Quality Inn Peoria, 4112 N. Brandywine Dr., Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: QUALITY INN PEORIA
Address: 4112 N. Brandywine Dr., Peoria, IL 61614
Restaurant type: Restaurant
Phone: (309) 685-2556
Total inspections: 7
Last inspection: 9/30/2015
Score
99
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Inspection findings

Inspection date

Type

Score
HACCP Reviewed date-marking

Quat sanitizing three compartment sink concentration: 200 ppm.

Frozen foods are frozen.
  • Non-food contact surfaces clean
    Bottom surface of refrigerator is soiled.
    Wash and clean surface.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
9/30/2015Routine99
HACCP: Reviewed proper date-marking and cooling of potentially hazardous foods.

Quat sanitizing three compartment concentration: 200 ppm.

Frozen foods are frozen.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Gallons on milks and contianer of sausage gravy located in the True refrigerator are not date-marked.
    Date-mark all potentially hazardous ready-to-eat foods. Corrected
4/28/2015Routine95
HACCP Discussed proper boil order procedures.

Quat sanitizing three compartment sink concentration: 200 ppm.

Frozen foods are frozen.
No violation noted during this evaluation. 		9/24/2014Routine100
HACCP Discussed and reviewed handwashing.

Quat sanitizing three compartment sink concentration: 200 ppm.

Frozen foods are frozen.
  • Critical: Hand washing sinks installed, located, accessible
    Bowl of fruit found in handwashing sink in the kitchen.
    Wash, rinse, and sanitize hand sink
4/2/2014Routine96
HACCP: Discussed protection of food when open on the prep table next to the hand sink.

Sanitizer used is Quats.

All frozen food was frozen.
  • Non-food contact surfaces clean
    The bottom of the brown container used to hold the plastic ware next to the hot holding unit on the breakfast bar is soiled with crumbs and food debris.
    Clean and maintain clean all non-food contact surfaces.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
  • Floors properly constructed, clean, drained
    The floor under the true cooler and true freezer have food debris under and along the wall behind  them.
    Clean and maintain clean floors focus more on hard to reach areas such as along walls under equipment and racks.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
9/18/2013Routine98
HACCP: Discussed labeling Sanitizer used is Quats. All frozen food was frozen.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Individual cream cheese and butter packets were at or above 41 degrees F.
    Corrected by an employee discarding 26 packets of cream cheese and 27 packets of butter.
    The container being used to keep the food items cool is not efficient. Use a different method to keep potentially hazardous food at or below 41 degree F.
    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.
  • Food protection during storage, prepartion, display, service, transportation
    Jelly for consumer use was being stored in a common bowl on the breakfast line and the jelly was not protected.
    Corrected by education and the jelly was discarded.
    Sugar for consumer use shall be provided in individual packages or in pour-type dispensers.
    Cream or half and half shall be provided in an individual service container, protected pour-type pitcher, or drawn from a refrigerated dispenser designed for such service.
  • Food contact surfaces of equipment and utensils clean
    The following food contact surfaces are soiled: Upper interior of the microwave and the rack of the pizza oven.
    Clean and sanitize food contact surfaces routinely to prevent accumulated soiled.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
    The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
  • Non-food contact surfaces clean
    The interior of the cabinet below the coffee makers is soiled.
    Clean and maintain clean non-food contact surfaces.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
3/27/2013Routine90
There is no construction happening with the change of ownership.

Sanitizer used in the facility is Quats.

Discussed with the manager Jennifer Pence about past issue with the milk. Milk is kept in pitchers with ice cylinders and discarded at the end of the breakfast period. Breakfast is served from 5:30am to 9:30am Monday - Friday and 6:00am ot 10:00am Saturday & Sunday.

The kitchen area is currently operating as it was during Jameson Inn and Suites, meaning there is no change in food items served or sanitizer used. If there is a change of menu items that would increase the risk category please check with this Department prior to changing. In speaking with the manager Jennifer Pence, there may be prep packaged hard boiled eggs and prep packaged pre-cooked meat of some kind that will be for breakfast in addition to what is served.

Pest control operater is American Pest control.

Facility has approval to open and operate in accordance with Chapter 10, Food Safety, Peoria Food ordinance.
No violation noted during this evaluation. 		2/5/2013Final

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