Comfort Inn & Suites in Gainesville receives a 66% on their recent health inspection

Comfort Inn & Suites, located at 400 E E Butler Pkwy in Gainesville, received a score of 66 points out of a possible 100 points during their 04/23/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no active managerial control in the facility based on the following: 2-2D Adequate handwashing facilities supplied & accessible 4-1A Food separated and protected 6-1D Time as a public health control: procedures and records Note: It is recommended that the PIC and the staff be retrained.

Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no hand soap at the hand sink by the coffee prep area and employee restroom. 511-6-1.07(3)(a) – Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: The PIC obtained soap for these dispensers.

Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no hand drying provisions at both paper towel dispensers in the kitchen, coffee prep area, and employee restroom. 511-6-1.07(3)(b) – Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS: The PIC obtained hand drying provisions for all hand sinks in the facility.

Violation #4:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw eggs stored next to RTE apple juice in the reach-in cooler in the main kitchen. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, 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. COS: EHS moved the apple juice to an appropriate location away from the raw eggs to ensure proper food storage.

Violation #5:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed scrambled eggs, sausage patties, and milk in a carafe to be on time without any label to indicate the time at which the item will be disposed. PIC stated these items will be thrown out at 9:00am, at the end of breakfast. 511-6-1.04(6)(i) – Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) 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. COS: The PIC voluntarily discarded the food items.

Violation #6:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the hand sink plumbing in the employee restroom to be in disrepair. Upon turning on the hand sink, the plumbing drain was found to be disconnected and dispersing water all over the floor. 511-6-1.06(2)(r) – System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this repaired to maintain the employee bathroom in good repair.

Violation #7:
17A – toilet facilities: properly constructed, supplied, cleaned
511-6-1.06(5)(h) – toilet room receptacle, covered (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed two receptacles in the women’s bathroom to not be covered with a lid. 511-6-1.06(5)(h) – Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Note: The facility will need to have lids repaired in the women’s bathroom.

Violation #8:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(f) – lighting intensity, adequate in food prep, storage & service areas (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed two hood ventilation light bulbs to be not working in the main kitchen. 511-6-1.07(3)(f) – Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 2. At least 20 foot candles (215 lux): (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to get these light fixtures repaired to ensure adequate lighting intensity in food preparation areas.

Violation #9:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed double door back door to not be properly protected from insects and rodents. 511-6-1.07(2)(m) – Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Note: The facility will need the doors to be replaced or repaired to protect from outer openings.

Additional remarks:
Hand Sinks: 128F and 135F.

Vegetable Prep Sink: 138F.

Pre-Rinse Faucet: 110F.

(3) Compartment Sink: 135F and 137F.

Men’s Restroom Hand Sink: 98F and 99F.

Women’s Restroom Hand Sink: 91F and 92F.

Employee Restroom Hand Sink: Out of order.

Note: QAC concentration was found in compliance with required concentrations of 200-400ppm.

Note: The bar area is out of order and currently not in-use.

Note: The garbage/dumpster area and exterior were inspected, and no violations were observed during inspection.

Note: The facility has access to Peroxide Multi Surface Cleaner and Disinfectant with 8.00% of Sodium Hypochlorite, effective against Norovirus.

Note: The facility will require a re-inspection on 5/13/2026.

Inspected by DMB.

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