Comfort Inn & Suites

Year by year

Inspections

1. Jan 20, 2026 Follow Up · 4 priority foundation, 5 core, 9 repeat
   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on proper thawing, and calibration of food thermometers.

     Correction: The person in charge shall provide food safety training to employees on the above mentioned processes.

     Code 2-103.11 (N)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation Repeat

     THAWING

     Pre-cooked biscuits, hashbrowns, omelette and sausage links are being improperly thawed by leaving them at room temperature in the warewashing sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations. All available test strips during inspection expired 3/15/24, 11/30/24, and 9/15/2025, respectively.

     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 – 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. i.e. by April 20, 2026.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The wooden storage shelf in the kitchen used for storing food items, equipment and utensils is observed wobbly and crocked with excessive peeled surfaces and crevices. The shelf is not in good repair and the surfaces are not smooth, non-absorbent and easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core Repeat

     WAREWASHING - SINKS - USE LIMITATION

     The warewashing sink is being used improperly for thawing ready to eat breakfast food items.

     Correction: Discontinue using warewashing sink compartments for thawing foods. There is a food prep sink available with air gap. Please use the food prep sink for all food preparation.

     Code 4-501.16

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the exhaust fan cover in the true reach in cooler located in the kitchen is noted with dust accumulation and mold.

     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 Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the storage room.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

2. Jan 16, 2026 Routine · 1 priority, 4 priority foundation, 5 core
   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     PRIORITY- The interior of compartment of the ice machine / bin is observed with excessive black mold and slime.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on proper thawing, and calibration of food thermometers.

     Correction: The person in charge shall provide food safety training to employees on the above mentioned processes.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     THAWING

     Pre-cooked biscuits, hashbrowns, omelette and sausage links are being improperly thawed by leaving them at room temperature in the warewashing sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations. All available test strips during inspection expired 3/15/24, 11/30/24, and 9/15/2025, respectively.

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

     Code 4-302.14

   • 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. i.e. by April 20, 2026.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The wooden storage shelf in the kitchen used for storing food items, equipment and utensils is observed wobbly and crocked with excessive peeled surfaces and crevices. The shelf is not in good repair and the surfaces are not smooth, non-absorbent and easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     WAREWASHING - SINKS - USE LIMITATION

     The warewashing sink is being used improperly for thawing ready to eat breakfast food items.

     Correction: Discontinue using warewashing sink compartments for thawing foods. There is a food prep sink available with air gap. Please use the food prep sink for all food preparation.

     Code 4-501.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the exhaust fan cover in the true reach in cooler located in the kitchen is noted with dust accumulation and mold.

     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

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the storage room.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

3. Sep 16, 2024 Follow Up · No items found

   No violations cited.

4. Sep 3, 2024 Pre-inspection · 1 priority, 1 priority foundation
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: Facility was out of Oasis 146 sanitizer during the inspection. Facility may use bleach at 100ppm to sanitize until the correct sanitizer is obtained from their supplier.

     Correction: Ensure sanitizer is properly stocked.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Facility is missing Lactic acid test strips for the veggie wash.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116