Premises Information


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Name

SPRINGHILL SUITES CHARLOTTE UNIV

Address

8700 RESEARCH DR

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/25/2025

Final Score @ Grade

General Comments

EHS observed eggs that had been preheated to go on the line, holding in microwave below 135F. EHS educated PIC on ensuring that items are not reheated prior to use so that items are not left out of temperature control for extended amounts of time prior to being used/needed. EHS recommended TPHC be used for cream cheese or that they be held in display cooler. Failure to maintain equipment in good repair may result in permit action at verification visit. Ensure ambient air and temperatures of all TCS items are maintained at 41F or below.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage biscuits hot holding between 118-137F. Observed eggs holding at 108F -CDI- PIC voluntarily discarded items below 135F. -1.5- 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	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in 2 RI units and small display unit above 41F. Observed ambient air of units at 41F or below. Refer to temperature chart. Observed cream cheese being held out of temperature control at 68F. -CDI- PIC voluntarily discarded items above 41F. 3 DAY VERIFICATION REQUIRED -1.5- 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	0	Time as a Public Health Control; procedures & records	Yes	No	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 TPHC for milks at coffee station being held on TPHC. -CDI- EHS provided written procedures and PIC filled them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 2 RI units not properly maintaining temperatures. Repair. -0-