ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Eisenberg Harry O Elem School - Colonial School D last inspected?
The most recent inspection on record was on Sep 18, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “No violations recorded”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Sep 8, 2026 to Sep 18, 2026.
Has Eisenberg Harry O Elem School - Colonial School D ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 8, 2026.
The Full Inspection History
2 inspections
Routine
Sep 18, 2026
No violations recorded
1 recorded violation
notedCode 5-202.12Handwashing
Official Wording
Handwashing Sinks, Installation
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Delaware Division of Public Health – Office of Food Protection, Sep 18, 2026 · Original Source
Routine
Sep 8, 2026
Violations recorded
3 recorded violations
notedCode 2-501.11Cleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Time/Temperature Control for Safety Food, Hot and Cold Holding
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.