JENNY LIND SCHOOL

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 23, 2026

   ✕
   9 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Keep non-food contact equipment surfaces clean.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep all outdoor trash, recycling, and organics containers closed.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

2. May 6, 2026

   ✓
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Discontinue operating the ventilation system with the filters removed.
   • Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

3. Nov 6, 2025

   ✕
   6 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • Have a test kit for the type of sanitizer used.

4. Oct 23, 2025

   ✕
   11 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Food workers must wash their hands before starting food preparation tasks.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • Have a test kit for the type of sanitizer used.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Apr 15, 2025

   ✓
   4 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
   • Keep the physical facilities in good repair.

6. Oct 25, 2024

   ✓
   5 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
   • Have a test kit for the type of sanitizer used.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

7. Apr 25, 2024

   ✕
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

8. Oct 26, 2023

   ✕
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
   • Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.

9. May 30, 2023

   ✕
   4 violations

   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The business license must be posted where it can be easily seen.