Sleep Inn / Main Stay Suites

Year by year

Inspections

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

     TCS FOOD - COLD HOLDING

     Shredded cheese on ice in customer area is noted at 53.6°F. Discarded onsite and will replace with alternative piece of cold hold equipment

     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 Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE

     No thermometer is present for monitoring temperatures in thin mass foods.

     Correction: Provide a thermometer capable of taking temperatures in thin mass food items.

     Code 4-302.12 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Homestyle crockpot for hot holding is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

2. Feb 21, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at prep area handwashing sink and employee restrooms sinks.

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

     Code 6-301.14

3. Dec 29, 2023 Pre-inspection · 2 priority foundation, 4 core
   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in kitchen area.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in kitchen are for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • 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

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink in kitchen area.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee handwashing sink in kitchen.

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

     Code 6-301.14

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The wall and ceiling are in need of finishing repairs prior to opening.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace missing ceiling tile, hole in wall in coffee area and hole behind warewash sink.

     Code 6-501.11