Doubletree Hotel Madison

Year by year

Inspections

1. Feb 25, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Table mounted can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Breakfast sausage links and corn chowder soup are being cooled improperly in containers greater than 4 inches and tightly sealed with plastic wrap or container lid.

     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 - SYSTEM

     The date marking system in place for ready-to-eat TCS foods uses 8-days. Foods checked were not yet exceeding 7 days in cold holding.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days. Date prepared counts as day 1.

     Code WFC 3-501.17

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. Fish at 36F.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Water from handwashing sink used to fill containers of cut raw vegetables.

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

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Pico at 48F and house made serrano sauce at 50F in cookline prep cooler. Other foods check at or below 41F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Ensure food is stored in cold wells at proper depths.

     Code WFC 3-501.16

2. Nov 2, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION - Not Corrected

     There are no records for parasite prevention or destruction in raw or partially cooked fish (salmon) used in a ready-to-eat form.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

3. Oct 25, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The soda ice bin 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) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting boards on the cook line 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) Corrected on site

     COOLING METHODS

     Pico just made cooling in covered plastic container greater than 4 inches deep.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored over pasteurized egg product in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     (1) Cheese sauce has date mark exceeding 7 days in walk-in cooler. (2) Portioned pulled pork and portion noodles is missing date mark in prep cooler.

     Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days. Ensure date of preparation, date frozen and date removed from freezer are on label for portioned frozen foods like pulled pork and noodles.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is not available. Lettuce washed in non-air gapped 4 compartment sink below the flood rim of the sink.

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

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Powder sugar and seasoning shakers and water in squirt bottles are 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

   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction in raw or partially cooked fish (salmon) used in a ready-to-eat form.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

   • Not serious Good Retail Practice Corrected on site

     SNEEZE GUARDS

     The customer self-service area is not protected from consumer contamination. Pastries unprotected on breakfast buffet.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Not serious Good Retail Practice

     STORAGE - EQUIPMENT ON FLOOR

     Clean bar glasses stored next to handwashing sink are subject to splash over.

     Correction: Store clean glasses in a location where they are not subject to splash over or install a hand sink splash guard.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     (1) Melon at 48F and yogurt 49F on buffet cold plate. (2) Cream cheese and whipped butter at 67F on buffet counter without temperature control. (3) Portioned noodles at 48F and pull pork at 46F in prep cooler. (4) Milk at 44F in bar reach in cooler.

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

     Code WFC 3-501.16

4. Oct 25, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The soda ice bin 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) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting boards on the cook line 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) Corrected on site

     COOLING METHODS

     Pico just made cooling in covered plastic container greater than 4 inches deep.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored over pasteurized egg product in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     (1) Cheese sauce has date mark exceeding 7 days in walk-in cooler. (2) Portioned pulled pork and portion noodles is missing date mark in prep cooler.

     Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days. Ensure date of preparation, date frozen and date removed from freezer are on label for portioned frozen foods like pulled pork and noodles.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is not available. Lettuce washed in non-air gapped 4 compartment sink below the flood rim of the sink.

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

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Powder sugar and seasoning shakers and water in squirt bottles are 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

   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction in raw or partially cooked fish (salmon) used in a ready-to-eat form.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

   • Not serious Good Retail Practice Corrected on site

     SNEEZE GUARDS

     The customer self-service area is not protected from consumer contamination. Pastries unprotected on breakfast buffet.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Not serious Good Retail Practice

     STORAGE - EQUIPMENT ON FLOOR

     Clean bar glasses stored next to handwashing sink are subject to splash over.

     Correction: Store clean glasses in a location where they are not subject to splash over or install a hand sink splash guard.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     (1) Melon at 48F and yogurt 49F on buffet cold plate. (2) Cream cheese and whipped butter at 67F on buffet counter without temperature control. (3) Portioned noodles at 48F and pull pork at 46F in prep cooler. (4) Milk at 44F in bar reach in cooler.

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

     Code WFC 3-501.16

5. Apr 20, 2022 Routine Inspection · No Reinspection Required

   No violations cited.

6. Feb 26, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 16, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Feb 28, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. Mar 20, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Mar 2, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. Nov 26, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

12. Nov 24, 2014 Routine Inspection · Reinspection Required

    No violations cited.

13. Oct 24, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

14. Sep 13, 2012 Routine Inspection · No Reinspection Required

    No violations cited.