Comfort Suites

Observed no CFSM manager for the kitchen in the hotel, 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. The hotel is in the process of getting someone certified for the kitchen in the hotel

Observed paper cup being stored in a holder, but the lip of the cup is not protected, Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. The manger will have the cups remain in the plastic to protect the lip of the cup while being stored. corrected by 1/8/26

Observed carton of milk and yogurt and butter in the R.I.C. cold holding at 60 degree Fahrenheit, all PHF must be cold held and 41 degree Fahrenheit or lower to prevent the food from coming contaminated under refrigeration, COS The butter, milk and yogurt was discarded and the R.I.C need to be fixed before placing the PHF in the counter top refrigeration.

Observed no CFSM manager for the kitchen in the hotel, 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. The hotel is in the process of getting someone certified for the kitchen in the hotel

Observed no CFSM manager for the kitchen in the hotel, 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. The hotel is in the process of getting someone certified for the kitchen in the hotel

Observed the kitchen not having test strip to test the water in the 3 compartment sinks, Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. The manager will order the test strips on the truck on the next order by 5/30/25

Observed no CFSM manager for the kitchen in the hotel, 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. The hotel is in the process of getting someone certified for the kitchen in the hotel

bserved the kitchen not having test strip to test the water in the 3 compartment sinks, Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. The manager will order the test strips on the truck on the next order.

Observed no CFSM manager for the kitchen in the hotel, 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. The hotel is in the process of getting someone certified for the kitchen in the hotel

Observed employee wearing a bracelet on their wrist while prepping food in the kitchen, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the employee removed the bracelet from their wrist while in the kitchen.

Observed a residential toaster oven being used in the restaurant kitchen, Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. The maanager will replace the toaster oven with commerical grade equipment

OBserved walls in the kitchen having mildew on them as the wllpaper was peeling off, Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. The owner need to clean and fixed the wlls that have mildew on them in the kitchen area.

Observed the kitchen not having test strip to test the water in the 3 compartment sinks, Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. The manager will order the test strips on the truck on the next order.

Observed the 3 compartment sink not having the proper quart ppm in the sanitizer sink the properly sanitize the clean dishes, . A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; The manager will order more sanitizer and call maintenance to repair the sanitizer in the sink

OBserved the served safe manager is expired in the kitchen at the hotel, y 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. The manager will have the serve safe taken by 3/3/24

Observed there is not a serve safe manager in the kitchen, all restaurant kitchen are required to have a serve manger in the kitchen at all time during operation. The manager will be retaking the test in a few months once it scheduled by the owner .

Observed cup being stored on the counter, but not in a covered dispenser, . Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. The manager will be have a dispenser for cup.

Observed there is not a serve safe manager in the kitchen, all restaurant kitchen are required to have a serve manger in the kitchen at all time during operation. The kitchen manager will be retaking the test in a few months once it scheduled by the owner