Staybridge Suites Hotel

Year by year

Inspections

1. Nov 13, 2025 Routine · 1 priority, 2 priority foundation, 4 core
   • Serious Priority

     TOXIC SUBSTANCES - SEPARATION

     Toxics (medications and hair spray) was found stored over food on the retail shelf.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     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. Provided education and factsheet during inspection.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     QUAT test kit is expired as of Nov 2022.

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

     Code 4-501.116

   • Not serious Core

     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 within 90 days. If certificate is not obtained within 90 days, establishment will receive a $190 fee and may be at risk of the retail food permit being suspended.

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Water softener salt was found stored on the floor in the mechanical room.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - CONDIMENT PROTECTION

     Oatmeal condiment are available in an uncovered container or is otherwise not protected from contamination from consumer use.

     Correction: Provide approved containers, such as pump or squeeze dispensers or individual packets for dispensing condiments.

     Code 3-306.12

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit and certified food manager certificate are not posted in a conspicous area.

     Correction: Post retail food establishment permit and CFM certificate in a public area.

     Code ATCP 75.06 (1) (b)

2. Nov 26, 2024 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the kitchen is blocked by cardboard boxes. The boxes were moved during inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

3. Jan 31, 2024 Routine · 3 priority, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs are stored on top of butter in the kitchen True 2-door cooler. The eggs were moved to the bottom shelf during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Omelettes in the warming unit are hot held at 128°F. Breakfast is served from 6:30-9:30am, and the omelettes will be discarded at conclusion.

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

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Milk, sliced strawberries, and yogurt in the West coldwell are cold held at 43, 47, and 48°F respectively. Breakfast is served from 6:30-9:30am, and the items will be discarded at conclusion. The cold well settings were adjusted and was measuring at 30F during inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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