COMFORT INN & SUITES - FOOD

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed non current inspection report posted in front food service area (10/29/2024). C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several plates and bowls stored with food contact surface unprotected from contamination in front food service area. C/A: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination. COS: Plates and bowls were inverted.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No chemical sanitizer observed for sanitizing equipment and utensils. C/A: chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation.

Response procedures for vomiting & diarrheal events — Inspector Note: Facility does not have disinfectant for vomit/fecal events. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Proper cold holding temperatures — Inspector Note: 1. Observed yogurt and cream cheese in front food service area reach in cooler cold holding above 41F. 2. Observed 2% milk and whole milk in front food service area milk containers cold holding above 41F. 3. Observed 2% milk, whole milk, and cream cheese in main kitchen reach in cooler cold holding above 41F. C/A: Cold held TCS foods shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Food items were discarded.

Toxic substances properly identified, stored, used — Inspector Note: Observed two unidentifiable bottles with chemicals stored unlabeled in main kitchen under 3-compartment sink. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Chemicals were discarded.

Food-contact surfaces: cleaned & sanitized — Inspector Note: EHS observed kitchen staff starting wash, rinse, sanitize process for dishes, however the facility QAC sanitizer dispenser was not functioning properly. Upon discussion the staff member told the EHS that they only use soap to sanitize dishes. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Facility was able to provide bleach and EHS instructed kitchen staff how to set up a bleach solution for sanitizing until the QAC dispenser is fixed.

Proper cold holding temperatures — Inspector Note: Observed butter and yogurt cold holding above 41F in cooler in front food service area. CA: TCS items shall be maintained at 41F or below for cold holding. COS: Items were discarded.

Toxic substances properly identified, stored, used — Inspector Note: Observed an unlabeled bottle of cleaning solution that PIC was unable to identify and observed an unlabeled of bleach solution under sink in main kitchen. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Unidentifiable solution was discarded, and a label was added to the bottle with the bleach solution.