Premises Information


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Name

RESIDENCE INN KITCHEN

Address

9110 HARRIS CORNERS PY

City/State/ZIP

CHARLOTTE

28269

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/9/2025

Final Score @ Grade

General Comments

EHS provided TPHC form to be filled out by facility. EHS assisted facility in filling out form to be used as SOP in establishment. TCS food held on time during breakfast hours (6:30am - 9:30am) at breakfast bar.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Ham Egg and Cheese croissants and quiche being held in microwave below 135F. CDI- PIC voluntarily discarded items. 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 .
24	1.50	Time as a Public Health Control; procedures & records	No	Yes	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for holding TCS foods located at breakfast bar on time. REPEAT EHS will conduct follow up visit VERIFICATION REQUIRED TPHC procedure template may be found at: www.mecknc.gov/foodsafety
45	0.50	Single-use & single-service articles: properly stored & used	No	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 single-use utensils stored in containers containing food debris located near breakfast bar.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed gaskets of low RIC torn, in need of repair.
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 areas under and behind equipment in kitchen in need of cleaning.