La Quinta Mke

Year by year

Inspections

1. May 1, 2026 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in the food prep and ware wash room for breakfast service.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

2. Apr 15, 2026 Routine · 4 priority foundation, 3 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Fact sheets were given to the PIC.

     Code 2-501.11

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in the food prep and ware wash room for breakfast service.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The skillet used to heat sausages, potatoes, and scrambled eggs are not ANSI certified or approved by the department. The skillet does state on the bottom that it is for home use only.

     Correction: Unapproved equipment shall be removed from food service. Commercail type equipment is required.

     Code 4-205.11

   • Not serious Core

     CLEANING AGENTS - AVAILABILITY

     Detergent is not available for use at the 3 compartment sink on the 2nd floor as the source container is empty.

     Correction: Cleaning agents shall be available for use at all times. Suspend cleaning operations until cleaning agents can be provided.

     Code 4-303.11 (A)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED FOD CONSUMER SELF-SERVICE

     Plastic spoon, forks, and knifes for customers to select are stored with the eating end up and the handle down in the glass container. The lip contact surface with unprotected utensils shall be protected and stored down so customers are not touching multiple utensils when selecting one.

     Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.

     Code 4-904.11 (C)

3. Jul 18, 2025 Pre-inspection Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit available is expired as of 11-30-24, used for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions that is not expired.

     Code 4-302.14

4. Jul 16, 2025 Pre-inspection · 1 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Scrambled eggs and sausage links in the hot hold wells are hot held at 115F and 108°F, respectively.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Breakfast service is for 3 hours and these items are refilled as needed during that 3 hours. Hot hold wells temperature controls were turned up to get a temperature of 168F in the wells.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) is not verifying that employees are cooking scrambled eggs and sausage links but are not verifying a cook temperature with a calibrated thermometer.

     Correction: The person in charge shall ensure that employees are properly cooking foods to the approapraite time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit available is expired as of 11-30-24, used for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions that is not expired.

     Code 4-302.14

   • Not serious Core

     MECHANICAL - VENTILATION

     There is excessive heat (96F) in the ware wash room with coolers and freezers that is located on the 2nd floor. The air conditioner does not work.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code 6-304.11