Comfort Suites Hotel
Permit ID: FD-04139
Permit Type: E & D
1625 S 52nd St Tempe 85281
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Observed no paper towels at only handwashing sink in kitchen. PIC provided paper towels. Handwashing sinks must be stocked with a hand drying provision at all times to promote proper handwashing.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Observed yogurt at 44-46*F and milk at 49-52*F in small fridge unit in breakfast service area. Unit observed at 48*F. PIC stated items were stocked in unit last night. PIC voluntarily discarded items. TCS items must be kept at or below 41*F to prevent growth of bacteria.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Observed small fridge in breakfast area holding yogurt and milk to be at 48*F. Please service unit prior to reinspection on Friday, 5/6. Cold holding units holding TCS items must be at or below 41*F to ensure TCS items are at or below 41*F.
Correct Prior To Reinspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed cooked and sausages and cooked hash brown patties to be on the counter above freezer BOH. PIC stated items were thawing to be cooked tomorrow. Had PIC place items in fridge. Food items must be thawed under refrigeration or under running water to prevent uneven temperatures.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed establishment to be using quat sanitizer and no test strips were present at establishment. Please obtain quat test strips prior to reinspection on Friday, 5/6. Test strips should be used to ensure proper concentrations of sanitizer are being used.
Correct Prior To Reinspection
Inspection Comments
A reinspection will be conducted on Friday, 5/6 to check for test strips and milk/yogurt fridge unit. Of note: observed three drawers under where cold juice dispenser is stored to have water damage and peeling bottoms and sides. Did not observed anything being stored in the drawers. Please repair or replace. This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to Hotel Manager. Notice of Inspection Rights made available to Hotel Manager.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
