The Fresh Market- Deli health score and inspection history

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink in the women's restroom measured maximum 75F.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish or shrimp as required by the Alabama Seafood Labeling Law./ Salmon is offered for portion service in the deli; the required signage for compliance with the Alabama Seafood Labeling Law was posted at the deli service counter after the omission was identified to the manager.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the refrigerated self-service antipasto buffet table reading 42F with a min-registering thermometer; variety pepper, roasted garlic, cheese, and olive antipastos (all labeled "keep refrigerated") measuring 51F-55F were voluntarily discarded. Cease storing TCS food on this buffet table until holding food at proper temperature.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ Fish is offered for portion service in the deli; the required signage for compliance with the Alabama Seafood Labeling Law is not posted (copy was provided to the establishment for posting as required).

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristwear.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ The CFSM on duty is not registered with JCDH (the establishment was notified on inspection 11 AUG 2025 to implement compliance with this requirement).

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./ The interior of the make table cooler is soiled with food debris; the sheet pan rack adjacent to the Convotherm oven is heavily soiled and greasy. The interiors of the hot food deli display case and the work-top coolers (inoperative) used for storing single-service articles need to be cleaned.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH./ Expired permit is displayed.

Provide appropriate, readily accessible thermometers for all make tables./ An air temperature thermometer is not provided inside the make table cooler.