Monroe County’s health department has released the reports for inspections of food service operations that were conducted in April.
Just about one-third (24) of the 66 places that were inspected in April had no violations.
Recording at least one non-critical violation, but no critical violations were 13 establishments. Recording at least one critical violation were 29 establishments, or more than half of those that were inspected in April.
Summaries of the inspections completed in April are now available on a list which is published on the health department’s website.
Here’s a raw list of those establishments that had zero violations: AFC Sushi @ Kroger J-900, Aldi #29, Baked of Bloomington, Bruster’s Ice Cream – East, Burma Garden, Chick-fil-a (East), Chili’s Grill and Bar, Circle K/ Macs # 4700049, Circle S Food Mart #50, Circle S Food Mart #55, Circle S Food Mart #70, CVS Pharmacy, Dairy Queen South, Fairfax Market, Grace Center, Inc. Food Pantry, Harrodsburg Community Center, Hopscotch Coffee Café, Jersey Mike’s, Jimmy John’s #380, Maje Sushi, Monroe County Correctional Center, Mother Hubbards Cupboard, One World Catering at Woolery Mill and Rally’s Hamburgers
The B Square has compiled the December 2022, January 2023, February 2023, March 2023 and April 2023 food service inspections into a single Google Sheet, and plotted out the locations for each establishment on a color-coded map.
The critical and non-critical violation numbers for each restaurant and descriptions are included in each row of the Google Sheet, as well as each location plotted on the map. (Click on a dot, and the information associated with that location will appear in the left sidebar of the map.)
The most recent month of inspections is what’s currently displayed on the map. To make the layers from previous months visible, toggle them on in the left sidebar.
Here’s the boilerplate wording for the difference between a critical and a non-critical violation from the Monroe County Health Department’s website:
Critical violations are defined as those that are likely to directly contribute to a foodborne disease. The most common and most dangerous critical violations are various degrees of temperature abuse. Potentially hazardous foods must be kept at or above 135º F or at or below 41º F. Failure to do so, or failure to cook food to the proper temperature or cool cooked food quickly (within 6 hours) to below 41ºF, is the leading cause of foodborne illness.
Non-critical violations are those that have contributing factors, but are generally not the primary cause of an outbreak.
Color Coded Map
(The color coding scheme goes like this: Green=Zero violations; Yellow=At least 1 non-critical violation but no critical violations; Red=At least 1 critical violation.) The dots on the map are grouped by month as separate layers. Different layers can be toggled on and off separately.