A98.5

COVENANT DAY SCHOOL LUNCHROOM

800 FULLWOOD LN, BLDG C, Matthews, NC 28105

Private Schools Lunchroom · NC permit/State ID 2060050196

Latest gradeA (98.5)

Last inspectedOct 6, 2026

Inspections on record22

On record sinceSep 28, 2018

Score history

Sep 28, 2018Higher is betterOct 6, 2026

Inspections & violations

Oct 6, 2026 A 98.5 · 2 violations

#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 one can of beans dented stored amongst other intact cans on dry storage racks. CDI - PIC removed and placed affected can in designated dented can storage. -0-

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed 1 ham chub date marked for 10/5 in WIC that was used to make ham slices date marked 10/6. The date on the ham chub should follow the date on subsequently prepared foods. CDI - PIC replaced the date mark with the correct date from the ham chub. -1.5-

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Apr 27, 2026 A 97 · 2 violations

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles hot holding in hot box at 91F. CDI - Noodles were reheated to 165F. REPEAT. 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

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 large and deeply filled tray of cantaloupe cooling in WIC covered in plastic. Needs to be in open/vented shallow pans for cooling. CDI - Plastic cover was removed to allow cool air to come in contact with food. 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 .

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Dec 11, 2025 A 98.5 · 1 violation

#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 in buns on tray in hot box reading temperatures from 130 to 136F. Needs to be 135F or above. PIC had burgers placed in 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 .

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Sep 24, 2025 A 100 · 0 violations

Inspector comments: No violations noted.

No violations were recorded for this inspection.

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May 23, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Feb 21, 2025 A 100 · 0 violations

Inspector comments: No violations observed during time of inspection.

No violations were recorded for this inspection.

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Oct 24, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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May 28, 2024 A 99.5 · 1 violation

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 100 ppm QAC sanitizer. CDI - Bucket was refilled sanitizer reached 200 ppm.

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Dec 1, 2023 A 97.5 · 4 violations

#15 · Food separated & protected

Corrected during inspection

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 a box of raw bacon being stored on top shelf of WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

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

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 quat sanitizer concentration level at less than 100ppm in sanitizer compartment of 3 comp sink. Several sheet trays were submerged in sanitizer at the time. CDI: PIC emptied sanitizer and refilled with fresh sanitizer which measured 200ppm.

#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 a medium size plastic container of pizza sauce covered in WIC cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed sauce from container and placed in a shallow metal pan mostly uncovered and placed back in WIC to rapidly cool.

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 an open container of clean utensils being stored on small counter space right next to hand sink where they were exposed to splash from hand sink at upper school cafeteria. CDI: PIC removed utensils.

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Sep 5, 2023 A 98 · 5 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC’s Food Protection Manager certification expired May 2023. PIC is registered for re-certification and is currently conducting online work towards re-certification.

#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 For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed employee reporting agreement used by Compass which is missing Salmonella non typhoid as one of the illnesses that require reporting. CDI: EHS provided copy of updated reporting agreement.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee manually warewashing equipment and utensils then wash hands and use bare hands to turn off faucet before donning gloves to serve food. CDI: PIC provided instruction to employee on how to use paper towel as a barrier to turn off faucet. Employee re-washed hands.

#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 a container of Pico de gallo being held at 55F on serving line at high school. PIC stated Pico was prepared approx. 2 hours prior. CDI: PIC pulled Pico de gallo off serving line and spread out into shallow containers and placed in RIC to rapidly cool.

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed several apples with sticker still on skin tightly wrapped in plastic being held in high school grab and go cooler. Remove stickers and wash produce prior to making produce available for sale.

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Apr 27, 2023 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. Observed one (1) box of unwashed tomatoes over stored above ready to eat foods on WIC shelving. CDI - PIC rotated unwashed produce to effective, readily available shelving. For more information on food storage order please visit: http://meck.co/FoodSafety

#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 one (1) pan of chicken in the WIC date labeled for a date of preparation of 4/19/2023, greater 7 days prior. PIC elaborated that item had been pulled to thaw on 04/26/2023, temperatures taken and additional observations (two (2) other identical servings of cooked chicken with the same date marks in the walk in freezer) corroborated this explanation. CDI - A thawing date was attached to the cooked chicken in WIC. 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 −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 effectively filled out TPHC logs and labeling for upper school TPHC plan (hot line sandwiches, air screen grab n go cooler). However, TPHC logs for lower school air screen grab n go cooler items (ham and cheese sandwiches, ham and cheese trays, milk cartons) had not been filled out with the appropriate placement time (9:30 a.m.) CDI - PIC verified placement time with food employees and listed the appropriate placement and disposal times on the TPHC log.

#35 · Approved thawing methods used

Corrected during inspection

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed seven (7) trays of tater tots and one (1) tray of cut tofu held at room temperature (at 55F and 57F, respectively) on speed rack in kitchen prep area. Food employees were on a breaking period at time of observation; PIC stated that items were left to slack out of freezing prior to being rotated to ovens and hot holding. CDI - Prior to end of inspection, EHS observed effective reheating and hot holding of slacked items.

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Feb 1, 2023 A 99.5 · details not yet loaded