A98

HOMEWOOD SUITES BY HILTON CHARLOTTE ARYSLEY

1921 AYRSLEY TOWN BV, Charlotte, NC 28273

Restaurant · NC permit/State ID 2060016981

Latest gradeA (98)

Last inspectedOct 16, 2026

Inspections on record23

On record sinceDec 30, 2013

Score history

Dec 30, 2013Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 98 · 3 violations

#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 - Plastic container of Cubed Cheese above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item. 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 inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Large plastic container of cubed cheese, large plastic container of Shredded Cheese, hotel pan of Cut Lettuce and hotel pan of Cubed Cheese without date marking. *CDI - PIC stated items were prepped Wednesday 10/14 and labeled items to reflect that date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs 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 - Large plastic container of cubed cheese, large plastic container of Shredded Cheese, hotel pan of Cubed Cheese and hotel pan of Cubed Cheese without date marking. *CDI - PIC stated items were prepped Wednesday 10/14 and labeled items to reflect that date. 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 .

#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 test strips for chemical dish machine available onsite during time of inspection. PIC stated that Test strips for dish machine were loaned to the Tru Hotel next door. PIC stated they asked if they could use them but forgot to give them back. *CDI - PIC walked over to Tru Hotel and obtained test strips back.

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May 20, 2026 A 98.5 · 2 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 papertowels available at handsink upon arrival. PIC stated paper towels were no delivered like they were supposed to be on today’s truck delivery. *CDI - PIC provided napkins to handsink.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. *Observed - Apples displayed for customer self service without protective wrapping after being washed. Item should be wrapped to protect consumers from possible contamination. *CDI - PIC removed Apples from service area. PIC stated apples are washed before being placed out for customer self service and that item will be wrapped after washed moving forward.

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Oct 31, 2025 A 95.5 · 8 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Pimento cheese and nut blend unlabeled with no date mark. PIC stated item is a new product and was opened on Wednesday. *CDI - PIC date marked item. NOTE: Points deducted remain the same due to severity and improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Establishment holding Sausage, Scrambled eggs, hashbrowns, boiled eggs, milk and yogurt held on time without written TPHC procedures onsite during time of inspection. *CDI - EHS provided TPHC procedures that PIC filled out and posted onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 - No time labels for food items held on time. *CDI - BReakfast concluded and PIC voluntarily discarded all items.

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

Corrected during inspection

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle with clear substance unlabeled. PIC unsure if contents within was water or sanitizer. *CDI - PIC voluntarily discarded substance within spray bottle. Shall be labeled so that item is properly identifiable.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Back door leading towards outdoor pool area propped open.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Can of mixed fruit and boxes of oatmeal stored under vegetable prep sink next to vegetable chemical wash. *CDI - PIC removed items from under sink.

#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 - Box of napkins stored directly on the floor.

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

4-501.11 Maintain equipment in good repair. *Observed - Low concentration for sanitizer at 3 compartment sink. *CDI - PIC fiddled with dispenser and was able to achieve proper concentration. EHS recommends establishment contacts company or Maintenance to ensure dispenser can maintain dispensing sanitizer at proper concentration.

#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 personal jacket stored in contact with clean dishes on dry storage rack in back area. *CDI - PIC removed jacket and placed dishes into dish area to be washed, rinsed and sanitized.

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Jun 9, 2025 A 97.5 · 4 violations

Inspector comments: County version of TPHC form to hang in kitchen is attached (Homewood Suites version in binder not readily available/easily located during inspection) Form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed wiping cloths being used for hand drying as single-use while awaiting new paper towels for dispenser. EHS observed clean cloths in a bag on the floor in dry storage. CDI- PIC brings bag off ground and makes several cloths available at hand sink for immediate access. Ensure staff do not need to go near the floor to procure hand drying cloth. (-1)

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several bags of opened cheese without date marks. CDI- PIC dates cheese. (-1.5)

#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 unlabeled chemical cleaner in spray bottle beside dish machine. CDI- PIC labels ‘Mr. Clean’. (-0)

#55 · Physical facilities installed, maintained & clean

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed keg and cooler unused for several years, according to PIC, in kitchen with torn attachments and accumulation of debris. Remove unused equipment at the earliest opportunity. (-0)

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Dec 23, 2024 A 97 · 7 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedures for cleaning of vomit and diarrhea. CDI-EHS provided v&d poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed men’s restroom handwash sink at 53F. Ensure all handwash sinks used by food handlers are 100F.

#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 chemical dishmachine that tested at 0 ppm for chlorine with almost empty sanitizer bottle that could not pull enough sanitizer into dishmachine. CDI-PIC replaced bottle of sanitizer and tested at 50 ppm. 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

#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. Observed one package of ready to eat chicken without a date label from this past friday. CDI-PIC added date label. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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. Observed Cinnamon Toast Crunch in self serving dispenser at serving line without all of the following label requirements. 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 Cinnamon Toast Crunch without allergens listed. VR within 10 days to check for proper allergen listed and displayed for customer self service.

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

Repeat violation

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 paper towel dispenser at kitchens handwash sink that is not currently operating, facility has paper towel roll placed near handwash sink. REPEAT.

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Apr 9, 2024 A 95.5 · 4 violations

#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 handwash sink with paper towel dispenser with dead batteries and no paper towels/napkins set by handwash sink. CDI-PIC set aside napkins and maintenance has been scheduled. Repeat.

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

Corrected during inspection

#51 · Plumbing installed; proper backflow devices −1

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed pre-rinse and dish machine drains without a 1 inch air gap above the floor drain. VR within 3 days to check status of air gap of pre-rinse and dish machine drains.

#55 · Physical facilities installed, maintained & clean

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Nov 2, 2023 A 96 · 5 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM was onsite during the inspection. 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 −1

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed broken paper towel dispenser at handwash sink. According to PIC, they have been using cloth towels to dry their hands and establishment does not have additional rolls of paper towels. VR within 10 days to check for functional paper towel dispenser.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE cubed ham, shredded cheese, boiled eggs, and other TCS foods above 41F in reach in fridge. Reach in also had an ambient air temperature of 48F. CDI-PIC voluntarily discarded food and moved unopened, processed foods to reach in freezers. Hotel maintenance called refrigeration company for service. VR within 3 days to check the cold holding capability of reach in fridge. 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 .

#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 unopened stacks of cups in a cardboard box stored on the floor. PIC moved cup stacks to shelves.

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

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed no testing strips for 3 comp sink and for chlorine dish machine. EHS used their own test strips for both 3 comp sink and chlorine dish machine and both sanitizers had proper levels of concentration respectively. VR within 10 days.

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Jun 21, 2023 A 97.5 · 5 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 employee turn off faucet without using paper towel as barrier to prevent contaminating hands again. CDI - Employee was educated and was observed washing hands the correct way.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slight food residue and build up on the blade of the can opener. CDI - Can opener was moved to 3 comp sink to be washed.

#37 · Food properly labeled: original container −1

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). 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 bulk dispensers cereals with no labels. EHS 3 day VR required.

#39 · Contamination prevented during food preparation, storage & display −1

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples on display with no shield or packaging to prevent contamination. EHS 3 day VR required.

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

Corrected during inspection

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 service cups stacked well above the protective covering leaving single service cups unprotected.

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Dec 16, 2022 A 95.5 · details not yet loaded