Country Inn & Suites

Year by year

Inspections

1. Jan 28, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Open whipped cream being cold held is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     1) A pipe under the dish machine is leaking water onto the floor during the cycle. 2) The quat sanitizer dispenser at the 3-compartment sink is leaking at the connection point from the tube to the calibration device.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonium at the 3-compartment sink is 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

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

     Code WFC 4-302.14

2. Jan 31, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer quaternary ammonia is not available.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM - Not Corrected

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). An infrared thermometer is available.

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

3. Jan 30, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. In kitchen 2-door cooler holding milk at 49F, ham at 47F, and sausage at 53F. 2. In customer self-service area, cooler holding butter at 48F and cream cheese at 46F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). An infrared thermometer is available.

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     PIC described washing, rinsing, sanitizing, rinsing, then drying. Dish washer is available, manual ware washing available for back up.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

4. Oct 31, 2022 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Hard boiled eggs being cold held are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - FROZEN

     Commercially precooked fried eggs not stored and maintained frozen. Eggs were in cooler as opposed to freezer; the manufacturer specifies on the product packaging that the product must be maintained frozen until prepared for serving.

     Correction: Adjust procedures so that food received frozen is maintained frozen.

     Code WFC 3-501.11