Comfort Inn And Suites in Stone Mountain receives a 65% on their recent health inspection

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Comfort Inn And Suites, located at 5355 Stone Mountain Hwy, GA-78 in Stone Mountain, received a score of 65 points out of a possible 100 points during their 05/11/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
2-2E: .03(6)Facility does not have an adequate disinfectant (disinfectant on EPA list G) for vomit and diarrheal events. A food establishment shall have written procedures for employees to follow 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. (Pf)

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw eggs being stored above ready-to-eat foods in the reach-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Violation #4:
4-2A: .04(4)(c)1(iv)Observed pre-portioned ground coffee stored uncovered in the drawer in the customer self-service area. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

Violation #5:
4-2B: .05(6)(n)Observed sanitizer bottle with ppm of zero for chlorine and quat. (Facility was using soap with scent detergent for food contact surfaces). A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)

Violation #6:
8-2B: .07(6)(d)Observed heavy-duty residential pesticide spray and outdoor wasp spray stored with other chemicals in the kitchen. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale.
Corrective Actions: Chemicals were removed from the kitchen.

Violation #7:
8-2B: .07(6)(b)Observed chemical bottles with a manufacturer’s label containing a different chemical than what the label states. 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. (Pf)

Violation #8:
11D: .05(3)(g)Facility does not have a thermometer adequate for fine foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

Violation #9:
14B: .05(10)(i)Observed cups containing single-use spoons and forks stored with the lip portion exposed. Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (C) Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; (C) or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use. (C)

Violation #10:
15B: .05(3)(h),(i)Facility does not have adequate test strips for chlorine or quat sanitizers. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Violation #11:
17D: .07(4)(b)Observed employee food and drink stored above customer food and drink in the reach-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)

Additional remarks:
NOTE: All cold temperatures were in compliance unless otherwise noted.

NOTE: No additives are used at this facility.

NOTE: Thermometers calibrated today (see temp log).

NOTE: No hot-holding observed during today’s inspection.

NOTE: REPEAT VIOLATIONS WILL RESULT IN PERMIT SUSPENSION.

NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.