A97

AMERICAN AIRLINES TRAINING CENTER

4200 HANGAR RD, Charlotte, NC 28208

Restaurant · NC permit/State ID 2060013577

Latest gradeA (97)

Last inspectedOct 21, 2026

Inspections on record35

On record sinceFeb 27, 2014

Score history

Feb 27, 2014Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 97 · 8 violations

Inspector comments: Facility has a newer hot water heater. EHS will verify if the current hot water calculation has this unit or the one previously installed.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed same gloves being used to prepare and handle raw ground beef and chicken without changing gloves after handwashing. CDI - PIC educated food employees on requirement. -1.5-

#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 TCS foods such as chili, nacho cheese, diced tomatoes and other items brought in from the walk in cooler outside that are cold holding above 41F. CDI - PIC cooled these items. 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arm of food employees cooking and serving customers. Remove hand and arm jewelry prior to engaging in food prep. -0-

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed overstacked cups for coffee in dining room. Keep cups at a level to protect the lip area. Observed buildup in bottom of container used to store ice scoop between uses. Keep in a clean area. -0-

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed debris inside rinse compartment while actively washing dishes. Clean. -.5-

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handles of equipment used for cooking, cold holding and on drawer handles. Clean often enough to prevent buildup. -1- REPEAT

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak under handsink at front counter after a long period of running water in the sink. Drain not overflowing. Repair. -0-

#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 buildup on ceiling near HVAC vents. Clean often enough to prevent buildup. -0-

View this inspection on the county portal ›

Jun 29, 2026 A 96.5 · 5 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 items that were said to be held on TPHC without any time stamps indicating when the items were placed on TPHC. PIC stated that the items were placed out about 30 minutes prior to the inspection. -CDI- Items were reheated and placed into an hot holding unit until the TPHC will take place. REPEAT*** (1.5 pts)

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed damaged can being stored with other cans that were not damaged. -CDI- PIC relocated the damaged can to an appropriate location. REPEAT*** (1 pt)

#49 · Non-food contact surfaces clean −1

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 non-food contact surfaces of shelves and gaskets soiled with food debris. Increase cleaning frequency. REPEAT*** (1 pt)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in the 3 comp sink. Repair leaking faucet. (0 pts)

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened. -CDI- doors were closed. (0 pts)

View this inspection on the county portal ›

Jan 23, 2026 A 97.5 · 5 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 equipment/utensils being sanitized in a QUAT solution less than 200ppm. -CDI- PIC replaced the sanitizer with new solution that was at 300ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops soiled with food debris/residue. -CDI- PIC placed the items in the 3 compartment sink to be W/R/S. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed the probe of a thermometer soiled with residue. -CDI- PIC cleaned and sanitized the thermometer probe. (1.5 pts)

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

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 items being held on TPHC with an incorrect time from when the items were placed on the line. The time stamp indicated the time started at 11am when it was 10:30am. -CDI- PIC correctly time stamped the items being held on TPHC. (0 pts)

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented/damaged cans being stored with cans that were not damaged/dented. -CDI- PIC removed the damaged cans. Due to severity, points not taken. (0 pts)

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in QUAT solution at less than 200ppm. -CDI- PIC replaced the solution. (0.5 pts)

#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 accumulation of debris on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

View this inspection on the county portal ›

Aug 29, 2025 A 99.5 · 1 violation

#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 white build up/debris on the wire racks in the outdoor WIC. Increase cleaning frequency to help prevent the accumulation of debris/build up. (0.5 pts)

View this inspection on the county portal ›

Mar 20, 2025 A 96.5 · 6 violations

#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. - Observed minor amounts of grease/food debris on the hard to reach crevices of metal insert containers that were stored as clean. CDI - PIC placed at 3 compartment sink 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a opened package of RTE diced chicken that was date marked 3/11/25, which should have been discarded on 3/17/24. 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 .

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

Corrected during inspection

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 a container of sliced cheese, shredded cheese, and sour cream stored on the countertop across from the cookline. Employees stated the items were held on TPHC for the times they serve breakfast (7am-10am) but there was no time stamp indicating the discard time. CDI - PIC time stamped items with discard times.

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the employee at the flattop grill wearing a bracelet while preparing orders. REPEAT.

#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 a case of single service cups stored directly on the floor of the office.

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. - Observed one fine mesh strainer with holes and metal pieces frayed in the middle of the utensil. CDI - PIC voluntarily discarded.

View this inspection on the county portal ›

Dec 2, 2024 A 98 · 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 wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

#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 chicken stored over RTE chili in RIC. -CDI- PIC corrected storage order. -0- 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 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-/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 marinara sauce and Irish stew date marked 11/25 (discard 12/1) and chili date marked 11/22 (discard 11/28). Observed salsa with no date marks. Per PIC, salsa was prepared 3 days prior. -CDI- PIC properly date marked salsa and voluntarily discarded other items past date mark. -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: 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 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 yogurt and ham and Swiss sandwich cooling at low rate. Items were found cooling in RIC with lids. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. **REPEAT** -0.5- 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 .

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch and bracelets. -0-

View this inspection on the county portal ›

Sep 25, 2024 A 98.5 · 2 violations

#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.- Observed black beans prepared yesterday at 46F. -CDI- PIC voluntarily discarded items. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 black beans prepared yesterday that did not meet cooling parameters. Beans were found in RIC in a full metal container with a plastic covering. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

View this inspection on the county portal ›

Apr 9, 2024 A 94.5 · details not yet loaded