2) Counter next to meat grinder had blood residue. (3) White chest freezer has dried liquids.

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

Deducted

Critical

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.

Yes

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.

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.///Several packages of bologna, sausage, yogurt, and several canned goods dated from 2019 to early 2025.

Yes

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.

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 food debris. (2) 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. ///(1)Debris in bottom of RI cooler. (2) Floor of WI cooler has debris and spillage. (3) White chest freezer next to meat counter has large accumulation of ice build up.

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.

3-304.14 Keep in-use cloths designated for wiping surfaces in contact with raw animal foods separate from cloths for other purposes.///Wiping cloth at meat cutting table not in sanitizer bucket.

Yes

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.

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

Deducted

Remarks

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 (?)

5-202.13 Provide an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment.///Floor drain at back hand sink, heavily damaged and no air gap between pipe and floor drain. (must be twice the diameter of the water supply inlet and not less than 1 inch)

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.

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.

6-501.11 Repair or replace damaged door in WI cooler/WI freezer.///Door to WI freezer is damaged and does not close properly. 6-501.11 Re-grout tile flooring.///(1)Tile and flooring missing throughout the meat processing area. (2) Tile missing behind the meat cases. (3) Floor badly damaged in the WI cooler. 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 at front door was not operational at time of inspection and has dust build up.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.///Sanitizer buckets not set up during inspection.

6-501.112 Remove dead insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead flies present in the display cooler where bacon, sausage and sandwich meats are held. 6-202.13 Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.///Fly trap in meat processing area located over equipment and utensils.

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.

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.

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

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

Deducted	Remarks
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.
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.
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.
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.
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.