Food Protected From Contamination: Corrected Onsite
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Montgomery County HHS, Oct 9, 2025 · Original Source
Food Service Facility Inspection Middle School
Aug 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Aug 8, 2025 · Original Source
Monitoring
Apr 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Apr 24, 2025 · Original Source
Food Service Facility Inspection Middle School
Apr 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Apr 8, 2025 · Original Source
Food Service Facility Inspection Moderate
Sep 17, 2024
Pass
1 recorded violation
criticalCode cold_holding_temperatureFood temperature
Official wording
Cold Holding Temperature: Corrected Onsite
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.