HOOVER MIDDLE SCHOOL

March 25, 2025 — Passed

0 red flags recorded · 86 minutes on site.

No violations recorded on this inspection.

March 14, 2025 — Passed

17 red flags recorded · 60 minutes on site.

• A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects. (Code 114266, 114257, 114257.1, 114259)
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
• Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
• Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (Code 114047, 114153)
• Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
• Lightbulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is nonprepackaged ready-to-eat food, clean equipment, utensils, and linens, or unwrapped single-use articles. (Code 114252.1)
• At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located. (Code 114279, 114281, 114282)
• Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. (Code 114099)
• Provide a floor plan showing the path-of-travel to the refuse storage area. (Code 114244, 114245)
• All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)
• The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114268)
• Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (Code 114193, 114193.1, 114269)
• Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor). (Code 114060)
• Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. (Code 114268)
• All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture. (Code 114130, 114169)

November 7, 2024 — Passed

0 red flags recorded · 45 minutes on site.

No violations recorded on this inspection.

March 5, 2024 — Passed

2 red flags recorded · 15 minutes on site.

• Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable. (Code 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)
• Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof; open-air barbecues shall be operated in an approved manner. (Code 114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282)