Premises Information


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Name

HYATT PLACE CHARLOTTE DOWNTOWN KITCHEN

Address

222 S CALDWELL ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/21/2025

Final Score @ Grade

General Comments

During today's inspection, it was brought to EHS's attention that the morning staff are trained to date-mark their TCS food items with the date of prep, whereas the night staff who come in to prep utilize date-marking the discard date for their date-marking procedures. EHS explained how this could be misleading and confusing to follow, and advised speaking with other managers and the operator to see which date-marking method works best for all staff to easily follow.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sheet trays stored inside both handsinks in the kitchen. CDI: PIC removed both sheet trays.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a cambro of washed apples stored below bags of unwashed oranges, inside RIC 2. Observed containers of RTE foods (pre-cooked chicken breast, cheese cubes, deli ham/turkey) stored below a case of unwashed tomatoes and a case of unwashed cucumbers, inside RIC 3. CDI: PICs corrected storage order in both cold holding units to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surface of food thermometer soiled with food debris. CDI: PIC washed/rinsed/sanitized food contact surface of thermometer. Ensure thermometer is sanitized after every use to prevent accumulation of debris. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carafe of half and half stored out at room temp in buffet area for customer self-service. PIC stated this TCS item is not held on time. CDI: PIC voluntarily discarded and EHS provided TPHC form for facility to use for their half and half moving forward. Observed bags of shaved parmesan cheese stored inside the lowboy of the make table temping above 41F. Ambient air temp of the lowboy of the make table was temping at 46F, while all TCS food items on the fliptop portion of the make table were temping at 41F or below. PIC voluntarily discarded cheese and contacted repairman to have unit checked on; EHS noticed small gap in the corner of the gasket of this part of the cold holding unit and mentioned this cold be a potential cause for maintaining proper temps. Observed multiple TCS food items cold holding above 41F inside RIC 3 (see temp chart). Ambient air temp of RIC 3 was 45F at first observance, and dropped to 43F after 30 minutes had passed and after unit was manually adjusted to colder temps. PIC voluntarily discarded all TCS food items temping above 41F in this unit, as facility conducts temperature checks as SOP but PIC had not gotten to it yet this morning, so time frame of TCS food items held in the temperature danger zone is uncertain. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	0	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed opened jug of half and half not date-marked, stored inside the RIC. PIC stated they opened the half and half this morning. CDI: PIC created date label with today's date since it will not be used again until tomorrow morning (facility only serves breakfast). Observed small cambro of gravy not date-marked, stored inside the lowboy cooler. PIC stated this was prepared on Tuesday. CDI: PIC created date label with Tuesday's date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker stored on a shelf in the dry storage room. PIC stated an employee had brought this in for a family meal. CDI: PIC removed rice cooker from facility. 4-501.11 Maintain equipment in good repair. Observed small corner gap from the gasket in the lowboy of the make table. Repair gasket.