Alma Hotel

Year by year

Inspections

1. Feb 25, 2026 Routine · 5 priority, 3 priority foundation, 1 core, 3 repeat
   • Serious Priority Corrected on site

     RESPONSIBILITIES AND REPORTING OF DIAGNOSIS OF FOODBORNE ILLNESS

     Person in charge has not informed or required food employees to report diagnosis of foodborne illness.

     Correction: Employee illness decision guide provided.

     Code 2-201.11 (A) (2)

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling toast and a bagel with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw bacon that requires cooking stored above green beans and hashbrowns.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Sausage links are held at ambient air temperature.

     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

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

     The chlorine sanitizer in the dishwasher is not being used according to EPA registered label use instructions and is at 10 PPM.

     Correction: Adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Sliced tomatoes and milk in prep cooler, sliced tomatoes and lettuce in true cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core Repeat

     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)

2. Apr 9, 2025 Routine · 2 priority foundation, 3 core, 3 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Milk in server's prep cooler and sour cream in true 2 door fridge are not date marked..

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     Facility is unable to provide current food protection manager’s certificate

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

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces not stored in sanitizer. Sanitizer at 0 ppm.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Potatoes stored on floor in the back room. Eggs stored on floor in the WIC.

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

     Code 3-305.11 (A) (3)

3. Dec 21, 2023 Routine · 9 priority, 8 priority foundation, 3 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after changing gloves.

     Correction: Employees shall wash their hands before putting on gloves. This includes when taking off one pair of glvoes to put on a new par of gloves.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling RTE buns and lemon wedges with bare hand.

     Correction: Employee shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. [Describe]

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     In 2-door cooler, raw fish, shrimp, and scallops are stored under raw chikcen and other raw meats.

     Correction: Organize the cooler according to the Refridgerator Organization Fact Sheet posted on the cooler.

     Code 3-302.11 (A) (2)

   • Serious Priority

     PASTEURIZED EGGS USED WHERE REQUIRED

     Raw unpasteurized eggs are being used to make Tom & Jerry mix.

     Correction: Use pasteurized eggs when preparing Tom & Jerry Mix. Or print and post Consumer Advisory at the bar on the menu, notify customers that the Tom & Jerry Mix is made with raw unpasturized eggs. The notification can be done with an asterik sign on the menu item, or employee telling the costomers each time verbally.

     Code 3-302.13

   • Serious Priority

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Cole slaw prepared with room temperature ingredients in WIC is at 44F and has not cooled to 41°F within 4 hours.

     Correction: Food prepared with room temperature ingreadients shall be cooled to 41°F within 4 hours. Put food in shallower metal containers for quicker cooling.

     Code 3-501.14 (B)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Cooked fries is hot held at 75°F

     Correction: Move fries to a better location so it can be maintain at or above 135°F. Right on the grill like the mashed potato and gravy is a good option.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cut tomato, cut lettuce in Prep cooler-server station Top is cold held at 43,43°F. Milk in prep cooler-server station Bottom is cold held at 44F. Ambient temp of the prep cooler measured 42F.

     Correction: Turn down the prep cooler, so it can maintain cold food at or below 41°F even with constant opening and closing.

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

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the prep sink.

     Correction: Install an Air Gap

     Code 5-402.11

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Bleach in wipe buckets measured 400ppm in both the kitchen and the dining area.

     Correction: Change procedures and provide training to employees on maintaining bleach concentration of the wipe buckets around 100ppm. 50-200 ppm is considered okay. Use test strips when unsure.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Print the Diarrha and Vomit Clean Up Plan provided by the departemtn. Inform all emoployees on the location it's kept on-site, so they may refer to it if needed.

     Code 2-501.11

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Employee stated that homemade soups are cooled on prep table after transfer to shallow metal pans.

     Correction: After the soup is not steaming hot anymore, transfer the soup to shallow metal pans and place in the WIC top shelf uncovered to cool down fast. Soups should be cooled from 135-71 within 2 hours and from 70-41 within an additonal 4 hours. Prep table is not sufficient to facility rapid cooling.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for [food item] in [cooling unit]. [Describe].

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     RTE ham, mashed potato, relish, sausage, whipped topping held longer than 24hrs in 2 door cooler in the kitchen lack date marking.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing asterisk signs next to items that could be ordered undercooked. This is the same in breakfast menu, lunch menu, and bar menu.

     Correction: At the next menu printing, identifiy those food items with asterisk signs. Post consumer advisory wording at the bar and notify customers that Tom & Jerry mix contains raw unpasturized eggs.

     Code 3-603.11 (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 Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in thin foods. The dial thermometer that was present is only designed to take temp of thick foods.

     Correction: The department provided a calibrated thermometer that is capable of taking temperatures in thin food. The facility shall obtain a second thermometer similar to the one provided by the department as a back up. The facility shall calibrate their thermometers often following the thermometer calibration fact sheet.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled.

     Correction: Meat slicer should be taken apart, brushed to get rid of any food stuck on the slicer, and then put through the dish washer. If continously in use, this proces should be done every 4 hours.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the kitchen is blocked by a push cart.

     Correction: Keep handwashing sink un-blocked at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

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

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Onions and boxes of raw shell eggs is stored on the floor in the WIC.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Tonges used for frying breaded raw fish, shrimp, and chicken, not cleaned at a frequency to prevent bacteria growth.

     Correction: Clean or switch out tonges every 4 hours.

     Code 4-602.11 (D) (5)

4. Jun 15, 2023 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In True Refridgerator in the kitchen, RTE ham is stored under raw bacon .

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloth used for wiping surfaces stored on counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Dry wiping cloth can be stored on counter.

     Code 3-304.14 (B) (1)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Paper towel at the bar hand-washing sink is not non-hand operated. Handwashing sink at the bar doesn't have a sign.

     Correction: Please install papertowel holder close to hand-washing sink. Provided hand-washing sign, please post.

     Code 5-202.12 (C)