Marriott Fairfield Inn & Suites

Oat milk in open top glass pitcher that had been used for breakfast service and available to guest stored back in cooler for use the following day/Discarded and instructed to discard any foods that are not single service/individualy packaged to prevent contamination

At time of inspection, several TCS items observed at temperatures above 41 degrees F in the reach-in cooler in the main kitchen (boiled eggs, half & half, hydrated waffle mix, egg beaters). COS: PIC discarded all TCS foods that were held at temperatures above 41 degrees F. It was first thought that the items may be elevated in temperature due to the items being moved around and the refrigerator doors being opened repeatedly during breakfast clean-up. Items were re-temped at conclusion of inspection (after more than an hour had elapsed) and the temperatures were not coming down. The facility had received a delivery earlier this morning. PIC states he will monitor the temperature of those items (the invoice was examined to determine which items were new) and will move those items to another refrigerator and ensure that they are held at 41 degrees F or below.