GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Comfort Suites @ exit 29
Address:  25 Ashton DR
City:  Brunswick Time In:  09 :  25 AM Time Out:  11 :  30 AM
Inspection Date:    02/24/2020   CFSM:   *WILL NEED BY March 5th, 2020 *
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FS1-8597
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

88
Grade

B
Date

06/20/19
Prior Score

88
Grade

B
Date

10/29/18
CURRENT SCORE CURRENT GRADE
 
72
 
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Elizabeth Spates Date:   02/24/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/24/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Comfort Suites @ exit 29
Permit #
FS1-8597
Date
02/24/2020
Address
25 ASHTON DR
City/State
BRUNSWICK GA
Zipcode
31523
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, yogurt 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, milk 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, cream cheese 39.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Eggs, hard boiled 43.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, milk 43.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, yogurt 41.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Eggs, hard boiled/after 20 mins cooled/discarded 43.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, milk/after 20 mins cooled/discarded 43.0 ° F    
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)] PIC Has failed to comply with properly training food service employees with food safety training. Employees are not properly trained in food safety, as it relates to their assigned duties. Employee unaware of proper sanitizing of food and non-food contact surfaces, and unaware of 3 step ware washing procedure. CA: discussed responsibilities of PIC to GM on site.  Repeat Violation. Correct By: 02/25/2020
1-2B Violation of Code: [511-6-1.03(3)(a)] Facility does not have employ a Certified Food Safety Manager (CFSM) ensure food safety is being managed within the food service establishment during all hours of operation as specified within the rules and regulations. CA: ensure that there is a CFSM staffed at the this facility to ensure food safety/knowledgeable in food safety and to assist in training food service staff.  New Violation. Correct By: 03/05/2020
2-2A Violation of Code: [511-6-1.03(2)(m)] Food employees and conditional employees are not informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: GM will need to provide proof of procedure/verifiable manner that employees (food service employees and conditional employees) are aware of their reporting responsibilities.  Repeat Violation. Correct By: 02/27/2020
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed cleaning chemicals stored on hand sink preventing use of hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.  New Violation. Correct By: 02/25/2020
2-2E Violation of Code: [511-6-1.03(6)] Establishment does not have established 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 establishment. CA: explained to PIC and GM that the response procedures should be made available to food service staff at all times. Gave PIC "clean-up Procedures for Vomit/Fecal Events" guide.  New Violation. Correct By: 02/25/2020
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed TCS foods in reach in cold hold in front food service area temping above 41 degrees Fahrenheit. These foods were discarded. CA: Facility shall keep a written TPHC policy for TCS foods in this cold hold.  New Violation. Correct By: 02/25/2020
11D Violation of Code: [511-6-1.05(2)(x)] Did not observe a thermometer stored in front food service cold hold. CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  New Violation. Correct By: 02/27/2020
13A Violation of Code: [511-6-1.02(1)(f)(1)] Food service permit is not properly displayed. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers  Repeat Violation. Correct By: 03/24/2020
15B Violation of Code: [511-6-1.05(6)(p)] Observed facility lacking sanitizer test strips. CA: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.  New Violation. Correct By: 02/25/2020
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed light build up of debris/food residue on oven in main kitchen, and on juice and coffee machine in front food service area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  Repeat Violation. Correct By: 03/24/2020
Remarks Warnings/Violations
4-2A Observed cookie dough uncovered in reach in deep freezer. CA: 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; .04(4)(c)1(iv)
8-2B Observed multiple chemical bottles without a label stored in main kitchen. CA: 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. .07(6)(b)
11D Did not observe a thermometer stored in front food service cold hold. CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. .05(2)(x)
   
   
Person in Charge (Signature)    Date: 02/24/2020
Inspector (Signature) Megan Lovell Date: 02/24/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Comfort Suites @ exit 29
Permit #
FS1-8597
Date
02/24/2020
Address
25 ASHTON DR
City/State
BRUNSWICK GA
Zipcode
31523
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
12A Observed apples stored uncovered in display bowl. CA: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. .04(4)(u)
12C Observed employee using sponges to wash dishes/utensils. CA: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. .05(1)(f)
14B Observed soiled linen stored under dish drying rack. Observed soiled linens stored on sink that were used to wipe down countertops. CA: Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles..05(9)(c)
14C Observed single service items (napkins, waffle cups) stored on floor in closet in main kitchen area. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(i) In a clean, dry location;
(ii) Where they are not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 centimeters) above the floor.
3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. .05(10)(e)1&3
16B Observed faucet leaking at produce sink. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. .06(2)(r)
17C Observed water stains and mold like stain on ceiling in main kitchen area. Observed dust on exhaust fan on ceiling in main kitchen.CA: Good Repair. All physical facilities shall be maintained in good repair. .07(5)(a),(b)
17D Observed employee to go container stored near food being served to public in reach in cooler in main kitchen. CA: Advised PIC to designate an area in reach cold to separate customer food and employee food. .07(4)(b)
If warnings were included a total of 42 points would have been deducted. If warnings are not corrected by next inspection, then points will be deducted accordingly.
Person in Charge (Signature)    Date: 02/24/2020
Inspector (Signature) Megan Lovell Date: 02/24/2020
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