Premises Information


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Name

HAMPTON INN & SUITES CHARLOTTE ARROWOOD

Address

9110 SOUTHERN PINE BV

City/State/ZIP

CHARLOTTE

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/9/2025

Final Score @ Grade

General Comments

- 30 day ITS issued at the time of the inspection for the facilities inability to maintain food at proper temperatures, keep food stored in a safe place so that it is not contaminated, and inability to store food and single service goods in an approved location. - Facility was observed going through a hotel renovation at the time of the inspection. Renovations included to the dining room and other common areas for hotel guests. Per the GM on site, the buffet area is being moved to the other side of the dining room and the current buffet area (where the kitchen is attached to) will become one larger kitchen space and dry storage area. GM stated since the renovation started the kitchen has been using a makeshift storage area behind the front counter where they had shelves for dry goods and a upright residential freezer that was purchased by Hampton Inn to be used temporarily. Renovations to the offices and area behind the front counter has recently started, within the last week or 2, so the temporary dry goods storage area needed to be moved. The facility has transformed guest room 103 into the new makeshift/temporary dry storage room. EHS observed the room in use as a dry storage room with canned goods, boxes of food/single service items, and the upright residential commercial freezer in the room. Door to the room was observed not fully closed at the time of the inspection. GM stated they do not have an exact time frame for when the renovations will be complete or when they will no longer have to use a guest room as their dry storage room. - Facility has recently signed a 2 year contract through CMS for the MEPS program where they serve breakfast and dinner to MEPS program individuals. Program is for students recently out of high school or older (all 18+ as per PIC/GM) and are going into the military. GM states that the hotel is basically used as a processing center where an individual will come and stay for only one night, before they are sent to their specific branch of military/military base. The breakfast that is served to them is served at 5am and before the hotel guest breakfast begins at 6am. The breakfast menu is whatever the hotel is serving on that particular day. For dinner, it is only MEPS program individuals who get served (they require a specific ticket to get served) and the meal is always the same as the individuals are not there for longer than one day. Dinner served is always pasta with meatballs or chicken Alfredo pasta with a salad and a small prepackaged dessert. All items are precooked and is just a heat and serve situation. EHS advises that the facility does not cool down leftovers from dinner as they were unable to do it safely and instead to just discard all leftovers and start fresh each day.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	1	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a bag of shredded cheddar cheese with mold on the food inside stored in the 3 door RIC. CDI - Voluntarily discarded.
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. - Observed insert containers of tomato sauce, pasta noodles, and corn in the 3 door RIC at temperatures of 49F, 51F, and 47F, respectively, after cooling overnight as per the PIC. CDI - All items voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed single portion containers of cream cheese, fruit mixture (containing cut melons), hard boiled eggs, and a bowl of cupped yogurts at temperatures of 52-68F at the breakfast buffet line. PIC stated that breakfast runs from 6am-9am currently due to ongoing hotel renovations, with the previous hours being 5am-9am, and that the fruit and hard boiled eggs are always discarded but she sometimes saves the yogurt and cream cheese. EHS advised the facility utilize TPHC for the entire breakfast buffet going forward, keeping less stock out at the buffet, and the discarding all leftovers at the end of breakfast. CDI - All items voluntarily discarded. 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 is not been labeled, or if the label is incorrect. -P - Observed insert containers of precooked chicken, Alfredo sauce, and precooked meatballs that were served at dinner the night prior and were not dated marked. PIC stated they intended to keep them until dinner tonight to be used again. CDI - PIC date marked insert containers. 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 .
33	0.50	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 - Observed insert containers of tomato sauce, pasta noodles, and corn that were cooled overnight in the 3 door RIC with plastic wrap tightly over the top of the containers and stacked on top of one another, which does not allow for cold air to flow around the product. Facility does not cool down anything from breakfast and only saves items from the dinners to be re-served to the MEPS program individuals the following night (see general comments). EHS strongly advised facility not to cool any product down going forward and to start fresh every night for the MEPS program as they did not properly/safely cool the product and they do not have adequate refrigeration for proper cooling. CDI - All items voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
39	1	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of unprotected apples stored on a step stool beneath the 3 compartment sink and directly adjacent to the floor drain/drain pipes. - Observed boxes of single service food/water stored directly on the floor of the makeshift dry storage room in guest room 103. 3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a makeshift dry storage room in guest room 103 (containing boxes of food, canned goods, and a large upright freezer with bagged food in it) in use while current hotel renovations are being done and the door to the room was not locked and propped open at the time of the inspection. CDI - Door closed and locked when not in use.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - A scoop used to scoop ice out of a bucket in the RIC was observed stored with the handle in direct contact with the ice inside. CDI - Scoop removed so that the handle is not longer in contact with the ice.
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 boxes of single service cups and bowls stored directly on the ground of the makeshift storage room in guest room 103. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a large stack of coffee filters to be stored on top of the coffee brewer without any protective packaging.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a upright 1 door freezer in use to store bags of precooked chicken, meatballs and Alfredo sauce in the makeshift storage room in guest room 103 that is not ANSI certified. 4-501.11 Maintain equipment in good repair. - Observed the door gasket to the left door of the 3 door RIC to be torn/detached from the door in the middle.