Hampton Inn And Suites, 7806 N Route 91, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Hampton Inn and Suites
Address: 7806 N Route 91, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 589-0001
Total inspections: 9
Last inspection: 11/6/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP = food handler training dicussion

quat sanitizer is used at this establishment

All frozen food is frozen

No violations documented during this inspection!
No violation noted during this evaluation. 		11/6/2015Routine100
HACCP = sanitizer on food-contact surfaces (wiping cloth usage)

quat sanitizer is used at this establishment.

All frozen food is frozen.

No violations during this inspection!
No violation noted during this evaluation. 		7/17/2015Routine100
Frozen foods frozen, hot foods hot. No violations identified at time of inspection.

Quat sanitizer used in pre-mix spray and in sani buckets/three compartment sink at 200 ppm.
No violation noted during this evaluation. 		10/21/2014Routine100
HACCP: Discussed and provided wiping cloth haccp Sanitizer used is Quats
No violation noted during this evaluation. 		4/8/2014Routine100
HACCP Discussed usage of Quat testing strips.

Quat sanitizing spray bottle concentration: 200 ppm.
No violation noted during this evaluation. 		9/24/2013Routine100
HACCP: Discussed how to keep cold holding food products on the breakfast bar under 41 degrees F.

Quat sanitizer: 400 ppm
  • Food contact surfaces of equipment and utensils clean
    The baffles of the ice machine are soiled.
  • Plumbing installed and maintained
    The hand sink is draining slow.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    The hand sink is soiled.
4/5/2013Routine95
HACCP: Time only as control
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Waffle mix temperature was 72 degrees F.  Maintain cold held potentially hazardous foods at 41 degrees F and less.  Note:  Discussed using time only as control for this food item.
  • Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
    Open beverage of coffee was on work counter in kitchen.  Food employees may drink from a closed container if the container is handled to prevent contamination of the employee's hands and its surroundings.  Note:  Discussed with employee and manager.
  • Plumbing installed and maintained
    Small leak exists beneath 3 compartment sink.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.  Eliminate leak.
  • Floors properly constructed, clean, drained
    Back storage room floor is not sealed.
    Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material. Provide approved flooring in this area.
9/24/2012Routine88
HACCP: Discussed providing a pallet or some kind of means to keep food products above floor when shipments come it. Informed manager that this will be a violation if seen during future inspections.

Also discussed using a log to document the frequency workers change tongs for hot holder and when new potentially hazardous items such as cream cheese or milk is kept out in the ice bath. Recommended that quanities are limited and put out accordingly depending on the demand of the customers for that particular day.


Frozen foods were frozen.

Quat used as sanitizer- 200 ppm
  • In-use food dispensing utensils properly stored.
    Observed food debris on hot holder tongs out on counter top.
    Store food dispensing equipment in product with handle extending out of product or clean and dry.
  • Wiping cloths clean, used properly, stored
    Observed wet wiping cloths on back area counter tops.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
    Store wet wiping cloth in sanitizer between uses or use single use paper towels.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Observed no trash can for kitchen area hand sink.
    Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
    Provide trash can for hand sink.
1/27/2012Routine96
HACCP: Discussed cleaning the interior of the oven and discontinue using cloth towel to catch coffee drip.

The fruit salad is taken out at 6 AM from the cooler and held for 4 hours before being discarded.

Frozen foods were frozen.

Quat used as sanitizer- 200 ppm
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Observed cream cheese at food counter at 47 degrees.
    Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
    Maintain cream cheese at 41 degrees or lower. Find means to keep and maintain that temperature for all potentially hazardous foods not discarded after 4 hours. Employee discarded cream cheese and added ice bath. Violation corrected during inspection.
  • In-use food dispensing utensils properly stored.
    Observed soiled scoop for omelets, sausage, and frys stored on counter.
    Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
    Store scoop in the ways mentioned above.
  • Thermometers, gauges, test kits provided
    Bleach sanitizer was available for use, but there was no test strips to check the concentration.
    A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
    Provide test trips for bleach in the case bleach is used for a sanitizer.
11/17/2011Routine93

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