BIRCHWOOD SCHOOL

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Inspection history

1. Oct 21, 2025

   ✕
   1 violation

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

2. Jan 6, 2025

   ✓
   2 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)

3. Nov 8, 2024

   ✓
   4 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)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

4. Jan 23, 2024

   ✓

5. Oct 6, 2023

   ✕
   4 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.

6. Oct 17, 2022

   ✓
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

7. Oct 12, 2021

   ✓

8. Mar 9, 2021

   ✓

9. Nov 22, 2019

   ✓

10. Oct 22, 2019

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

11. Nov 1, 2018

    ✓

12. Oct 27, 2017

    ✓

13. Oct 26, 2016

    ✓

14. Nov 19, 2015

    ✓
    1 violation

    • 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)

15. Oct 15, 2015

    ✓

16. Nov 5, 2014

    ✓

17. Oct 23, 2014

    ✓
    1 violation

    • 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)

18. Oct 10, 2013

    ✓

19. Nov 9, 2012

    ✓

20. Oct 28, 2011

    ✓

21. Dec 14, 2010

    ✓

22. Nov 16, 2010

    ✕
    5 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

23. Oct 19, 2010

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

24. Nov 9, 2009

    ✓

25. Oct 22, 2008

    ✓