A93.5

KFC/TACO BELL #E320066

5540 UNIVERSITY POINTE BV, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060017599

Latest gradeA (93.5)

Last inspectedOct 2, 2026

Inspections on record34

On record sinceOct 2, 2013

Score history

Oct 2, 2013Higher is betterOct 2, 2026

Inspections & violations

Oct 2, 2026 A 93.5 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump out sanitizer bucket i handwashing sink. CDI- Removed. EHS educated PIC on hand sink use.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored with old food debris. CDI- Taken to be cleaned. -REPEAT FOR THE 3RD TIME 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

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 clean utensils stored closely above the raw chicken prep sink. Dishes need to be removed to avoid contamination. CDI- Dishes removed.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed cutting boards with deep grooves and stained. Resurface/ replace. REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink near can opener station in need of re-caulking.

#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 food storage equipment throughout in need of cleaning (hot boxes, toasters, hot wells, chicken hot holding case...) REPEAT

#55 · Physical facilities installed, maintained & clean −1

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 damaged tiles in front of fryer area. Observed missing tiles at dry storage area and in front of wall in cooler area is holding standing water. Observed low grout at prep sink and 3 comp sink area. 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 floors in need of cleaning under and around equipment throughout

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Jun 12, 2026 A 95 · 8 violations

Inspector comments: NOTE: Chicken pot pie is made with pre-cooked and cooled chicken. Facility is no longer non-continuous cooking chicken tenders. Chicken tenders are breaded, cooked fully, then transferred to hot box. Facility only cooks (fully) and cools chicken for pot pies. Manager stated that all other foods are made and discarded EOD. No cooling of any other foods. Facility had few staff and manager had to help out employees, inspection took longer to accommodate.

#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 vomit diarrhea plan. CDI- EHS provided plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 a bag of opened raw nuggets stored above fries in the tall reach in freezer. CDI- Nuggets placed on the bottom of the shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored with old food debris. Observed clean dishes stored at chicken sink, contaminated with chicken splatter. CDI- Dishes removed and taken to 3 comp sink for washing. Dish racks at the chicken sink are stored too low. Manager removed the baskets completely for cleaning. Refrain from storing clean items too close to soiled items/ raw foods to prohibit cross contamination. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of containers wet stacked in clean dish storage area.

#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. Observed cutting boards at front line heavily scored. Replace or resurface.

#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 all hot and cold holding units throughout the facility in need of cleaning (low reach in, freezers, hot boxes). Observed all pieces of food heating equipment in need of cleaning (tortilla warming station, fryers, quesadilla toaster). Observed shelving in units in need of cleaning.

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

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 low grout throughout facility. Observed missing tiles and cracked tiles at fryer station and walk in freezer. 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 floors heavily soiled throughout facility. Observed floor holding standing water at the walk in freezer.

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee opened popsicle stored above food in tall reach in freezer.

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Jul 17, 2025 A 93 · 14 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and use clean hands to pump paper towel dispenser thus recontaminating hands. -CDI- EHS educated food employee on ensuring to pump paper towel dispenser before washing hands and food employee rewashed hands. -0-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed hot water at mixing valve handsink at 121F. -CDI- PIC corrected to 96F. -0-

#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 debris on multiple dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -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: 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 nuggets hot holding between 118-141F, cheese sauce at 107F, and fries betweenn 131-145F. -CDI- PIC voluntarily discarded items below 135F. -0- 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 −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded lettuce, shredded cheese and sour cream in lowboy above 41F. Observed ambient air at 43F. -CDI- PIC voluntarily discarded items. **REPEAT** **FACILITY TO USE OTHER UNITS UNTIL REPAIRS CAN BE MADE.** **3 DAY VERIFICATION REQUIRED** -3- 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 .

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly at handsink. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies. -0-

#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 wiping cloths stored in 50ppm quaternary sanitizer concentration. -CDI- PIC replenished sanitizer supply to 200ppm. -0-

#43 · In-use utensils: properly stored

Corrected during inspection

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 scoop with no handle stored in cinnamon sugar. -CDI- PIC removed.

#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 in dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 dishes on storage rack with dust/debris buildup. -CDI- PIC moved items to dish pit to be W/R/S.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement throughout. **REPEAT** 4-501.11 Maintain equipment in good repair. Observed leak at standing steam cabinet near drive thru window. Observed broken microwave. Observed make line not in use due to icing over. Observed 2 paper towel dispensers that were barely dispensing paper towels. Repair or replace. **REPEAT** -1- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout.

#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 interior and exterior surfaces of cold and hot holding equipment (such as lowboys, hot cabinets, etc) in need of cleaning. Observed NFCS of slushee machine with dark growth. Observed NFCS of drink machines with buildup. Observed exterior surfaces of cooking equipment, tea machines, and other equipment in need of cleaning. Observed cabinets below consumer self-serve drink machines in need of cleaning. Observed outsides of dry goods storage containers in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

#50 · Hot & cold water available; adequate pressure −0.5

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at handsink at 68F and 84F. **10 DAY VERIFICATION REQUIRED** -0.5-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 food splash and debris on walls throughout. Observed standing water on floor near steam cabinet due to leak at steam cabinet. 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./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in multiple spots throughout facility. Observed missing or cracked baseboards throughout. Observed cracked and loose floor tiles near fryers. Replace. **REPEAT** -1-

#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 employee personal items stored over retail items in RIF. -CDI- PIC removed items. -0-

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Feb 17, 2025 A 96.5 · 3 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 multiple TCS foods in the WIC above 41F. See temperature chart. CDI PIC voluntarily discarded all TCS foods in the WIC that were not prepared today. Facility will use the right side of the chicken WIC until WIC 2 is repaired. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods at 41F or below. The ambient air of the WIC is 47F. VR needed 2-20-25. Facility will use the right side of the chicken WIC until WIC 2 is repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep stations with large amount of discoloration and deep grooves that can no longer be effectively cleaned and sanitized. REPEAT

#55 · Physical facilities installed, maintained & clean −1

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 multiple floor tiles throughout facility cracked and chipped (including around the mop sink. Also observed low grout in multiple spots throughout the facility. Also observed missing or cracked baseboards throughout facility. REPEAT

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Jul 22, 2024 A 98 · 5 violations

#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 employees with jewelry on their arms.

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

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 multiple stacks of chicken bucket in storage room (unprotected) outside of plastic

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards at stations with deep groves and discoloration. EHS advised to have all resurfaced or replaced. REPEAT

#55 · Physical facilities installed, maintained & clean −1

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 multiple floor tiles throughout facility cracked and chipped. Also observed low grout in multiple spots throughout the facility. Also observed missing or cracked baseboards throughout facility. REPEAT

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 Provide required lighting intensity. Observed 1 of 2 lights broken in the back storage room.

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Jan 2, 2024 A 97.5 · 3 violations

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored and stained. Replace/ resurface.

#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 chicken speed racks in walk in cooler in need of cleaning. Observed prep station fry heat lamp, taco bell heat case, walk in cooler door, storage bins in need of cleaning.

#55 · Physical facilities installed, maintained & clean −1

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 low grout at flour station and dish pit. Observed tiles broken at fryer. 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 floor under fryer and front line in need of cleaning.

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Jul 21, 2023 A 95 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scrapper and other items in the handwashing sink near the chicken walk in cooler. CDI- Items removed.

#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 green beans holding below 135F. CDI- Green beans reheated. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

#49 · Non-food contact surfaces clean −1

Repeat violation

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

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 low grout, broken tiles near the fryers. 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 floors in need of cleaning in walk in freezer, throughout the kitchen area. Observed standing water holding where the tiles are missing at the fryers.

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Jan 11, 2023 A 95.5 · details not yet loaded