Fifteen schools in our district scored 100% during cafeteria and kitchen inspections by the S.C. Department of Health and Environmental Control for Spring 2014.

     Each school received a certificate in recognition for achieving this impressive score.
     Below are the schools that received the certificates.
     •      A.R. Rucker Middle (also Fall 2013)
     •      Andrew Jackson High
     •      Andrew Jackson Middle (also Fall 2013)
     •      Brooklyn Springs Elementary (also Fall 2013)
     •      Buford Elementary – (also Fall 2013)
     •      Buford High – (also Fall 2013)
     •      Erwin Elementary
     •      Heath Springs Elementary – (also Fall 2013)
     •      Indian Land Elementary
     •      Kershaw Elementary
     •      Lancaster High
     •      McDonald Green Elementary
     •      North Elementary (also Fall 2013)
     •      South Middle
     •      Southside Early Childhood Center

     ”Receiving a 100% score on the inspections is very difficult, and we are very proud of our cafeteria staffs and the nutritious meals they prepare each day,” superintendent Gene Moore said. “We commend them for their hard work and dedication.”

     •      Below are the 37 areas the Health Inspector checks.
     •      Properly cooked food
     •      Proper holding temperature
     •      Proper cooling & reheating
     •      Personnel with infections
     •      Proper hygiene
     •      Cross contamination
     •      Wash, rinse, sanitize
     •      Food from approved source & sound condition
     •      Water – safe, hot & cold
     •      Sewage
     •      Handling foods
     •      Insects
     •      Toxic substances
     •      Food protection
     •      Employee practices
     •      Food contact surfaces: clean, free of abrasives, detergents
     •      Food contact surfaces: designed, constructed, good repair
     •      Handsink
     •      Warewash
     •      Towel sanitization
     •      Thermometers
     •      Mobile unit
     •      Non-food contact surfaces: clean equipment and utensils
     •      Non-food contact surfaces: designed, constructed, maintained
     •      Proper storage
     •      Labeling
     •      Floors and floor coverings
     •      Walls, ceilings, attached equipment
     •      Personal items
     •      Ventilation
     •      Lighting
     •      Plumbing
     •      Toilet
     •      Garbage/refuse
     •      Can wash/mop sink
     •      Cleaning equipment
     •      Premises: maintained, unnecessary articles