CANTEEN/UNIVERSAL CREATIVE CAFE
8511 COMMODITY CIR
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Dish room Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board at sandwich station
Food safety inspection conducted on 4/15/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/2/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish room Corrected On-Site Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins on Starbucks counter
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic knifes in condiment area across from soda machine in dining room Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket in dish room Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table next to flat top grill on cooks line liquid eggs (55F - Cold Holding) Less than four hours Placed on refrigerator for temperature recovery On front counter butter packet (58F - Cold Holding) Less than four hours They discard end of breakfast Advised to use time plan **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot welll on serving line Sausage patty 77F Less than four hours Placed in oven for rapid reheat Was 181F 10 minutes later Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line by door leading to back area Corrected On-Site
Food safety inspection conducted on 10/2/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish room Corrected On-Site Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sandwich top reach in across from flat top grill on cooks line Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/11/2023
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean knifes not stored inverted or in a protected manner on condiment stand Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top reach in coolers on cooks line
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish room Corrected On-Site
- 36-24-5:Basic - Holes in or other damage to wall. Behind dry stock rack with cups
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On hot line with bacon Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. One cooks line closest to walk in cooler Corrected On-Site
- 36-62-4:Basic - One Light not functioning hood system over fryers on cooks line
- 25-05-4:Basic - Single-service articles improperly stored. To go cups on the floor in dry storage room Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Forks in hand wash sink on Starbucks line Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 9/11/2023 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).