Grand Stay Hotel Mount Horeb

Year by year

Inspections

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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above ready-to-eat packets of cream cheese and butter.

     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)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In 2-door cooler in kitchen, a carton of raw shell eggs stored on wire rack shelf above ziplok bag of ready-to-eat shredded cheese.

     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

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Frozen container of orange juice observed thawing submerged in standing water in rinse compartment of utensil sink.

     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 Corrected on site

     GOOD REPAIR - EQUIPMENT

     Heavy ice build-up observed inside self-service glass door cooler, in need of defrost. Air/surface temps were 46F.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Waffle batter at 50F in self-service dispenser. Container was datemarked 9/20.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     In self-service crock pot, French toast sticks at 122F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     The following observations were found, 1) waffle batter in self-service dispenser at 45F at 9:30am and 2) OJ in dispenser at 49F.

     Correction: Discard any cold TCS foods that were above 41F for more than 4 hours. Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for breakfast TCS food discarded after 4 hours, including waffle batter.

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

     Code WFC 3-501.19

2. Oct 9, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In 2-door cooler in kitchen, a carton of raw shell eggs stored on wire rack shelf above ziplok bag of ready-to-eat shredded cheese.

     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

     TEMPERATURE - HOT HOLDING

     In self-service crock pot, French toast sticks at 122F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     The following observations were found, 1) waffle batter in self-service dispenser at 45F at 9:30am and 2) OJ in dispenser at 49F.

     Correction: Discard any cold TCS foods that were above 41F for more than 4 hours. Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Aug 16, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer (i.e. chlorine) 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

     THERMOMETER - INACCURATE INDICATING - Not Corrected

     Thermometer in 2-door undercounter reach-in cooler is inaccurate by greater than +/- 3 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.12

4. Aug 15, 2024 Pre-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     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 written/signed forms available onsite to verify training.

     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. Keep written/signed forms available onsite for verification of training regarding employee illness reporting.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is not available and/or food prep occurring in hand wash sink. Hardboiled eggs placed into pan of water in hand sink to cool.

     Correction: Do not use hand sink for food preparation activities. Hand sink is for hand washing only. If needed, install a separate sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the sink & surface sanitizer in the 3-compt sink is at 0-170 ppm DDBSA. Sanitizer container nearly empty.

     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) 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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In kitchen 2-door undercounter reach-in refrigerator, creamer at 46F, sour cream at 47F, surface temp between packages of scrambled eggs 44F, and air/surface temperature 49F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE INDICATING

     Thermometer in 2-door undercounter reach-in cooler is inaccurate by greater than +/- 3 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.12