Stayer Center

Year by year

Inspections

1. Nov 17, 2025 Routine · 1 priority, 3 priority foundation, 1 repeat
   • Serious Priority Corrected on site

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

     The Sani-T-10 sanitizer is not being used according to EPA registered label use instructions and the sanitizer bucket in the kitchen tested at 100 PPM.

     Correction: During the inspection, the establishment made a new sanitizer bucket solution at 200 PPM sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge (PIC) is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Provided training to the PIC on foodborne illness signs and symptoms. Provided the DATCP fact sheet, "Employee Illness Decision Guide".

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review for the salad displayed at room temperature on the buffet table for customer self-service.

     Correction: During the inspection, the establishment adopted a time as a public health control plan for all TIME/TEMPERATURE CONTROL FOR SAFETY FOODs placed on the buffet table.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The quaternary ammonium compound (QAC) test kit for checking the Sani-T-10 sanitizer concentrations have expired.

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

     Code 4-302.14

2. Nov 10, 2023 Routine · 1 priority, 3 priority foundation, 4 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Gravy (10/21), dijon mustard (10/20), white sauce (10/25), sliced cheese (11/1), salami (11/1) lettuce (11/1) and mint (10/25) in the walk-in cooler has exceeded its date mark. Pasta, shredded chicken, and arugula in the walk-in cooler is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding documented 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

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Quat 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 Priority Foundation

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is at 150° F.

     Correction: Adjust the water temperature so the hot water is between 160°F and 194 °F or have the unit serviced immediately.

     Code 4-501.112

   • Not serious Core Corrected on site

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for curing bacon.

     Correction: Submit HACCP Plan and variance to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the Southbend oven has food debris accumulating on it.

     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 Corrected on site

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

     Clean plates are stored next to the handwashing sink and exposed to splash from the 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.

     Code 4-903.11 (A)