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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

HOME 2 SUITES BY HILTON NORTHLAKE

Address

7227 SMITH CORNERS BV

City/State/ZIP

CHARLOTTE

NC

28269

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/21/2025

Final Score @ Grade

97.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	Yes	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during entire inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg bites held in hot box below 135F. CDI- PIC voluntarily discarded items. REPEAT points not escalated due to # of items out of temp and overall improvement since last inspection. 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 .
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheddar and Swiss held on cold plate temping above 41F. CDI- PIC voluntarily discarded items. EHS discussed CH methods for TCS items being held at temperature with PIC. Facility will use food grade sheet paper to store sliced cheeses on cold plate to maintain temp. 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 .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed facility holding sanitizer at a concentration above 400ppm in 3-comp sink. Facility normally uses dish machine to clean dishes, per the PIC. CDI- PIC diluted quat sanitizer to a concentration between 150-400 ppm. EHS confirmed.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed potato wedges, sausage patties and egg bites being thawed on prep counter. CDI- EHS discussed approved thawing methods with PIC. PIC removed items to standing RIC.