A99

SPECTRUM CENTER COMMISSARY

333 E TRADE ST, Charlotte, NC 28202

Food Stands · NC permit/State ID 2060021920

Latest gradeA (99)

Last inspectedOct 13, 2026

Inspections on record29

On record sinceSep 13, 2013

Score history

Sep 13, 2013Higher is betterOct 13, 2026

Inspections & violations

Oct 13, 2026 A 99 · 3 violations

#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 fryer blocking hand sink. CDI: PIC relocated fryer

#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 pico cooling at a rate of 0.02F/min inside thick portion in walk in cooler. CDI: PIC placed pico on sheet pan in walk in cooler to 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed Canadian bacon thawing submerged in water above 70F. CDI: Canadian bacon was moved to walk in cooler to cool

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Jun 10, 2026 A 98.5 · 1 violation

#18 · Proper cooking time & temperatures −1.5

Follow-up verification required

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed chicken par cooked inside walk in freezer. PIC was unable to provide non-continuous cooking procedures. VERIFICATION REQUIRED.

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Jan 21, 2026 A 99.5 · 2 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bulk unwashed avocados stored directly over prepared ready to eat food (salsa) in WIC. CDI - Avocados relocated away from ready to eat items. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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

Repeat violation

REPEAT: 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 ceiling panel missing above cooking station. Provide. -0.5-

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Oct 30, 2025 A 99.5 · 3 violations

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41 F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf. Observed hot dogs thawing stacked and not submerged in running water at prep sink. Hot dogs temped between 51-65 F. CDI - Food transferred to the walk-in cooler. -0.5-

#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 two in use sanitizer buckets holding concentrations of 100 PPM quat. CDI - PIC discarded and refreshed with new concentration of 200 PPM. -0-

#55 · Physical facilities installed, maintained & clean

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 several ceiling panels missing in kitchen, one missing above cooking station. Provide. 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 debris on ceiling panels above prep station. Also observed stagnant water pooling around oven. Increase cleaning frequency and maintain clean. -0-

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Mar 7, 2025 A 99.5 · 1 violation

Inspector comments: Inspection conducted with PICs S. Speilberg and K. McCleary present. EHS had discussion with PICs regarding increased staff training of Employee Health Policy to encourage practices and behaviors as well as establishing demonstration of knowledge of the commonly reported food born illnesses, exclusion and restriction procedures. Chapter 2 in the Food Code addresses these controls for this risk factor. References to Food Code and Employee Health forwarded to PIC email on file.

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed facility’s qac test strips unable to detect sanitizer concentrations. Test strips no longer functional. CDI - PIC procured new test strips. New test strips measured sanitizer at 200 PPM -0.5-

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Oct 8, 2024 A 98 · 2 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 pico prepped 10/7 temped at 45F; cooked steak 43F, and cooked pork 45F. CDI - PIC was discarded pico. Steak and pork prepped today and allowed to chill back down in the walk in freezer. 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 −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 pico prepped today cooling covered in the walk in cooler. CDI - PIC uncovered. 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 .

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Feb 29, 2024 A 99.5 · 3 violations

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in walk in cooler. CDI - PIC voluntarily discarded.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic pans wet stacked on the storage rack. Allow to air dry prior to stacking.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched and scored.

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Feb 5, 2023 A 95 · 5 violations

#19 · Proper reheating procedures for hot holding −3

Corrected during inspectionRepeat violation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs recorded as fully reheated to 169F however the product in the middle of the pan was 68F. CDI: product was split into 2 pans and rapidly reheated throughout to over 165F. Product had been reheating approximately 1 hr. REPEAT VIOLATION

#20 · Proper cooling time & temperatures

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. Observe mac n cheese from yesterday still cooling in walk in. CDI: product voluntarily discarded 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 .

#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 several food items (chicken, pork) pulled from frozen with no pull date for thawing. CDI: Product was taken and reheated for service. Original cook date was present on items but no thaw date. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on pulled pork and pulled chicken sandwiches that were prepared yesterday. Meat was cooked 2/3/23. CDI: Sandwiches were reheated for today’s service. 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 .

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

Corrected during inspection

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 meatballs placed on time after reheating per TPHC log. Product was not fully reheated and therefore does not meet the requirements for putting product on TPHC. CDI: Product was rapidly reheated to over 165F. See temp chart and #19.

#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 mac and cheese cooked yesterday cooling while tightly wrapped in the walk in. CDI: Mac and cheese voluntarily discarded. 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 .

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Dec 9, 2022 A 95.5 · 6 violations

#15 · Food separated & protected −1.5

Repeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed carrots and peppers stored directly over ready to eat food in WIC. CDI - carrots and peppers relocated away from ready to eat items. REPEAT VIOLATION

#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. For more information please visit: http://meck.co/FoodSafety 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 . Observed metal pans and some containers stored as clean with food debris and stickers. CDI: Pans cleaned.

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pans of pork waiting to go into the oven that had been partially reheated for prep 1 hour prior. CDI: Pans went into the oven to be rapidly reheated to over 165F.

#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 marinara hot holding in hot box below 135F. CDI: Product was rapidly reheated in steamer to over 165F.

#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 wet stacked pans stored as clean. CDI: Pans separated for air drying.

#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 damaged wall where fire alarm is. Ensure wall is repaired and repainted to be smooth and easily cleanable.

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Apr 7, 2022 A 98.5 · 4 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed limes stored directly over ready to eat food in WIC. CDI - limes relocated away from ready to eat items

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

Corrected during inspection

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 assembled chicken, rice, and bean bowls prepared with hot ingredients and ambient/cold ingredients placed into unit with temperatures ranging from 127f - 132f for TPHC holding. Bowls not re-heated to above 135f or cooled to below 41f as required for TPHC holding. CDI - timing changed to represent when ingredients removed from temperature control.

#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 one box of single service items on floor in dry storage area.

#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 employee beverages and other personal items stored mixed with restaurant food on dry storage shelving.

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Mar 16, 2022 A 98.5 · 3 violations

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of pretzels on floor in warehouse walk in cooler. CDI: Box moved to shelf.

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

Repeat violation

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 no max/min thermometer readily available to check dish machine. CDI: Thermometer provided from Founders kitchen. REPEAT VIOLATION

#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 floor in beer cooler in need of mopping. Floor was sticky and had build up.

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Nov 12, 2021 A 100 · details not yet loaded