Avid Hotel Oak Creek

Year by year

Inspections

1. Feb 24, 2026 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked and cut potatoes in the hot hold is hot held at 101°F. Scrambled eggs were 115F at the near end and 145F at the far end. Sausage patties were 122F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. All hot food is discarded at the end of service, including today. A TPHC is in place for milk in carafes at room temperature. Hot foods are to be added to include them. Breakfast service is 3 hours and all hot and cold food are to be discarded at the end of service when added to the TPHC plan.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Shredded cheese on ice is cold held at 52°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. All cold held food is discarded at the end of service (3 hours). Cheese has been added to the TPHC plan in place for milk in carafes.

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

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

2. May 20, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Box of Dixie cups were stored on the floor in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

3. May 16, 2025 Routine · 1 priority, 3 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Milk and almond milk in carafes were stored on the table and were at 46-50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Carafes are out for service 3 hours and then disposed of. TPHC plan is recommended.

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. Was not aware of how to test the sanitizer concentration and where the sanitizer strips were located.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Fact sheet was given to the PIC.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - ALLERGENS

     The Person in Charge (PIC) is unable to demonstrate knowledge of allergens and their effect on sensitive individuals.

     Correction: The person in charge shall obtain training or training materials on allergens so they are able to demonstrate knowledge and train employees. Fact sheet was given to the PIC.

     Code 2-102.11 (C) (9)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     A plastic container of salt is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Box of Dixie cups were stored on the floor in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

4. Dec 2, 2024 Pre-inspection Follow Up · 1 priority, 1 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Scrambled eggs in the hot hold chafing pans is hot held at 105°F and diced potatoes was at 96F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. End of service and food was removed.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quat test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

5. Nov 15, 2024 Pre-inspection · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quat test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds. Can use wing style handles.

     Code 5-202.12 (C)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14