Hotel Indigo Madison-palette Bar & Grill

Year by year

Inspections

1. Feb 11, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     In basement kitchen, the back of the slicer blade and the blade guard visibly soiled with food build-up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on BAR menu is missing for Warhol Sour made with raw egg whites. On BREAKFAST menu, (unpasteurized) fresh squeezed juices are offered without consumer advisory.

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

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Several RTE foods in sauté prep cooler and pantry/grill prep cooler were missing datemarks.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Squeeze bottle of roasted red pepper coulis at 46F on top section of sauté prep cooler.

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

     Code WFC 3-501.16

2. Apr 1, 2025 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at expo counter food employee handwash sink.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at expo counter 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 Corrected on site

     LABEL - WORKING CONTAINER

     Salt, honey, and other seasonings are stored in unlabeled working containers.

     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

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for testing the final rinse temperature on the high temperature dishmachine in the kitchen. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)