Comfort Inn & Suites

Cycle Inspection / Initial Inspection

• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)

Cycle Inspection / Initial Inspection

• 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)
• 09B — Thawing procedure improper. (critical)
• 06B — Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (critical)

Cycle Inspection / Re-inspection

• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)

Cycle Inspection / Initial Inspection

• 10H — Proper sanitization not provided for utensil ware washing operation. (critical)
• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 10E — Accurate thermometer not provided in refrigerated or hot holding equipment. (critical)
• 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)

Administrative Miscellaneous / Initial Inspection

• 18F — Permit not conspicuously displayed. (critical)