Holiday Inn Express

Year by year

Inspections

1. Apr 16, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Omelet in steam table is hot held at 114°F. Service is only 3 hours. All hot held food is discarded at end of service.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quat test kit is available for monitoring sanitizer concentration. Employee stated test strips are ordered.

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

     Code 4-501.116

2. Apr 23, 2025 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling at employee handwashing sink to facilitate proper handwashing. Papertowels provided during inspection.

     Code 6-301.12

3. Mar 27, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Turkey sausage and omeletes were hot held 120-121°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Items were discarded. Establishment will add a TPHC plan for all hot held breakfast foods.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The QUAT test kit on-site expired in 2021.

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

     Code 4-302.14

4. Apr 27, 2023 Routine · 1 core, 1 repeat
   • Not serious Core Repeat

     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 within90 days. per GM the employee just left that was certified. GM provided proof that Food Manager Robin is currently enrolled in an online course.

     Code 12-201.11 (A) (1)