Comfort Inn Hotel, 2800 North Main Street, Jamestown, NY 14701 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: COMFORT INN HOTEL
Address: 2800 North Main Street, Jamestown, NY 14701
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: Food Service Establishment
Total inspections: 12
Last inspection: 02/04/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/04/2016InspectionNo problems noted at this time. A PWS sample was taken at time of inspection. Discussed ill foodworker policy. Past temperature issues have been resolved.
No violation noted during this evaluation. 03/30/2015Re-InspectionAll previous violations corrected. Hot and cold temps were good. One thermometer broke over weekend will be replaced. Amanda Blair serve safe certified. Front entrance being renovated. Reinspection fee collected during inspection.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/03/2015InspectionAccurate thermometer not available. Calibration in ice water shows 34.8F and 36.5F. Skim milk and 2% milk were not held below 45F at breakfast buffet (temps were 50.7 and 51.9). Corrected by rapidly chilling. Sausage was found on breakfast buffet to be 123F. This was corrected by making fresh sausage and placing on buffet. New product was measured to be 183F. Also more water was added to steamer. Thermometer in Frigidaire cooler was inaccurate. It read 35F and another thermometer was placed into cooler and it read 45F. This was the refrigerator that stores the milk that was out of temperature. The thermostat was turned down and a new temp was taken to be 42F and it appears to be dropping. Inspector advised to prechill thermos that stores milk. Test strips for bleach sanitizer were not available.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 01/09/2014InspectionMilk temp was 42F and 43F. Sausage was 145F and eggs were 127F but made new that measured 148F. CPR kit was in office and no sign indicating the location is posted. Health department permit was not posted conspicuously to be seen by public. Frigidaire freezer is missing a thermometer. Food (sausage and eggs) should be heated to 165F and then maintained in hot holding at 140F.
No violation noted during this evaluation. 02/15/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/24/2012Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/09/2012InspectionThermometer was inaccurate at time of inspection. A new thermometer was purchased and verified by CKH on 2/15/12
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 05/17/2011Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 12/15/2010Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/10/2009Inspection
No violation noted during this evaluation. 01/13/2009Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/02/2008Inspection

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