Food Recalls and Safety Alerts
Kentucky Retail Food Code
Restaurant Inspection Scores
Permit Requirements
Self-Contained Mobile Food Units
Hot Dog Carts-Points To Remember (PDF)
Temporary Food Service Application (PDF)
Food Service Managers Certification
FOOD SERVICE PERMIT REQUIREMENTS
The following requirements shall be met before a food establishment permit can be issued:
All Construction Plans should be submitted to the Plans Processor of the Louisville Metro Department of Public Health and Wellness:
Jeff Nalley
Louisville Metro Development Center
444 S. 5th Street
Louisville, KY 40202
(502) 574-6598
Please submit seven copies of plans for new and existing construction.
Plans must include:
1. Plan Application form (PDF)
2. Utility site plan- details facility in relation to surrounding area and sewer accessibility.
3. Floor plan including equipment layout with equipment labeled or a legend.
4. Plumbing riser diagram showing all plumbing fixtures, plumbing in the floor, and hook-ups to equipment.
5. Metropolitan Sewer District’s Grease Trap exemption form- if applicable. Sanitary sewers must be separated from kitchen waste sewers. Kitchen waste sewers must incorporate a grease trap as mandated and sized by MSD. Kitchen waste sewers discharging into a private sewage treatment plant must have the grease trap sized by the Health Department. There are special requirements for pits and sand filters.
Reminders for construction
- Walls, floors, ceilings, and storage shelves in food prep and food storage areas must be hard, smooth, non-absorbent, and easily cleanable.
- Self-closing doors required for restrooms.
- Covered waste receptacle required for women’s restroom
- Hot and cold running water at all receptacles
Laundry facilities shall be physically separated from food prep and/or storage areas
Essential equipment requirements
- Mop sink
- Hand sink(s)
- Three (3) compartment sink with drain boards and/or Commercial dish machine
- Restrooms as required by the Kentucky Plumbing Code
- Back-flow preventer
Temporary Food Service
Temporary Foods Service Establishments are those that operate at a fixed location for a period of time, not to exceed fourteen (14) consecutive days.
BASICS OF TEMPORARY FOODSERVICE
1. Temperatures- Cold food must be held at 45F or colder, hot foods at 140F or hotter. A metal stem thermometer (0-220 degrees) must be provided.
2. Hand washing (with free-flowing water wasting to a bucket). Water coolers with a spigot are ideal. Provide paper towels and hand soap.
3. Sanitizing- Need three (3) containers of at least 2½ gallon size to wash, rinse in plain water, and sanitize in bleach water. Bleach water should equal 50-200ppm. You will need paper test strips to test the bleach residual.
4. Properly store all Food and Single Service articles six inches off the ground or floor.
5.Cannot save Potentially Hazardous leftovers at the end of the day, because of lack of quick cooling equipment.
6. Must provide screening when needed.
Food Service Managers Certification
ORDINANCE
1989 Jefferson County Fiscal Court: A certified foodservice manager and/or foodservice employee is required to be on duty whenever the foodservice establishment is open for business or preparing food. All foodservice establishments are required to post the certificates issued by the Board of Health.
PROCESS
1. $25.00 check or money order payable to:
Louisville Metro Government
2. Application filled out by employee enrolling in the course.
3. Home Study Booklet mailed to enrollee.
4. Contact Martha Gregory & Associates, Inc. to sign up for course. Phone: (502)458-0841
Training Center Location:
3010 Taylor Springs Dr.
Louisville, KY 40220
5. Three hour Sanitation Course, with up to one hour for the test. Each applicant has 90 days from date of enrollment to complete the course and examination with Martha Gregory and Associates. Failure to provide 24 hrs. advance notification of cancellation will result in the applicant losing their $25.00 fee.
6. Retest fee is $13.00, if you don’t pass written test.
7. Certification remains current for 3 years.
8. ServSafe, Prometric and the National Registry of Certified Food Professionals certificates will be accepted in lieu of the Food Service Managers course, for a fee of $25.00. Please submit original certificate, social security number and picture id along with the application for transfer.
9. Duplicate copies-$10.00