HOLIDAY INN EXPRESS TUCKER NORTHLAKE

2 findings recorded on Oct 21, 2026. 2 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed yogurt, butter, and cream cheese in the reach in cooler at the self serving buffet area cold holding at temperatures above 41F. Observed ambient temperature of cooler at 44.1F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed yogurt, butter, and cream cheese in the reach in cooler at the self serving buffet area cold holding at temperatures above 41F. Observed ambient temperature of cooler at 44.1F. CA: TCS foods cold holding must be at a temperature of 41F or lower. COS: All of the TCS foods in the cooler were discarded, and the cooler was lowered to the correct setting. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed sausage links and sausage patties cooling on tray at room temperature. CA: 1.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed sausage links and sausage patties cooling on tray at room temperature. CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The sausages were loosely covered with cling wrap and placed inside of the reach in cooler in the main kitchen to properly cool. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.