A96.5
CARNEGIE CAFETERIA
8500 ANDREW CARNEGIE BV, Charlotte, NC 28262
Restaurant · NC permit/State ID 2060016144
Latest gradeA (96.5)
Last inspectedOct 15, 2026
Inspections on record38
On record sinceAug 23, 2013
Score history
Aug 23, 2013Higher is betterOct 15, 2026
Inspections & violations
Oct 15, 2026 A 96.5 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the men’s or women’s restroom in the cafeteria. CDI- EHS provided handwash stickers to post in the bathroom.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed packaged cream cheese stored below unwashed vegetables in the middle walk in cooler. CDI- PIC moved cream cheese to different shelf. REPEAT.
Observed washed cucumbers stored directly on shelf in a low reach in cooler.
CDI- PIC pulled cucumbers to be rewashed and placed in a container for during storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
#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 raw chicken cold holding in the cold drawers at the grill station and milk in the low reach in at the coffee station cold holding above 41F. CDI- PIC voluntarily discarded milk and moved chicken to the WIC to cool back down. REPEAT. No escalation in points due to improvements in cold holding throughout the establishment.
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 .
#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 yogurt parfaits cooling in a tall reach in cooler with the lids on. Parfaits went down in temperature 1 degree from initial temperature taken. CDI- PIC moved to walk in cooler to continue cooling with the lids off.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed ice machine out of order in the back kitchen and hot holding cabinet at the pasta station out of order that needs to be repaired. REPEAT.
Jun 18, 2026 A 92 · 11 violations
Inspector comments: EHS discussed bottle bands as a method of labeling for items in squeeze bottles like oil and water. EHS provided updated vomit and diarrhea posters in English and Spanish.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee handle raw salmon, change gloves with no handwash, and then handle single service items. CDI: Employee was educated on when to properly Washburn hands. Employee washed hands and donned new gloves.
#13 · Food in good condition, safe & unadulterated
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans of salsa in basement storage area on the can rack. CDI: Cans removed to designated area for return.
#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 cold smoked salmon stored over ready to eat dressings in salad walk in. CDI: Items reorganized.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items at juice station. Observed unwashed berries stored over pickled peppers in reach in part of cooler at nourish station. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pan of meatballs reheated to 130F. CDI: Meatballs placed back in steamer and reheated to over 165F.
#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 sea bass, short rib, and mashed potatoes in hotbox for a catering held below 135F. Hot box was at 134F per digital face on unit. CDI: Items rapidly reheated to over 165F. Hot box moved to 170F.
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 Observed sliced and shredded cheese in cooler drawers, and pasteurized eggs and pasteurized egg whites in reach in cooler above 41F. CDI: Items moved to walk in cooler to cool. Ambient air temps and temps of other items in different areas of the unit were at or below 41F. Ensure units are not overloaded with items preventing air flow and that cooler drawers are closed completely between use.
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
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 calzones pulled to TPHC prior to reaching 41F. CDI: Product returned to walk in to continue cooling.
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 marked for lettuce or quinoa at nourish station.
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloth in QUAT sanitizer solution at 100ppm. -CDI- PIC refilled with properly concentrated sanitizer. Observed cloths stored in buckets of soapy water. CDI: Cloths removed. REPEAT VIOLATION
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a few wet stacked pans stored as clean in the prep kitchen area. CDI: Pans taken back to the dish area for cleaning.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed smaller ice machine in produce area not functioning. Repair or replace ice machine.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspectionRepeat 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 accumulation of food debris/residue on non-food contact surfaces such as gaskets of reach in coolers, inside of coolers such as prep units and walk ins throughout facility. Increase cleaning frequency. Observed 2 pans with sticker residue on exterior of the pans. CDI: Pans taken to dish area. REPEAT VIOLATION Some improvement from previous inspection due to doors and handles and other exterior surfaces of equipment being cleaned and maintained better.
Feb 27, 2026 A 97.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed soiled scoop, and sticker residue on metal insert containers that were in contact with the food contact surfaces of other containers. -CDI- PIC removed the necessary pieces of equipment to be W/R/S.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
PIC stated that the cutting boards are W/R/S at the end of the day, thus exceeding the required 4 hour W/R/S necessary for all food contact surfaces that have been in use at ambient temperature. -CDI- EHS educated PIC on cleaning frequency. (1.5 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#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 in QUAT sanitizer solution at 0ppm. -CDI- PIC replaced the buckets with new solution at 400ppm. (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 accumulation of food debris/residue on non-food contact surfaces such as doors, handles, and gaskets throughout facility. Increase cleaning frequency. REPEAT*** (0.5 pts)
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
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 no air gap for the drainage pipe from the dish machine to the drain. Pipe was directly in the drain. -CDI- Technician provided air gap. (0 pts)
Oct 13, 2025 A 96.5 · 9 violations
Inspector comments: EHS observed items being held on TPHC at nourish station. When EHS arrived to nourish station, temperatures of TPHC items were being recorded. Temperature logs showed 10:45a as prerecorded start time with a discard time of 1p, however, facility was starting time after 10:45a. Ensure to place time stamps that accurately reflect TPHC start time. All items are discarded at 1:00p, once lunch service has ended. PIC stated she will reprint TPHC log sheets without prerecorded times.
#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 the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0-
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed cucumbers stored over RTE ginger. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed baked ziti reheated to 145F and meatballs reheated to 148F for correction. -CDI- Items were reheated to above 165F. Ensure to check temperatures of all reheated items and in different areas of the food to ensure that a temperature of 165F is reached in all parts. -0-
#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 items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Observed lowboys at pizza station and cafe/coffee station iwith ambient temperatures above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNITS UNTIL REPAIRS CAN BE MADE** -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 items cooling in prep and RI units with plastic coverings suc as cream cheese frosting at pizza station, quinoa, and cut lettuce. -CDI- PIC removed protective coverings and placed in WIC 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 .
#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 3 food boxes stored on floor in freezer.
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 2 dented cans stored with cans for use. -CDI- PIC removed items. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with some bowls and milk pitchers with standing water stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
#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 dust buildup on tops of equipment beneath hood. Increased and more thorough cleaning frequency recommended. -0-
May 21, 2025 A 97 · 6 violations
#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 burgers stored over beyond meta. CDI- Raw burgers placed on the bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#24 · Time as a Public Health Control; procedures & records −1.5
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 steak, sausage and tater tots on grill station not logged for TPHC. CDI- Items reheated and placed on TPHC. tater tots discarded.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Corrected during inspection
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 disclosure tor cold smoked salmon. CDI- Disclosure written.
#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 fruit cups cooling in deep plastic pan. CDI- Removed and placed on sheet tray for cooling.
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 .
#37 · Food properly labeled: original container
Corrected during inspection
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 seasonings on breakfast bar without labels. Keep items labeled.
#39 · Contamination prevented during food preparation, storage & display −1
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee touch raw fish with gloved hand then grab the oil bottle and seasoning bottle to season with. Bottle were contaminated with raw fish. CDI- Bottles properly cleaned and sanitized.
Feb 6, 2025 A 97 · 7 violations
#10 · Handwashing sinks supplied & accessible −1
Repeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Observed Blocked hand sink..CDI Items were removed
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and ice and hand sinks CDI.. Hand sink(s) were cleaned out
6-301.11 Provide soap for handwashing at each handsink. -PF Observed and without soap. CDI soap was added to hand sink.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed stickers on clean dishes. Also Observed a few utensils with small amount of debris.REPEAT
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 .
#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 food items stored in WIF not 6 inches above the floor. CDI.. another crate was added to increase height.
#42 · Washing fruits & vegetables −0.5
Repeat violation
3-302.15 Wash fruits and vegetables prior to use. Observed fruit being stored as clean with sticker still attached. REPEAT
#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 spoon stored in garlic.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Repeat violation
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 clean lids store in bin with debris. CDI.. Items were removed and washed.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
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 pipe in drain without air gap. CDI.. Pipe was cut.
Oct 4, 2024 A 96 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee placing soiled dishes on rack for dish machine to removing clean dishes from rack of dish machine, without glove change or hand wash.CDI EHS educated PIC on when to wash hands.
#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 food debris on pans and utensils stored as clean.. CDI.. Items were moved to dish machine for 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 .
#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 snap peas in warmer below 135F..CDI peas were put into oven to reach temp
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 inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tofu, and spinach spread above 41F.. CDI.. Items were voluntarily discarded.. ESH will not escalate points at this time. Great improvement from last inspection 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 .
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers intact on cool line as clean.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans wet staked CDI items were spread out to dry
May 1, 2024 A 97.5 · 4 violations
Inspector comments: This facility uses food coloring in bakery
#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 Cooked mushrooms, pepper jack cheese, diced potatoes, Vegan Chorizo, Cooked asparagus , Vegan sausage, Ham, and Roast Beef all above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 several pans date marked for 4/23 still in WIC on 5/1. CDI..PIC states employee put the wrong date and assured items where made on 4/30. Dates where corrected
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 −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen.REPEAT
#44 · Utensils, equipment & linens: properly stored, dried & handled
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 several bins where clean utensils are stored with debris in bottom of bins. CDI.. PIC moved items to dish machine
Nov 29, 2023 A 95.5 · 6 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 no paper towels placed at the dish pit handwashing sink. CDI- Paper towels placed at the sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish pit handwashing sink blocked by large cart.
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw turkey burger stored over raw salmon in the walk in cooler at the back kitchen area. CDI- Raw burgers placed on the bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 slicers soiled with old food debris. CDI- Items taken back to he 3 comp sink for washing.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the kitchen area.
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer at the sushi/ grill stations. Remove from the floor.
#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 shelves housing cutting boards in need of cleaning at back kitchen area.
Sep 1, 2023 A 98.5 · details not yet loaded
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Jun 29, 2023 A 98.5 · details not yet loaded
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Mar 14, 2023 A 98.5 · details not yet loaded
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Dec 5, 2022 A 97.5 · details not yet loaded
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Sep 19, 2022 A 97 · details not yet loaded
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Jun 22, 2022 A 97.5 · details not yet loaded
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Mar 10, 2022 A 97 · details not yet loaded
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Dec 13, 2021 A 98.5 · details not yet loaded
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Aug 23, 2021 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.
Jun 9, 2021 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 29, 2021 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.
Dec 11, 2020 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.
Sep 24, 2020 A 100 · 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 20, 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.
Dec 17, 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.
Jun 19, 2018 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.
Dec 29, 2017 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 28, 2017 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.
Jun 5, 2017 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.
Jan 30, 2017 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.
Aug 30, 2016 A 95.5 · 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.
Jun 22, 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.
Feb 25, 2016 A 95.5 · 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 23, 2015 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.
May 22, 2015 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.
Jan 14, 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.
Aug 18, 2014 A 94.5 · 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.
Jan 8, 2014 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 23, 2013 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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CARNEGIE CAFETERIA” or State ID 2060016144). Inspection type (routine vs. follow-up) is not published in the county's data.