NORTHSIDE DAY SERVICES

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

Inspection history

1. May 13, 2025

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   4 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Label all containers of food and food ingredients with their common name.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

2. Nov 15, 2023

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3. Nov 1, 2023

   ✕
   6 violations

   • Have a test kit for the type of sanitizer used.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have hand soap at all handwashing sinks.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.