A98.5
CHARLOTTE CONVENTION CENTER CROWN & FORK
501 S COLLEGE ST, Charlotte, NC 28202
Restaurant · NC permit/State ID 2060015477
Latest gradeA (98.5)
Last inspectedOct 8, 2026
Inspections on record30
On record sinceNov 15, 2013
Score history
Nov 15, 2013Higher is betterOct 8, 2026
Inspections & violations
Oct 8, 2026 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of diced sausage/ham mixture, pizza sauce (x2), and a container of fresh mozzarella balls to be at temperatures of 45-49F in the opentop/lowboy refrigerator adjacent the pizza oven. Ambient of the refrigerator observed at 47F at the time of the inspection. PIC does daily checks and stated that the opentop portion was at 41F prior to facility opening at 11am today. Facility is only operational from 11am-2pm on Tuesday/Thurs. All items out of temperature were brought up to the kitchen space from the WIC at 10:30am as per the PIC. Temporary TPHC time stamps placed on items to be discarded upon close at 2pm. Facility typically cold holds the items in this unit and does not ever keep it on TPHC as standard procedure like they do for the tabletop cooler and lettuce at the front counter. PIC called in a repair at the time of the inspection. 3 day VR to observe repair.
- Observed an insert container of hard boiled eggs to be at a temperature of 48-49F in the front counter opentop refrigerator. All other items in the opentop and refrigerated drawers observed at 41F or less. Hard boiled eggs were observed wrapped in a large amount of plastic wrap which restricts the product from cold air flow to properly keep it cold. PIC stated bringing it up from the WIC at opening today. Other hard boiled eggs in the WIC observed at 40F.
CDI - Hard boiled eggs placed on temporary TPHC to be discarded at 2pm.
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 .
#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 the 2 wiping cloth buckets at the front counter to have solutions of 0ppm quaternary ammonia at the time of the inspection. EHS advised that the staff change the buckets at least 1 time throughout the 3 hours they are open to ensure the solution maintains appropriate concentrations.
CDI - Buckets emptied and refilled with properly concentrated 200ppm solution.
Apr 28, 2026 A 98.5 · 2 violations
Inspector comments: - Facility has undergone a DBA change since the last visit. No change in concept or change in ownership was confirmed with both the Convention Center food and beverage point of contact as well as the onsite PIC of the facility. PIC stated that only a small reworking of the menu was done with no new protein additions to the menu and a rebranding. Facility name updated from Buon Cibo to Crown & Fork on CDP as of 4/28/26.
#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 sanitizer basin to have a 0ppm quaternary ammonia solution at the time of the inspection. PIC stated that they had done a round of dishes earlier today but wasn’t aware the sanitizer level had dropped that much. No active warewashing was occurring at the time of the inspection.
CDI - PIC emptied and refilled sanitizer basin with properly concentrated 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
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
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 the prepared pizzas on the speed rack and the items at the front counter opentop and table top opentop at the front counter (tomatoes, lettuce, blue cheese crumbles, blue cheese dressing, shredded cheddar cheese) to not be labeled with the start and end times. PIC stated they are always only held for a max of 3 hours as their normal operation hours when the facility is open is 11am-2pm. REPEAT.
CDI - Time stamps added.
Jan 12, 2026 A 98.5 · 4 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 approx. 20 turkey and chees sandwiches and 32 ham and cheese sandwiches in the opentop refrigerator at the service counter to be at temperatures of 45-50F. PIC stated that the sandwiches have I only been in the unit since opening at 10am this morning. Unit was observed overfilled with sandwiches causing them to not maintain temperature.
CDI - PIC relocated sandwiches to WIC to rapidly cool.
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
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 the pizzas at the front counter being held using TPHC to not be time stamped at the time of the inspection. Employees stated making the pizzas approx 15 mins prior to the EHS arrival.
CDI - Pizzas time stamped for discard.
#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 one chemical spray bottle in the kitchen dry storage room to not be labeled as to its contents.
CDI - PIC labeled chemical bottle.
#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 the interior base of the upright 2 door RIC across from the 3 compartment sink to have accumulations of food debris.
Oct 21, 2025 A 99 · 1 violation
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of clams in the dry storage room of the shared kitchen space in the banquet kitchen to have severe dents along the seams.
CDI - PIC voluntarily discarded.
Jun 9, 2025 A 97 · 1 violation
#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 Containers of salads and containers of pasta salads were 40-50F in sandwich cooler. Also, salads in upright cooler in back were 43-45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved salads and pasta salads above 41F to walk-in cooler to cool. REPEAT
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 .
Feb 15, 2025 A 98.5 · 2 violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in hot holding measured 128-1230F. TCS foods must be at least 135F in hot holding. CDI - PIC discarded chicken.
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 −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pasta salad (43-45) at ice bath and salads in sandwich cooler (47-50F) were above 41F in cold holding. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to freezer to cool.
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 .
Apr 23, 2024 A 99.5 · 3 violations
#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 1 container of pasta salad was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date on container. 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
Soup broth cooling in walk-in cooler with tight fitting plastic wrap at 50F. PIC stated it began cooling at 10:30AM. CDI - PIC took plastic wrap off and placed it in freezer.
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 .
#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. Clean floor in downstairs storage room. 0 pts.
Aug 29, 2023 A 95.5 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee open beverage container stored on cart used to transport food and utensils. Ensure employees used closed beverage containers and store them in a manner to prevent contamination.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to done new gloves to serve food. CDI-EHS explained observation to PIC and employee properly washed hands.
#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 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 . Observed packaged sandwiches and salads in cold holding above 41F. Reference temperature chart. CDI-Salads and sandwiches were moved to WIC to quickly cool.
#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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for TCS foods, pizza, held on TPHC. CDI-EHS provided procedures to PIC.
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 stamp for foods held on TPHC. CDI-Employee added time stamps to all foods held on time.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed burn cream stored on same shelf as utensils and over plastic wrap used to cover food. CDI-PIC moved burn cream to first aid kit.
#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 unlabeled seasoning shaker and liquids in kitchen. Add labels to all.
#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 in-use wiping cloth stored on top of drink machine. EHS checked sanitizer level of nearby sanitizer bucket and the quat sanitizer was at 50ppm. CDI-The sanitizer bucket was remade and the in-use wiping cloth was moved to bucket.
Apr 13, 2023 A 96.5 · 8 violations
#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. Pizza sauce measured 60F at 12:15PM. PIC stated it began cooling at 11:15AM. At 1:15PM, pizza sauce still measured 57F. This rate is too slow to reach 41F within 4 hours. CDI - PIC voluntarily discarded the pizza sauce.
For more information, please visit: http://meck.co/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 .
#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 Packaged sandwiches in sandwich cooler measured 44-60F. TCS foods in cold holding shall measure 41F or less. CDI - Sandwiches placed on temporary TPHC and will be discarded within 2 hours. Reduced to half credit due to improvement from last inspection.
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 .
#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 Pizza sauce in pizza cooler measured 60F and had been cooling in the unit for 1 hour. Also, chicken was cooling in bottom of upright cooler. Use walk-in cooler or freezer to rapidly chill TCS foods. CDI - Pizza sauce and chicken moved to freezer. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#36 · Thermometers provided & accurate
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Gauge on hot holding unit is broken. Replace broken gauge. 0 pts.
#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. 2 boxes of food on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.
#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. Employee with bracelet preparing pizzas. Food employees shall not wear jewelry on their hands or wrists. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-502.11(A) Maintain utensils in good repair. Pizza peels are in poor repair. Resurface or replace pizza peels. REPEAT
#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. Floor cleaning needed underneath equipment and along perimeter of kitchen. Clean physical facilities more frequently. 0 pts.
Mar 10, 2023 A 97 · 2 violations
#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 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 . Observed salads holding above 41F in walk in cooler in the hall and in prep top cooler. Observed pizzas holding above 41F in walk in cooler in the hall and on speed rack held out at room temperature. CDI: all items placed on TPHC. Product came from walk in cooler in the main convention center kitchen. Items remaining that were prepared at the same time were at or below 41F. REPEAT VIOLATION
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pizza peels chipping, cracked and worn. Sand or replace pizza peels. CDI: Cutting boards will be used.
4-501.11 Maintain equipment in good repair. Observed gaskets on left prep cooler door and on cooler drawers damaged.
Jun 24, 2022 A 98 · 4 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 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 . Observed pan of cooked and sliced chicken breast holding at 44f in flip top portion of front line cooler. CDI - chicken relocated to WIC to chill back to 41f as it had been in unit less than 2 hours. Chicken observed to be double panned in flip top which restricts cold air flow to the product.
#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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened re-wrapped packages of deli turkey and deli ham from previous day’s preparation with no date marking present.
#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 employees preparing food wearing watches on wrists. REPEAT
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in use sanitizer buckets with quat concentration less than 100ppm. CDI - changed out.
Mar 31, 2022 A 98 · 4 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. 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 . Observed can opener in prep room with dried buildup on blade area. CDI - PIC removed for cleaning.
#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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed gravy from breakfast service cooling in WIC at 87f at 10:30 am PIC noted it had been in cooler since 7 am. Gravy did not cool to 70f within 2 hour timeline in order to continue the cooling process to 41f. CDI - gravy discarded.
#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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed gravy cooling in deep plastic bucket sealed with lid. CDI - gravy discarded.
#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 employees preparing food wearing watches on wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees wearing hair nets only partially covering hair - long hair extending from beneath the net flowing across back and shoulders. Use effective hair restraints to prevent contamination.
Apr 1, 2021 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 6, 2020 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 18, 2019 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 27, 2019 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 27, 2019 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 15, 2018 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 15, 2018 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 6, 2018 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 3, 2017 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 1, 2017 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 2, 2017 A 93.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 12, 2016 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 20, 2016 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 29, 2015 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 27, 2015 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 15, 2014 A 99.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 20, 2014 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 15, 2013 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CHARLOTTE CONVENTION CENTER CROWN & FORK” or State ID 2060015477). Inspection type (routine vs. follow-up) is not published in the county's data.