Valley Youth Football

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Inspection history

1. Jul 22, 2026

   ✓
   1 violation

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

2. Sep 20, 2022

   ✓

3. Oct 28, 2019

   ✓

4. Oct 8, 2018

   ✓

5. Oct 21, 2017

   ✓

6. Sep 28, 2016

   ✕
   6 violations

   • In use food dispensing utensils improperly stored
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • 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
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Oct 24, 2015

   ✓
   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)

8. Oct 11, 2014

   ✕
   6 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • In use food dispensing utensils improperly stored
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

9. Aug 24, 2013

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Miscellaneous, Economic Violation, Choking Poster, Training.

10. Sep 15, 2012

    ✓
    2 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Single service items reused, improperly stored, dispensed, not used when required

11. Oct 9, 2011

    ✓
    1 violation

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

12. Sep 18, 2010

    ✓
    1 violation

    • Improper use and storage of clean, sanitized equipment and utensils

13. Oct 10, 2009

    ✕
    5 violations

    • Single service items reused, improperly stored, dispensed, not used when 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)
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • In use food dispensing utensils improperly stored

14. Sep 25, 2008

    ✓
    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)
    • Single service items reused, improperly stored, dispensed, not used when required

15. Sep 13, 2007

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

16. Sep 26, 2006

    ✕
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Single service items reused, improperly stored, dispensed, not used when required