Premises Information


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Name

HOMEWOOD SUITES CHARLOTTE UPTOWN 1ST WARD

Address

508 N COLLEGE ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/9/2026

Final Score @ Grade

General Comments

NOTE: EHS observed temperatures on TPHC log that did not reflect temperatures required on procedures. EHS found reheat temp for chicken 88F written 3 times on 3 different logs. This does not meet requirement for reheating OR TPHC. Temperatures on log should reflect required temps below. If foods do not meet temperature, a corrective action will need to be made. Cold holding 41F or below Hot holding 135F or above Reheat commercial cooked foods 135F or above Raw chicken 165F or above Ground meats 155F or above Whole muscle intact meats (steak, pork, lamb, goat) 145F or above

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	Yes	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several issues with cold holding. -REPEAT Observed TPHC procedures not implemented as required. Employees need more training on food safety concepts.
10	2	Handwashing sinks supplied & accessible	Yes	Yes	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand-sink. CDI- Paper towels placed at sink. -REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plate in front hand washing sinks. CDI- Removed. -REPEAT
19	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially pre-cooked chicken and sausage logged on logs reheat 75F and 88F 2 times. Items are reheated held hot in the back kitchen, then taken to the buffet to be placed on TPHC. CDI- Chicken and sausage discarded.
22	3	Proper cold holding temperatures	No	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings, chopped chicken and veg mix, corn in tall reach in and lettuce in single low reach in holding above 41F. CDI-Items discarded. Single low reach in holding above 41F. Ambient air temp was 45F. 3 DAY VERIFICATION REQUIRED. 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	Yes	No	No	3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed salsa being placed on TPHC at 46F. CDI- Cooled in freezer to 36F. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for overnight oats, chia pudding, salsa, salsa verde, hummus, milk or cheese. CDI- Voluntarily Discarded.
28	0	Toxic substances properly identified stored & used	No	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottle stored with single service items on dry storage shelf.
39	2	Contamination prevented during food preparation, storage & display	Yes	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of condiments stored on the floor in the hallway. CDI- Removed. Keep items off of the floor.
44	0	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 cleaned utensils stored where soiled dishes were being cleaned. Clean utensils exposed to splatter contamination. CDI- Employee removed soiled dishes from the clean part of the 3 comp sink (sanitizer sink) and moved them to soiled side of the sink (wash sink). Sanitizer basin and drainboard cleaned.
45	0	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 box of single service plates stored on the floor. Keep items off of the floor.
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 nob broken off of sanitizer dispenser. EHS taught employee and manager how to hand mix sanitizer for use until it is fixed. EHS also trained manager and employee on testing chemicals for proper concentration. Manager will call maintenance. Get fixed.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	Yes	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and water bottles stored on shelf with customer items. Keep items separate and in designated area.