Comfort Inn & Suites- Food
3910 Outlook Blvd, Pueblo CO 81008 · Food
Score History
This program does not receive a numeric score.
Inspection History
2026-05-15 — Score 40 Pass 8 violation(s)
2-301.14 — Employees were observed failing to wash their hands when required by the code.
Corrective action: Observed employee coming back in to the kitchen space after their break and they went to wash dishes without washing their hands. Spoke to the person in charge about the need to wash hands whenever an employee reenters the kitchen space or when they are changing tasks. The employee washed their hand during the inspection.
None — 16: 4-501.114(A)-(E),(F)(1)-(2) Quaternary ammonia sanitizing solution intended to sanitize food contact surface(s) was not in the concentration range specified in the manufacture's required concentration. Observed a sanitizer bucket in the main kitchen area with sanitizer below the required concentration range per the code. Discussed with the person in charge that sanitizer solution should be tested when it is made to ensure it is the proper concentration. Sanitizer was remade during the inspection and was within the proper concentration.
3-403.11 — Commercially processed foods were reheated to less than 135°F before hot holding.
Corrective action: Observed commercially processed potatoes being reheated in the microwave during the inspection and discussed their process with the person in charge. During the discussion, the person in charge said they reheat foods to at least 120°F. Informed the person in charge that commercially processed foods must reach 135°F for hot holding. The potatoes were reheated above 165°F during the inspection after being informed of proper procedures.
3-501.16 — (A)(2) Food item(s) that require temperature control for safety were cold holding at internal temperatures greater than 41°F.
Corrective action: Observed boiled eggs in the small refrigerator temping at 44°F for less than 4 hours. Informed person in charge that time/temp-controlled foods must be cold held at 41°F or below.
3-501.17 — Refrigerated, ready-to-eat food(s) that require time or temperature control for safety and is held for more than 24 hours was not properly date marked.
Corrective action: Observed a bag of boiled eggs cold holding in the back kitchen reach in cold holding unit for more than 24 hours. Discussed with the person in charge that food items held for longer than 24 hours must have a date mark, and the person in charge informed me that they have stickers they are purchasing to begin date marking.
None — 37: 3-602.11(B)(5) Consumers were not notified of presence of major food allergens in unpackaged foods as required by the code. Discussed the importance of notifying customers of major food allergens with the person in charge, and a handout was provided via email to the person in charge.
None — 51: 5-205.15(B) Observed a large buildup of ice within the reach in freezer. Discussed with the person in charge about maintaining the cold holding equipment and they said they have a work order in place to get it fixed.
6-303.11 — Light intensity was not adequate.
Corrective action: Observed light fixture in the kitchen not working. Upon discussion with the person in charge, they said they have a work order in to get it fixed.
View official record on PDPHE portal →
Source: PDPHE, retrieved August 17, 2026.