ST LUKE'S SUMMER PROGRAM

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Inspection history

1. Jul 21, 2026

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Jul 27, 2023

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

3. Aug 17, 2022

   ✓

4. Jul 20, 2021

   ✓

5. Jun 24, 2020

   ✓

6. Aug 9, 2019

   ✓

7. Jul 15, 2019

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

8. Jul 18, 2018

   ✓

9. Jul 12, 2017

   ✓
   1 violation

   • Hot, cold running water not provided, pressure inadequate

10. Jul 7, 2016

    ✕
    2 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

11. Jul 10, 2015

    ✓

12. Jul 17, 2014

    ✓

13. Jul 8, 2013

    ✓

14. Jul 25, 2012

    ✓

15. Jul 7, 2011

    ✓

16. Aug 3, 2010

    ✕
    2 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.