Americinn Lodge & Suites, Gb East

Year by year

Inspections

1. Jan 6, 2026 Routine · 2 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Breakfash potatoes are hot held at 126°F in the chafing dish. The potatoes were discarded at the end of the 2 hour service window. The temperature setting will be increased.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: REPEAT: Single serve cream cheese cups are cold held at 63°F in a bowl at the breakfast bar, not under refrigeration. The staff said they return the cream cheese to the refrigerator at the end of service each day. The cream cheeses were discarded at the end of service. Keep the cream cheese refrigerated or place only a small number of cream cheese cups out and discard anything remaining at the end of the day.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Two boxes of waffle mix are stored on the floor in the kitchen. The boxes were moved off the floor during the inspection.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

2. Dec 19, 2024 Routine · 2 priority, 4 priority foundation, 4 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Waffle batter is cold held at 52°F. The employee stated they keep waffle batter after service, cool it, and re-use it for the next day. Waffle batter must be discarded every day if it is held above 41F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Cream cheese is held at room temperature for the 3 hour service window and is cooled overnight and re-used. Cream cheese must be kept refrigerated at all times or discarded at the end of the day.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     PRIORITY: Utensils are not sanitized after cleaning. An employee hand washes dishes in a pre-wash sink without using sanitizer. Education was provided during the inspection. All dishes will be washed in the high temperature dish machine.

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

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on sanitiziation, safe holding temperatures, and reheat temperatures.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring lactic acid sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The ice machine chute on the third floor is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 132°F.

     Correction: Water temperature at a handwashing sink shall be at least 100°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a wristband while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The stand cooler is not maintained in good repair. The bottom surface is rusty.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of Avantco oven are soiled with food debris.

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

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The ceiling vent in the kitchen and the first floor bathrooms are soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Feb 12, 2024 Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use cups are being stored on the floor in the kitchen.

     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 Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee restroom handwashing sinks. Handwashing signage was provided during the inspection.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. Jan 25, 2024 Follow Up · 1 priority, 2 core, 3 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     PRIORITY: 1st, 2nd, and 3rd floor ice machine chutes are heavily soiled. 1st floor ice machine top compartment is heavily soiled.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use cups are being stored on the floor in the kitchen.

     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 Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee restroom handwashing sinks. Handwashing signage was provided during the inspection.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

5. Jan 16, 2024 Routine · 1 priority, 3 core
   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     PRIORITY: 1st, 2nd, and 3rd floor ice machine chutes are heavily soiled. 1st floor ice machine top compartment is heavily soiled.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. CFPM certification expired May 21st 2023. GM stated they retook the CFPM class and will take the exam soon.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use cups are being stored on the floor in the kitchen.

     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

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee restroom handwashing sinks. Handwashing signage was provided during the inspection.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14