A99.5

CAROLINA MEDICAL CENTER XRAY CAFE LEVINE

1000 BLYTHE BV, Charlotte, NC 28203

Restaurant · NC permit/State ID 2060019541

Latest gradeA (99.5)

Last inspectedOct 16, 2026

Inspections on record22

On record sinceJul 9, 2019

Score history

Jul 9, 2019Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 99.5 · 1 violation

#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 hood in need of cleaning, Also observed finger cot in hand washing sink.

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Jun 8, 2026 A 98 · 2 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee adjust clothes and wipe face with back of gloved hands. CDI.. Had employee wash hands and change gloves, advised PIC more hand washing needs to take place.

#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 turkey sausage temp below 135F. See temp chart. CDI Turkey sausage was reheated to 175F 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 .

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Feb 4, 2026 A 98 · 4 violations

#8 · Hands clean & properly washed −2

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 Employee rewashed hands 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use clean bare hands to turn off faucet. CDI employee re-washed hands and turned off faucet with barrier. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

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). Observed open bag of hot dog from previous day without a date mark . CDI.. Hot dogs were dated. 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 open bag of hot dog from previous day without a date mark . CDI.. Hot dogs were dated. 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 . 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 .

#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 shakers without labels to identify content. CDI.. Labels were added.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 brown film in hand sink. CDI.. Sink was cleaned out

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Jul 11, 2025 A 97 · 2 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 : Opened bag of frozen chicken tenders co-mingled with frozen RTE food. CDI- frozen bag of tenders moved to bottom of freezer. 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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: metal pans stored as clean with sticker residue still attached. Pans were greasy to touch. Some food residue present on pans also. More attention to detail during the cleaning process.CDI- all moved back to 3-comp sink for cleaning. 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 .

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Mar 19, 2025 A 98 · 2 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: metal pans stored as clean with sticker residue still attached. CDI- all moved back to 3-comp sink for cleaning. Can opener with food residue attached to cutting blade. CDI- sent to 3-comp sink for cleaning. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Upon entry observed hot dogs, frozen on drainboard of 2-comp prep sink. Thaw frozen foods under running water of less than 70.0 F, Under refrigeration, or as part of the cooking process. CDI- hot dogs moved to refrigeration.

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Nov 8, 2024 A 95.5 · details not yet loaded