A94.5
CHARLOTTE CHRISTIAN SCHOOL CAF
7301 SARDIS RD, Charlotte, NC 28270
Private Schools Lunchroom · NC permit/State ID 2060050069
Latest gradeA (94.5)
Last inspectedOct 16, 2026
Inspections on record44
On record sinceAug 23, 2013
Score history
Aug 27, 2014Higher is betterOct 16, 2026
Inspections & violations
Oct 16, 2026 A 94.5 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
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 reaching 138-143F on rinse cycle per gauges on machine and dish plate thermometer. CDI- dish machine was discontinued use for approximately 15 mins. Tank was able to reheat to above 160F and when tested again observed plate thermometers reading above 160F. Ensure machine is tested at least daily to verify machine is consistently reaching above 160F to properly sanitize.
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 .
#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 sliced chicken breasts drop below 135F in hot holding unit. CDI- chicken reheated.
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 Observed 3 speed racks of pre made pizzas 51-67F and large container of pizza sauce on counter at 67F. CDI- pizzas placed back in walk in; sauce 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 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 tray of sliced ham, pepperoni and turkey in 2 door cooler without dates. Observed hard boiled eggs, ham and chicken in 2 door cooler at lower school line with dates exceeding 7 days. CDI- deli meats allowed to be dated and items past date were 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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
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. PIC indicated that all food on serving lines is held using TPHC. Procedures indicate that meal service periods are for less than 4 hours and all foods are discarded after breakfast/lunch. However, some employees stated that some foods from service line may be saved at end of lunch. CDI- All foods on line were made/prepared today so no actual violation observed. Ensure employees are properly trained to discard food at end of meal services.
#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 Use walk in cooler to cool foods. Observed watermelon in tightly covered container at lower school 2 door reach in cooler at 48F. Observed cut watermelon, cantaloupe and honey melon in walk in freezer large containers stacked on top of one another not cooling quickly enough to meet paratmeters. Observed cooked mushrooms and chickpeas in 2 door reach in main kitchen in tightly sealed containers 50-54F. Observed ranch in large covered container in reach in cooler 55F. CDI- all items placed on sheet trays/unstacked and/or uncovered in walk in to facilitate cooling.
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
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic household oven/stove in lower school kitchen.
4-501.11 Maintain equipment in good repair. Observed rusted shelves inside 2 door refrigerator in lower school kitchen.
May 4, 2026 A 99.5 · 4 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. Observed plates/dishes with some food build up on them. CDI -
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 .
#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 salmon salad in Reach in missing date mark. CDI - Date mark was added by PIC.
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 .
#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 tuna salad cooling in WIC covered in plastic. CDI - Tuna salad was uncovered for cooling. Needs to be open/vented when cooling.
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 .
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee umbrella on a prep surface next to silverware and slicer. CDI - Employee umbrella was removed and placed in designated area for employee items.
Dec 15, 2025 A 98.5 · 4 violations
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed parent group member enter kitchen hall and get ice from ice machine. Kitchen staff should handle getting ice. CDI - PIC and addressed this with the person. PIC is to ensure staff members are responsible for assisting with those needing to get ice.
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.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one handsink blocked by trash cans in prep area. CDI - Trash cans were moved to allow access to handsink. REPEAT.
#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 quesadillas hot holding in hot box at 125F. CDI - Quesadillas were moved to oven to reheat.
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 .
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed coffee filters stored under the prep sink in the coffee shop. CDI - Filters were moved from under sewer lines.
Sep 15, 2025 A 97 · 5 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 handwashing sink blocked by movable rack in dish pit area. CDI - Employee moved speed rack.
#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 multiple plates/bowls stored as clean with food debris on them. Needs to be clean to sight and touch. CDI - Utensils were pulled and taken to dish pit to be wash/rinsed/santized.
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 .
#23 · Proper date marking & disposition −1.5
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 speed rack in WIC missing date labels. Staff stated the date is usually labeled on a bag that covers the rack and the bag had been removed. EHS advised when covering removed placing sticker label on speed rack. CDI -Facility labeled dates. REPEAT. Points not escalated due to improvements in violation.
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
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 on box of single service cups on the floor in coffee shop storage. Needs to be stored off the floor.
#48 · Warewashing facilities: installed, maintained & used; test strips
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 battery dead in thermometer used for testing the dish machine. Battery was replaced.
Apr 14, 2025 A 98.5 · 1 violation
#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
- Observed one big container of chipotle sauce inside reach in without date marking but “WED” sticker on item. CDI- PIC had every sauce containers with a day of the week sticker on items along with the actual date that was prepared. PIC go by the actual date on the sticker not the day of the week sticker alone. EHS was able to verify that chipotle sauce was made on the same day and correct date put on item at the time of inspection. Ensure to put date on all items that was prepared and intend to keep longer than 24 hours.
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 .
REPEAT
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 marinara sauce dated 4/2 in reach in at front line area. CDI- PIC discarded expired item at the time of inspection.
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 .
Jan 13, 2025 A 96.5 · 8 violations
#15 · Food separated & protected −1.5
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 pan of raw frozen steak same prep table next to cooked steak that was to be panned and placed in hot cabinet. CDI items relocated. Ensure raw product and RTE foods are separated during food prep.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility with booster heater inoperable and was told to switch to chlorine until it is repaired. Checked chlorine levels at 0ppm.PIC stated he was instructed to manually add sanitizer inside of the unit to ensure items are sanitized. Sanitizer added and still at 0ppm.. CDI PIC called Diversy and they were able to arrive onsite with part needed to repair dish machine.
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..
#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 shrimp and roasted tomatoes from 1/6. CDI items discarded. Observed cantaloupe that was not dated in reach in. CDI product dated. Observed sausage links labeled 9/19. PIC stated they thawed product on Friday. CDI thaw date added.
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 inspection
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 facility using TPHC for breakfast and Cole slaw for lunch. Facility did not add time stamps to white board as stated in written procedures. CDI time stamps added.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required.
Observed facility with frozen pork belly that was vacuum packaged in the freezer. PIC stated they are holding product for a staff member, who owns a MFU, due to lack of space in their domestic refrigerator. CDI VP products discarded. And suggest PIC not to hold product in the kitchen that does not belong to the facility.
For more information on how to request a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 salsa that was cooling in covered deep plastic container. CDI product spread out onto metal hotel pan after observing 2 degree drop in over 45 minutes. Observed sliced ham and sliced pepperoni cooling in reach in units. CDI products moved to walk in and spread out to accelerate cooling. Suggest ensuring all ambient items go in walk in for cooling prior to holding.
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 .
#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. Observed whole tomatoes stored in container labeled sanitizer bucket. CDI PIC changed product into a separate container.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed croutons that were stored outside of sneeze shields for customer self service. CDI product moved under sneeze shield to protect food.
*Permit Condition* - All unwrapped food for students/staff must remain under food shields with proper setback for protection of food.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Ensure dish machine is maintained in good repair.
Oct 8, 2024 A 94 · 7 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)- Observed spoiled opened bag of hotdogs on speed rack in WIC. CDI- PIC discarded items at the time of inspection. -1 pts-
#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: 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. - Observed dry food residues on metal and plastic pans and/or containers stored as cleaned on the shelving. CDI- Staff collected all soiled looking items and rewashed them again at the time of inspection. Ensure to store all items that are cleaned to sight and touch. -0 pts-
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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. -Observed meatball sandwiches in hot box holding temperature between 120F- 128F. The sandwiches was prepared and reheated and put in hot box until serving. CDI- PIC reheat the sandwiches again and brought the temperature up to 167F and keep hot until serving time. -1.5 pts-
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed cheese sandwiches and ham sandwiches in WIC/refrigerator prepared a day before and holding temperature between 48F -52F. CDI- PIC volunteer to discard items at the time of inspection. Point remain the same at this time. -1.5 pts-
#23 · Proper date marking & disposition −1.5
Corrected during inspection
REPEAT
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 grilled vegetables and cut lettuce prepared a day before without date marking in WIC/ refrigerator. Observed incomplete date marking on ranch (the #8 was marked on item), and cooked vegetables (the #7 was marked). CDI- Proper procedures of date marking discussed in details with PIC and staff at the time of inspection. Point remain the same at this time. -1.5 pts-
#37 · Food properly labeled: original container
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 a big container of icing without label storing on the dry storage shelving. Ensure to label all food items. -0 pts-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
REPEAT
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Observed wet stacking of metal pans on shelving. CDI- Employee separated items to allow air drying at the time inspection. Ensure to let items completely dry before stacking them up for storing. -0.5 pts-
May 2, 2024 A 96.5 · 6 violations
#8 · Hands clean & properly washed
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 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. -Observed several employees washed their hands correctly and couple employees washed their hands less than 10 seconds and turn off the faucet knob with bare hands. CDI- education provided on proper hand washing, and hands washed properly at the time of inspection.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. - Observed one container of mix vegetables in hot box holding temperature at 120F- 130F. CDI- PIC reheat the item to be 165F at the time of inspection.
#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 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. -Observed bags of mix cheese in the refrigerator behind deli/salad bar holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection.
#23 · Proper date marking & disposition −1.5
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: 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 Alfredo sauce prepared a day before without date marking in WIC. Observed Asian beef in bags dated 4/20 in WIC, PIC stated that items were made and freeze on 4/20, then removed from freezer two days ago to be used today. CDI- Proper procedures of date marking discussed in details with PIC at the time of inspection.
#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: 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. - Observed quinoa, slices ham, ham and cheese sandwiches trying to cool in container with lid closed, in tight sealed ziplock bags, wrapped around with clear plastic film/stacking up on top of each inside a clear deep bus tub in WIC. CDI- proper cooling methods discussed with PIC and action was taken to quickly cooling down food items during the inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Observed wet stacking of metal pans on shelving. CDI- Employee separated items to allow air drying at the time inspection.
Jan 16, 2024 A 97 · 8 violations
Inspector comments: Observed proper use of TPHC procedure, including labeling and placement. EHS and PIC reviewed existing plans and updated for clarity (Labeling methods now include office white board; menu items are now listed on TPHC sheet, etc.)
Should PIC wish to expand TPHC procedures (to include other items, other salad bar locations, etc.) EHS advises updates be made to existing instructions sheet as needed.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) box of unopened cooked beef tips stored above repackaged cooked bags of chicken in walk in freezer. CDI - PIC rotated raw animal food to available shelving. REPEAT.
#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 two (2) items salsa and sour cream at self service area in bottles above 41F (53F and 58F, respectively) Observed speed rack with approximately seven (7) trays of food (cooked rice, raw seasoned salmon) at ambient temperature prep area for extended period (10:35 A.M. to 12:00 P.M.). CDI - PIC delegated cooling of salsa and sour cream via ice baths to food employee prior to returning to service area. Speed rack was rotated to WIC for long term storage.
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 .
#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 one (1) squeeze bottle of soy sauce at self service area. CDI - PIC labeled bottle. EHS and PIC discussed labeling methods, including station labels and placing working containers in labeled receptacles.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of sealed edamame on floor of walk in freezer.
#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 one (1) in use wiping cloth at second serving line on prep table with no sanitizer available in nearby red bucket. CDI - PIC refilled bucket with concentrated sanitizer from 3 compartment sink to hold in use cloths.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
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. Observed minor corrosion on one (1) shelf in WIC and ice tray of milk dispenser. Replace/resurface corroded non-food contacts.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.111 Keep storage areas and bins for waste in good repair. Observed leftmost dumpster in dumpster pad missing one (1) lid and with heavily damaged drain plug. Contact waste management company to repair/replace missing or damaged dumpster components.
#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 one (1) glass of employee beverage above sealed dry storage food on shelving. CDI - PIC voluntarily disposed of drink.
Sep 12, 2023 A 98 · details not yet loaded
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May 18, 2023 A 98 · details not yet loaded
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Feb 22, 2023 A 99.5 · 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.
Dec 2, 2022 A 98.5 · 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.
Sep 14, 2022 A 96 · 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.
Apr 12, 2022 A 98.5 · 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.
Jan 13, 2022 A 99.5 · 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.
Aug 31, 2021 A 98.5 · 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.
Apr 15, 2021 A 100 · details not yet loaded
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Feb 4, 2021 A 98 · details not yet loaded
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Sep 8, 2020 A 97 · 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.
Sep 13, 2019 A 98 · details not yet loaded
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Mar 28, 2019 A 99 · details not yet loaded
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Dec 17, 2018 A 99 · details not yet loaded
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Sep 19, 2018 A 99 · details not yet loaded
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May 9, 2018 A 95.5 · details not yet loaded
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Feb 8, 2018 A 95.5 · 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.
Nov 2, 2017 A 96 · details not yet loaded
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Sep 1, 2017 A 98.5 · details not yet loaded
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May 4, 2017 A 99 · details not yet loaded
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Feb 3, 2017 A 98.5 · details not yet loaded
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Nov 18, 2016 A 99 · 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.
Sep 14, 2016 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.
May 16, 2016 A 97 · 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.
Mar 8, 2016 A 98.5 · 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.
Dec 16, 2015 A 96.5 · 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.
Aug 31, 2015 A 98.5 · 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.
May 15, 2015 A 98.5 · 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.
Mar 12, 2015 A 97 · 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.
Dec 15, 2014 A 100 · 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.
Aug 27, 2014 A 99 · 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.
May 14, 2014 A 97 · 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.
Mar 6, 2014 A 100 · 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.
Nov 15, 2013 A 99.5 · 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.
Aug 23, 2013 A 96.5 · 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 “CHARLOTTE CHRISTIAN SCHOOL CAF” or State ID 2060050069). Inspection type (routine vs. follow-up) is not published in the county's data.