Woodworth Jr High

Year by year

Inspections

1. Apr 15, 2026 Second Inspection · No items found

   No violations cited.

2. Nov 6, 2025 Routine · No items found

   No violations cited.

3. Apr 22, 2025 Second Inspection · No items found

   No violations cited.

4. Mar 19, 2025 Follow Up · No items found

   No violations cited.

5. Mar 13, 2025 Routine · 1 priority
   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Until the dishmachine can achieve a 160 degrees F utensil surface sanitization temperature, sanitize all utensils and dishes in the 4-compartment sink.

     Code 4-703.11 (B)

6. May 17, 2024 Second Inspection · No items found

   No violations cited.

7. Jan 3, 2024 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding documented foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - SCHOOLS

     There is no approved or current certified food manager for the school.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (2)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Containers of seasoning in the dry storage and seasoning shakers under the hot holding table for service are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Single use lids and spoons are stored on the floor in the storage room with the Norlake milk cooler.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

8. Oct 4, 2023 Pre-inspection Follow Up · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the food prep sink. There is currently an air break.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

9. Aug 30, 2023 Pre-inspection · 1 priority, 1 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the food prep sink. There is currently an air break.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)