HOLIDAY INN EXPRESS HOTEL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 47 F, boiled eggs 50 F in reach in cooler in buffet area. Employee placed items in another working reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-05-21: Boiled eggs 46 F in reach in cooler. Manager turned down temperature on cooler. Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs 49 F in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to coffee machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg white 130 F, turkey sausage 127 F, on steam table. Advised operator to turn temperature up. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Eggs not date marked in reach in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. To go cup on floor, operator removed at time of inspection. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Apples not covered or wrapped on buffet table. Employee wrapped apples at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 66 F-retemp 43F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown 114 F-retemp 135 F, turkey sausage 110 F- retemp 121 F, egg omelet 121 F- retemp 138 F. Operator turned up temperature on steam table. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground sausage over raw bacon in reach in cooler. Items re arranged to prevent cross contamination. Corrected On-Site