A98

CARMEL CHRISTIAN SCHOOL LUNCH

1145 PINEVILLE-MATTHEWS RD, Matthews, NC 28105

Private Schools Lunchroom · NC permit/State ID 2060050038

Latest gradeA (98)

Last inspectedSep 23, 2026

Inspections on record41

On record sinceAug 28, 2013

Score history

Oct 24, 2013Higher is betterSep 23, 2026

Inspections & violations

Sep 23, 2026 A 98 · 6 violations

#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 a staff member not knowledgeable about written employee health policy facility has on site. PIC stated staff member was new. CDI, to ensure staff knowledgeable . For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

Corrected during inspection

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe of thermometer not sanitized prior to use. CDI, thermometer sanitized.

#18 · Proper cooking time & temperatures

Corrected during inspection

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 drumsticks prepared using a non-continuous cooking process. CDI, chicken placed back into oven to continue cooking to greater than 165 degrees F. See temperature observation chart. Facility plans to fully cook chicken and discontinue process. Contact EHS if looking to approve process.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane fuel stored over containers of oil. CDI, fuel relocated for proper storage.

#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 wraps and salads recently prepared and cooling in tightly covered containers between 45-51 degrees F. CDI, item covers partially removed and relocated to walk in cooler to rapidly 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 .

#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 ceiling tile pulled away from ceiling.

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May 13, 2026 A 99.5 · 3 violations

#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 tomatoes in WIC with no date label. CDI- Food was voluntarily discarded. 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 .

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

Corrected during inspection

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 box of single-use cups stored on the floor. CDI - box was moved off the floor.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage bottle stored on prep table. Needs to be stored in designated area.

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Feb 23, 2026 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 dust build up vents. Observed debris build up in floor drains. Clean routinely as needed.

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Sep 8, 2025 A 99 · 3 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM certificate expired in 2022. Needs new CFPM certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#23 · Proper date marking & disposition

Corrected during inspection

General Comment: 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 facility has sandwiches for grab n go with no date marks. PIC stated the sandwiches are not date marked and are kept out for purchase for one day after prep day. Sandwiches were prepared today. EHS informed PIC sandwiches would need to be date marked. 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 .

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

Corrected during inspection

General Comment: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed the facility has several old and unclear TPHC procedures for holding food. The facility holds food on serving line or in hot box on the 4 hour time limit. EHS recommended filling out new TPHC procedures with more detailed information on how food is held and what the exact time parameters are for the 4 hour time hold. CDI - EHS emailed facility a copy of the newest TPHC forms. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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Jun 5, 2025 A 100 · 0 violations

Inspector comments: No violations were observed during the inspection

No violations were recorded for this inspection.

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Feb 14, 2025 A 99 · 3 violations

Inspector comments: School was on a half day today so the kitchen was not fully operating.

#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 salt/pepper mixture not labeled. Corrected during the inspection (CDI) - Labels were added.

#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 bulk containers of grease stored on the floor. CDI - Grease was removed during the inspection.

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

Corrected during inspection

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 cups stored on the floor in dry storage. CDI - Placed on shelving.

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Oct 16, 2024 A 98.5 · 2 violations

#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 ice in hand sink by dish machine area. Do not dump items in hand sink. CDI- sink cleaned and sanitized.

#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 burgers and turkey sandwiches in hot holding cabinet at 130F. CDI- items reheated in oven to 165F. 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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May 16, 2024 A 99.5 · 1 violation

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

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 drinks on wire shelving above single service equipment. Corrected during the inspection (CDI) - Drinks were removed.

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Dec 14, 2023 A 99 · 2 violations

Inspector comments: Facility was serving pizza only for lunch which was catered from Hungry Howie’s and being held on TPHC. PIC stated facility is ramping down for holiday break.

#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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed cantaloupe being stored on shelf above ready to eat deli meats in WIC. CDI: PIC re-arranged items to proper storage order.

#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 a box of baguette bread being stored on floor in WIF. CDI: PIC placed box of baguettes on shelf.

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Sep 14, 2023 A 98.5 · 2 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer output of dish machine at less than 50ppm during several test cycles. CDI: Sanitizer level was low in bucket, PIC tilted bucket to allow hose to reach sanitizer and output was measured at 200ppm. PIC replaced with full bucket of chlorine sanitizer.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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: 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 . Observed a container of lasagna in WIC which PIC stated was prepared yesterday missing a date mark. CDI: PIC date marked lasagna. REPEAT. Points not escalated due to multiple violations under line item on previous inspection.

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May 17, 2023 A 98.5 · details not yet loaded