Premises Information


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Name

UNCC MARRIOTT BANQUET KITCHEN

Address

9041 ROBERT D SNYDER RD

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/23/2025

Final Score @ Grade

General Comments

Consumer advisory: Next to items offered undercooked, such as prime rib, beef tenderloin, and steak, must include phrases such as “cooked to order” or “prepared your way” OR items can be asterisked to a footnote that states “these items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients”. Ensure to add asterisk to consumer advisory at bottom of menu. If you have any questions, feel free to contact EHS at anglecia.askew@mecklenburgcountync.gov

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in and on handwashing sink in dishpit area. -CDI- PIC removed items. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink in server area. -CDI- PIC replenished soap supply. -0-
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white growth on strawberries, blackberries, and dark growth on package of sliced cheese. -CDI- PIC voluntarily discarded items. -0-
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed fully cooked turkey bacon stored under raw pork and fully cooked chicken sausage stored under raw skirt steak and beef in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw ground been stored above whole muscle intact beef in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce such as cilantro and parsley stored over RTE basil and other items in WIC. -CDI- PIC corrected storage order. -0- 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	No	No	No	4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed high temp dish machine used for washing glasses at final rinse temperature of 154F. 3 DAY VERIFICATION REQUIRED FACILITY TO USE OTHER DISH MACHINE OR 3-COMP SINK UNTIL REPAIRS CAN BE MADE -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 .
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 items past discard date: celery cream 10/5 (discard 10/11), housemade biscoff butter with condensed milk 9/26 (discard 10/2), tomato paste 10/3 (discard 10/9), mozzarella cheese 10/7 (discard 10/13), feta 10/9 (discard 10/15), and roast beef 10/14 (discard 10/20), items missing date marks: milks, oat milks, heavy cream, deli turkey, and pesto (contains fresh garlic and oil), and items on speed rack in production cooler such as broccoli, sweet potatoes, pulled pork, boiled eggs, etc that per PIC, were prepared prior day but were date marked with today’s date. -CDI- PIC voluntarily discarded items past date and without dates and properly date marked item prepared prior day. -1.5- 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 .
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-/3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed missing disclosure and no asterisks beside items offered undercooked such as beef tenderloin and pork loin. EHS also observed no asterisks on consumer advisory at bottom of menu. PIC also stated that filet steaks are cooked to order but items were not observed on menu. 10 DAY VERIFICATION REQUIRED -0.5-
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests, especially in dishpit area. -0-
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch. -0-
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bag of clean linens stored on floor. Observed clean utensils stored in container with food debris beneath prep table. Observed box of new utensils stored on floor in dry storage area. -CDI- PIC relocated items off floor and placed dirty utensil container at dishpit to be W/R/S. -0.5-
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of to-go bags stored on floor in dry storage area. -CDI- PIC relocated items. -0-
49	0	Non-food contact surfaces clean	No	No	No	4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed tops of equipment in need of cleaning, interior surfaces of some hot holding cabinets, back part of range stove, and shelving on bottoms of prep units in need of cleaning. Observed NFCS of magnets where knives are stored in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning below oven, in WIC and drain below 3-comp sink due to food spillage. Observed vent covers especially in dishpit area and ceilings with dust debris/buildup. Observed walls, especially in dishpit area and behind large piece of equipment such as tilt skillet and behind ovens in need of cleaning. Observed water inside of light in dishpit area. Observed dust buildup on tops of light fixtures in kitchen area where stoves and prep tables are present. Increased and more thorough cleaning frequency recommended. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed small hole in wall in dishpit area above clean dish storage shelves and missing ceiling tile near dry storage area. Repair or replace. -0-
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag stored on top of chest freezer and employee drink stored above retail items in RIC @ server station. -CDI- PIC removed items. -0-