RVC SD - SOUTHSIDE MIDDLE SCHOOL

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Inspection history

1. Feb 6, 2024

   ✓
   4 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • In use food dispensing utensils improperly stored
   • Hot, cold running water not provided, pressure inadequate
   • Insects, rodents present

2. Jan 25, 2021

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Hot, cold running water not provided, pressure inadequate

3. Mar 19, 2019

   ✓
   4 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non food contact surfaces of equipment not clean
   • Hot, cold running water not provided, pressure inadequate
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

4. Feb 10, 2016

   ✓
   6 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Dec 10, 2015

   ✓
   3 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean

6. Nov 6, 2014

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

7. Sep 30, 2013

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

8. Oct 22, 2012

   ✕
   4 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Single service items reused, improperly stored, dispensed, not used when required

9. Jun 1, 2011

   ✕
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

10. Apr 27, 2010

    ✓

11. Apr 12, 2010

    ✕
    3 violations

    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

12. Oct 6, 2009

    ✓
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

13. Nov 19, 2008

    ✕
    2 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures