BRYANT LAKE BOWL

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Inspection history

1. Apr 29, 2026

   ✓
   1 violation

   • Keep the physical facilities in good repair.

2. Apr 23, 2026

   ✕
   9 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have a test kit for the type of sanitizer used.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Reheat previously cooked refrigerated TCS foods in the microwave to an internal temperature of 165 degrees F (74 degrees C) and let stand covered for two minutes after heating.
   • Keep the physical facilities in good repair.

3. Apr 17, 2025

   –

4. Apr 10, 2025

   ✕
   7 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Label all containers of food and food ingredients with their common name.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

5. Apr 11, 2024

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use approved trapping devices or other means of pest control when pests are found.

6. Apr 13, 2023

   ✕
   2 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.