A95
WESTIN MAIN KITCHEN/CHARLOTTES
601 S COLLEGE ST, Charlotte, NC 28202
Restaurant · NC permit/State ID 2060014567
Latest gradeA (95)
Last inspectedOct 22, 2026
Inspections on record38
On record sinceSep 27, 2013
Score history
Sep 27, 2013Higher is betterOct 22, 2026
Inspections & violations
Oct 22, 2026 A 95 · 8 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin at the 3 compartment sink in the club lounge to be testing at 0ppm of quaternary ammonia.
CDI - Basin emptied and refilled with 200ppm solution.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed the back up tray of home fries for the buffet in the club lounge hotbox to be at 109-118F. PIC stated they are made daily and discarded at the end of breakfast. PIC was unsure when they were made or how long they were out of temperature for.
CDI - 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 .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed prepared grab & go packages of cut melon/cantaloupe, hummus, chicken salad wraps, baby butter salads, and yogurt to be at temperatures of 45-52F in the patron facing grab & go RIC adjacent the cardinal cafe. Ambient of the RIC observed at 47F. PIC stated that nothing is kept in the RIC overnight and is stocked at approx. 6:30am from backups in a 4 door RIC in the main floor kitchen space. Back ups all observed at 38F or less in the 4 door RIC. All items out of temperature for less than 3 hours. PIC opted to discard the salads and all other items pulled from the RIC and moved to a WIC in the banquet kitchen. Ambient of the RIC never went below 46F while EHS was on site. 3 day VR to observe repair made to the RIC. REPEAT.
*Drastic improvements from previous inspections where long standing history of cold holding violations was at the club lounge buffet. New TPHC procedure properly implemented at club lounge and the violation cited today was an isolated incident in a separate area*
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 .
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple employees in the banquet kitchen to be engaged in various food prep tasks with watches on their wrists.
#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 multiple wiping cloth buckets throughout the banquet kitchen to be testing at 0ppm of quaternary ammonia.
CDI - Buckets emptied and refilled with properly concentrated 250ppm solution.
#43 · In-use utensils: properly stored
Corrected during inspection
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. - Observed the scoop to the bulk bin of sugar at the pastry area of the banquet kitchen to be stored with the handle fully submerged into the sugar.
CDI - Scoop removed.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 stacks of single service lids and cups to be stored with their food contact surfaces face up adjacent the espresso machine at the cardinal cafe, subjecting the cups and lids to potential contamination.
CDI - All cups and lids inverted.
#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. - Observed the wall and multiple ceiling tiles/areas of the ceiling at the dishwasher area in the banquet kitchen to have accumulations of mold/grime.
Jun 26, 2026 A 93.5 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
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 in the cardinal cafe back room to be obstructed from use by a wiping cloth in its basin.
CDI - Wiping cloth removed.
#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 a can of pumpkin with heavy dents along its seams and was stored on the can rack in the dry storage room of the banquet kitchen amongst wholesome cans.
CDI - PIC voluntarily discarded.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs to be stored on the speed rack in the club lounge prep kitchen RIC directly above insert containers of RTE cut leafy greens. REPEAT.
- Observed a package of cooked lobster meat to be stored on the same tray with insert containers of raw salmon filets in a way that would allow for the salmon filets to potentially contaminate the lobster package in WIC 3 in the banquet kitchen. REPEAT.
CDI - Storage order rearranged in the club lounge prep kitchen RIC and the banquet kitchen WIC 3.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed trays/containers of cut melon, onion cream cheese, plain cream cheese, yogurt, and cheddar cheese to be at temperatures of 45-51F on top of and adjacent to the cold plate at the club lounge buffet. EHS advised the PICs to place the items onto TPHC during both previous inspections but there has been a new executive chef during all 3 inspections resulting in this solution not being communicated to the staff of the club lounge. Breakfast buffet is only operational from 6:30am-10:30am. REPEAT.
CDI - Items time stamped for discard at 10:30am. EHS filled out TPHC document with the 2 sous chefs at the time of the inspection and explained the TPHC procedure to the staff in the club lounge. EHS reviewed the entire policy and how to properly document the time stamps with the staff.
- Observed a tray of cooked potato wedges to be at a temperature of 68F on a speed rack in the club lounge prep kitchen. Speed rack was outside of temperature control for an unknown amount of time and no employees were actively working with the items. REPEAT.
CDI - PIC 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 · 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 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 a chub of ham to be in WIC 3 in the banquet kitchen and was not provided with a date mark of any kind. Prep staff stated opening the package yesterday (6/25).
- Observed a container of hard boiled eggs to be in the RIC adjacent the large dough mixer in the banquet kitchen and was not provided with a date mark of any kind. Prep staff stated that they had opened the package of hard boiled eggs the day before to make salads for the cardinal cafe grab & go.
CDI - PIC date marked items.
- Observed a container of sausage gravy mix to be in the banquet kitchen WIC 3 and was provided with a date mark of 6/13, making today day 14. Staff stated he had not been using it and had made fresh sausage gravy mix but had forgot to the throw away the old batch. REPEAT.
CDI - PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 approx 10 containers of arugula Greek salad to be cooling at a rate of 0.0 degrees/min in WIC 1 in the banquet kitchen. Items had their cooling process interrupted by the prep staff adding final ingredients, placing the lids on the containers, and moving them to the main floor kitchen 4 door RIC that is in the shared Dogwood kitchen space. All of these variables resulted in the salads to not cool down at all.
CDI - PIC had staff member bring all arugula Greek salads back down to the banquet kitchen, had the lids removed and placed back into WIC 1. EHS observed the items at 41F by 10am.
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 .
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips in the club lounge prep kitchen to measure the sanitizer levels of the 2 mechanical dishwashers.
CDI - Chlorine test strips were found in the executive chefs office in the banquet kitchen and brought up to the club lounge.
#49 · Non-food contact surfaces clean
Corrected during inspection
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 nonfood contact surfaces of multiple plastic and metal insert containers on the clean dish storage racks at the banquet kitchen cookline to have tape/sticker residue. All contaminated insert containers were found on the top of their stack or not stacked at all, allowing for the food contact surfaces of the containers to remain clean.
CDI - All contaminated containers brought to the dishwasher area to be W/R/S.
Feb 10, 2026 A 92.5 · 9 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Follow-up verification required
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC stated that there is nothing specific that the employees sign regarding employee health but that they do go through monthly trainings covering foodborne illnesses and the reportable symptoms. EHS left paper copy of employee health agreement and will email digital version of employee health policy. 10 day VR to observe signed employee health agreements, will check up during other 3 day VRs.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#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 a large insert container of raw salmon filets stored on a shelf in WIC 2 directly above packages of fully cooked beef.
CDI - Raw salmon filets moved to the lower shelf of the WIC, below all RTE items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violationFollow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the quaternary ammonia sanitizer level in the club lounge kitchen 3 compartment sink to be at 0ppm while active warewashing was occurring in the 3 compartment sink. Sanitizer dispenser was observed not pulling any sanitizer through the tube. A repair was called in at the time of the inspection. All dishes that were previously just washed and actively in the sanitizer basin placed at dirty dish side of the 3 compartment sink to be rewashed. Sanitizer solution to be mixed by hand until the repair can be made. 3 day VR to observe repair.
- Observed the left mechanical dishwasher in the club lounge kitchen to be testing at 0ppm chlorine sanitizer. Tubes to sanitizer bottle and detergent bottle appeared to be swapped but correction could not be made while EHS was on site. Repair called in at the time of the inspection. Facility placed an out of order sign on the left dishwasher and may continue to do dishes in the right dishwasher as it was observed properly dispensing sanitizer. 3 day VR to observe
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 dicers, 1 tomato slicer, and multiple insert containers to be stored as clean on clean dish racks and lower prep shelves throughout the kitchen with visible food debris/sticker debris on their food contact surfaces. REPEAT.
CDI - All dirty dishes placed at the dishwashing area to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of cut cantaloupe, a tray of cut melon, and a bowl of hard boiled eggs to be on the cold plate at the climb lounge buffet at temperatures of 42-53F. Observed a bowl of cream cheese, a bowl of onion cream cheese, and a bowl of yogurt to be next to the cold plate at the club lounge buffet and to be at temperatures of 54-60F. All items on cold plate were observed double trayed/bowled as PIC stated that the cold plate causes the items to freeze. Items next to the cold plate were observed without any kind of temperature control. PIC stated that the items are changed over multiple times throughout the breakfast service, which lasts from 6:30am-10am and then all items are discarded. REPEAT.
CDI - PIC placed time stamps on all items at the club lounge buffet to be discarded at 10am. EHS advised the PIC that going forward they must be able to properly maintain 41F or less for all TCS items at the buffet cold plate or they must be time stamped in some way and placed on TPHC. EHS provided TPHC form at the end of the inspection.
- Observed 6 containers of cream cheese and onion cream cheese to be in the club lounge kitchen RIC at temperatures of 43-46F. PIC stated that they are kept in the unit overnight and were observed with previous days date marks on them. Employees were unsure how long it was out of temperature for and all other items in the RIC observed at 41F or less.
CDI - PIC voluntarily discarded.
- Observed a tray of croissants with a spinach and ricotta filling to be in the cardinal cafe display cooler at temperatures of 52-54F. PIC stated that they are made fresh daily in the downstairs kitchen and then brought up to the cardinal cafe on an as needed basis. Cardinal cafe employees stated having this tray brought up to them within the last 20 mins of EHS arrival.
CDI - PIC placed the tray of spinach/ricotta croissants into the back kitchen RIC to rapidly cool. One to be labeled as display only going forward with the rest of the croissants stored in the RIC or lowboy and taken out when ordered as it is the only TCS item in the display case and it is constantly opened to get pastries all morning long.
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 · Proper date marking & disposition
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 an insert container of sausage patties in WIC 3 to have a date mark stating “Gouda 1/31-2/6”. PIC was unsure as to why the date mark was wrong as the item was prepared today to be used in the cardinal cafe.
CDI - PIC changed the insert container and corrected date mark.
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 .
#37 · Food properly labeled: original container −1
Repeat violationFollow-up verification required
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 the bulk storage bins beneath the prep counter adjacent the large dough mixer in the main kitchen to not be labeled as to their contents. REPEAT.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed a glass door RIC at the cardinal cafe that is used to store house made grab & go sandwiches, salads, wraps, parfaits, and cut melon platters. Labels observed on the items only stated the name of the food, name of business, and the ingredients of the items. Labels are missing the quantity.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed a glass door RIC at the cardinal cafe that is used to store house made grab & go sandwiches, salads, wraps, parfaits, and cut melon platters. Labels were missing a list of major allergens in the food. 10 day VR, will check up on item during other 3 day VRs.
#43 · In-use utensils: properly stored
Corrected during inspection
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. - Observed a scooper used for ice at the cardinal cafe to be stored with the handle in direct contact with the ice at the front counter ice bin.
CDI - Scoop removed from ice bin.
#45 · Single-use & single-service articles: properly stored & used
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 the coffee filters stored on top of the coffee brewer in the club lounge kitchen to not have a protective barrier of any kind.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser in the cardinal cafe kitchen area to be dispensing a 0ppm chemical solution at the time of the inspection. Employees stated they do not do any dishes behind the cafe besides that coffee pots which are cleaned with sanitizing tablets. All other dishes are brought down to the main kitchen dishwasher to be W/R/S. PIC called in a repair at the time of the inspection. REPEAT.
Aug 14, 2025 A 94.5 · 10 violations
Inspector comments: - Inspection includes multiple areas of the hotel. Areas include: cardinal cafe in the lobby, club lounge buffet/pantry room on floor 3, main kitchen in basement and a shared portion of the Dogwood kitchen behind the front desk area of the main floor.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink at the club lounge pantry entrance to not be provided with paper towels at the time of the inspection. REPEAT.
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 club lounge pantry entrance to be obstructed from use by a rolling cart in front of the handwash sink.
CDI - PIC provided paper towels and moved rolling cart.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dishes that were actively coming out of the conveyor dishwasher in the main kitchen with tape/stickers still adhered to the pans.
- Observed numerous metal insert containers stacked and stored as clean on the clean dish rack in the main kitchen to have blue tape/sticker residue still on their surfaces.
- Observed a fry basket to be stored as clean above the main kitchen dishwashing area 3 compartment sink to have food debris in the basket still. REPEAT.
CDI - PIC placed all contaminated dishes back at the dish pit to be W/R/S. Managers spoke to dishwashing staff about ensuring they remove the stickers prior to running them through the dishwasher.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin in the club lounge pantry room 3 compartment sink to be testing <50ppm quaternary ammonia. Active warewashing was observed at the time of the inspection.
CDI - PIC emptied sanitizer basin and refilled it. Sanitizer retested at 150ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of cut melons, cut cantaloupe and a bowl of hard boiled eggs on the cold plate at the buffet at temperatures of 43-55F. PIC stated they hold the items on a 2 hour TPHC for quality purposes and that the items should be cold at all times. Clubs lounge employee stated they melons and eggs were placed out on the cold plate 30 mins prior.
CDI - Items time stamped for TPHC temporarily. EHS provided TPHC document to PIC at the end of the inspection for the cut melons, cut cantaloupe, and hard boiled eggs to be held on TPHC going forward.
- Observed an insert container of fried chicken breasts stored in the shared kitchen opentop refrigerator at temperatures of 44-47F. PIC was unaware as to how long it was out of temperature for.
CDI - PIC 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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a butane torch that was not in use stored directly on the back counter behind the cardinal cafe, next to single service items and food products.
CDI - PIC relocated butane torch to lower shelf.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 sheet pans of steamed potato wedges cooling at a rate of .066 degrees/min in WIC 2. Items were observed stored on a crowded speed rack with little to no room between each sheet pan. Pans should be separated to allow for proper air flow around the product.
- Observed bowls of fruit salad cooling at a rate of .033 degrees/min. Bowls were observed stored on a speed rack and wrapped in 2 layers of plastic wrap, which does not allow for proper air flow around the product. REPEAT.
CDI - PIC separated sheet pans of potato wedges and removed plastic wrap.
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 .
#37 · Food properly labeled: original container
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 the bulk storage bins beneath the prep counter adjacent the large dough mixer in the main kitchen to not be labeled as to their contents.
#45 · Single-use & single-service articles: properly stored & used
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 stacks of single service to go trays and boxes to be stored with their food contact surfaces face up at the cardinal cafe.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser behind the cardinal cafe to be dispensing a 0ppm chemical solution at the time of the inspection. Employees stated they do not do any dishes behind the cafe besides that coffee pots which are cleaned with sanitizing tablets. All other dishes are brought down to the main kitchen dishwasher to be W/R/S. PIC called in a repair at the time of the inspection.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips for the testing of the chemical dishwashers at the club lounge pantry room. 10 day VR to observe test strips acquired.
#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 shared kitchen to have an accumulation of food debris/grime built up. REPEAT.
Apr 24, 2025 A 95.5 · 10 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink in cafe area. CDI- PIC replaced hand soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in cafe area. CDI- PIC replaced paper towels.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature. (A) The temperature of the wash solution in spray type that use hot water to SANITIZE may not be less than: (4) For a multitank, conveyor, multitemperature machine, 66C (150F). Pf Observed multitank conveyer dish machine registering 148F on max/min thermometer. CDI- PIC had employees only wash and rinse dishes with dish machine and manually sanitize with 3 compartment sink quat.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed built up sauce residue in sauce pitcher stored as clean.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced Gouda, cantaloupe, whole egg mix, diced tomatoes, and hard boiled eggs cooling below .12 degrees per minute, see temperature chart. CDI- PIC changed cooling methods and all items were cooking at proper rate after change.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 sliced Gouda, hard boiled eggs, and diced tomatoes cooling while wrapped with plastic wrap preventing air flow, EHS also observed whole egg mix not cooling at proper rate due to thick plastic bag. CDI- PIC removed plastic REPEAT
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
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in main kitchen especially by dish area. Contact pest control.
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with jewelry on wrist while preparing foods.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal/ plastic containers stacked while wet on drying rack. Separate all drying dishes.
#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 6 rubber spatulas with chipping/torn rubber. CDI- PIC voluntarily discarded spatulas.
#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 metal rack storing all cutting boards with buildup of dust. Clean.
#55 · Physical facilities installed, maintained & clean −0.5
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. Observed low grout and cracked floor tiles throughout main kitchen.
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. Observed ceiling tiles above dish area in main kitchen with heavy amount of black buildup. Clean. REPEAT
Jan 23, 2025 A 94 · 8 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1 of the small dish machines in the club lounge kitchen was testing at 0 ppm chlorine. Container of Eco-San attached to the dish machines was nearly empty. CDI - PIC switched empty container of Eco-San to a new container and the dish machine then measured 50 ppm chlorine.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#18 · Proper cooking time & temperatures −3
Corrected during inspectionRepeat violation
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Establishment had par-cooked chicken that was cooked and cooled last night. No employee used the cooling log for the par-cooked chicken. Follow non-continuous cooking procedure. All raw meat that is partially cooked and cooled must be logged in a cooling log. The partially cooked raw meat must also be labeled so staff know it is not fully cooked. CDI - PIC educated on par-cooking requirements. REPEAT
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packaged boiled eggs in Grab N Go cooler measured 44F. TCS foods in cold holding shall measure 41F or less. Staff stated they just brought them from the main kitchen downstairs which caused the temperature to rise. CDI - Boiled eggs moved to freezer to quickly cool. 0 pts.
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 · Proper date marking & disposition
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 Container of feta cheese in walk-in cooler was prepared on 1-7 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. 0 pts.
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 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 2 large containers of braising liquid in walk-in cooler measured 56-59F. Employee was using them to cook from 9 to 9:30AM and then put them back in cooler around 10AM. Use shallow pans or ice bath/ice wand to cool large batches of TCS foods. CDI - PIC moved braising liquid to shallow pan to continue cooling.
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 .
#37 · Food properly labeled: original container −1
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Grab and go food beside coffee shop is missing ingredients list. Ensure packaged food for customer self-service is labeled with common name of food, ingredients and sub ingredients in descending order, quantity of contents, and name and place of business. // 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. No allergen labels on grab and go food for customer self-service. Ensure allergens are listed on label for all grab and go food. VR - Verification required within 10 days that establishment has allergens listed on labels.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Breakfast buffet was missing sneeze guards on some items. Ensure all food on buffet is protected by sneeze guards. CDI - Employee placed additional sneeze guards on buffet during inspection. 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. Some ceiling tiles in downstairs main kitchen have buildup on them. Clean ceiling tiles. 0 pts.
Sep 18, 2024 A 92 · 8 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violation
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed high-temp dish machine not reaching a minimum surface temp on temperature disks after running 4 cycles; highest temperature reached on temperature disk was 152 degrees F.
PIC stated that their engineer is coming by later today to check the machine. Establishment must wash, rinse and sanitize utensils in the upstairs dish machine or in the 3-compartment sink until it is repaired.
REPEAT VIOLATION.
VERIFICATION REQUIRED within 3 days to make sure the facility is in compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed soiled tomato slicer/dicer with food debris stored in the clean dish rack.
CDI: PIC removed equipment to properly wash, rinse, and sanitize in the dish room.
Observed the blade of the slicer used to slice meat soiled with food debris. Increase cleaning frequency.
REPEAT VIOLATION.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#18 · Proper cooking time & temperatures −1.5
Corrected during inspectionRepeat violation
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P
Observed par-cooked beef on a speed rack in the facility without logs. Establishment has an procedure for non-continuous cooking, but was not logging cooling temperatures. Observed par-cooked beef not labeled as par-cooked.
CDI: PIC educated on requirements and instructed that any raw animal food that is non-continuously cooked must be put on logs.
REPEAT VIOLATION.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a sauce made with unsalted butter hot holding in hotbox below 135 degrees F.
CDI: PIC reheated the sauce on the stovetop to above 135 degrees F.
REPEAT VIOLATION.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed reduced oxygen packaged tuna completely thawed under refrigeration still in it's original packaging without oxygen flow.
CDI: PIC made open slits in all packages to allow oxygen flow.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed live insect crawling in the floor of the banquet kitchen. PIC stated that the facility has a pest control company that maintains the pest every week. EHS advised to let pest control company know of insect issue.
Note: Points not escalated since EHS observed only one insect during time of inspection.
REPEAT VIOLATION.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf
Observed apples at self-service area not wrapped. Wrap apples to prevent potential consumer contamination.
CDI: PIC removed apples from self-service area.
REPEAT VIOLATION.
#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 metal pans stacked wet and stored in the clean dish rack.
CDI: PIC separated pans to allow for proper air-drying.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed litter around the dumpster area. Keep dumpster area clean.
May 21, 2024 A 92.5 · 13 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling cooked potatoes with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Potatoes discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violation
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine final rinse temperature was only reaching 154F. Establishment needs to have this repaired by tomorrow morning before events begin so all the utensils can be effectively washed. VR - Verification visit tomorrow morning. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had visible multi-day buildup on it and was stored as clean. Also several pans, scoops and tongs were found with food residue and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#17 · Proper disposition of returned, previously served, reconditioned & unsafe food
Corrected during inspection
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Bottle of liquid had visible mold growth on the top of the liquid and smelled like it was bad. Discard food that is unsafe or adulterated. CDI - PIC discarded liquid. 0 pts.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Establishment has an approved procedure for non-continuous cooking, but was not logging cooling at all. Establishment must have a temperature log for non-continuous cooking. CDI - PIC educated on requirements and instructed that any raw animal food that is non-continuously cooked must be put on log. 0 pts.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
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. Cream sauce that began cooling yesterday measured 50F. Cream sauce was in a deep soup container. Spread out cooling TCS foods so they cool properly. CDI - PIC discarded cream sauce.
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 .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in hot box measured 121F. Zucchini on serving line measured 120-140F. TCS foods in hot holding shall measure at least 135F. CDI - Rice put in walk-in cooler to cool and zucchini discarded. 0 pts.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce on buffet line measured 52F. TCS foods in cold holding must be 41F or less. CDI - PIC moved lettuce to walk-in cooler to cool. 0 pts.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 Various TCS foods (chicken salad, cooked potatoes, cream sauce, and cooked onions were cooling while tightly covered. Cooling TCS foods must be loosely covered or uncovered so they cool quickly. CDI - Cream sauce and potatoes discarded and other items were spread out to facilitate quicker cooling. 0 pts.
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 .
#37 · Food properly labeled: original container
Corrected during inspection
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. Bottle of unidentified liquid on dry storage shelf. Label all food that is not readily and easily identifiable. CDI - Liquid discarded. 0 pts.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Around 10 roaches observed during inspection. Also small flies observed in several areas of kitchen. Contact pest control to treat for pests. Ensure food is adequately protected to prevent pest contamination.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Apples at self-service area were not wrapped. Wrap apples to prevent potential consumer contamination. CDI - PIC removed apples. 0 pts.
#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. Clean low shelves and bottoms of hot holding cabinets. 0 pts.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is worn in ware washing area. 0 pts.
Jan 18, 2024 A 96.5 · 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 no paper towels at back hand sink- dispenser jammed. CDI: PIC provided paper towels.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener and lettuce spinner stored as clean soiled with food waste. CDI: Food employees sent equipment to be W/R/S. REPEAT VIOLATION.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P Observed hot water dish machine unable to reach 180F final rinse temperature (160F on plate thermometers). CDI: PIC placed work order and maintenance staff repaired during inspection (164F).
#49 · Non-food contact surfaces clean −0.5
Corrected during inspectionRepeat 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 plastic utensil storage containers soiled with food debris. CDI: Food employee sent to be W/R/S. Observed dust buildup on fan covers in walk-in cooler 2 & 3. REPEAT VIOLATION.
Sep 6, 2023 A 95 · details not yet loaded
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May 15, 2023 A 96.5 · details not yet loaded
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Feb 6, 2023 A 99 · details not yet loaded
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Nov 14, 2022 A 99 · details not yet loaded
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Aug 8, 2022 A 98 · details not yet loaded
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Feb 10, 2022 A 95 · details not yet loaded
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Sep 20, 2021 A 96 · details not yet loaded
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Mar 19, 2021 A 99 · details not yet loaded
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Dec 11, 2020 A 98.5 · details not yet loaded
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Feb 24, 2020 A 97 · details not yet loaded
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Aug 7, 2019 A 96.5 · details not yet loaded
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Mar 26, 2019 A 98 · details not yet loaded
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Nov 26, 2018 A 97.5 · details not yet loaded
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Sep 14, 2018 A 98 · details not yet loaded
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Apr 5, 2018 A 97 · details not yet loaded
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Nov 29, 2017 A 96.5 · details not yet loaded
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Sep 15, 2017 A 96.5 · details not yet loaded
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Jun 8, 2017 A 97.5 · details not yet loaded
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Feb 6, 2017 A 97.5 · details not yet loaded
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Sep 9, 2016 A 98 · details not yet loaded
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Jun 20, 2016 A 95 · details not yet loaded
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Feb 19, 2016 A 96 · details not yet loaded
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Nov 5, 2015 A 97 · details not yet loaded
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Jul 7, 2015 A 98 · details not yet loaded
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Mar 19, 2015 A 96.5 · details not yet loaded
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Nov 6, 2014 A 97 · details not yet loaded
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Jul 8, 2014 A 97 · details not yet loaded
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Mar 19, 2014 A 98 · details not yet loaded
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Sep 27, 2013 A 98 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “WESTIN MAIN KITCHEN/CHARLOTTES” or State ID 2060014567). Inspection type (routine vs. follow-up) is not published in the county's data.