Fairfield Inn

Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.

Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

Hand washing facility not provided in or near food preparation area and toilet room. hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. soap and an acceptable hand-drying device not provided.

Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.

Food protection certificate not held by supervisor of food operations.

Wiping cloths soiled or not stored in sanitizing solution.

Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.

Sign prohibiting smoking or using electronic cigarettes not conspicuously posted

“choking first aid” poster not posted. “alcohol and pregnancy” warning sign not posted. resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

Non-food contact surface improperly constructed. unacceptable material used. non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.