A98.5

QUEENS UNIVERSITY STUDENT CENTER

1900 SELWYN AV, Charlotte, NC 28274

Restaurant · NC permit/State ID 2060019610

Latest gradeA (98.5)

Last inspectedOct 27, 2026

Inspections on record17

On record sinceOct 29, 2019

Score history

Oct 29, 2019Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98.5 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pesto, chipotle mayo, mayo, and ranch dressings at Betty’s market in ice bath holding above 41F. See temp chart. CDI- PIC moved items to lowboy cooler to cool as they had been placed on the line approximately 1 hour prior. EHS and PIC discussed best methods for keeping items cold while in use. **REPEAT** -1.5- **EHS did not escalate points due to overall improvement in the facility, active managerial control and active control demonstrated amongst staff** 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

4-501.11 Maintain equipment in good repair. EHS observed bottom of lowboy unit in blends and bowls with standing water due to a leak. Repair. -0- 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. EHS observed rack for dry storage in Mecklenburger station and in dish room starting to rust. Repair/replace. -0-

#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. EHS observed flooring under hand wash sink at pizza station in need of more frequent cleaning. -0- 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. EHS observed low grouting in Betty’s market. Repair. -0-

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Feb 6, 2026 A 93 · 8 violations

Inspector comments: Grade card at Mecklenburger and Blends & Bowls were hidden/not visibly posted upon entry. State law requires that grade shall be visibly posted at all times.

#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 ready to eat foods stored below raw beef in walk in cooler. CDI: PIC voluntarily discarded all ready to eat foods. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the walk in cooler that was uncovered, food was not actively cooling.

#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 a few plastic containers stored clean with visible food and sticker residue present. CDI: Items taken to dish area to be w/r/s. **Points deescalated due to overall improvement** -1.5- **REPEAT** 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 .

#17 · Proper disposition of returned, previously served, reconditioned & unsafe food

Corrected during inspection

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed 5 dented cans stored in dry storage, not segregated. CDI: PIC removed cans to be discarded. -0-

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of cooked chicken at Betty’s market holding above 41F. see temperatures chart. CDI- PIC took items to walk in cooler to rapidly cool as they were placed on the line less than 4 hours prior. **Points deescalated due to overall improvement** **REPEAT** -1.5- 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 two bags of cut spinach with a date marking of 2/5-2/12 which is 8 days instead of the allotted 7 days. CDI- PIC corrected the date marking. **Points deescalated due to overall improvement** **REPEAT** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

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 Observed items at Betty’s salad bar that are being held on time were not discarded at the 4 hour mark. EHS prompted employees to begin pulling items off the salad bar. PIC stated that employee was getting new items from walk in cooler, however, items being held on TPHC were still accessible to the public after the 4 hour holding period ended. CDI: Items were pulled and discarded. **Points deescalated due to overall improvement** **REPEAT** -1.5-

#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 exterior of equipment in need of general cleaning in mecklenburger station. Observed debris in the gasket of coolers at mecklenburger. Observed food debris underneath of equipment in Betty’s market. EHS advised that if equipment is no longer in use to w/r/s equipment and protect it or remove from the facility. **REPEAT** -1-

#55 · Physical facilities installed, maintained & clean

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Jan 28, 2026 B 84.5 · 11 violations

Inspector comments: For a reinspection call the main office at 980-314-1620

#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 deli slicer and panini press in Betty’s market with visible food debris present. EHS advised PIC to clean deli slicer then cover it to maintain cleanliness when not use. Obsevred dirty dishes being stored in hot holding unit in Betty’s market. Observed dishes stored as clean in dish room with visible food debris present. EHS observed dishes being stored in container with screws, the nozzle to a hose (visibly dirty) and food debris was present at the bottom of the containers. CDI- Items were taken to dish to be w/r/s. **REPEAT** -3-

#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 pozole hot holding in soup well at 124F. Observed chicken patty holding at 125 in hot holding equipment at mecklenburger station. CDI- Soup was reheated to 165F and placed back on the line for service and chicken patty was voluntarily discarded. -1.5- 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, sliced provolone, slcied pepper jack and sliced American cheese (x2) holding above 41F on service line (Mecklenburger). CDI- PIC placed items in shallow pan and placed in walk in cooler to cool down to 41F or below. -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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

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 stamp for items being held on time at Betty’s market. -CDI- PIC properly labeled items. EHS advised that event though the service period is 3 hours, items held on TPHC must still be labeled **REPEAT** -3-

#37 · Food properly labeled: original container −2

Repeat violation

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 multiple squeeze bottles and seasoning containers without labels throughout facility. **REPEAT** -2-

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility.. **REPEAT**

#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 a few plastic containers in the dish area that are clean and stacked wet. **REPEAT** -0.5-

#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 exterior of equipment in need of general cleaning in mecklenburger station. Observed food debris in the bottom of equipment in Betty’s market. EHS advised that if equipment is no longer in use to w/r/s equipment and protect it or remove from the facility. **REPEAT** -1-

#55 · Physical facilities installed, maintained & clean

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 flooring lifting in dry storage area. Repair. Observed missing ceiling tiles throughout dry storage areas. replace tiles. -0-

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored with and on top of clean dishes in dish area **REPEAT** -1-

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Oct 6, 2025 A 91 · 11 violations

Inspector comments: During inspection EHS temped rice in the walk in cooler that belonged to the dine hall. EHS and PIC observed that the rice had been prepared the day before and was at 48F. PIC voluntarily discarded the items since it did not cool properly. No violation noted on report as food did not belong to the establishments encompassed with this permit. During inspection PIC stated that if items at the salad bar are still 41F or below after the 4 hour time frame (entire salad bar on TPHC) that they will keep the item instead of discarding. EHS did not observed this during the visit. EHS advised PIC that once the items labeled for TPHC are placed on the line they MUST be discarded after the 4 hour time limit. EHS advised that if PIC did not want to hold the entire line on TPHC that they should reflect that in the TPHC procedures that are posted. Facility has changed the Ace sushi to blends and bowls- yogurt bowls and smoothies. PIC stated that no equipment was changed, only the rice cooker was removed.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee handle sanitizer bucket and other equipment in kitchen, discard gloves and don new gloves without washing hands and returned to line to make a sandwich. CDI- EHS provided education and PIC advised food employee to wash hands.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at Betty’s market. CDI- PIC replaced paper towels.

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

Repeat violation

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 dish machine at 123.8F. **3 DAY VERIFICATION REQUIRED** FACILITY WILL USE 3-COMP SINK TO W/R/S and utilize dish machine in the main kitchen until repairs have been made. -3- **REPEAT** 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer in Betty’s market with visible food debris present. EHS advised PIC to clean deli slicer then cover it to maintain cleanliness when not use. Observed a large amount of plastic containers with sticker residue present. Containers were stacked so that sticker residue is touching the food contact surface.

#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 milk with no date and ready-to-eat chicken tender with a date mark of 9/15 labeled ‘cucumbers’ in the Mecklen Burger station. CDI- PIC voluntarily discarded the items. 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 .

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

#37 · Food properly labeled: original container −1

Repeat violation

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 multiple squeeze bottles at Betty’s market with no labels. **REPEAT**

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies throughout the facility. EHS observed one dead roach in Betty’s market kitchen. PIC stated that they have been working with pest control to resolve the issue. **REPEAT**

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

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

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

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 single service items stored under the sink at the pizza bar.

#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 heavy build up of debris in gasket and outside of prep units at the Mecklen Burger station.EHS observed equipment throughout facility in need of cleaning, specially lowboy units. EHS advises more frequent cleaning throughout facility. **REPEAT**

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on a cart above single single and utensils used for the facility (blends and bowls). **REPEAT**

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Apr 16, 2025 A 96 · 11 violations

Inspector comments: Follow up with Ace Sushi to ensure that establishment is added to Ace Sushi’s updated state variance approval letter or facility will not be able to serve acidified sushi rice in fall semester. EHS recommended facility place salad bar items/burger toppings @ Mecklenburger on TPHC as facility often struggles to maintain cold holding temperatures for these items.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present employee health training with restrictions and exclusions. -CDI- EHS emailed PIC updated EHP poster. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 item stored in front of handsink at Betty’s market blocking access. -CDI- PIC relocated items. -1-

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

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 dish machine at 152F. **3 DAY VERIFICATION REQUIRED** **FACILITY WILL USE 3-COMP SINK TO W/R/S until repairs have been made. -1.5- 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine. Increased and more thorough cleaning frequency recommended.

#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 chicken tenders at 46F, imitation crab meat at 68F, cream cheese at 50F, provolone cheese at 43F, American cheese at 44F, and pepper jack cheese at 46F. -CDI- PIC voluntarily discarded items. -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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

#37 · Food properly labeled: original container

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

#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 employee engaging in food prep with wrist watch. -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 dark buildup on NFCS of dish machine. Observed buildup in cabinets at drink station. Increased and more thorough cleaning frequency recommended. -0-

#55 · Physical facilities installed, maintained & clean

6-501.114 (A) The premises shall be free of items that are not necessary to operation or maintenance of the establishment such as equipment that is not functional or no longer used. Observed slicer not in use at Betty’s market. Observed plastic containers stored as clean in dish pit area with food debris that are no longer in use per PIC. Remove or store items no longer in use. -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 employee phones and speakers stored inside of metal container on prep cabinet, commingled with clean utensils and clean linens. -0-

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Feb 24, 2025 A 96.5 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels missing at handsink at dish pit. -CDI- PIC replenished paper towel supply. -0-

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed clam chowder reheated to 117F. -CDI- PIC reheated items to above 165F. -1.5-

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed chicken bites prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed burger patties hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -1.5- 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

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 popcorn chicken prepared prior day that did not meet cooling parameters. -CDI- PIC voluntarily discarded items. -0- 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 .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados at sushi station. -0-

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed lowboy not properly functioning at pizza station. Repair or replace. Per PIC, new unit has been ordered. **REPEAT** -0.5-

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Oct 7, 2024 A 94 · details not yet loaded