HOMEWOOD FOOD MART health score and inspection history

Clean the 3- compartment sink.

5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment./ Hot water temperature at all fixtures measured maximum 83F-98F over the course of the inspection: provide 100F> for handwashing and 110F> for warewashing. Continuing violation under Official Notice #EH17002116 issued 27 APR 2026 and overdue for correction.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles./ Wasp & Hornet Spray and variety motor oils are stored on a shelf over the 3-compartment warewashing sink.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Notification of communication of a minimum required health policy to the store employee on duty is not available.

5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment./ Hot water temperature at all fixtures measured maximum 81F over the course of the inspection (the hot water heating tank capacity is 6 gallons). Provide 100F> for handwashing and 110F> for warewashing.

Keep the dumpster door closed.

JCDH 2.2 Provide food safety training for all persons who work in the Limited Food Service Establishment (handling unpackaged beverages, ice, etc.), within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Documentation of current food safety training for the employee on duty in the store is not available (the establishment was notified on inspection 05 AUG 2025 to implement compliance with this requirement).

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./ Interiors of reach-in coolers, shelving in the WI cooler, and the fountain drink machine drain tray all need to be cleaned.