Comfort Inn & Suites

Year by year

Inspections

1. Aug 6, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in the male and female restrooms.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine) is not available .

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Single-Use utensils such as cups, bowls are improperly stored on the floor in the backroom.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

2. May 20, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the (acoustic) ceiling in the self-service breakfast area is not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Provide washable ceiling tiles directly above the self-service food service area.

     Code WFC 6-201.11

3. Apr 29, 2022 Pre-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. PIC has food handler certificate only.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. No written/signed Employee Health Reporting Agreement forms to verify training regarding employee illness reporting.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Keep signed Employee Health Reporting Agreement forms from all employees in file for sanitarian to verify training.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the (acoustic) ceiling in the self-service breakfast area is not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Provide washable ceiling tiles directly above the self-service food service area.

     Code WFC 6-201.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the low temperature dishmachine is at 0 ppm Cl.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer. Until dishmachine is serviced and equipped with an approved sanitizer (50-100ppm Cl), continue to use single service utensils only.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZERS- AVAILABLE

     Sanitizers for sanitizing utensils and equipment are not available in the facility.

     Correction: Provide sanitizers available for use during all hours of operation.

     Code 4-303.11(B)

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of single-use utensils improperly stored on floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     In dry storage area, blue fuel cans for chaffing dishes stored above cereal. In kitchen, window cleaner and spray bottle of chemical cleaner stored on table near food items.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11