A99

SPARK BY HILTON

6050 TYVOLA GLEN CR, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060015210

Latest gradeA (99)

Last inspectedOct 14, 2026

Inspections on record31

On record sinceOct 31, 2013

Score history

Oct 31, 2013Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 99 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dispenser producing no QUAT sanitizer while being turned on. No dishes were actively being W/R/S during the inspection. -CDI- PIC is able to manually create properly concentrated solution. (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: 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 commercially cooked eggs at 118-124F while said to be hot holding. -CDI- PIC added the eggs to the TPHC list. All items are voluntarily discarded at the end of breakfast service. Points not taken. (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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed toxic materials being stored above a prep surface during the inspection. -CDI- PIC relocated the necessary items to help prevent potential contamination. (1 pt)

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Jun 25, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 16, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Sep 22, 2025 A 97.5 · 4 violations

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

Corrected during inspection

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 breakfast items incorrectly time stamped while being held on TPHC. All breakfast items were time stamped for 8am. PIC stated that he placed all items out initially at 6am. -CDI- PIC corrected the time stamps for the items being held in TPHC. (1.5 pts)

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee’s supplements being stored over a prep station in the kitchen. -CDI- PIC relocated the supplements to a bottom shelf below the prep area away from all food items. (1 pt)

#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 single-use cups being stored on the floor in the dry storage area. -CDI- PIC immediately placed the items on racks so that they were stored off of the floor. (0 pts)

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

4-501.11 Maintain equipment in good repair. Observed ice machine said to not be in use. PIC does not know if the unit works. Remove equipment that is not working or being used. (0 pts)

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Jun 13, 2025 A 98.5 · 1 violation

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the milk in the milk dispenser at the breakfast line to be at 49F. PIC stated they have had issues with it in the past and he has been trying to use cups of ice to keep the dispenser cold. EHS advised that the PIC adds the milk to the TPHC policy and discards the product at the end of breakfast instead of keeping it like he is currently doing. PIC stated he had only just refilled it not too long ago and milk in the kitchen RIC was observed at 41F. REPEAT. CDI - Item placed on temporary TPHC, time stamped on site, and PIC is to discard at the end of breakfast (10am). 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 .

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Feb 4, 2025 A 97.5 · 4 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility unable to provide employee health agreement. PIC stated facility provides video training periodically but was unsure of reporting policy. CDI- EHS provided PIC with employee health agreement to review with staff and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee filter sitting in hand sink. PIC stated it was left there to drain. CDI- PIC removed coffee filter.

#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 yogurt at breakfast bar above 41F (see temp chart), CDI- Yogurt was taken off bar and placed in reach in to cool within 4 hour window. 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 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

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 facility utilizing TPHC for cream cheese at breakfast bar. No time stamps available for cream cheese and is not being monitored. EHS educated PIC on requirements for TPHC. PIC stated they will utilize time stamp stickers to keep track going forward. CDI- PIC discarded cream cheese since breakfast time was over.

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Sep 23, 2024 A 100 · 0 violations

Inspector comments: Facility is not cooking, reheating, or cooling any foods, operation consists of bagel bar with cream cheese and yogurt.

No violations were recorded for this inspection.

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Mar 26, 2024 A 98.5 · 1 violation

Inspector comments: Facility is not cooking, reheating, or cooling any foods, operation consists of bagel bar with cream cheese and yogurt.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese at bagel bar above 41F. CDI- All cream cheeses at bagel bar voluntarily discarded. 4 hour TPHC procedures written by PIC for all cream cheeses once they go out to the bagel bar 6am-10am. REPEAT *points not escalated due to improvement* 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 .

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Jan 5, 2024 A 96 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM certification For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

#10 · Handwashing sinks supplied & accessible −1

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. Coffee maker parts stored in hand sink. CDI- hand sink cleared for accessibility.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cheddar cheese and cream cheese on buffet, under no temperature control. Refer to temperature chart. CDI- both 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Opened cut fruit bucket containing cantaloupe and honeydew not date marked. PIC stated opened on 1/1/24 but is not currently on menu. 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 .

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

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. Single use cups at juice dispenser not protected.

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Oct 11, 2023 A 96 · 6 violations

#2 · Certified Food Protection Manager −1

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up on juice and coffee dispenser nozzles.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Individual milk carton portions stored at front of grab n go were 44.0 F. Cartons at rear of unit were 35.0 F. CDI- front milks 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Quat 146 stored in bottle labeled as Oasis 299 Bathroom Cleaner. CDI- bottle voluntarily discarded.

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above retail food in kitchen reach-in

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Jun 29, 2023 A 96 · 6 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified for food protection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Handsink was blocked by waste can. CDI PIC moved the waste can

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed nozzles at Juice Machine and Coffee Bar with build up inside. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee explained the process of washing, santiizing, and rinsing to the inspector. Corrections were made by the inspector that the process shall be washing, rinsing, and sanitizing. CDI. 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 .

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed PIC without hair net. Please restrain hair.

#45 · Single-use & single-service articles: properly stored & used −0.5

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 single use cups not protected sitting on utensil table. Please keep cups in plastic sleeve or other protective devices.

#49 · Non-food contact surfaces clean −0.5

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 build up exterior of the nozzle at the coffee and juice bar

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Feb 9, 2023 A 97.5 · 2 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. REPEAT VIOLATION -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

#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 oatmeal hot holding at 101F. CDI: PIC turned up the heat settings on the unit and oatmeal reached to 177F before end of inspection. -1.5- For more information, please visit: http://meck.co/FoodSafety 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 .

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Sep 15, 2022 A 98 · 3 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

#5 · Procedures for responding to vomiting & diarrheal events −1

Corrected during inspectionRepeat violation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no written vomit and diarrhea cleanup procedure. CDI: EHS provided a paper copy to PIC Glenn. REPEAT VIOLATION -1-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp in-use wiping cloth hanging beside the quat sanitizer spray bottle. EHS discussed with PIC to submerge in-use wiping cloth in a container of sanitizer or use a new rag after every use moving forward. -0-

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May 2, 2022 A 97 · details not yet loaded