Fairfield Inn & Suites

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Thermometer reading 143 F when run three times . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - From follow-up inspection 2026-03-02: Out of order sign posted on dish machine . Per manager , repair service provided and parts are on order with approximate repair within three weeks . Triple sink used to wash rinse sanitize dish ware **Time Extended**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Thermometer reading 143 F when run three times . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Food-contact surface soiled with food debris. Juice dispenser nozzle area soiled. Employee cleaned area **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in kitchen opened previous morning . Reviewed with manager

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in women's restroom 74 F water run for 2 minutes . Reviewed with manager .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Employee wearing bracelets while preparing food . Reviewed with employee and manager.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in kitchen Reviewed with manager . Employee drinks relocated **Corrected On-Site**

Food Received at Proper Temperature

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Food Obtained from Approved Sources

Hot and Cold Water Available; Adequate Pressure

Toilet Rooms Maintained

Potentially Hazardous Food Held at Proper Temperature