Hampton Inn & Suites

Year by year

Inspections

1. Sep 11, 2026 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The Minnesota Department of Health CFPM certificate for Jeff Barhart was not posted, but was found listed on the state's website. Find the certificate and post it.

     Code MN Rule 4626.0033D

2. Mar 26, 2025 Follow-Up Score 96
   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed three bags of reheated scrambled eggs which had been heated, left out on the counter instead of being put into hot holding. The eggs had reportedly been out for 20 or 30 minutes. The top bag had an internal temperature of 130F, so the product was into the temperature danger zone. Employee reheated the bags and then moved the product to hot holding. Do not leave the bags out of temperature control for more than five or ten minutes, if needed.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Employee was ware-washing in the wrong order by washing, then sanitizing, then rinsing of the sanitizer. Inspector explained that the order is wash, then rinse, then sanitize (15 seconds of emersion into sanitizer solution), then air dry. Employee set up the 3rd compartment with sanitizer from the mixer, filled up to the line and washed, rinse, sanitized, then set for air drying.

     Code MN Rule 4626.0977

3. Mar 14, 2025 Routine Score 82
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Hard boiled eggs, cream cheese packets and shredded cheese were all TCS foods that were being kept on cold plates in the service area and were out of temperatures. Employee stated that remaining portions were put back in the refrigerator after breakfast for service the next day. This practice is not allowed. Discussed with GM that since the company model is to present these items on cold plates, rather than holding them in mechanical refrigeration, they must be discarded at the end of service. Fill out a Time as a Public Health Control Plan (attached with this report) and use it to ensure hardboiled eggs, cream cheese and cheddar cheese packets are discarded after breakfast. Inspector and GM discussed some methods for limiting the portions put out toward the end of breakfast to reduce unnecessary food waste.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Employees were not sanitizing equipment or utensils at all. They were only washing and rinsing. Inspector directed them, with GM, how to wash, then rinse, then sanitize (by submersion) in the three compartment sink. Employee began sanitizing utensils and equipment that had been washed that morning, without sanitizing.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     No active oversight was taking place to ensure kitchen staff were sanitizing properly, discarding TCS foods set out of temperature control, keeping hot foods hot, or washing hands before putting on gloves. Actively train and oversee employees to follow food safety requirements.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed one bag of reheated scrambled eggs which had been heated at the start of breakfast service then left out on the counter instead of being put into proper hot holding. The eggs were observed several hours later at 85F. These were discarded to prevent the risk of bacterial intoxication. Ensure that reheated foods are maintained in hot holding at 135F or above.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

     Food workers must wash their hands before starting food preparation tasks.

     Observed employee putting gloves on to handle muffins without first washing hands. Employee stopped, washed hands, then put on gloves.

     Code MN Rule 4626.0075A

4. Oct 10, 2023 VerRec Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Code MN Rule 4626.0033A

5. Sep 29, 2023 Follow-Up Score 88
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Although the evening hospitality manager has take a ServSafe class, he has not become registered as a Certified Food Protection Manager. Submit a class certificate to the Minnesota Department of Health to become state registered. Find application forms and other information at https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The older style bimetallic thermometer available is not able to measure the temperature of small pieces of food. Obtain a thin-stem, digital probe thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The chemical mixer at the 3-compartment sink was not properly pulling quaternary ammonium solution up for mixing. Person in Charge called service provider.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Equipment was being rinsed after sanitizing with quaternary ammonium - with the order of the 3-compartment sink set up to wash, sanitize, then rinse. This is not correct. Discussed with person in charge that the order must be to wash, rinse, sanitize (quaternary ammonium), then air-dry.

     Code MN Rule 4626.0977

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     During breakfast service, some TCS foods were held without mechanical refrigeration, such as cream cheese packets and hardboiled eggs. A Time as a Public Health Control plan must be written to ensure these TCS foods are discarded at the end of breakfast and NOT returned to the refrigerator. Find the TPHC template at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/

     Code MN Rule 4626.0408A

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Based on discussion with person in charge, there still has not been an active employee health policy and training put in place. Develop and implement a food employee illness policy. Actively train food employees about the policy.

     Code MN Rule 4626.0040A

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in Charge did not know that even a single customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health Foodborne Illness Hotline. Call 877-FOOD-ILL Email health.foodill@state.mn.us Report online at Foodborne and Waterborne Illness

     Code MN Rule 4626.0040D

6. Sep 12, 2023 Routine Score 78
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Although the evening hospitality manager has take a ServSafe class, he has not become registered as a Certified Food Protection Manager. Submit a class certificate to the Minnesota Department of Health to become state registered. Find application forms and other information at https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Oatmeal was observed at 115F, in the temperature danger zone. Ensure hot foods are held at 135F or above.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The older style bimetallic thermometer available is not able to measure the temperature of small pieces of food. Obtain a thin-stem, digital probe thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The chemical mixer at the 3-compartment sink was not properly pulling quaternary ammonium solution up for mixing. Person in Charge called service provider.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Equipment was being rinsed after sanitizing with quaternary ammonium - with the order of the 3-compartment sink set up to wash, sanitize, then rinse. This is not correct. Discussed with person in charge that the order must be to wash, rinse, sanitize (quaternary ammonium), then air-dry.

     Code MN Rule 4626.0977

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Cream cheese was being held out for guest service, with no mechanical refrigeration. Person in Charge indicated the cream cheese packets are always discarded at the end of the breakfast period - which is less than four hours. This will be acceptable - if a written Time as a Public Health Control (TPHC) plan is developed. A template of a TPHC plan is provided on our food safety webpage at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Person in charge was only able to describe one symptom of employee illness that should be reported by food employees. Food employee was not able to describe any of the symptoms. (Symptoms are vomiting, diarrhea, jaundice, sore throat with fever, a lesion containing pus, or an infected wound that is open or draining. Vomiting and diarrhea are the most common.) Also the person in charge did not know that employees ill with vomiting or diarrhea may not return to work with food until they have been symptom free for at least 24 hours. Find food worker employee illness policy information on our webpage: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Based on discussion with food employee and persons in charge, there was not employee health training policy being implemented. Develop and implement a full employee illness policy. Actively train employees regarding the policy.

     Code MN Rule 4626.0040A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     There was no Employee Illness Log available. Discussion indicated that an employee was recently ill, and no record of that illness complaint was made. Print and use an employee illness log: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www2.minneapolismn.gov/media/content-assets/www2-documents/business/Employee-Illness-log-English-.pdf

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in Charge did not know that even a single customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health Foodborne Illness Hotline. Call 877-FOOD-ILL Email health.foodill@state.mn.us Or Report online at Foodborne and Waterborne Illness Reporting Train all persons in charge of this requirement.

     Code MN Rule 4626.0040D