A97
ATRIUM HEALTH BEHAVIORAL HEALTH CHARLOTTE
501 BILLINGSLEY RD, Charlotte, NC 28211
Restaurant · NC permit/State ID 2060018498
Latest gradeA (97)
Last inspectedOct 13, 2026
Inspections on record39
On record sinceMar 14, 2016
Score history
Mar 14, 2016Higher is betterOct 13, 2026
Inspections & violations
Oct 13, 2026 A 97 · 8 violations
#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
** Observed no paper towel at one of the hand washing sink. CDI- Paper towel provided at the time of inspection. Ensure to keep all hand washing supplies available at all hand sinks at anytime.
#16 · Food-contact surfaces: cleaned & sanitized
Follow-up verification required
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
*** Observed dishwasher is not working properly, the rack is not moving properly, the temperature on a disc is not reaching 160F until after 8 runs. Machine shall be repaired and worked properly to meet the demand. VERIFICATION NEEDED within 3 days (10/16/26).
#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 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 .
*** Observed chicken enchiladas, dice chicken, chicken tenders in hot box holding temperature below 135F. CDI- Items got reheat to 165F and above to put back in hotbox waiting to serve.
#23 · Proper date marking & disposition
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
** Observed date marking is off by one day. Total date marking shall be 7 days from the day that items made/prepared/opened. For example: 10/13/26 to 10/19/26. The machine for date marking stickers shall be corrected. VERIFICATION NEEDED within 10 days (10/23/26)
#24 · Time as a Public Health Control; procedures & records
Repeat violationFollow-up verification required
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 TPHC form for salad bar was not completed, no temp log that goes along with the procedure available. The time stamp on the sticker next to items at the counter and temp logs are not matching/incorrect time stamp. Ensure to follow the procedure correctly and keep everything available upon request.
VERIFICATION NEEDED within 3 days (10/16/26).
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
** Observed flies in the kitchen, keep the kitchen free of pests.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
** Observed clear plastic bins stacking up putting away as clean on the shelf at dishwasher room. CDI- Items separated and let air dry. Allow all clean dishes and equipment to air dry completely before storing them up.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
** Observed the WIC, one of the fan is not working at the time of inspection. The WIC is showing the required temperature, however the unit needs to be checked and ensure that it works properly to handle the loads to keep all foods cold.
Apr 8, 2026 A 98.5 · 2 violations
#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 salad fliptop held on time without time stamp. PIC stated that items were prepped and put into unit at 8:00 AM. CDI: PIC time stamped fliptop cooler.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
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 piece of unsealed wood being used to support lower shelf of prep table in kitchen. Replace with approved material or repair.
Feb 23, 2026 A 98 · 5 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 chicken wrap and salad with chicken in grab in go holding above 41F. Items had been placed in grab n go from WIC less than 4 hours prior. CDI items were moved into the back of the unit to recool and maintain 41F. Discussed proper placement of TCS items in grab n go.
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
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cracking of sealant at hand sink. Remove and replace.
#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 build up and residue on fronts of equipment, RICs. Clean with more frequency.
#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 broken base board tiles near ice machine. Repair or replace. Paint peeling on wall left side of ice machine.
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 build up and residue along floor edges and under equipment.
#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 personal items stored on shelf with customer product/equipment.
Oct 17, 2025 A 98.5 · 2 violations
#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 3 pans of baked chicken hot holding below 135F inside hotbox.
CDI - Pans of chicken were reheated to 174F.
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 .
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed tongs/handles in direct contact with lettuce and salad mix at salad bar.
CDI - Tongs were removed from containers.
Jun 16, 2025 A 97 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observe veggie slicer and robot coupe attachment stored as clean with food debris present on the food contact surface.
CDI - Items moved to the 3 compartment sink to be whaled, rinsed and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#23 · Proper date marking & disposition −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
Observed hotdogs, cut lettuce, and black bean burgers with no date marking.
CDI - Items voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer bucket stored on top of prep sink where potatoes were actively being prepared.
CDI - Sanitizer was relocated.
#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 sliced tomatoes cooling 0F, in prep unit, over 34 minute time span. (11:15 AM to 11:49 AM).
CDI - Items were moved to the WIF to rapidly cool.
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
Corrected during inspection
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 chipped and broken wires on wire mesh scoop used at fryer.
CDI - Voluntary discard.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed piping at hand sink at the entrance of the kitchen leaking.
Feb 5, 2025 A 98.5 · 2 violations
#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 turkey sandwiches and ham sandwiches cooling at a rate of 0 degrees per minute, tightly packed in a metal pan in WI cooler. CDI - PIC moved to WI freezer for a few minutes. Product at 38F. -.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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in steam table between uses. Clean this area and maintain pest control frequency, increasing as necessary to rid facility of insects. -1-
Sep 24, 2024 A 98 · 3 violations
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items (Sliced tomatoes, turkey, ham, turkey burger) held above 41F inside the sandwich prep unit.
Ambient temperature of sandwich prep was observed at 47F.
All items were placed in sandwich prep for lunch service and were moved to the WIC for rapid cooling.
3 day verification visit required.
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 −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in sanitizer buckets below the required concentration of sink and surface sanitizer.
CDI - Buckets were replaced with sanitizer at the proper concentration.
#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 some dishes stacked wet.
CDI - Pans were separated to properly air dry.
Jun 24, 2024 A 97.5 · 2 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P: Found TCS foods from breakfast yogurt bar held on TPHC that had been placed back into refrigeration after the breakfast meal was complete. CDI- PIC discarded food into trash.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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
Found cut cantaloupe / honeydew cooling in covered containers, in deep volume, in reach-in units. PIC transferred to shallow pans and moved to walk-in cooler.
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 .
Dec 21, 2023 A 98 · 3 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed unwashed avocados over pre-cut cantaloupe and unwashed produce over pickles. CDI items relocated.
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 no time stamps on salad bar that is on time upon entrance to the facility. CDI items just pulled and time stamp added.
#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 ham salad, turkey salad, and garden salad that above 41F in display case. CDI items moved to walk in to finish 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 .
Sep 11, 2023 A 98.5 · 2 violations
Inspector comments: Per PIC, facility is using TPHC for salad bar and hot items at front serving line and then holding remaining product if food is still out of Temperature Danger Zone. EHS advised PIC today to ensure one process is used, either TPHC or cold/hot holding.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside ice machine of food debris and other debris. CDI - PIC immediately sanitized. -1.5-
#37 · Food properly labeled: original container
Corrected during inspection
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed label without place of business. Per PIC, this can be adjusted inside ;label printing system. CDI - Label corrected in system. -0-
Jun 12, 2023 A 99.5 · 1 violation
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 buildup on outside of stored equipment such as balance scale and tomato slicer on shelf out side of office. -.5-
Mar 3, 2023 A 98.5 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on ceiling inside microwaves located in dining room and in kitchen. Clean often enough, in accordance with Food Code. -0-
#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 Observed date marking stickers programmed for 8 day date marking on hard boiled eggs. Date marked products from 03/01 have and expiration date of 03/08. This is 8 day date marking when the max time allowed is 7 days. Facility shall count first day as prep date or open date for TCS foods, keeping the date of the oldest ingredient. CDI - PIC reprogrammed date marking system for 7 day date marking during inspection. -1.5-
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 .
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leak under 3-comp sink at piping located under sanitizing compartment. Repair. -0-
Oct 14, 2022 A 98 · 4 violations
#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 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 hot holding cheese and pepperoni pizza holding at 101-114F under heat lamp. Per PIC, this item is hot held. CDI - PIC voluntarily discarded and will use TPHC. -1.5-
#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 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 tightly lidded, tightly wrapped sliced tomatoes, deli sandwiches and chicken salad cooling in WI at a rate of .05 degrees/min. To cool within time frame, foods shall cool at .12 degrees/min. CDI - Chicken salad placed on metal tin pan to cool, tomatoes opened lid to restore air flow and unwrapped and placed sandwiches in walk in freezer. -.5-
#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 spices and squeeze bottles on rolling cart at end of cook line. -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 buildup on shelving inside hot box. Clean often enough to prevent buildup. -0-
Jul 11, 2022 A 97.5 · details not yet loaded
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Jun 6, 2022 A 95.5 · details not yet loaded
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Feb 16, 2022 A 97 · details not yet loaded
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Dec 6, 2021 A 98.5 · details not yet loaded
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Aug 4, 2021 A 98 · details not yet loaded
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May 17, 2021 A 99 · details not yet loaded
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Mar 8, 2021 A 100 · details not yet loaded
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Dec 29, 2020 A 98.5 · details not yet loaded
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Aug 26, 2020 A 97 · details not yet loaded
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Jan 30, 2020 A 99.5 · details not yet loaded
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Oct 28, 2019 A 99.5 · details not yet loaded
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Sep 3, 2019 A 100 · details not yet loaded
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Jun 13, 2019 A 100 · details not yet loaded
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Mar 4, 2019 A 97 · details not yet loaded
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Nov 29, 2018 A 98 · details not yet loaded
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Jul 25, 2018 A 97.5 · details not yet loaded
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Apr 12, 2018 A 97.5 · details not yet loaded
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Jan 2, 2018 A 98 · details not yet loaded
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Oct 9, 2017 A 97 · details not yet loaded
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Jul 12, 2017 A 95 · details not yet loaded
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Apr 7, 2017 A 95.5 · details not yet loaded
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Feb 1, 2017 A 97 · details not yet loaded
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Nov 7, 2016 A 98 · details not yet loaded
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Aug 29, 2016 A 97 · details not yet loaded
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May 31, 2016 A 97 · details not yet loaded
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Mar 14, 2016 A 96.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ATRIUM HEALTH BEHAVIORAL HEALTH CHARLOTTE” or State ID 2060018498). Inspection type (routine vs. follow-up) is not published in the county's data.