Best Western Inn

Year by year

Inspections

1. Apr 8, 2026 Routine · 4 priority, 4 priority foundation, 6 core
   • Serious Priority Corrected on site

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Waffle batter prepared at ambient temperature in True 2 dr RIC is at 47°F and has not cooled to 41°F within 4 hours. Waffle batter is placed out for service in a dispenser with ice packs at ambient room temperatures and is not cooling to 41 in the 4 hours allowed

     Correction: Discard the food item. Food shall be cooled to 41°F within 4 hours. Corrective Action: Waflle batter was discarded. Waffle batter should be made the night before and placed in a cooler to cool. This would give the batter a chance to stay below 41°F during service and saved for the next day. Time as a public health control plan would be another option. Waffle batter could be held above 41°F for 4 h

     Code 3-501.14 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Milk, cream cheese in Grindmaster Cecilware cooler is cold held at 47 and 61°F. .

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrective Action: Temperature abused product was discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Zep FS Amine Z is not being used according to EPA registered label use instructions and is at 400+ PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrective action: Staff remade the sanitizer sink with the proper concentration of 200 ppm.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Pans for hot holding not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Corrective action: Staff rewashed pans with wash, rinse, and sanitize procedure.

     Code 4-702.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

     The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil.

     Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils.

     Code 4-301.12 (B)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Grindmaster Cecilware RIC is not equipped with an integral or permanently affixed temperature measuring device. Meat thermometer is not appropriate for use in a RIC.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Beautiful Air Fryer is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Clean pans are improperly stored in within 18 inches of the hand wash sink.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Corrective action: Clean dishes should be dried at a location that is more than 18 inches from the hand wash sink or a splash guard should be installed on the hand wash sink.

     Code 4-903.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floor in the food storage closet are constructed of wood that is not sealed to be easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     FLOOR CARPETING - RESTRICTIONS

     Carpeting is installed in the food prep area where the True Cooler is located.

     Correction: Remove carpeting.

     Code 6-201.14 (A)

2. Apr 1, 2025 Pre-inspection · 1 priority, 5 core
   • Serious Priority

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Apples in the customer self-service area is not protected from contamination.

     Correction: Provide a food shield, food guard, wrap apples or provide other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Door seal of the silver king freezer in the food prep area is no longer easily cleanable condition.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Beautiful Air Fryer is not ANSINSF certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the storage closet.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walls in the food storage closet are constructed of wood that is not sealed to be easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall in the food prep area behind counter where food is prepared/mixed/etc is not constructed to be easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the food storage closet is constructed of wood that is not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     FLOOR CARPETING - RESTRICTIONS

     Carpeting is installed in the food prep area where the True Cooler is located.

     Correction: Remove carpeting.

     Code 6-201.14 (A)