Turtle Lake High School And Elementary

Year by year

Inspections

1. Apr 22, 2026 Second Inspection · No items found

   No violations cited.

2. Dec 18, 2025 Routine · 2 priority, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after rinsing dirty dishes before handling ready to eat food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Training provided on when to wash during inspection.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee handling apples with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Training provided on preventing bare hand contact during inspection.

     Code 3-301.11 (B)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer that isn't the appropriate concentration (150 ppm Quaternary sanitizer).

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Sanitizer remade during inspection at appropriate concentration.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of floor under the racks in the walk in cooler are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Apr 2, 2025 Second Inspection · No items found

   No violations cited.

4. Oct 22, 2024 Routine · 2 priority, 2 repeat
   • Serious Priority Repeat

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Self serve food in the customer self-service area is not protected from contamination.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Hard boiled egg on salad on the service line is cold held at 43-45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

5. Jan 30, 2024 Second Inspection · No items found

   No violations cited.

6. Dec 8, 2023 Routine · 2 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Fruits and vegetables in the student self-service area are not protected from contamination.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cut kiwi in the service line is cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the rear of the kitchen is not in working order and is unavailable for proper handwashing. The soap dispenser is no longer on the wall and is not available for use.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Tongs in self service line were improperly stored with the handle laying down in the product.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface.

     Code 3-304.12

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer/puck is provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation, but it appears the puck is not accurate.

     Correction: Provide an irreversible registering thermometer that reads accurate temperature.

     Code 4-302.13 (B)