Graduate Madison Hotel

Year by year

Inspections

1. Apr 22, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Walk-in cooler shelves in the Pointdexter kitchen are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Shield in ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Walk-in cooler shelves in the Pointdexter kitchen are exposed to splash, spillage, or other food soiling and no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in Camp Trippalindee's bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the lo-temp dishwasher in the Pointdexter bar is at 200ppm.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Shell eggs in Trippalindee bar cooler being cold held at 46F.

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

     Code WFC 3-501.16

2. Oct 18, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Shelf racks in Poindexter's walk-in cooler and inside of salad cooler in Camp Trippalindee are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in Camp Trippalindee's line and Poindexter for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in Camp Trippalindee's dishwasher is at 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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced tomatoes @ 48F, diced tomatoes @ 48F, and cooked chicken @ 47F in Camp Trippalindee's salad cooler. Cooler door was blocked with a pan and was left ajar overnight.

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

     Code WFC 3-501.16

3. Jun 5, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of hand sinks, food prep sink, restaurant coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE - Not Corrected

     Several sauce in the walk-in cooler date marked: 3/10, 2/11/and 3/1.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES - Not Corrected

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING - Not Corrected

     No single-use toweling available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine and quaternary ammonia are not available.

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

     Code WFC 4-302.14

4. Apr 27, 2023 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of hand sinks, food prep sink, restaurant coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE - Not Corrected

     Several sauce in the walk-in cooler date marked: 3/10, 2/11/and 3/1.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES - Not Corrected

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING - Not Corrected

     No single-use toweling available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine and quaternary ammonia are not available.

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

     Code WFC 4-302.14

5. Mar 23, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hand sinks, food prep sink, restaurant coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The interior of both ice machines are visibly soiled. The slicer is soiled with food debris underneath the blade of the slicer.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Several sauce in the walk-in cooler date marked: 3/10, 2/11/and 3/1.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and quaternary ammonia are not available.

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

     Code WFC 4-302.14

6. Feb 7, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

7. Jan 29, 2020 Routine Inspection · Reinspection Required

   No violations cited.

8. Feb 6, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

9. Jan 29, 2019 Routine Inspection · Reinspection Required

   No violations cited.

10. Dec 14, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Feb 1, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

12. Jan 18, 2017 Routine Inspection · Reinspection Required

    No violations cited.

13. Mar 25, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

14. Aug 19, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. May 24, 2015 Pre-inspection · No Reinspection Required

    No violations cited.