Comfort Inn

Year by year

Inspections

1. Nov 18, 2025 Routine · 3 priority, 1 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Boiled eggs in customer display refrigerator were cold held at 43-44°F. Eggs were mushy and disingrated when handle with tongs.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard eggs currently present in display refrigerator and wash and sanitize tongs and container. Discussed adding another rack to refrigerator to move up higher to allow for air circulation around container. Refrigerator was maintian temperature and other items present were below 41 F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Spic and span stored in a purell food grade sanitizer bottle.

     Correction: Provide correct indentification of cleaning agents that are stored in spray bottles.

     Code 7-101.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Spic and span spray bottle sitting on counter next to open bag of pancake mix.

     Correction: Remove spray bottle from counter so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed with wiping cloths laying in sink during inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of 3 of the lower cabinets in breakfast bar area are soiled with spilled syrup.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of ants in kitchen coming in on a path from the wall to floor juncture over to the 3 comp sink sewer cup.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Would recommend sealing wall to floor juncture with silicone and some type of ant trap.

     Code 6-501.111 (B)

2. Jan 16, 2025 Routine · 1 priority foundation, 6 core
   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes containing muffins and juice are stored on the floor in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Egg tray inside of display refrigerator has moisture and encrusted debrisl accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment on a more frequent basis.

     Code 4-601.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of juice machine, transfer push cart and kitchen refrigerator are soiled with spillage and debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     The cavity of the customer microwave is soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen and bathroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees. Signage provided during inspection.

     Code 6-301.14

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen floor has significant amount of debris accumulated.

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

     Code 6-501.12

3. Aug 20, 2024 Routine · 1 priority foundation, 2 core, 2 repeat
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Sink and surface sanitizer test test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     The current food protection manager’s certificate is not posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Kitchen refrigerator is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a temperature measuring device in the kitchen refrigerator..

     Code 4-204.112 (B)

4. Jan 25, 2024 Follow Up · 1 core
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

5. Jan 18, 2024 Routine · 2 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Utensils and dishes are not being sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Dishes must be washed rinsed and sanitized in the 3 compartment sinks present in the new kitchen.

     Code 4-702.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Food grade sanitizer is too strong (>500 ppm) and is not being used according to manufacturer’s use directions.

     Correction: Dilute working containers and change procedures and provide training to employees on proper use of sanitizer for food contact surfaces following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     Handwashing sink is located in new kitchen but food preparation is occuring in old kitchen that does not have a handwash sink and is located in a different part of the building.

     Correction: Relocate to new kitchen or provide a handwashing sink in old kitchen to facilitate handwashing by food employees. Handwash sink must have a faucet that is non-hand opertated.

     Code 5-204.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The kitchen refrigerator is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a temperature measuring device in refrigerator.

     Code 4-204.112 (B)