Park Inn

Year by year

Inspections

1. Jul 9, 2026 Routine · 3 core, 1 repeat
   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Bulk containers of seasonings were observed to be uncovered on the storage rack.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. Action Taken: Items were covered during inspection.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Portion cup improperly stored inside the coleslaw container.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Cup removed from food container.

     Code 3-304.12

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEAN

     Heavily soiled towel observed between cutting board and prep table.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Action Taken: Towel removed during inspection.

     Code 4-601.11 (C)

2. Aug 13, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     8/13/25- Uncovered containers of cooked potatoes, and beef in two door cooler behind flat top grill. 7/9/25-Uncovered containers of pulled pork were observed to be unwrapped or uncovered in two door undercounter cooler. -Uncovered containers of cooked gyro meat, and hashbrowns observed in standing two door cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

3. Jul 9, 2025 Routine · 6 priority, 4 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after cracking raw shell eggs and handling ready to eat toast.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Food prep was paused and cook was instructed to wash hands before continuing.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked sausage links in fryer basket are hot held at 82°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Sausage links reheated to 165°F and hot held.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Raw shell eggs on counter are observed to be cold held at 57-62°F. Milk in single door True cooler is cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Eggs were moved to prep cooler during inspection. Milk was moved to another cooler during inspection.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Cooked gyro meat and pans of pulled pork in prep coolers are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

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

     The Quat sanitizer concentration is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Sanitizer was added to the three compartment sink and education on proper sanitizer concentration was provided.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine concentration in the front of house three compartment sink is observed to be >100PPM.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: Sanitizer solution in the sink was remade to the correct concentration of 50PPM.

     Code 7-202.12 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     -Uncovered containers of pulled pork were observed to be unwrapped or uncovered in two door undercounter cooler. -Uncovered containers of cooked gyro meat, and hashbrowns observed in standing two door cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of buns, chips, and single service items are stored on the floor in the back storage area.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     WAREWASHING - RINSING PROCEDURES

     Utensils and dishes in front of house warewashing station are not being rinsed after cleaning and before sanitizing.

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

     Code 4-603.16

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee phones and clothing items were observed to be stored on food storage racks in the kitchen.

     Correction: Provide a designated area for employee items.

     Code 6-403.11 (B)

4. Jul 9, 2025 Follow Up · No items found

   No violations cited.

5. Apr 30, 2025 Re-inspection · 2 core
   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     04/30/2025- 1. Floor in the back storage area is unsealed concrete that is cracking and separating in areas. 2. Cupboard under soda machine which stores soda syrup bags, is composite wood material, which is not durable and non-absorbent. 3. Broken tile observed on bottom of wall in women's bathroom. 4. Counter that soda machine is on, has a corner that is repaired with duct tape. 5. The threshold in the doorway from the back storage area into the kitchen is made of wood which is deteriorating. There are large chunks of cement missing on the storage side of the door, which is accumulating dirt and debris. 6. Ceiling in back storage area has a large area that is unpainted wood. 04/29/2025-1. Floor in the back storage area is unsealed concrete that is cracking and separating in areas. 2. Wood counter at take-out window is not cleanable and non-absorbent. 3. Cupboard under soda machine which stores soda syrup bags, is composite wood material, which is not durable and non-absorbent. 4. Walls in the kitchen, prep area and warewashing area are comprised of deteriorating, presswood paneling and painted walls. 5. Broken tile observed on bottom of wall in womens' bathroom. 6. Counter that so

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     04/30/2025- Floor and wall juncture in bathrooms are not properly coved. 04/09/2025-Floor and wall juncture in areas throughout the kitchen, prep area, warewash area, wait staff area, and bathrooms are not properly coved.

     Correction: Provide base coving in bathrooms.

     Code 6-201.13 (A)

6. Apr 29, 2025 Pre-inspection Follow Up · 1 priority foundation, 6 core, 6 repeat
   • Not serious Priority Foundation Repeat

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in back prep and warewash area.

     Correction: Install an approved handwashing sink with other than hand operated faucet, such as wrist blades.

     Code 5-203.11

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Provide enough metal shelving (NSF/ANSI) for air drying and storage of clean equipment.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying, as well as covered or inverted.

     Code 4-901.11

   • Not serious Core Repeat

     PLUMBING - SERVICE SINK

     There is no service sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     04/29/2025-1. Floor in the back storage area is unsealed concrete that is cracking and separating in areas. 2. Wood counter at take-out window is not cleanable and non-absorbent. 3. Cupboard under soda machine which stores soda syrup bags, is composite wood material, which is not durable and non-absorbent. 4. Walls in the kitchen, prep area and warewashing area are comprised of deteriorating, presswood paneling and painted walls. 5. Broken tile observed on bottom of wall in womens' bathroom. 6. Counter that soda machine is on has a corner that is repaired with duct tape. 7. The threshold in the doorway from the back storage area into the kitchen is made of wood which is deteriorating. There are large chunks of cement missing on the storage side of the door, which is accumulating dirt and debris. 8. Ceiling in back storage area has a large area that is unpainted wood. 04/09/2025-1. Floor in the back storage area is unsealed concrete that is cracking and separating in areas. 2. Wood cupboards in back prep area are not cleanable and non-absorbent. 3. Wood counter at take out window is not cleanable and non-absorbent. 4. Cupboard under soda machine which stores soda syrup bags, is comp

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in areas throughout the kitchen, prep area, warewash area, wait staff area, and bathrooms are not properly coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap under the storage area exit door which could be the source for the entrance of insects or rodents.

     Correction: Replace door sweep so that there is no gap under the storage area exit door, so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core Repeat

     INTENSITY - LIGHTING

     1. The light intensity in the back storage area is less than 20 foot candles. 2. The light intensity in the walk in freezer is less than 10 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

7. Apr 9, 2025 Pre-inspection · 1 priority foundation, 8 core
   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in back prep and warewash area.

     Correction: Install an approved handwashing sink with other than hand operated faucet, such as wrist blades.

     Code 5-203.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     1. Non-food contact surfaces of ventilation hood is visibly soiled with an accumulation of old grease. 2. Non-food contact surfaces of soda machine is visibly soiled with old soda residue.

     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

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Provide enough metal shelving (NSF/ANSI) for air drying and storage of clean equipment.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying, as well as covered or inverted.

     Code 4-901.11

   • Not serious Core

     PLUMBING - SERVICE SINK

     There is no service sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Floor in the back storage area is unsealed concrete that is cracking and separating in areas. 2. Wood cupboards in back prep area are not cleanable and non-absorbent. 3. Wood counter at take out window is not cleanable and non-absorbent. 4. Cupboard under soda machine which stores soda syrup bags, is composite wood material, which is not durable and non-absorbent. 5. Walls in the kitchen, prep area and warewashing area are comprised of deteriorating, presswood paneling and painted walls. 6. Broken tile observed on bottom of wall in womens' bathroom. 7. Rusted vent covers throughout kitchen walls and ceiling, which are no longer cleanable. 8. Raw wood shelf near ice machine and warewashing area is non-absorbent. 9. Areas of the ceiling in kitchen, prep area and warewashing area have large void spaces, that have been repaired with a variety of miscellaneous materials throughout. 10. Counter that soda machine is on has a corner that is repaired with duct tape. 11. The threshold in the doorway from the back storage area into the kitchen is made of wood which is deteriorating. There are large chunks of cement missing on the storage side of the door, which is accumulating dirt and deb

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in areas throughout the kitchen, prep area, warewash area, wait staff area, and bathrooms are not properly coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap under the storage area exit door which could be the source for the entrance of insects or rodents.

     Correction: Replace door sweep so that there is no gap under the storage area exit door, so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     INTENSITY - LIGHTING

     1. The light intensity in the back storage area is less than 20 foot candles. 2. The light intensity in the walk in freezer is less than 10 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. Ceiling throughout kitchen, prep area and warewash area observed to be heavily soiled and discolored with an accumulation of grease. 2. Floors throughout facility have an accumulation of dust, debris, grease and dirt. A higher concentration of grime accumulation observed at floor and wall juncture throughout facility.

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

     Code 6-501.12