Salem Grade School

Year by year

Inspections

1. Oct 2, 2026 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     HAND DRYING PROVISION

     The paper towel dispenser near the front of the South kitchen is not operational at the time of inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

     Pizza in the walk-in freezer appears to have some ice build up on top of the packaging from the freezer component above.

     Correction: Remove food items from this area to an area not subject to contamination.

     Code 3-305.12

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at the handwashing sink near the dishwasher in both kitchens.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Mar 19, 2026 Second Inspection · No items found

   No violations cited.

3. Nov 18, 2025 Routine · No items found

   No violations cited.

4. Apr 8, 2025 Second Inspection · No items found

   No violations cited.

5. Oct 7, 2024 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Found Premade Cheese burgers hotheld at 130°F in 2Dr Upright Hotbox.( Control panel for this device is loose), Found cooked tater tots hot held at 120F in 1Dr Upright Hotbox, Found Breakfast Sausage Pattys hot held in steam table at 130F( Steam table appears to have a maintenance issue with temperature regulation between wells- Conducted temperature test of water and found a varying range of 5-8 degree difference between wells) All food was reheated in oven to 165F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Quat Sanitizer is not being used according to EPA registered label use instructions and is at 500 PPM. Manual setup being used. Discussed with CFPM that this needs to corrected to prevent unsafe concentration build up on items.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Found multiple items ( Utensils, bins, lids, containers, pots, pans,) that are damaged, cracked, pitting, or in deteriorated condition. Provide equipment that is intact and that provides a smooth damage free surface.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 70°F. Demonstrated test with CFPM. Water temperature needs to be adjusted to all handsinks in North Kitchen.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Hot holding box is not maintained in good repair door handle to open device is broken.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

6. Feb 20, 2024 Second Inspection · No items found

   No violations cited.

7. Nov 1, 2023 Routine · No items found

   No violations cited.