Inn On The Park

Year by year

Inspections

1. Mar 3, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Deli slicer used with TCS deli meats is washed with soap and then sanitized after each use.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is on several items that are only offered fully cooked such as chicken, classic wedge salad, fish fry, sweet chili cauliflower dish.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     1. In bar/cafe area milk and alternative milks being cold held are not datemarked. 2. In kitchen whipped butters dated 2/24, oatmeal dated 2/20, queso dated 2/12, nacho cheese dated 2/13 exceed 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) improperly thawed in packaging. Salmon in cooler at various temperatures 47F, 41F, 44F, 35F. Employee had thawed under water bath prior to putting in cooler. Packaging states to remove from packaging prior to thawing.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for reduce oxygen packaging. ROP machine is on kitchen counter, PIC informed machine does not work and is not in use. 4 bags of vacuum packaged pesto stored in freezer with unknown prep date.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knife observed stored in sanitizer bucket. Splotted spoon used to collect poach eggs stored in pitcher with water at 80F.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) For breakfast, 4 built-in hotel pans are used to hold breakfast toppings in ice bath. Sausage on ice at 57F, bacon 54F, sausage 59F, ham 42F. Toppings had been out of refrigeration for 1h30minutes. 2) In sandwich prep cooler, corned beef held at 44F above fill line, meat below fill line holding at 36F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Breakfast prep station is held in ice bath and TCS foods are not maintaining <41F through breakfast.

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

     Code WFC 3-501.19

2. May 26, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

3. May 24, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm at food prep sink in kitchen.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine in kitchen and in first floor bar does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Spatulas, spoons used with TCS food not cleaned at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterisk or identifying mark that corresponds with statement.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Date mark that exceed 7 days on found for foods held cool in the following areas: table top cooler (B); wallkin cooler: rice 5/6; roast beef 5/16, red roasted peppers 4/5; Oregano Limono dressing 5/13, True upright cooler; tater sauce 5/12, Chipotle Ranch dressing 4/13, Verde sauce 5/17 . No datemark on the following products in coolers: Traulsen Upright cooler (D) Alfredo sauce , beer batter being cold held..

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in cooler without removing from packaging, or without cutting slitting package from top to bottom.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is used to wash hands and store cleaning bucket.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practicebe]

     GOOD REPAIR - EQUIPMENT

     Table top cooler lower compartment ambient air 48F, green olives 48F

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinkin bars.

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

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Spices, and bowl flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     MISCELLANEOUS

     Employee observed eating food in the food prep area, and open beverage containers found throughout the kitchen.

     Correction: An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed. Drinking from a closed BEVERAGE container if the container is handled to prevent contamination of hands

     Code WFC- 2-401.11 (A) (B)

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the eight floor bar is at 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 chlorine/quaternary ammonia is not available or is expired/damaged.

     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

     SINGLE-SERVICE REUSED

     Single service cardboard reused to line shelving.

     Correction: Discard single-use and single service articles after initial use.

     Code WFC 4-502.13

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bottle of degreaser, and bottle of cleaner is unlabeled.

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

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored outside sanitizing solution.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Jan 13, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

5. Dec 10, 2021 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for chlorine in the bar glass sanitizer is at 0 ppm.Corrective action: 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 Repeat Corrected on site

     STORAGE - FOOD ON FLOOR - Not Corrected

     Frozen bread stored on the floor in walkin freezer in basement.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Repeat

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

6. Oct 27, 2021 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Wild Rice in walk in cooler cooled improperly. Wild Rice soup in walk in cooler is at 110 after 2 hour, contain tight fitting lid that increase cooling time.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Egg yolk 09/23, cream coconut 10/15, cooked quinoa 10,/08, cooked barley no date, marinara sauce 10/18, wild rice soup no date, Food held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar glass sanitizer is at 0 ppm.Corrective action: 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 Corrected on site

     STORAGE - FOOD ON FLOOR

     Frozen chicken stored on the floor in walkin freezer in basement.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     In-use scooper improperly stored with handle laying on top of ice in ice bin.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sausage patties and bacon in in True table top being cold held at 54 degrees F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

7. Oct 14, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Sep 30, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. Mar 21, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 7, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jun 2, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 12, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

13. May 27, 2015 Routine Inspection · Reinspection Required

    No violations cited.

14. Apr 18, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jun 18, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

16. Jun 22, 2012 Routine Inspection · No Reinspection Required

    No violations cited.