Restaurant · Wake County, NC

Fairfield Inn Suites By Marriott Foodservice

Name: Fairfield Inn Suites By Marriott Foodservice
Address: 12051 Retail Dr, Wake County, NC

12051 Retail Dr

Last inspected Feb 9, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Feb 9, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: One of the handsinks in the kitchen does not have any hot water going to it. 5-202.12 Provide at least 100F water at handsinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Boiled eggs on line were holding at 52F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Eggs were discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Test strips were not available. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 9, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 97

Official score: 97 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Boiled eggs on serving line were holding at 51F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Eggs were discarded.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 5, 2025 · Original Source

1 - Inspection

Apr 1, 2025

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Ansi approved manager was not present upon arrival. 2-102.12 (A) Certified Food Protection Manager (C)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Sausage links were allowed to sit out at room temp for an extended period of time on prep counter. They had been placed back in the standing cooler and were holding at 57F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Employee voluntarily threw sausage links away.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 1, 2025 · Original Source

1 - Inspection

Jan 4, 2024

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC is not a CFPM. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Take CFPM test.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cheese; salsa and cream cheese found sitting in ambient air above 41F (see temperature chart). TCS items shall be maintained 41F or below. CDI: PIC voluntarily discarded items and agreed to store cream cheese in the cooler and keep cheese and salsa on time as a public health control. PIC was emailed TPHC paperwork.