BRISTOL-MYERS SQUIBB
5104 EISENHOWER BLVD
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Soiled with old food debris.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walking cooler unlocked outside of kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in yellow mop bucket adjacent to ice maker. Employee hung mop. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor under service line. Employee placed on shelf. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with clear sanitizer not labeled. Employee labeled. **Corrected On-Site**
Food safety inspection conducted on 3/4/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/7/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water stored on prep table next to cooked broccoli in kitchen. Operator discarded drink. **Corrected On-Site**
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Diced carrots, cut leafy greens and other unpackaged food items stored in reach-in cooler at lobby. Operator locked reach-in cooler at time of inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cold well at front service line - Cold holding: cooked chicken breast 46 F, sliced turkey 46 F, diced ham 45 F, tuna salad 48 F, egg salad 45 F. Operator placed items on ice bath, re temp: cooked chicken breast 42 F, sliced turkey 41 F, diced ham 42 F, tuna salad 45 F, egg salad 43 F. **Corrective Action Taken**
Food safety inspection conducted on 11/7/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).