Staybridge Suites - Madison East

Year by year

Inspections

1. Dec 30, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Nov 26, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dishwasher 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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Whipped topping was observed to be stored in a cold insulated container on the buffet line and holding at 50F.

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

     Code WFC 3-501.16

3. Feb 7, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Ice shield inside ice machine is soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Hand sink in kitchen is not accessible due to pans stored in the basin.

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

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

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     Ice scoops stored uncovered/unprotected on top of ice machine directly underneath furnace filters.

     Correction: Store ice scoops protected from potential sources of contamination.

     Code WFC 3-304.12

4. Apr 25, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dish washer 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 (i.e. chlorine hydrogen peroxide 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

5. Nov 30, 2022 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Interior of ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

6. Nov 29, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Interior 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)

     SANITIZATION - CHEMICAL - Not Corrected

     Sanitizer concentration for low-temp dishwasher observed under 50 ppm after running multiple cycles. Dishwasher was also not maintaining concentration during automatic cycles after a manual prime.

     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. Dishwasher must be functioning and completing wash, rinse, and sanitize cycles at proper chemical concentration.

     Code WFC 4-501.114

7. Nov 11, 2022 Pre-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Interior 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)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in dishwasher is unknown. Mechanical low temp dishwasher is not functioning due to a large leak. Utensils and dishes are being manually hand washed in a 1-basin sink according to employees. Dishes and utensils are washed, but not being sanitized properly.

     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. Dishwasher must be functioning and completing wash, rinse, and sanitize cycles.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Sausage links in hot holding unit on buffet being hot held at 95-105 degrees F.

     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

     Milk in plastic container on ice at buffet line is at 48 degrees F.

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

     Code WFC 3-501.16