Holiday Inn & Suites Wausau-rothschild

Year by year

Inspections

1. Jun 19, 2026 Routine · No items found

   No violations cited.

2. Apr 15, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Chemical sanitizer in the kitchen dishwasher is below the concentration level required to sanitize dishware.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. The sanitizing bay of the 4-compartment sink has been set up to sanitize dishware until the dishwasher is repaired.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING MACHINE - CHEMICAL - WASH SOLUTION TEMPERATURE

     The temperature of the wash solution in the bar dishmachine is less than 120°F.

     Correction: Maintain the wash temperature in the warewashing machine at a temperature not less than 49°C (120°F).

     Code 4-501.110 (B)

3. May 2, 2024 Routine · 1 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     All temperature control for safety foods (TCS) in Prep Table #7 were observed cold held above 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Foods were discarded during the inspection. Service was called.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring foods during cold holding. This is regarding foods observed out of temperature control in Prep Table #7.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Prep Table #7 was not sufficient in capacity to hold foods at temperatures below 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     A test kit is unavailable for measuring the concentration of the Antimicrobial Fruit and Vegetable Treatment.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The Whirlpool #1 Refrigerator and the Dorm Style Refrigerator used by servers, are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11