A98
UNCC HRL CATERING KITCHEN
9201 UNIVERSITY CITY BV, Charlotte, NC 28223
Food Stands · NC permit/State ID 2060023237
Latest gradeA (98)
Last inspectedSep 30, 2026
Inspections on record23
On record sinceJan 12, 2018
Score history
Jan 12, 2018Higher is betterSep 30, 2026
Inspections & violations
Sep 30, 2026 A 98 · 4 violations
#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 Pan of blueberries had mold growth on them in walk-in cooler. Discard unsafe or moldy food. CDI - PIC discarded blueberries.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Turkey sliders measured 90-95F in hot holding. TCS foods in hot holding shall measure at least 135F in hot holding. Use TPHC for TCS foods that can't be held at proper temperature. CDI - PIC placed turkey sliders on TPHC and will do so for other similar items in the future. 0 pts.
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 −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice measured 50F in sandwich cooler top. Rice pan was sitting on top of other pans. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded rice.
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 −0.5
4-501.11 Maintain equipment in good repair. Ice buildup in walk-in freezer. Repair freezer so ice doesn't form on shelves and food in freezer.
Apr 22, 2026 A 99 · 3 violations
Inspector comments: PIC states they do non-continuous cooking for raw animal foods sometimes. PIC was emailed non-continuous cooking procedure template to fill out.
#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 2 trays of sandwiches measured 46-51F in upright cooler. Employee stated he finished preparing them one hour ago and placed them in cooler. Use walk-in cooler or blast chiller to cool TCS foods after preparation. CDI - Employee moved sandwiches to walk-in cooler. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Ice is building up in walk-in freezer. Repair freezer so ice doesn’t form. 0 pts.
#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. Clean drawer cooler under grill. 0 pts.
Feb 5, 2026 A 98 · 3 violations
Inspector comments: Establishment has variance for ROP. Establishment states they have removed vacuum sealer and have discontinued ROP.
#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) Portion of Brie cheese was prepared on 1-28 and had not yet been discarded. Also, pans of cooked pasta and cooked chicken wings in walk-in cooler were missing prep dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed dates on chicken wings and pasta. Brie cheese discarded. Improvement from last inspection so kept at half credit. 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 .
#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 Chick pea salad cooling in tightly wrapped bowl in walk-in cooler. Sandwiches measured 45-50F in upright cooler and were prepared 1 hour ago. Leave TCS foods that are cooling loosely covered or uncovered. Also, use walk-in cooler or blast chiller to cool TCS foods, not refrigeration on line. CDI - Sandwiches moved to blast chiller and chick pea salad vented as corrective action.
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 .
#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. Some floor damage near back door. Repair damaged floor. 0 pts.
Sep 24, 2025 A 96.5 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed on cutting board attached to sandwich cooler. Store employee drinks in a separate location, away from food prep. CDI - PIC discarded drinks.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw salmon stored on cart above cooked chicken in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pan of chicken measured 130-136F in hot box. Pan of vegan stew in hot box measured 120-125F in hot box. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts.
#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 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) Portion of Brie cheese, cooked onions, rice, chicken wings, and pasta were missing prep date labels in walk-in cooler and sandwich cooler. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC put prep date labels on items and discarded items he was unsure of regarding the date it was prepared.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Ice is building up on shelves and door frame in walk-in freezer. Repair. 0 pts.
Apr 16, 2025 A 99.5 · 3 violations
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in buckets of soap solution throughout facility. In-use wiping cloths may only be stored in sanitizer solutions.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for sugar scoop directly in contact with sugar. -CDI- PIC removed handle from food.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee water bottle stored on prep top surface, adjacent to food stored in prep unit. -CDI- PIC removed water bottle.
Jan 29, 2025 A 99 · 2 violations
#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 is not been labeled, or if the label is incorrect. -P- Observed roasted red peppers, chick peas, beans, and corn/bean salad in WIC held past their 7-day timeframe. -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 .
#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 multiple dishes stored as clean with visible sticker residue on their exterior. All sticker residue must be removed to be properly washed, rinsed, and sanitized. -REPEAT-
Sep 20, 2024 A 98.5 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs at any of the handsinks in the kitchen.
CDI: PIC provided handwashing signs that they stored in the office.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a container of cut red onions stored below boxes of unwashed tomatoes in the WIC.
CDI: PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 pre-portioned 2 ounce cups of pico de gallo cold holding in a deli fliptop above 41 degrees F. PIC stated that these were prepped over 24 hours prior to the inspection.
Note: 2 ounce cups were stacked in numerous rows; the ones on the bottom were temping at 40 degrees F and the ones on the top were temping at 43 degrees F.
CDI: PIC voluntarily discarded food item and advised food employee to not stack in multiple rows.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed numerous flies and fruit flies in the establishment during inspection.
EHS advised PIC to bring awareness to pest control company.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans wet stacked and stored in the clean dish rack.
CDI: PIC separated pans to allow for proper air-drying.
REPEAT VIOLATION.
#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 soiled gaskets in cooler drawers. Increase cleaning frequency.
Observed sticker still intact on metal pan stored in the clean dish rack. EHS reminded PIC that stickers must be completely removed before being washed, rinsed, and sanitized.
REPEAT VIOLATION.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 floors in walk-in freezer and dock freezer needing to be cleaned.
REPEAT VIOLATION.
Apr 16, 2024 A 98.5 · 4 violations
#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 can opener soiled with old food debris. CDI- Can opener taken back to be cleaned.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in clean dish storage area.
#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 roller cart, tall reach in 1, sugar bins and flour bins in need of cleaning.
#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 floors in walk in cooler and freezer in need of cleaning.
Jan 31, 2024 A 98.5 · 4 violations
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Pan or partially cooked beef was not labeled according to written procedure. Ensure all partially cooked animal foods are labeled as being par-cooked. CDI - PIC labeled pan.
#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 Pans of cooked chicken and cooked ground beef from yesterday were not date labeled. Pan of cooked sausage not date labeled. Date mark all TCS ready-to-eat foods that are held for over 24 hours. CDI - PIC labeled pans. 0 pts.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Ice leaking in both walk-in freezers. Do not store exposed food underneath leaking ice. REPEAT
#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. Floor damage outside of produce walk-in cooler. Repair damaged floor. 0 pts.
Sep 27, 2023 A 99.5 · 2 violations
Inspector comments: Establishment has preapproved procedures for par-cooking raw animal foods.
#39 · Contamination prevented during food preparation, storage & display
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. Sausage links in walk-in freezer were uncovered and had ice buildup on them. Keep foods in walk-in freezer sealed or covered to prevent contamination. CDI - Sausage discarded. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Ice buildup in both walk-in freezers. Repair walk-in freezers.
Jun 8, 2023 A 97.5 · 4 violations
#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 can opener in the main kitchen, and slicer in the cold room soiled with old food debris. CDI- Items taken back to be washed.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the dry dish storage area.
#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 hot box in main kitchen area in need of cleaning.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 of walk in freezer in need of cleaning.
Mar 22, 2023 A 97 · 5 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over RTE fruits in walk in cooler 154. CDI- Strawberries removed.
For more information on food storage order please visit: http://meck.co/FoodSafety
#20 · Proper cooling time & temperatures −1.5
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 lettuce, breakfast wraps and pasta cooling at a rate of 0, 0.05.
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 .
#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 pasta, lettuce, breakfast wraps, turkey and melons cooling while tightly wrapped/ covered/ boxed. CDI- Items vented
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 .
#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 grill near prep area in need of cleaning.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 floors in the dry storage area and walk in freezer in need of cleaning.
Dec 13, 2022 A 99 · 2 violations
#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 tall reach in cooler across from the Cleveland cook machines in need of cleaning. Observed lids of flour bins and sugar in need of cleaning throughout.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 floors of WIC 159 and WIF in need of cleaning. Observed vent above large Hobart stand up mixer in need of cleaning.
Sep 27, 2022 A 98.5 · 3 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. 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 can opener soiled with old food debris. CDI- Can opener taken back to be cleaned.
#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 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 tomatoes and pizzas in WIC 154 cooling while tightly wrapped. Observed pepperonis and cheese cooling while tightly wrapped in WIC 159.
#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 floors in the walk in freezer inn need of cleaning.
Jun 28, 2022 A 97 · 5 violations
Inspector comments: NOTE: Facility only has 1 small event for today. Facility does not have as many items in the kitchen as usual. Cold kitchen not operating. Food from prior event is currently being counted and discarded
#20 · Proper cooling time & temperatures −1.5
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. 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 marinated beef cooling at a rate of 0. CDI- Beef unwrapped to properly cool.
#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 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 . Observed ham and turkey without a date. CDI- Items were held for more than 24hr. Discarded
#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 mixed vegetables and marinated beef tightly wrapped prior to being cooled to 41F. CDI- Wrap removed.
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer.
#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 containers housing clean lids in need of cleaning.
Mar 22, 2022 A 99.5 · details not yet loaded
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Dec 15, 2021 A 98 · details not yet loaded
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Mar 17, 2021 A 97.5 · details not yet loaded
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Mar 13, 2020 A 96.5 · details not yet loaded
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Jul 15, 2019 A 95.5 · details not yet loaded
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Mar 28, 2019 A 97 · details not yet loaded
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Aug 3, 2018 A 98.5 · details not yet loaded
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Jan 12, 2018 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “UNCC HRL CATERING KITCHEN” or State ID 2060023237). Inspection type (routine vs. follow-up) is not published in the county's data.