Comfort Inn & Suites in Macon receives a 79% on their recent health inspection

Comfort Inn & Suites, located at 3935 Arkwright Road in Macon, received a score of 79 points out of a possible 100 points during their 01/31/2023 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2B – certified food protection manager
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed facility with expired CFSM certificate posted expired 11/21/2022 scanned QR code to verify. Violation: a CFSM certificate that has expired, been revoked or suspended shall not be posted in a food service establishment. CA: Acquire updated CFSM certificate.

Violation #2
2-2A – management knowledge, responsibilities, reporting
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed facility unable to produce copy of employee health reporting for current breakfast attendant. Violation: food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter. Management had employee sign form while EHS was still in facility

Violation #3
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed dishes in handwashing sink upon arrival for inspection. Violation: Handwashing sinks are to be used for handwashing only. Employee removed dishes from sink while EHS still present.

Violation #4
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed sausage gravy, sausage, and hardboiled eggs not date marked. Employee stated food was opened/prepared 1/30/23. Violation: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf CA: Ensure that if food is held for more than 24 hours that is marked with the date of preparation.

Violation #5
12D – washing fruits and vegetables
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: EHS observed fruit (apples) but no vegetable/fruit prep sink for washing. EHS spoke with management and currently using 3C sink. Violation: 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. CA: Stop serving apples with breakfast until a designated prep sink can be installed.

Violation #6
14B – utensils, equipment and linens: properly stored, dried, handled
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed cart with towels lining bottom and rags next to dishes drying. EHS spoke with breakfast attendant and stated places utensils and dishes on cart to dry or uses rags to dry. Violation: (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. CA: If using cart get plastic liners that can be easily cleaned and allow all items to air dry.

Violation #7
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Food Service Equipment, Acceptability .05(2)(jj). EHS observed crock pot used for heating sausage gravy from can. Violation: equipment must be commercial grade equipment and designed and built according to standards set by ANSI. CA: Stop use of crockpot until commercial alternative can be found.

Violation #8
16B – plumbing installed; proper backflow devices
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: EHS observed 3C sink with air gap taped/bagged in kitchen. Violation: (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P CA: Remove tape and bags.

Remarks
Facility has bodily fluid clean up kit in kitchen.
All reports and permits located in breakfast area
Reporting forms with front desk clerk
Observed by F. Pearson
Temperatures measured in degrees Fahrenheit
Cold Hold
Cream Cheese 37
Hard boiled egg 36
Sausage 39
liquid eggs 30

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