A100

SODEXO FRB CONFERENCE CENTER

530 E TRADE ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060016989

Latest gradeA (100)

Last inspectedOct 14, 2026

Inspections on record37

On record sinceJun 26, 2013

Score history

Jun 26, 2013Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 100 · 0 violations

Inspector comments: Facility is a banquet kitchen that is not in use when no active banquets are taking place. No TCS foods present.

No violations were recorded for this inspection.

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Jun 22, 2026 A 98 · 4 violations

Inspector comments: No TCS Foods on site.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink. CDI - Provided.

#36 · Thermometers provided & accurate

Corrected during inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. CDI - Obtained.

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

Corrected during inspection

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No disc for dish machine on site. CDI - Obtained.

#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. Interior of microwave soiled with spilled coffee. Clean

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Jan 7, 2026 A 97.5 · 2 violations

Inspector comments: No TCS foods available to temp.

#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 No paper towels in 3 handsinks. CDI - Paper towels provided.

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

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer dispenser recorded 0ppm. EcoLab called and appointment scheduled tomorrow. Sanitizer will be brought from upstairs kitchen. VR. 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

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Jul 10, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Mar 18, 2025 A 99.5 · 1 violation

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Red cutting board scarred and in need of replacement. CDI - Discarded.

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Dec 4, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 20, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Jun 20, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 4, 2024 A 97.5 · 3 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. Knife and metal container soiled with food debris. CDI - Cleaned in dish machine. 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 .

#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 Tuna sandwhich prepped and cooling with container with lid on. CDI - Lid removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Green cutting board scarred. Replace.

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Aug 29, 2023 A 98.5 · 1 violation

#23 · Proper date marking & disposition −1.5

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 Almond milk dated 5/30 observed. CDI - 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 .

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May 31, 2023 A 99.5 · 1 violation

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

4-501.11 Maintain equipment in good repair. Observed shelves beginning to rust in reach in coolers to left of kitchen entry.

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Feb 22, 2023 A 99.5 · 1 violation

#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 Observed cut fruit cooling in reach in while tightly covered before putting it out for service. Product was prepared in upstairs kitchen and sent downstairs, however it warmed up during plating and was not fully cooled. Product was continuing to cool downstairs, but with approximately 20min til service was still at 45F. CDI: Product uncovered and rapidly chilled prior to being used for service. EHS recommends cooling all items upstairs (utilizing the freezer as necessary) prior to delivering downstairs due to the downstairs having no walk in cooler/freezer. 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 .

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Nov 30, 2022 A 98.5 · 1 violation

Inspector comments: During upstairs remodel beginning 4/2023, facility will be serving staff the normal meals that are prepared in the upstairs kitchen. Facility is planning to add a temporary walk in freezer and cooler setup. EHS requested that this be put into the plans for food service when plans for the remodel are submitted.

#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 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 half and half with no date mark from previous day service. CDI: Product was voluntarily discarded.

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Aug 24, 2022 A 99.5 · 1 violation

Inspector comments: Note: This kitchen is currently not operating as an independent food handling establishment. This kitchen is event based only and all food that is served through the conference center is prepared in upstairs kitchen Sodexo At Federal Reserve Bank (2060014948). This conference center kitchen is only used for storage of small wares, washing of catering utensils, staging of beverage service, and some staging of prepared food from upstairs. Discussion of possible permit changes will occur with leadership.

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

Corrected during inspection

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no holding thermometer or other means of testing high temp sanitizing dish machine. CDI - T-strips provided during inspection.

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Apr 19, 2022 A 99 · 1 violation

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Corrected during inspectionRepeat violation

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in downstairs kitchen. CDI: Test strips provided. REPEAT VIOLATION

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Nov 18, 2019 A 99.5 · details not yet loaded