COMMUNITY LEARNING CENTER

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Inspection history

1. Mar 31, 2025

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

2. May 20, 2024

   ✓

3. Apr 1, 2024

   ✓
   2 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

4. May 2, 2023

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Aug 2, 2022

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean

6. Jun 23, 2021

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non food contact surfaces of equipment not clean

7. Jun 5, 2019

   ✓

8. Oct 12, 2018

   ✓

9. Nov 1, 2017

   ✕
   3 violations

   • 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.
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10. Nov 29, 2016

    ✕
    3 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

11. Dec 22, 2015

    ✓

12. Dec 18, 2015

    ✕
    3 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Non food contact surfaces of equipment not clean
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans