Baymont Inn And Suites

Year by year

Inspections

1. Feb 4, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jan 28, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     CERTIFIED FOOD MANAGER

     There is no proof of certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Repeat

     EMPLOYEE HEALTH REPORTING

     Employees have not been adequately informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. Additionally, Employee Health Reporting Agreements were not available at the time of inspection.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in kitchen for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice Repeat

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Repeat

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Repeat

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for breakfast bar items held on ice or on counter with ice packs, including waffle mix, cream cheese cups and yogurt cups.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - UNAPPROVED SANITIZER

     Bathroom disinfectant sanitizer, with active ingredient decanoic acid, from the mop sink dispenser in the laundry area used in the food establishment is not approved for food contact surfaces.

     Correction: Use sanitizers approved per WI Food Code requirements. Sanitizers must have an EPA registered number and use directions.

     Code WFC 7-204.11

3. Jan 16, 2025 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of top interiors of both the breakfast bar and kitchen microwaves are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer lactic acid is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE - Not Corrected

     Box of single-use cups improperly stored on the floor of the kitchen.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

4. Jan 15, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of top interiors of both the breakfast bar and kitchen microwaves are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen not entirely accessible due to blockage by container of milk.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands with soap and single-use paper towels after leaving work area and engaging in other tasks.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - LOCATION

     Food employee observed washing hands in the pre-wash basin of the 3 compartment sink.

     Correction: Food employees shall wash their hands in a handsink approved for handwashing.

     Code WFC 2-301.15

   • Serious Priority (CDC risk factor)

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in bar area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at kitchen handsink or bar area handwash sink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for lactic acid in the 3 compartment sink is 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia or lactic acid is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Box of single-use cups improperly stored on the floor of the kitchen.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Yogurt being cold held in the Criterion display cooler at 51 F. Ambient air of unit 44 - 51 F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for potentially hazardous items held on breakfast bar, including pancake batter, sausages, eggs, milk and other items held hot on the hot bar.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter tops throughout the kitchen area.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Jul 7, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer lactic acid is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

6. Jul 6, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above ready to eat apples.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in the kitchen or at the bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before entering the kitchen and removing a tray from the oven.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying in the kitchen and at the bar handwash sink.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     Empty gallon of bleach in the kitchen below the three compartment sink.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer. Continue filling sanitizer basin of three compartment sink in the kitchen and at the bar with lactic acid from the Ecolab dispenser opposite of the mop sink until a dispenser is installed in the kitchen until new gallon of b

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Food surfaces being sprayed with vinegar in the kitchen, which is not an approved sanitizer.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer lactic acid or chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use tongs improperly stored on self serve steam table lids, with tongs touching the surface that may be touched by customers. In-use tongs improperly stored in homestyle Criterion self-serve minifridge with tong end touching the surface of the lid on the hard boiled egg container

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Plastic self-serve utensils (forks, knives and spoons) improperly stored on continental breakfast display table. Handle end stored down into holders.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor. Store handle end up.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in homestyle Criterion self-serve minifridge is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Milk is being held in a self serve container on the counter at 51 F for the duration of the continental breakfast.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle containing a brownish chemical is unlabeled in the kitchen below the 3 compartment sink.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

7. Apr 14, 2021 Pre-Inspection · Reinspection Required

   No violations cited.