Fairfield Inn & Suites Food

Year by year

Inspections

1. Jun 11, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cheese and 2% milk in cold hold is cold held at 58F and 45°F, respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food items are disposed of after breakfast hours end at 10am. Will advise to write a Time as Public Health Control (TPHC) plan.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. Dispenser was empty and needs refill.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Maintenance has been notified and will fill.

     Code 6-301.11

2. Sep 12, 2025 Routine · No items found

   No violations cited.

3. Jan 17, 2025 Routine · No items found

   No violations cited.

4. Jul 25, 2024 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

5. Jul 23, 2024 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Prepackaged cream cheese cups used for breakfast service is cold held at 62°F. Labeling states "Keep Refrigerated".

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. This item should be stored in the True cooler for guest to serve themselves. Other option is to dispose of the cream cheese after service is completed if held at room temperature.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer at the 3 compartment sink is not being used according to EPA registered label use instructions and is at 0 PPM. Bottle was empty and also it was a chlorinated sanitizer. The dispenser is set up to use with a quat sanitizer, which is used at different concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of the chlorine sanitizer on site. The quat test strips on site have expired.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     SANITIZING AGENTS - AVAILABILITY

     A quat sanitizing agent is not available for sanitizing equipment and utensils for the dispenser at the 3 compartment sink.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

6. Oct 19, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12