A99.5

CONVENTION CENTER/BANQUET KIT

501 S COLLEGE ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060012208

Latest gradeA (99.5)

Last inspectedOct 26, 2026

Inspections on record39

On record sinceAug 13, 2013

Score history

Aug 13, 2013Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 99.5 · 3 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the paper towel dispenser in the coffee room to be empty at the time of the inspection. CDI - Paper towel dispenser refilled.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Corrected during inspectionRepeat violation

4-502.11(A) Maintain utensils in good repair. - Observed a multiple large metal sifter to be broken with metal fraying. REPEAT. CDI - PIC voluntarily discarded.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent the WIF at the back kitchen cookline to have a continuous drip leak at the faucet.

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May 18, 2026 A 99 · 2 violations

#37 · Food properly labeled: original container −1

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple spice containers throughout the kitchen that were not labeled as to their contents.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Corrected during inspection

4-502.11(A) Maintain utensils in good repair. - Observed a large metal sifter to be broken with metal fraying. - Observed multiple large plastic bins on the storage racks by the auxiliary kitchen WIC to have large cracks throughout the containers, which could result in possible contamination. CDI - PIC voluntarily discarded.

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Jan 16, 2026 A 98.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink at the cookline with the large steam kettles to not be provided with soap in that the batteries to the dispenser were dead. REPEAT. CDI - PIC replaced batteries. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the entrance to the dishwashing room to be obstructed form use by mop buckets and rolling carts of dishes to be washed. CDI - Mop buckets and rolling carts moved.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented cans of garbanzo beans stored on the can rack amongst wholesome cans. CDI - PIC voluntarily discarded.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 3 large bins of washed kale on the bottom shelf of the vegetable and fruit WIC below cases of unwashed fruits and vegetables. CDI - PIC rearranged storage order moving the washed kale bins to the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 3 wiping cloth buckets at the main prep area to be testing at <50ppm of quaternary ammonia. CDI - Buckets refreshed and testing at 150ppm.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the 4 door RIC in the coffee area to have accumulations of food debris/grime. - Observed some of the WIC fans to have accumulations of dust. REPEAT.

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Aug 13, 2025 A 98.5 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed evidence of the handwash sink in the coffee room being used as a dump sink as the sink basin was full of coffee grounds. CDI - PIC cleaned sink basin and EHS informed PIC that handwash sinks cannot be used for any other purposes besides handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the coffee room to not have paper towels at the time of the inspection. CDI - Paper towels provided at the time of the inspection.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed trays of BBQ chicken in the right WIC that were provided with date marks of 7/25. PIC stated that the date on the BBQ chicken pans were the freeze dates and that they had taken them out of the freezer yesterday. Initial cook/prep/freeze dates along with the thaw dates when removed from the freezer must be provided on TCS foods intended to be held for longer than 24 hours after thawing. CDI - PIC put thaw dates on trays of BBQ chicken. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers to be wet nested on a rack at the end of the dishwasher.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Repeat violation

4-501.11 Maintain equipment in good repair. - Observed the floor in small raw meat WIC to be rusted. PIC stated they have been approved for the repair but that they are waiting for the Food and Beverage director to accept a bid/quote for the repair or replacement. PIC stated they are most likely going to have to replace the whole unit as some companies quoted the repair taking 2 years to complete. PIC provided proof of this at the time of the inspection. REPEAT. To remain on 0 due to facility actively working on the solution.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the WIC fans in the large 3 compartment WIC to be covered in an accumulation of dust.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed a continuous drip leak in the pipe to the handwash sink adjacent the managers offices.

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Apr 30, 2025 A 99.5 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce stored on shelf above ready-to-eat foods in walk-in cooler. Do not store unwashed produce/vegetables above read-to-eat foods. CDI - Unwashed produce moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Repeat violation

4-501.11 Maintain equipment in good repair. Floor is rusted in smaller walk-in cooler. Repair rusted floor. PIC was able to show that he is waiting on manufacturer to repair floor so 0 points taken. 0 pts. REPEAT

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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. Buildup on walls behind dish machine and around 3-compartment sink in dish machine room. Clean walls. REPEAT

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Jan 21, 2025 A 97 · 5 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 Bag of feta cheese in walk-in cooler was prepared on 1-14 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded feta cheese. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Establishment organizes food by the event on speed carts in walk-in cooler. The cart will have a sheet of paper that states the menu and date of the event. Once food is placed on this cart the prep dates are not present. Establishment needs to develop a system that keeps the prep dates with the TCS ready-to-eat foods when they go to this stage. CDI - PIC educated on date marking and will have staff keep prep dates on pans in the future. REPEAT 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

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. PIC could not find TPHC procedures at beginning of inspection. Establishment uses TPHC for TCS foods for the events. CDI - PIC printed out TPHC procedure and completed it by the end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Repeat violation

4-501.11 Maintain equipment in good repair. Rusted floor in raw walk-in cooler. Repair/replace rusted floor. PIC showed EHS quotes he received for floor repair and is waiting for it to be done so 0 points taken. 0 pts.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Cold water handle at 3-compartment sink in dish machine room is loose. The sanitizer dispenser is connected to this water line and needs to be dispensed at room temperature to test properly. Repair cold water handle. 0 pts.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling grid and vent cover in dish machine room are rusting. // 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. Clean walls in dish machine room. 0 pts.

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Oct 15, 2024 A 98 · 5 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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 1 container of tomato paste had prep date of 10-1 on container and 1 container of marinara sauce had prep date of 10-5. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth bucket measured less than 150 ppm quat. Wiping cloths must be stored in sanitizer solution at the appropriate concentration when in between uses (150-400 ppm for quat). REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Replace rusted shelves in raw proteins cooler and repair floor that is rusted in the same cooler. 0 pts.

#55 · Physical facilities installed, maintained & clean

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. Ceiling tiles in dish machine room have dust buildup and need to be cleaned. 0 pts.

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Jun 10, 2024 A 99.5 · 2 violations

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Quat sanitizers shall be 150-400 ppm.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at 3-compartment sink in dish room was hanging below flood rim of sink. CDI - Employee fixed the spiral support on the sprayer and this allowed there to be an air gap between flood rim and bottom of sprayer. 0 pts.

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Sep 6, 2023 A 99 · details not yet loaded