Holiday Inn Express And Suites - Continental Breakfast

Year by year

Inspections

1. Dec 17, 2025 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Gravy prepared at ambient temperature in Beverege Air Refrigerator is at 62°F not cooling at adequate rate to comply with code

     Correction: Product was placed in freezer for approx 30 minutes, temp decreased to 33°F by 11:57 AM

     Code 3-501.14 (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Tables cleaned with detergent but not sanitized

     Correction: Educated staff to use sanitizer. Staff sanitized all food contact surfaces during inspection & will utilize sanitizers as the final step after cleaning in the future

     Code 4-702.11

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control.

     Correction: Please complete a Time as a Public Health Control Plan. You already have a plan but it is just not writtem down. You can use the State of Wisconsin form or put your own together.

     Code 3-501.19 (A)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces draped on sinks, carts, etc - not stored in sanitizer solution.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Chemical sanitizer solution was prepared in bucket & surfaces were observed being sanitized

     Code 3-304.14 (B) (1)

2. Apr 17, 2025 Routine · No items found

   No violations cited.

3. Mar 28, 2024 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Sausage Gravy and Turkey Sausage hot held on food bar is hot held at 117°F

     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

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review before using time as a public health control. Items held on the food bar are reheated and hot held below 135 degrees for 3 hours.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

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

     Code ATCP 75.06 (1) (b)