Lorelei Inn

Year by year

Inspections

1. Jun 26, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

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

     The CUI chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The chemical was replaced at the time of the inspection, the unit was primed and sanitizer was observed at the proper concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

2. Jun 27, 2025 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     PRIORITY: Glassware not sanitized after cleaning. The sanitizer is not dispensing at the proper concentration. A service call was placed to correct the issue. Glassware will be cleaned and sanitized in the kitchen dish machine until the glass washer properly dispensing sanitizer.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

3. Jun 14, 2024 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority

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

     PRIORITY: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the bar dish machine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Discontinue use of the bar dish machine until it is fixed and a picture of a test strip is sent to the inspector.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     PRIORITY: Glasses are not sanitized after cleaning. The bar dish machine was measured at 0 PPM during the inspection.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is used as a dump sink and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     REPEAT: Ice scoops were improperly stored with the handles in contact with ice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12