Comfort Fuel

Year by year

Inspections

1. Oct 27, 2025 Routine Inspection · No Reinspection Required

   No violations cited.

2. Mar 12, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Mar 5, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Bottled butterfly tea lemonade and bottled iced coffee with almond milk which are both made in house and are stored in the customer reach-in cooler do not have labels with ingredient and allergen information.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In both kitchen prep coolers, some TCS foods were not maintaining proper cold holding temperatures due to an insulating effect of how the foods are stored. In the large prep cooler, it was described that the cooler was recently cleaned and some foods were removed from the cooler for cleaning and held at room temp. 1. large Atosa prep cooler (fuel line): top - cut romaine 50F, cut veggie slaw 50F, apple onion jam 46F 2. small Atosa prep cooler (fuel line): top - chipotle aioli in plastic portion cups 48F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Sani Maid quat sanitizing solution is not being used according to manufacturer`s use directions. The solution tested over 500 ppm and the effective concentration is 200-400 ppm).

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

     Code WFC 7-202.12

4. Nov 3, 2023 Pre-Inspection · No Reinspection Required
   • Not serious 4?903.11 Equipment, Utensils, Linens, an

     PHYSICAL FACILITY - DESIGN

     Clean utensils and pans stored on a shelf immediately adjacent to the food prep sink are subject to splash contamination.

     Correction: Store equipment and utensils in a clean, dry location, where they are not exposed to splash, dust, or other contamination; and a minimum of 6-inches off the floor. Install a splash guard between the shelf of clean pans and the food prep sink.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is construction dust on surfaces throughout the kitchen and restrooms.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12