A91

RITZ-CARLTON BANQUET KITCHEN, THE

201 E TRADE ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060016552

Latest gradeA (91)

Last inspectedOct 12, 2026

Inspections on record38

On record sinceAug 27, 2013

Score history

Aug 27, 2013Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 91 · 11 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back hand sink or hand sink beside main door. CDI: Paper towels were placed at sinks. REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked with a rolling cart. CDI: Cart was relocated.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw breaded steak being stored above fully cooked chicken tenders inside walk in cooler. Observed under cooked eggs being stored above avocados in prep unit. CDI: Storage was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

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 dish machine with maximum sanitizing temps of 149F- 156F after running multiple cycles. CDI: Maintenance fixed the booster heater, EHS observed a max temp of 166F via dish plate. 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 .

#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 shredded cheese, tomatoes, boiled eggs and ham above 41F on left side of prep top. Items on right side and bottom of unit were at 41F or below. CDI: Above temperature items were voluntarily discarded. Air temperature of unit was 40F. 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 −3

Corrected during inspection

REPEAT 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 the following items past the 7 day date marking requirement: multiple containers of pickled onions (9/4), Alfredo (9/25), parsnip puree (9/17), tortilla soup (10/1), quinoa salad (10/4) and roasted peppers (10/5). CDI: All items were voluntarily discarded. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 .

#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. Observed Hollandaise being held on TPHC without written procedures. CDI: Written procedures were filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/ 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed hollandaise being held on TPHC without a start/discard time. CDI: Item was voluntarily discarded.

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed various items on banquet menu without a consumer advisory. According to PIC, items can be requested undercooked. VERIFICATION REQUIRED 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no “items are served raw or undercooked” statement on in service dining menu. VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no asterisks beside burgers, smoked salmon, or some items containing eggs on in service menu. Items can be ordered under cooked. VERIFICATION REQUIRED

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen area.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still attached.

#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 minor food debris in bottom of reach in freezer. Clean as needed.

#55 · Physical facilities installed, maintained & clean

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May 27, 2026 A 95 · 7 violations

Inspector comments: Facility no longer serves shell stock.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle cell phone then proceed to put on gloves and go back to preparing food items without washing hands. CDI: Food employee removed gloves and washed hands. REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

#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 hand sink near ice machine without paper towels. CDI: PIC placed paper towels at sink.

#15 · Food separated & protected −1.5

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 cold smoked salmon being stored over oats inside walk in cooler. Observed raw salmon being stored over cut fruit inside walk in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 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 2 containers of gravy with dates 5/16 and 5/17, hot brine pickles 5/9 and 5/20, chicken wings 5/20 and hot brine onions with no date. CDI: All items were 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 .

#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 cleaning wipes being stored over food items in cabinet. CDI: Cleaning wipes were relocated.

#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 Hashbrowns cooling at a rate of 0.08F/min inside reach in cooler covered with Saran Wrap. CDI: Hashbrowns were moved to walk in cooler and Saran Wrap was removed. 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 .

#43 · In-use utensils: properly stored

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 bowls and metal container being stored in container of dry grits.

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Dec 12, 2025 A 97 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash hands, turn off water faucet with bare hands and proceed to don gloves for food prep. CDI - Employee coached, re-washed hands & used disposable towels to turn off water supply. -0-

#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 sanitizer dispenser at 3-compartment sink pulling sanitizer at 0 ppm quat. Upon further investigation, sanitizer low due to no chemical left in source bucket. CDI - PIC installed bucket with fresh sanitizer chemical and ran sanitizer through dispenser which produced sanitizer solution at 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible food debris on slicer not used today. CDI - Slicer broken down to be w/r/s. -1.5- 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 inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed ground beef with a final cook temperature of 149 F. CDI - Food handler transferred ground beef to stove top and cooked > 160 F. 3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P. Observed partially cooked chicken and salmon in the walk-in cooler. Discussion with PIC revealed these were from yesterday, however, were not properly documented with required information such as initial cooking time and cooling. Foods were also not properly labeled in the walk-in cooler. CDI - EHS and PIC reviewed SOPS and PIC voluntarily discarded proteins. -1.5-

#23 · Proper date marking & disposition

Corrected during inspectionRepeat violation

REPEAT 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. Observed no date label for quinoa and cooked shrimp. 0 demerits due to improvment. CDI - PIC voluntarily discarded foods. -0- 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.

#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 quat sanitizer bucket with concentration of 0 ppm. CDI - PIC replaced sanitizer with 200 ppm sanitizer. -0-

#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/acvents shall be maintained in good repair. Observed a section of the walk-in cooler floor panel buckling and lifting. Observed floor tiles throughout kitchen cracking and with low grout. Repair. -0-

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Jul 28, 2025 A 98.5 · 7 violations

Inspector comments: Discussion with PIC revealed that the facility is no longer offering oysters.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at one hand washing station. CDI - PIC provided soap to station. -0-

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

Corrected during inspection

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine accumulating some pink residue. CDI - PIC turned off ice machine and placed signage stating “do not use, needs cleaning”. -1.5- For more information please visit: http://meck.co/FoodSafety 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.

#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. Observed edamame hummus (containers garlic & oil mixture) exceeding 7 days from when it was first prepared, date label read 7/19. Blue cheese without date marking. CDI - PIC voluntarily discarded. Reviewed date marking disposition procedures (first in, first out). -0- 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.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at dish pit. Contact PCO for treatment. -0-

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked. Allow to air dry separately prior to stacking.

#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 heavy ice accumulating on condenser unit in the walk-in freezer. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment sink left fixture. Repair. -0-

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Apr 28, 2025 A 98 · 9 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspectionRepeat violation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on same shelf and above foods for banquet kitchen. CDI- PIC voluntarily discarded water bottle. REPEAT

#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 raw beef patties stored over RTE soups on shelves in WIC. CDI- PIC changed storage order and put raw beef patties on lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer without label. CDI- PIC labeled bottle.

#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 many secondary containers of not easily identifiable dry goods and seasonings with no labels. Label all secondary containers of food that is not easily identifiable.

#40 · Personal cleanliness −0.5

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing foods with watch on wrist. CDI- PIC had employee remove watch.

#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 quat sanitizer bucket with concentration of 0ppm. CDI- PIC replaced sanitizer with 400ppm sanitizer.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two boxes of clean utensils stored in contact with the floor, observed debris in the bottom of containers holding clean utensils. CDI - PIC placed all boxes in dish area to W/R/S.

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

Repeat violation

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone charger stored with foods for kitchen. CDI- PIC moved phone charger.

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Dec 10, 2024 A 97.5 · 9 violations

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks over the warewashing area. CDI - PIC relocated the drinks. -0-

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee grab cellphone, place device into back pocket, don gloves and transition into preparing ready-to-eat cut fruits. CDI - Employee coached, fruit voluntarily discarded and hands washed. -0-

#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. Observed two hand washing sinks obstructed by utility carts and speed racks. CDI - Obstructions removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at two hand washing sinks. CDI - Disposable hand towels provided to each station. -1-

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods stored on the floor inside of the walk-in freezer and one box of unwashed produce on floor in back hall way. -0-

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

4-501.11 Maintain equipment in good repair. Observed damaged gasket at door of walk-in cooler. Replace. -0-

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed expired test strips for qt san chemical (exp: Nov 2020). Facility has no other means to test sanitizer solution. -0.5- Verification is required.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed wastewater backing up onto the floors under the passthrough dishmachine, unable to properly drain into the sanitary sewage system. Maintenance has been advised and instructed on immediate action; chief engineer arrived onsite for repairs. -0-

#52 · Sewage & wastewater properly disposed −1

5-402.13 Maintain sanitary sewage system according to Law. - P. Observed wastewater backing up onto the floors from floor drain under the passthrough dishmachine. Floor drain unable to properly drain into the sanitary sewage system. Maintenance has been advised and instructed on immediate action; chief engineer arrived onsite for repairs. -1- Staff instructed to discontinue use of banquet kitchen dish machine and will use the main floor heat sanitizing dish machine which was tested at 160 F. Verification visit required to ensure compliance within 3 days.

#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. Observed a section of the walk-in cooler floor panel buckling and lifting. Repair. -0-

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Jul 5, 2024 A 97.5 · 5 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the walk in cooler at 45F, chef noticed that the condenser was freezing over. PIC stated that this morning at 630AM the unit was at 39F/40F. CDI - Allowed to relocate all TCS foods in another walk in cooler in the hotel (purchasing department has a walk in cooler) since it’s within 4 hours; ambient air temp of this cooler was at 39F. Maintenance/refrigeration arrived during my inspection. Compliance inspection required to ensure walk in cooler is maintaining 41F and below. 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

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed jugs of cleaners stored on the drain board of the 3-compartment sink. CDI - PIC relocated the chemicals.

#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 just prepped cut fruits and other TCS foods covered with plastic in the walk in cooler. CDI - PIC vented the prepped foods to cool properly 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet stacked. Allow to air dry prior to stacking.

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

Repeat violation

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. Observe floor seal coming up on floors especially at dish area. This has been sighted since 3/10/2022

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Mar 26, 2024 A 97.5 · 2 violations

#18 · Proper cooking time & temperatures −1.5

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed documentation for non-continuous cooking is not updated everyday. Observed chicken and salmon partially cooked dated 3/25, logs did not have these items written down. Verification visit required to ensure logs are filled out accurately when non-continuous cooking is done in the facility. Failure to comply may result in not allowing the facility to continue with non-continuous cooking.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a couple back stored under prep tables with other facility supplies.

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Jan 3, 2024 A 97.5 · details not yet loaded