Cedar Creek Hotel And Conference Center

Year by year

Inspections

1. May 8, 2026 Routine · 1 priority, 5 priority foundation, 5 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Utensils/equipment washed in the current laundry sinks are not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Dishes that have not been sanitized previously must be sanitized either in the 4 comparment sink or commercial dishwasher in the banquet kitchen

     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 - PROPER DATE MARKING

     Sausage patties, egg patties and waffle mix are not date marked in kitchen refrigerator.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER

     A 3 compartment sink is not provided in the manual warewashing operation.

     Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils. All bar glassware and breakfast dish and equipment items must be washed and sanitized in the banquet kitchen unless a 3 compartment sik is installed in an approved location for washing and sanitizing of bar and breakfast dishes.

     Code 4-301.12 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     Handwashing sink is located in laundry room and is not conveniently located for easy access to food employees. Install a seperate handwash sink in kitchen area.

     Correction: Relocate/provide a handwashing sink to facilitate handwashing by food employees.

     Code 5-204.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink is performed in laundry room 2 compartment sink where dishes are also currently washed and filtered water spigot for drinking water is located.

     Correction: Handwashing sinks are to be used for handwashing only.

     Code 5-205.11 (B)

   • Not serious Core

     WASHING FRUITS AND VEGETABLES

     Laundry sink is being used for washing fruit.

     Correction: Fruit need to be washed in the banquet kitchen in an approriate manner.

     Code 3-302.15 (A)

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Breakfast kitchen is located in conjunction with the laudry area.

     Correction: Enclose the breakfast kitchen area with a door or relocate the breakfast kitchen out of the laundy room area.

     Code 3-305.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The hood above the convection oven is held in place with a wooden support structure.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Air fryer is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service,if air fryer is used obtain a commercial air fryer. Reminder all food prep must be performed in the kitchen area not on counter by laundry sink.

     Code 4-205.11

   • Not serious Core

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     Fly strip is hanging over food prep table.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)

2. Apr 29, 2025 Routine · 1 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     The spray bottle used in the food preparation area does not have a label that correctly identifies the product inside.

     Correction: Provide correct labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER

     A 3 compartment sink is not provided in the manual warewashing operation.

     Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils or provide a mechanical dishwasher.

     Code 4-301.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The large can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the food prep area.

     Correction: Store single-service or single-use articles at least 6" above the floor to prevent accidental contamination.

     Code 4-903.12

3. May 24, 2024 Routine · 2 core
   • Not serious Core

     WASHING FRUITS AND VEGETABLES

     Apples are being washed in the laundry sinks without using a colander.

     Correction: Purchase and use a colander for washing apples prior to service.

     Code 3-302.15 (A)

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored in mechanical room next to chemical storage or below chemicals.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

4. May 9, 2023 Routine · 1 priority, 4 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     True refrigerator in the breakfast area measuring at 43.9 degrees fahrenheit.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Clean compressor for the refrigerator. If needed, have the refrigerator serviced.

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

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Waffle tongs were being stored on the counter of the continental breakfast.

     Correction: Store in-use utensils in a container to prevent cross-contamination.

     Code 3-304.12

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEAN

     A bath towel was placed on a cart near the food prep area and the towel was soiled.

     Correction: Do not place a towel on the cart. If coverage is needed, use paper toweling.

     Code 4-601.11 (C)

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the breakfast storage room.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination and at least 6" above the floor.

     Code 4-903.12