UNIVERSAL JOINT

6 findings recorded on Jun 29, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed multiple drink nozzles on the soda machine in the kitchen with a buildup of a black substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Drink nozzles were washed, rinsed, and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed multiple drink nozzles on the soda machine in the kitchen with a buildup of a black substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Drink nozzles were washed, rinsed, and sanitized.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Observed multiple containers of dry foods (pepper flakes, black pepper, sugar, lemon pepper, and garlic powder) with cups used as scoops. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed multiple containers of dry foods (pepper flakes, black pepper, sugar, lemon pepper, and garlic powder) with cups used as scoops. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups were removed from the food containers.

   Official report · Item 14A ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed multiple cups and metal pans throughout the kitchen stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Cups were separated and placed in self-drying positions.

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed multiple cups and metal pans throughout the kitchen stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Cups were separated and placed in self-drying positions.

   Official report · Item 14B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.