FAIRFIELD INN & SUITES MARRIOTT Food Service

Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; Item 8B- In use food dispensing utensils improperly stored; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing;

Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; Item 8B- In use food dispensing utensils improperly stored; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing;