Fairfield Inn

Personal cleanliness — Inspector Note: Observed kitchen employee preparing and handling food items without a hair restraint. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the current inspection report was not posted in public view. PIC could not find the inspection report. PIC will post the new inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the counter formica in bad repair. PIC will have the counter repaired by 5/10/26 to prevent injury or potential contamination. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Physical facilities installed, maintained, and clean — Inspector Note: Observed three ceiling leaks in the dining area and one leak in the kitchen due to heavy rain. Due to the potential of mold, the leaks must be repaired by 5/22/2026. PIC advised that food and food contact surfaces must be stored away from leaks to prevent potential contamination. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed left over catered food including rice, ground beef, lettuce, tomatoes, shredded cheese, cheese salsa, sour cream, and shredded chicken in the reach in cooler. PIC discarded due to the catered foods not being discarded after service. Personal food items must be separated and stored in a designated area.

Certified Food Protection Manager — Inspector Note: Observed that the CFSM document posted (Derek Barton) is the General Manager at another location. His certificate is being used at Courtyard in Fulton County. A CFSM is required for this location. Please have a someone at this location to register and enroll in the course ASAP. Please email a copy of the certificate to [REDACTED EMAIL] and [REDACTED EMAIL]. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Proper date marking and disposition — Inspector Note: Observed a bag of shredded cheese that was date marked 4/27/2026. PIC discarded due to the TCS food exceeded the discard date. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Personal cleanliness — Inspector Note: Observed kitchen employee preparing and handling food items without a hair restraint. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes air drying on top of a towel. Dishes cannot be placed on a towel to properly air dry this method can trap moisture and bacteria, and potentially cause cross-contamination. The safest and most effective method for air-drying dishes is to place them on a clean, sanitized drying rack to allow for proper air circulation, which helps prevent bacteria from growing.

Certified Food Protection Manager — Inspector Note: Observed that the CFSM document posted (Derek Barton) is the General Manager at another location. His certificate is being used at another Fairfield. A CFSM is required for this location. Please have a someone at this location to register and enroll in the course ASAP. Please email a copy of the certificate to [REDACTED EMAIL]

Proper cold holding temperatures — Inspector Note: Observed several food items in the reach in cooler on the front end cold held at greater than 41 degrees Fahrenheit. All food items were taken out of the cooler and discarded (COS). An out of order sign must be placed on the cooler and the cooler must be repaired. Please send a completed work order to [REDACTED EMAIL] by 11/19/25. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P