Premises Information


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Name

DRURY INN & SUITES CHARLOTTE ARROWOOD

Address

8925 RED OAK BV

City/State/ZIP

CHARLOTTE

28217

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/21/2022

Final Score @ Grade

General Comments

Observed dish machine that was not in working order and blocked off for no use. PIC stated they are waiting on a part and have ceased using unit until part replaced. Facility washed utensils in 3 comp sink until unit fully repaired. PIC stated they checked the unit with the thermo plate and notice the temperature did not reach and decided to use 3 comp sink exclusively.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed container of baked beans and 2 containers of pulled pork from evening kick back that was above 45F. CDI items discarded.
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage patties, and top portion diced potatoes that were holding above 135F. CDI items removed and replaced. Suggest using TPHC for items that are unable to maintain temperatures on buffet line.
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs that were holding on counter next to oatmeal area holding above 41F. CDI added time stamp and provided TPHC procedures to use on eggs moving forward.
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed baked beans and pulled pork in plastic covered containers from the night before. CDI items discarded. Suggest facility use sheet pans to cool products prior to storing in containers.