- Number of Inspections: 6
- Number of Unacceptable Ratings: 2
- Talk of the Sound Commentary: Bad. One-third of inspections “Unacceptable” including two most recent, food maintained at temperatures outside acceptable range, hazardous foods, tuna kept at over 60 degrees F, food not properly sealed, dirty cooking areas.
Isaac E. Young Middle School Major and Minor Unacceptable 2008
Inspection date: 10/20/2008
Critical items “red”: At this time, pre-chilled ingredients not being used to prepare potentially hazardous foods. Tuna fish salad was observed at 60.5 degrees F. in cold holding table. Spoke to employee who prepared the salad the tuna he used was not pre-chilled. Corrected by action/discussionÑplaced in refrigerator unit.
Critical items “red”: At this time chicken sandwiches were found at 130 degrees F. during hot holding in display unit. Sandwiches were rapidly reheated to 165 degrees F, and placed back in hot holding unit.
Non-critical items “blue”: Thermometer not visible/present in refrigeration units, check all.
Non critical items “blue”: Hot holding unit-door does not maintain a proper seal.
Non critical items “blue”: Walls behind pizza oven stained with food debris, clean.
Non critical items “blue”: Front area wall behind steam table paint chipping, smooth and repaint. Check all walls throughout kitchen and paint as needed.
None critical items “blue”: Kitchen exhaust fan guard buildup of dust clean.
Inspectors notes Re-inspect red violations on 10/23/08.
Isaac E. Young Middle School Minor Unacceptable 2008
Inspection date: 10/24/2008
Non-critical items “blue”: Thermometer not visible/present in refrigeration units,check all.
Non critical items “blue”: Hot holding unit-door does not maintain a proper seal.
Non critical items “blue”: Walls behind pizza oven stained with food debris, clean.
Non critical items “blue”: Front area wall behind steam table paint chipping, smooth and repaint. Check all walls throughout kitchen and paint as needed.
None critical items “blue”: Kitchen exhaust fan guard buildup of dust clean.
Inspectors notes: All previous red violations have been addressed. Re-inspect blue violations on 10/29/08.
Isaac E. Young Middle School Minor Acceptable 2007 Inspection date: 12/14/2007
Non-critical items “blue”: Single service utensils (plastic forks, knives) improperly dispensed.
Non critical items “blue”: Gap in ceiling tile in dry storage room, floor in kitchen not smooth.
Non critical items “blue”: Fluorescent bulb under hood filter unit in kitchen unshielded.
Inspectors notes: 0-220-degree F. metal stem probe thermometer available at inspection time, food temperatures in refrigeration unit acceptable.
Other notes: Inspection of pork-rib-a-que on a club roll procedures: Pork comes pre-cooked. Reheat to 165 degrees Fahrenheit; drops below 140 degrees during holding. Hand gloves required when preparing ready-to-eat food. Reheat food within two hours.
Isaac E. Young Middle School Minor Acceptable 2007
Inspection date: 5/3/2007
Non-critical items “blue”: Prep sink not working at this time — repair.
Non critical items “blue”: Some areas of cove base in disrepair.
Inspectors notes: Inspection of baked chicken procedures: No violations noted.
Isaac E. Young Middle School Minor Acceptable 2006
Inspection date: 9/7/2006
Non-critical items “blue”: Disposable forks and spoons improperly stored.
Non critical items “blue”: Water on floor below “Groen” steam oven.
Non critical items “blue”: Two light bulbs out under hood.
Non critical items “blue”: Grease build up under hood.
Inspectors notes: All refrigeration is holding at acceptable temperatures of less than 45 degrees F. All hot holding units are maintaing foods at greater than 140 degrees F.
Other notes Inspection of chicken finger procedures: No violations noted. Permission to operate is granted with the condition the “blue” items are corrected/addressed.
Isaac E. Young Middle School Minor Acceptable 2006
Inspection date: 1/23/2006
Non-critical items “blue”: Snack room missing ceiling tiles.
Non critical items “blue”: Gourmet sandwich wrap with label instruction “Keep sealed until use,” found open on food prep table: Corrected.
Inspectors notes: Discussed use of hand gloves to avoid bare hand contact with ready-to-eat food; wearing hair nets.
Other notes: Inspection of Italian meatballs on roll procedures: Meat comes frozen, refrigerate if temperature is above 45 degrees F. Reheated food to 165 degrees F. if held at below 140 degrees F. for less than two hours.