Rodeway Inn

Year by year

Inspections

1. Feb 12, 2026 Routine · 1 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Sausage links in hot holding unit hot held at 122°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard sausages at end of breakfast when not held at 135F or above. Hot held food must have temperature checked prior to cooling for reuse.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     No date marking on eggs when placed in container for thawing. Once removed from freezer date mark for seven days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be use to preclean dishes for dishwasher.

     Correction: Only handwashing is to be performed in handwash sink.

     Code 5-205.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Containers used for holding food are store bought tupperware containers and not NSF.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of refrigerator door and outside of plastic containers storing jelly packets are soiled.

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

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen storage room walls and floors are soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Jan 22, 2025 Re-inspection · 1 priority, 3 priority foundation, 3 core, 7 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Utensils cannot be properly sanitized after cleaning according to the food code.

     Correction: 3 tub method is only a temporary use and is not approved for use in retail serving meals establishment. Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Pre-cooked sausage patties, links and eggs were not date marked when removed from freezer to refrigeration.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMBINED INGREDIENTS - DATE MARKING

     Pancake mix was not datemarked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if combined with other ingredients retain the date-marking of the earliest prepared or first prepared ingredient. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (C)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Shelving in storage room is no longer easily cleanable, shelf kiner is not intact on edge of shelf. Bare particle board is exposed. The covering on the counter where the breakfood is displayed for customers is peeling off and edge of counter wheretoaster is located is worn off and no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     Food containers are gladware or similar disposable type plastic containers which are not acceptable in food service facilities. The bread storage container in refregerator is broken.

     Correction: Provide equipment or utensils that are durable under normal conditions.

     Code 4-201.11

   • Not serious Core Repeat

     WAREWASHING MACHINES - OPERATING INSTRUCTIONS

     The warewashing machine is not functioning.

     Correction: Repair or replace dishwasher.

     Code 4-501.15

3. Jan 8, 2025 Routine · 1 priority, 3 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Dishes are not being sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Pre-cooked sausage patties, links and eggs were not date marked when removed from freezer to refrigeration.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMBINED INGREDIENTS - DATE MARKING

     Pancake mix was not datemarked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if combined with other ingredients retain the date-marking of the earliest prepared or first prepared ingredient. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (C)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Shelving in storage room is no longer easily cleanable, shelf kiner is not intact on edge of shelf. Bare particle board is exposed. The covering on the counter where the breakfood is displayed for customers is peeling off and edge of counter wheretoaster is located is worn off and no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     Food containers are gladware or similar disposable type plastic containers which are not acceptable in food service facilities. The bread storage container in refregerator is broken.

     Correction: Provide equipment or utensils that are durable under normal conditions.

     Code 4-201.11

   • Not serious Core

     WAREWASHING MACHINES - OPERATING INSTRUCTIONS

     The warewashing machine is not functioning.

     Correction: Repair or replace dishwasher.

     Code 4-501.15

4. Apr 17, 2024 Routine · 2 priority, 1 priority foundation, 2 core, 3 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Milk and cream cheese were cold held in customer display refrigerator at 47 and 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Sanibet sanitizer was too strong is not being used according to manufacturer’s use directions.

     Correction: Change procedures and provide training to employees on proper use of sanitizers by following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine is not dispensing sanitizer.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers. Very few items are washed in dishwasher, find an alternative means of sanitizing dishes as discussed until diswasher is serviced. Sanitizer concentration should be checked on a routine basis to insure that dishes are being proprerly sanitized.

     Code 4-204.117 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Breakfast counter and pantry storage shelving coating is begning to peel away from surface and is no longer considered cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

5. Jul 5, 2023 Pre-inspection · 1 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Sanibet is not being used according to manufacturer’s use directions. Concentration was too strong.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. The sanibet should be used at a concentration of 150-400 ppm for sanitizing food contact surfaces. Test strength after mixing from concentrate.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine is not dispensing sanitizer.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers. Dishes may be washed in the dishwasher butmust be sanitized manually.

     Code 4-204.117 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Plastic containers that are being used to store food have broken lids.

     Correction: Replace containers with containers that are more durable.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the plastic storage bins in the kitchen storage room are soiled with debris.

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

     Code 4-601.11 (C)