Facility:
SKY DINE SERVICES
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 4/13/2026
Total Score:96
Critical Violations
Non-Critical Violations
| No Violations |
| Ensure all items that are being cooled are following proper cooling procedures. 140?F - 70?F within 2 hours 70?F - 41?F within 4 hours. Suggest creating a log or a tracking system for each item being cooled to ensure proper monitoring is being accomplished until food items are at 41?F or below. |
Inspection Date: 10/24/2025
Total Score:95
Critical Violations
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| The temperature of the rinse cycle of the heat sanitizing dish machine in the upstairs kitchen noted no adequate to achieve final sanitization. After multiple cycles achieved a maximum temperature of 143?F. |
Non-Critical Violations
| 1 points: STORAGE/HANDLING CLEAN EQUIP & UTENSILS |
| Cleaned and sanitized utensils noted being stored in such a way that the food or lip contact surfaces were being contaminated. Observed clean utensils stored in bins that have light debris build up on bottom of container. |