Holiday Inn Express & Suites Middleton

Year by year

Inspections

1. Dec 17, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. No policy available for verification at time of inspection.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Cartons of pasteurized eggs improperly thawed by leaving in standing cold water.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Ice machine and dish machine stored in the food establishment are not used and non-functional.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia) expired October 2024.

     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)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control, which is used for all hot foods out at breakfast.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Mar 12, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     FOOD - THAWING

     Operator states foods are thawed under warm running water, not cold.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in cold running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temp dish machine is 0 ppm. Operator states they have stopped using the machine and only manually wash utensils now, but are not allowed by the brand to remove the machine from the kitchen.

     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. Remove unused equipment from kitchen, or alternatively to remove from use, tape machine door closed and place a sign instructing staff not to use.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia) is still in original wrapping, expired October 2024, and staff were unaware which test kit should be used with the sanitizer.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions and train staff on proper use.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Reading 20F ambient temperature in warm kitchen and out of range when calibrated.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

3. May 1, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Apr 25, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Interior drop shield of ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Homestyle black dorm size fridge does not meet ANSI standards for food service equipment.

     Correction: Remove and replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Staff state food preparation activities like thawing under cold running water is done in the 3 compartment warewashing sink.

     Correction: Immediately discontinue any food preparation activities at any sinks other than provided food preparation sink.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink is not accessible due to can of grease placed in sink basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temp dish machine is 0 ppm.

     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 (i.e. chlorine) expired June 2022.

     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

     STORAGE - IN-USE UTENSILS

     Ice scoop stored in ice bin with handle touching ice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control, which is used for all hot foods.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - WASHING

     Detergent bottle for low temp dish machine is empty.

     Correction: Wash all equipment food contact surfaces and utensils in a manner that would effectively remove soils.

     Code WFC 4-603.14(A)

5. Dec 19, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM - Not Corrected

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

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

     Code WFC 4-302.12

6. Dec 8, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device 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

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     (1) The sanitizer concentration for chlorine in the kitchen dish machine is at 0ppm. (2) Quaternary sanitizer in sanitizer basin of three compartment sink is greater than 400ppm.

     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 quaternary sanitizer 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 Corrected on site

     STORAGE - SINGLE-SERVICE

     Single use articles are stored without packaging or other effective means to protect against contamination.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor, covered or inverted.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

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

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

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Chemical spray bottles are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

7. Apr 23, 2021 Re-Inspection · Reinspection Required

   No violations cited.

8. Mar 10, 2021 Pre-Inspection · Reinspection Required

   No violations cited.