A96

PROVIDENCE MEADOWS

4123 KUYKENDALL RD, Charlotte, NC 28270

Restaurant · NC permit/State ID 2060018885

Latest gradeA (96)

Last inspectedOct 19, 2026

Inspections on record29

On record sinceJul 3, 2017

Score history

Jul 3, 2017Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 96 · 10 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with CFPM during visit. -0-

#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 PIC unable to present EHS with written procedures. CDI - EHS provided PIC with copy of written procedures. -0-

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 cans dented on seams stored alongside intact cans of dry storage shelving. PIC indicated they had just been delivered morning of inspection. CDI - PIC re-located affected cans to designated area. -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 2 knives stored as clean on magnetic strip on wall with visible food debris on blades. CDI - EHS re-located to dish area to be re-wash/rinse/sanitized. Observed ice machine with black buildup along the chute, specifically along the crevices/groovings. CDI - PIC contacted maintenance to clean ice machine. -0-

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Ham slices and chicken Caesar salads on speed rack of WIC cold holding above 41F. PIC stated deliveries had occurred this morning and they had the rack pulled out of the cooler briefly. CDI - Food handler began using ham slices to prepare for lunch and voluntarily discarded affected Caesar salads.

#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 container of mushroom demi with date marking of 10/12 in WIC. PIC stated they had mis-labeled the product and verified that the demi was prepared 10/18 for the omelette bar that was served morning of the inspection 10/19. CDI - PIC verified prep date and labeled product accordingly. -0- EHS did not deduct points due to observing overall date marking system in all other areas to be sufficient.

#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 2 large bulk bins of white powders unlabeled with common name in dry storage. Also observed 1 squeeze bottle with yellow liquid, 1 seasoning shaker and 1 cup of seasoning on serving line with no identifying labeling. -0-

#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. Observed WIC shelving with food debris and buildup throughout cooler. Increase cleaning frequency. -0.5-

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

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 facility in need of more thorough cleaning throughout in regards to floors/walls/ceilings. Observed evidence of food debris and buildup in hard to reach areas, especially under/behind large pieces of equipment, as well as visible dust on walls/wall attachments. -0-

#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 2 employee drinks on shelving above prep tops and 1 employee soda in 2 door RIC. -0-

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May 26, 2026 A 98 · 4 violations

Inspector comments: Facility dish machine currently set-up for hi-temp sanitizing, can also do chemical sanitizing. Battery size for dish plate thermometer is CR2032 or equivalent.

#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 interior of microwave oven with food and splash debris. PIC to address cleaning frequency of microwave.

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

Repeat violationFollow-up verification required

-REPEAT- 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 facility max/min dish plate thermometer inoperable due to installation of incorrect battery size. Current dish plate requires CR2032 or equivalent battery. 10-day VR required (6/5).

#49 · Non-food contact surfaces clean −1

Repeat violation

-REPEAT- 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 of food residue on interior bottom surfaces of prep unit and standing reach-in cooler. Observed food debris buildup on trays used to store ramekins of raisins and brown sugar. PIC to address cleaning frequency.

#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. Observed buildup of dust around vents in kitchen and dry storage areas. PIC to address cleaning frequency. 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 missing ceiling tile in corner by 3-comp sink. Per PIC, tile was removed for repairs to lines run through the ceiling. PIC to ensure contamination to food prep areas and clean equipment/utensils is minimized.

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Feb 26, 2026 A 98 · 5 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed heavy cream, pasteurized eggs, raw shell eggs, chicken base, and beef base above 41F in prep unit low reach-in cooler. Observed ambient temperature of the unit at 43F. PIC stated the temperature of the food in the unit has not been checked yet today. Observed shredded cheddar cheese in the prep top portion of the unit at 40F, properly cold holding. PIC stated the door is often left cracked open, and may have been left open for extended period of time this morning/overnight. -CDI- PIC voluntarily discarded the heavy cream, pasteurized eggs, raw shell eggs, chicken base, and beef base. PIC moved the shredded cheddar to the WIC to ensure it maintains 41F or below. After keeping doors of the prep unit closed for 30 minutes, EHS observed ambient temperature drop to 36F. Facility may cold holding TCS foods in the prep unit, as long as foods maintain 41F or below. EHS advised checking food temperatures at least every two hours, to ensure the unit is properly cold holding and to allow time for corrective actions (cooling in WIC or WIF) if the food rises above 41F. Based on observations, prep unit is functioning, yet the doors were not properly closed prior to EHS arrival. Ensure doors remain closed throughout day and night. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed opened container of salsa without a date mark. -CDI- PIC verified open date of item and properly added date mark (2/24). -Observed marinara sauce and cut lettuce held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items. REPEAT 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 .

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

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean equipment/utensils stored directly underneath air vent, which has visible dark buildup and is in need of cleaning. Clean air vent or relocate clean equipment/utensils.

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

Follow-up verification required

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 non-functioning max/min thermometer for dish machine. Obtain batteries for high temperature dish thermometer to ensure it accurately reads dish machine temperature. -10 day verification visit required.-

#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 buildup of food residue along sides of flat top grill/fryer. Increase frequency of cleaning to prevent buildup.

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Oct 22, 2025 A 99 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup in interior of ice machine. PIC stated ice is used as food (in drinks or as an ingredient). -PIC contacted maintenance to fully clean ice machine.

#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed no date mark for cut honeydew. -CDI- PIC voluntarily discarded the honeydew. 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 .

#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 in-use wiping cloth stored in a quat sanitizer solution at 0ppm. -CDI- PIC replaced the sanitizer with new solution at 200ppm. -REPEAT-

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

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles 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 box of single-service articles (to-go containers) stored directly on the floor in dry storage. -CDI- PIC raised box above the floor.

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Mar 27, 2025 A 97.5 · 3 violations

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the deli slicer blade soiled with food debris. PIC stated it had not been used the day of the inspection. -CDI- Food employee cleaned and sanitized the deli slicer. Due to improvements from last inspection, points not escalated. REPEAT*** (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 used to wipe down and sanitize non-food contact surfaces being held in a quat sanitizer solution at 0ppm. -CDI- PIC replaced the sanitizer with new solution at 200ppm. (0.5 pts)

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

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the RIC doors. PIC had placed a maintenance request. Points not escalated. (0.5 pts)

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Jan 8, 2025 A 97.5 · 4 violations

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

Corrected during inspection

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. Observed the high temp dish machine being actively used and only reaching 158F after 3 cycles. After the fourth cycle, it was able to reach 164F. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener blade. Increase cleaning frequency of food contact surfaces. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed the food contact surface of a food thermometer soiled with food residue. -CDI- PIC properly clean and sanitized the thermometer probe.

#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 chemical bottle without label. The chemical was not able to be identified. -CDI- PIC voluntarily discarded the chemical solution.

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

4-501.11 Maintain equipment in good repair. Observed a damaged gasket on the RIC. Replace the damaged gasket.

#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. Observed buildup of food debris on gaskets and doors of cooling units. Increase cleaning frequency.

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Sep 23, 2024 A 95 · 9 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -PF Observed employee handling soiled equipment and utensils wash hands in 3 compartment sink before attempting to don gloves to handle food. CDI: Employee washed hands in hand washing sink before donning gloves to handle food.

#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 empty paper towel dispenser in employee restroom. CDI: PIC stocked hand sink with paper towels.

#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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs being stored in prep reach in cooler above a carton of pasteurized eggs. CDI: Employee re-arranged items to proper storage order.

#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: 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 a tray of salads being held at 67F on a speed rack in kitchen. CDI: PIC stated salads had been on speed rack for approximately 30 minutes and placed salads in WIC to rapidly cool. PIC stated staff will keep salads in cooler moving forward.

#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: 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 a container of house made ranch being held in RIC all missing date marks. CDI: PIC date marked item as it was prepared within 24 hours. REPEAT. 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 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 . Observed a container of sloppy joe date marked 9/7 in WIC. CDI: PIC stated item was chili not sloppy joe and was prepared yesterday. PIC voluntarily discarded item.

#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 a spray bottle of peroxide cleaner being held in chemical storage room without a label. CDI: PIC labeled spray bottle.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two packages of turkey being thawed under running water in prep sink in which water measured 80F. CDI: PIC added ice to container of turkey.

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

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 a dented can of sliced peaches and a dented can of tomato juice being stored amongst non dented cans in dry storage room. CDI: PIC moved dented cans to office to return for credit.

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May 31, 2024 A 98 · 4 violations

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed a sanitizer bucket recording 0ppm. CDI PIC remade sanitizer bucket and tested again at 200ppm. -1.5 Points 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

#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 EHS observed a container of diced tomatoes stored in WIC with no date mark, PIC states that tomatoes were cut last night. CDI PIC placed correct date mark on tomatoes. -0 Points 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket stored directly on floor. CDI employee removed bucket from floor. -0 Points

#49 · Non-food contact surfaces clean −0.5

Corrected during inspection

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed strainer with build up and food debris stored as clean. CDI PIC placed strainer in dish pit to be rewashed. -.5 Points

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Nov 1, 2023 A 97.5 · details not yet loaded