A97
CHARLOTTE COUNTRY DAY SCHOOL LUNCHROOM- DOWD BLG
1440 CARMEL RD, Charlotte, NC 28226
Private Schools Lunchroom · NC permit/State ID 2060050198
Latest gradeA (97)
Last inspectedOct 1, 2026
Inspections on record22
On record sinceSep 13, 2019
Score history
Sep 13, 2019Higher is betterOct 1, 2026
Inspections & violations
Oct 1, 2026 A 97 · 6 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy strawberries in produce WIC during inspection.
CDI - Strawberries voluntarily discarded.
0 pts.
#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 a multitude of food holding below 135F during inspection. See temperature chart. All foods had been in hot holding for fewer than four hours.
CDI - Foods reheated to over 165F before being placed back in hot holding.
1.5 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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed buffalo chicken in sandwich prep and milks in milk coolers holding above 41F during inspection. See temperature chart.
CDI - Chicken voluntarily discarded. Milks had been stored outside of units’ air curtains for fewer than four hours. Milks moved to WIC to cool.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed a multitude of foods intended to be placed on TPHC within 30 minutes of REHS discovery holding far above 41F during inspection. See temperature chart. Items were not going to cool fast enough to be safely placed on time. See violation 33 for further details.
CDI - All items moved to WIF on uncovered, shallow pans to complete the cooling process before being placed on time. PIC opted to delay serving all items until 41F was achieved.
1.5 pts.
#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 a multitude of foods cooling from ambient while in deep, covered plastic containers stored in prep units and/or lowboys during inspection. Various items were going to be placed on TPHC shortly, and needed to rapidly cool.
CDI - All items uncovered, moved to WIF, or moved to blast chiller to hasten cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed damaged flooring in downstairs kitchen during inspection. Repair necessary to preclude pest harborage.
0 pts.
May 21, 2026 A 98.5 · 1 violation
#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 pizza sauce in reach in dated 5/8-5/13. CDI - Pizza sauces was voluntarily discarded. Staff member stated they washed the container and did not remove the old sticker. Stickers should be removed before wash/rinse/sanitizing.
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 .
Feb 23, 2026 A 99.5 · 2 violations
Inspector comments: Facility in prep during inspection. Prepping fruits and veggies. Facility uses TPHC for hot and cold foods on serving lines. Documentation accurate and present.
#49 · Non-food contact surfaces clean −0.5
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 sticker residue on cleaned stored squirt bottles (clear) in downstairs kitchen. Please remove stickers completely prior to washing.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed water stained ceiling tile next near freezer. Possible leak, check to ensure no leak and replace stained tile.
Oct 6, 2025 A 99.5 · 2 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 green beans not clearly date marked and chili with not date mark. CDI - Green beans PIC stated were from last week and were voluntarily discarded. Chili was date marked and put into freezer.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed chicken thawing under running water at 78F. Running water shall be 70F or below. CDI - Chicken was moved to refrigeration. EHS and PIC spoke over appropriate thawing methods.
May 19, 2025 A 98.5 · 1 violation
#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 some items such as pasta salad, lettuce, kale, and ceasar salad missing time marks on TPHC forms. Needs to be on TPHC forms. CDI- Time/temperature was added to logs.
Feb 11, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 24, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
May 22, 2024 A 99.5 · 3 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink located in upper school serving station. CDI, paper towels supplied to handsink. All other handsink had paper towels during time of inspection thus, points not escalated.
#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 carton full of single service milks stored on the floor in dairy walk in cooler.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster door opened during time of inspection.
Feb 2, 2024 A 95.5 · 4 violations
#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 in dispenser at upstairs kitchen handsink. CDI: Paper towels provided. All other handsinks in compliance throughout facility. Another handsink was available within 10 feet.
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken grill marked and placed in the walk in cooler with no pre-approved procedures. CDI: Chicken was moved to the oven to finish fully cooking. Chicken fully cooked to over 165F. Non-continuous cooking procedures filled out and approved during inspection today.
#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 yogurt in grab and go cooler above 41F. CDI: Product voluntarily discarded. Cold holding throughout rest of facility in compliance. Cooler was evaluated by maintenance and maintenance staff stated that the air flow is reduced on the bottom shelf (where yogurt was stored). Yogurt will be stored on a higher shelf. REPEAT VIOLATION
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed beets placed on TPHC at 45F. CDI: Beets were cooled to 41F prior to placing on TPHC.
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 fruit held out on TPHC was not marked.
Sep 13, 2023 A 99 · 4 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 2 spray bottles of disinfectant being stored on hand sink in lower kitchen area. CDI: PIC relocated spray bottles.
#22 · Proper cold holding temperatures
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 sliced tomatoes being held in deli RI cooler at 47F. CDI: Employee returned sliced tomatoes to blast chiller to rapidly cool.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza slicer being stored at hand sink where food contact surface of pizza slicer was contacting rim of hand sink basin. CDI: PIC returned slicer to be W/R/S and replaced with new slicer which was placed on a sheet tray.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
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 an inaccurate reading on facility’s max/min thermometer when compared to dish machine’s gauge and EHS’s max/min thermometer. See temp chart. VERIFICATION REQUIRED within 10 days to ensure facility has a max/min thermometer that accurately reads temperature of hot water of rinse cycle of dish machine.
May 26, 2023 A 98.5 · 3 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 - Observed 1 food employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands.
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 .
#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 noodle and pork hot held below 135 degrees F in hot box. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart.
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 .
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored above clean equipment on rack.
Mar 20, 2023 A 97 · 3 violations
#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 paper towel dispenser near 3 compartment sink out of towels. CDI, towels supplied.
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 ham and turkey held using TPHC but items not identified on Time procedures. Observed items held on time but time not recorded on logs to identity when time control begins. Repeat. CDI, time captured.
#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 canned marinara sauce dispensed in 1 container cooling in deep covered container in walk in cooler. CDI, sauce relocated to shallow uncovered pan to cool in walk in cooler to facilitate heat transfer.
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 .d
Dec 12, 2022 A 97 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-202.12 Provide at least 100F water at handsinks. Observed hot water at 72 degrees F at several hand washing sinks. CDI, hot water reset and sufficient hot water provided at required temperatures during inspection. See temperature observation chart.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed prepared whip cream topped desserts cold held at 61 degrees F. CDI, items voluntarily discarded.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
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 fries and potatoe “tater tots” held on TPHC but not recorded with time on TPHC board. CDI, time captured during inspection. Repeat.
#41 · Wiping cloths: properly used & stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several sanitizer buckets not testing required concentration. Repeat.
#50 · Hot & cold water available; adequate pressure −0.5
Corrected during inspection
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water tripped and hot water only reading 72 degrees F at hand washing and 3 compartment sink. CDI, hot water reset and now providing required temperature .
Sep 21, 2022 A 99 · details not yet loaded
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May 16, 2022 A 98.5 · details not yet loaded
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Mar 22, 2022 A 100 · details not yet loaded
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Dec 10, 2021 A 99.5 · details not yet loaded
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Aug 23, 2021 A 97 · details not yet loaded
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Apr 21, 2021 A 100 · details not yet loaded
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Feb 10, 2021 A 99 · details not yet loaded
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Sep 15, 2020 A 97 · details not yet loaded
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Sep 13, 2019 A 96 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CHARLOTTE COUNTRY DAY SCHOOL LUNCHROOM- DOWD BLG” or State ID 2060050198). Inspection type (routine vs. follow-up) is not published in the county's data.