A96

VICTORY CHRISTIAN CENTER

7224 OLD PINEVILLE RD, Charlotte, NC 28217

Private Schools Lunchroom · NC permit/State ID 2060050016

Latest gradeA (96)

Last inspectedAug 20, 2026

Inspections on record36

On record sinceSep 6, 2013

Score history

Sep 6, 2013Higher is betterAug 20, 2026

Inspections & violations

Aug 20, 2026 A 96 · 7 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. Observed employee drinks on prep tops and in refrigeration above children’s food

#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 2 food staff members turn off water with hands following a hand washing to continue food prep. CDI-both staff members rewashed hands correctly. 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 .

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in men’s bathroom. Hand wash sign needed

#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 unlabeled spray bottles of cleaner. CDI-bottles labeled.

#35 · Approved thawing methods used

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 chicken thawing on counter. Staff said it had been thawing under running water at the 3-comp sink. To thaw under running water the cold water must be 70F or less. Cold water is 82F. 3-comp sink does not have an indirect drain so food cannot be left unattended or placed directly in sink. CDI-chicken moved to refrigerator.

#37 · Food properly labeled: original container −1

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 containers of spices unlabeled. Label spices.

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

4-501.11 Maintain equipment in good repair. Observed piece of lid broken off of chest freezer. Insulation exposed. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sugar stored in bin lined with a trash bag. Trash bags are not made of food grade plastic and cannot be in contact with food. Sugar can be left in it’s bag and stored in the bin.

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Feb 19, 2026 A 98 · 2 violations

#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). Observed opened packs of sliced ham and sliced turkey with date 2/9 and cut tomato with date 2/12. Ensure food requiring date labels are discarded after 7 days of opening/prepping. CDI- items discarded. 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 .

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

Follow-up verification required

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf - Observed no dish machine thermometer in facility. Verification will occur no later than 2/27 to ensure facility has thermometer for dish machine.

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Sep 17, 2025 A 99.5 · 1 violation

#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 ceilings with splatter in need of cleaning. Keep clean.

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May 19, 2025 A 96.5 · 4 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no PIC in kitchen during inspection. The staff member left in charge was unable to answer questions on if food is being hot held or on TPHC and had no knowledge of what Time as a Public Health Control processes were or if facility has procedures. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Manger is a CFPM but was not onsite. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed teacher enter kitchen and attempt to use handsink to fill a microwave macaroni they had brought in. EHS and staff informed teacher they cannot be in the kitchen and cannot use handsink to get water for food.

#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 food in boxes for students to grab at 89F. Observed fries in hot well at 110F. CDI - EHS spoke with staff who stated all food finishes cooking at 10:30 am for lunch service with ends at 12:30. Staff shall place food on TPHC and can use TPHC for lunch service since all leftover food is discarded after lunch. EHS recommends filling out TPHC procedure form and using for future lunch services. 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 21, 2025 A 99 · 2 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 food debris/residue on ceilings throughout kitchen. Keep clean.

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Sep 4, 2024 A 98.5 · 3 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspectionRepeat violation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC not able to locate vomit and diarrhea cleanup procedures. CDI- procedures given to PIC. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 hand sink. CDI- paper towels supplied.

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Mar 18, 2024 A 97.5 · 6 violations

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 - Operator not able to locate bodily fluid cleanup procedures. CDI, sample procedures emailed to operator. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 can of peaches heavily dented. CDI, peaches removed from rack.

#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 some broccoli hot held at 111 degrees F. CDI, Item placed on TPHC. Procedures emailed and completed on-site. 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 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 - Observed cut Tomatoe and lettuce held at 74 degrees F on line. CDI, items placed on TPHC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 some baseboard tile damage in corner behind ice machine.

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Dec 19, 2023 A 98.5 · 5 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was not aware of adequate chlorine sanitizing concentration. CDI - EHS reminded PIC of adequate chlorine sanitizing concentration. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#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. Observed opened American cheese and milk from yesterday without date marks. CDI - PIC added date mark to cheese and voluntarily discarded milk. 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 .

#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 unlabeled spray bottle of degreaser in dish pit. CDI - PIC added label.

#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 wiping cloths in chlorine sanitizer at 0 ppm in 3-comp sink. CDI - PIC remixed sanitizer at adequate concentration.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use aluminum foil pan in dish machine and clean dish area.

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Aug 16, 2023 A 100 · details not yet loaded