Louisville Health Inspection Prep Checklist for Food Service

Louisville-Specific Inspection Requirements & Local Code

The Jefferson County Department of Public Health and Wellness uses the Kentucky Food Code (based on FDA Food Code) as the foundation for inspections, with local amendments specific to Louisville-Jefferson County. All food service operations must maintain a Kentucky food service permit and undergo unannounced inspections at least twice per year for high-risk facilities. Critical violations—such as improper cooling temperatures, bare-hand contact with ready-to-eat foods, and cross-contamination—receive immediate documentation. Food managers must be certified through an accredited program recognized by Kentucky (such as ServSafe, Prometric, or Longos). Ensure your facility maintains current permits, posted inspection reports, and documented employee training records on-site.

Common Louisville Health Inspection Violations to Avoid

Jefferson County inspectors consistently cite violations in four key areas: temperature control (cold foods held below 41°F, hot foods above 135°F), personal hygiene (handwashing stations stocked, no bare-hand contact with RTE foods), equipment maintenance (clean/sanitized surfaces, working thermometers), and pest control (gaps sealed, no evidence of rodents or insects). Cross-contamination violations—storing raw meat above vegetables, using same cutting boards without washing—are critical violations that result in immediate corrective action orders. Documentation deficiencies (missing food delivery invoices, no cleaning logs, absent allergen protocols) also trigger citations. Review the Kentucky Food Code Annex B checklist and your most recent inspection report to target problem areas before the next visit.

Pre-Inspection Preparation Checklist for Your Facility

One week before an expected inspection, conduct an internal walkthrough: verify all food thermometers are accurate (calibrate with ice-water test), clean and sanitize all food contact surfaces and equipment, check that handwashing stations have hot/cold running water and soap, and remove any expired products from storage. Train staff on proper donning of gloves, handwashing frequency, and the difference between critical and major violations. Review your HACCP plan if required for your operation type, and ensure all documentation (cleaning logs, temperature logs, supplier records, employee health attestations) is current and organized. Post your most recent Jefferson County inspection report in a visible location, and correct any outstanding violations documented in the previous report before the inspector arrives. Panko Alerts can notify you of relevant recalls and inspection alerts affecting your operation in real-time, helping you stay ahead of compliance.

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