BRISTOL-MYERS SQUIBB
5104 EISENHOWER BLVD
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 4 health inspection reports
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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).
Inspection on 4/26/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. A box of muffins stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grills soiled with accumulation of grease and burned food debris.
Food safety inspection conducted on 4/26/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 11/7/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water temped 123 F. Employee replaced hot water, temp 135+ F. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced turkey 42-46 F stored in cold well at front line. Discussed food container fill line with operator, employee removed overfilled sliced turkey in another container and placed into reach-in cooler. **Corrective Action Taken**
Food safety inspection conducted on 11/7/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).