Comfort Inn & Suites

Observed plain waffle batter (73°F) and red velvet waffle batter (56°F) at temperatures above 41°F inside the waffle batter storage container in the self-service area. Observed no recording of time for the waffle batter for today's date. According to their time log, the last time the waffle batter was recorded was on April 27, 2026. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Please use the time log to write down the required information that is indicated on the time log document. Be sure to write down the start time and the other required information on the time log document. Corrected on Site (COS): Waffle batter discarded.

Observed employee discarding the waffle batter inside the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. The handwashing sink is only to be used for handwashing. Clean the inside of the hand sink.

Observed plain waffle batter (58°F) and red velvet waffle batter (64°F) at temperatures above 41°F inside the waffle batter storage container in the self-service area. Observed no recording of time for the waffle batter for today's date. According to their time log, the last time the waffle batter was recorded was on November 11, 2025. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Please use the time log to write down the required information that is indicated on the time log document. Be sure to write down the start time and the other required information on the time log document. Corrected on Site (COS): Waffle batter discarded.

Observed no Employee Health policies of the Person In Charge (PIC) and the new employee today during the inspection. The new employee was the food handler today. All food handlers must have a signed Employee Health policy and must understand the major six foodborne illnesses, the symptoms, and when restricted or excluded from working at the establishment. Please read and sign the policy.

Observed no paper towels at the hand sink to dry hands. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Corrected on Site (COS): Paper towels restocked inside of the paper towel dispenser.

Observed the hand soap dispenser not dispensing the hand soap for washing hands. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Please have the hand soap dispenser cleaned out properly to allow the soap to dispense, or replace it with a bottle of hand soap to be stored at the hand sink.

Observed no notification in the breakfast area to alert customers of food allergens. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Please post in the breakfast area to alert customers about food allergens.

Observed the banana nut waffle batter inside the self serve area with a temperature of 62F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee discarded the food.

Observed no starting temperature, starting time, or discard time for the waffle batter during today's inspection. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Be sure to keep a record of the start time, start temperature, and discard time each day when using time as a public health control.

Observed a knife in the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. Corrected on Site (COS): Person in Charge removed the knife from the handwashing sink.

Observed the waffle batter inside the self serve area with a temperature of 58F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee discarded the food, recommend placing the food on time as public health control since the breakfast only last three hours.

Observed the certified food safety manager (CFSM) certification posted to be fake, upon further review it is registered to a different person. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Have an employee certified in an approved CFSM course.