A97

COMFORT SUITES PINEVILLE

10415 CENTRUM PY, Pineville, NC 28134

Restaurant · NC permit/State ID 2060017683

Latest gradeA (97)

Last inspectedOct 14, 2026

Inspections on record23

On record sinceJul 18, 2013

Score history

Jul 18, 2013Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 97 · 3 violations

Inspector comments: -All serving line items on TPHC.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. EHS advised PIC to explore non-ServSafe options, if desired. Certification is not required to come from ServSafe, but must be an equivalent credential. Reach out to EHS with any questions or support needs. (-1)

#10 · Handwashing sinks supplied & accessible −2

Repeat violation

REPEAT. 5-202.12 Provide at least 100F water at handsinks. Observed hot water faucet side of hand sink not operable, with maximum water temp of 80F available. Repair at earliest opportunity. (-2)

#51 · Plumbing installed; proper backflow devices

Repeat violation

REPEAT. Points not escalated due to separate area than previous inspection. 5-205.15 Maintain a plumbing system in good repair. Observed minor leak at pipe beneath 3 comp sink being caught in pan. Repair. (-0)

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Mar 25, 2026 A 98 · 3 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

#10 · Handwashing sinks supplied & accessible −1

Repeat violation

REPEAT. 5-202.12 Provide at least 100F water at handsinks. Observed hot water side of hand sink faucet not functioning; water not able to reach 100F. EHS verified hot water is available onsite, it is only the hand sink experiencing difficulty. (-1)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink shake violently when hot water side is turned on. Repair at earliest opportunity so hot water is available to wash hands. (-0)

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Sep 10, 2025 A 98 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed hand sink in kitchen not exceeding 80F. PIC states a work order for splitter valve repair has been made. (-0)

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back kitchen area. No contamination to food observed. Facility used Orkin on a monthly basis. EHS advises increasing frequency for pest abatement. (-0)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

REPEAT. 4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed need for recaulking at 3 comp sink. (-1) 4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in freezer. Replace at earliest opportunity.

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May 23, 2025 A 95.5 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. **REPEAT** For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee eating at apple at the prep table. CDI- Food employee relocated to approved location.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the paper towel dispenser not working at start of inspection, no other paper towels provided. CDI- Maintenance staff replaced batteries and paper towel dispenser is fully functioning.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3-compartment sink with a concentration of 0ppm. PIC stated that service provider will be contacted to repair the dispenser. EHS advised that facility can make the sanitizer by hand until repaired. EHS verified that sanitizer made by hand is at a concentration of 200ppm. 3-DAY VR REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sausage in the reach in cooler with no date mark. When asked, PIC stated that it was from the breakfast buffet the day before. CDI- Sausages were voluntarily discarded. EHS advised PIC that no food can be saved once it has been placed on TPHC. After the 4 hour mark the food must be discarded.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee preparing food without the use of a hair restraint.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed handwashing sink, prep sink and 3 compartment sink in need of sealing and caulking. **REPEAT**

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Dec 9, 2024 A 93.5 · 4 violations

#2 · Certified Food Protection Manager −1

Corrected during inspectionRepeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. Repeat. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed employee not vigorously rub hands for 20 seconds when washing then turn faucet off with bare hands. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not followed and times not recorded on chart per written procedures. CDI, times recorded.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

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Jun 28, 2024 A 93 · 8 violations

#1 · PIC Present, demonstrates knowledge, & performs duties

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No one with ServSafe or other certificate present. Need to have someone with this certificate present during all operating hours.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Chronic violation - must get staff trained and have active certificates at facility at all times. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn faucet off with bare hands. Used instruction to have employee re-wash hands and use clean paper towel to turn off faucet. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use hand sink to rinse utensils. Used instruction to have employee take utensils to utensil sink for proper washing, rinsing, and sanitizing. Repeat violation

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small counter top refrigerator holding cream cheese, butter at 47F. Unit must have properly working thermometer inside and be holding food at 41F or below. Items removed from refrigerator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#36 · Thermometers provided & accurate −0.5

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer inside counter top refrigerator. Must have properly operating thermometer inside this unit at all times.

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets in food service operation. These must be removed.

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2 boxes of single service cups stored on floor. CDI by placing boxes off of floor.

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Nov 28, 2023 A 96.5 · 6 violations

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have active certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth stored in hand washing sink. CDI, cloth removed.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC used for breakfast according to manager. However, operator not able to locate written procedures and time chart not completed for today. Staff stated they had busy day. CDI, time provided on chart and new procedures emailed and completed while on-site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth stored on hand washing sink.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-502.11(A) Maintain utensils in good repair. Observed stand up refrigerator not currently storing TCS food with ambient air temperature of 51 degrees F. Facility was going to store TCS food as food delivered on arrival. Other stand up refrigerator and freezer currently used to store TCS food. Follow up needed to ensure standing Hobart refrigerator calibrated. Observed split gasket on door of refrigerator .

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employees manually warewashing equipment but detergent water was at 107 degrees F. CDI, to refill detergent vat with hot water greater than 110 degrees F when manually warewashing food contact surfaces and equipment.

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Jun 15, 2023 A 98.5 · details not yet loaded