A96.5

DAVIDSON COLLEGE VAIL COMMONS CAFETERIA

102 NELSON LN, Davidson, NC 28036

Edu. Food Service · NC permit/State ID 2060060019

Latest gradeA (96.5)

Last inspectedOct 22, 2026

Inspections on record31

On record sinceOct 16, 2013

Score history

Oct 16, 2013Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 96.5 · 12 violations

Inspector comments: 6 hour TPHC - Salad Bar (Temp logs are kept in a notebook) 4 hour TPHC - Pizza Bar, Catering Events

#10 · Handwashing sinks supplied & accessible −1

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 several carts and trash cans blocking a back kitchen hand sink. CDI - Items were removed.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat items in the walk-in cooler.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken salad cool 0 degrees after 1 hour. CDI - Item was moved to the walk-in blast chiller to rapidly cool.

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

Corrected during inspection

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. Observed no TPHC procedure for the pizza bar. CDI - EHS provided during inspection and a form for catering events.

#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 chemicals stored above paper towels and toilet paper. CDI - Chemicals were moved to the bottom shelf.

#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 chicken salad attempting to cool in a deep plastic tub with a lab. CDI - Item was moved to the blast chiller to rapidly cool.

#38 · Insects & rodents not present; no unauthorized animals

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the middle and bottom of the back kitchen door.

#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 box of cans on the floor of dry storage.

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a flour scoop handle submerged in the product.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose for the 3-compartment sink hanging well below the flood rim. CDI - Item was placed on a hook.

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

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 ice cream stored above food inside the walk-in freezer.

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May 6, 2026 A 96.5 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed jam paper towels in the dispenser at the India food station and behind dishwashing station. CDI- problem fixed at the time of inspection.

#16 · Food-contact surfaces: cleaned & sanitized

Follow-up verification required

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 dishwasher machine is currently down and totally not working. Repair needed. VERIFICATION within 3 days (5/9/26). NOTE: Currently the facility is using disposable products for serving, pots and pans are being washed/rinse/sanitize at the 3 compartment sinks. 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

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pan of sausage patties in a hot box and a pan of sausage patties on a hot holding line holding temperature below 135F. CDI- PIC discarded the items at the time of inspection. 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 −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed black bean salad, macaroni salad, half cut melons, potato salad, hard boiled eggs, pico holding temperature above 41F in the refrigerator at prep station. CDI- PIC volunteer to discard all item at the time of inspection. 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 .

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

Follow-up verification required

4-501.11 Maintain equipment in good repair.- Observed refrigerator at the prep station holding foods above the required safe temperature. Ambient temperature of the refrigerator measured at 53F. Repair needed. VERIFICATION within 3 days (5/9/26).

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Feb 16, 2026 A 98.5 · 2 violations

#15 · Food separated & protected

Corrected during inspection

General Comment: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed blueberries and fruits stored over and above icing, and desserts in the pastry refrigerator. CDI- Proper storage discussed during inspection. PIC rearrange the correct order at the time of inspection. -0 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several food items are measured above 41F half way up the pans in salad bar line. CDI- PIC exchange the pans and correct the issue during inspection. EHS suggests not to fill up the pans too full to keep cold throughout. Point remain the same as shown improvement. -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 .

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Oct 13, 2025 A 98 · 2 violations

Inspector comments: NOTE: - Updated Employee Health Policy provided. Policy’s reviews with staff and PIC at the time of inspection - Diarrhea and vomiting poster provided today. - Report review with Justin Walters and Bonnie Dunavent

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 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 dice tomatoes, dice chicken, pico, black bean in WIC holding temperature above 41F. Observed shredded cheese at the pizza station holding at 43F- 44F. CDI- PIC volunteer to discard items that was a day before and cooling the one from today/this morning prep in blast chiller at the time of inspection. Ensure to maintain all TCS food at cold temperature of 41F or below at all time while holding. Half points due to improvements. - 1.5 pts-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT 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 dice tomatoes and pico in the tray wrapped tight with plastic in WIC. Items prepared today/this morning according to date marking. They are trying to cool. CDI- PIC remove items from WIC to the blast chiller, and within 40 minutes items reach the proper temperature at 41F at the time of inspection. Ensure to utilize proper cooling methods at all time while cooling. -0.5 pts-

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Mar 20, 2025 A 95.5 · 3 violations

#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 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 beef burger patties and turkey burger patties at grilled area holding temperature at 114F- 120F. CDI- PIC volunteer to discard items and replace with new items at a correct temperature. -1.5 pm-

#22 · Proper cold holding temperatures −3

REPEAT 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 items (shredded cheese, slice tomatoes, dice tomatoes, dice tofu, cottage cheese, black beans, pico, etc..) on salad bar. Observed slice ham in reach in sandwich bar. Slice tomatoes, shredded cheese, slice cheese on flip top in grilled area. Items are holding temperature above 41F. CDI- PIC volunteer to discard items and replace with fresh new ones at the time of inspection, except items on salad bar. Items at the salad bar will be discarded at the end of serving time at 2 pm. Just only for today. Ensure to maintain all TCS food cold at 41F or below at all time while holding -3pts- VERIFICATION NEEDED within 3 days (3/23/25).

#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 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 cut melon in refrigerator in a big plastic tubs with lid covered, beans that just opened from the cans stored in deep metal pan covered with plastic wrap in WIC, pineapple salsa in metal pan covered with plastic wrap in WIC. Items were trying to cool and temperature has not moving quickly as they need to. CDI- Until PIC changes the cooling methods, putting melon in blast chiller, beans in sheet pans and opening up the plastic wrapper. Items were cooled faster and were able to reach the proper temperature at 41F and below at the time of inspection. Ensure to utilize proper cooling methods at all time while cooling.

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Nov 18, 2024 A 97 · 1 violation

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 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 items (shredded mozzarella cheese, egg sandwich omelette, cut cherry tomatoes, dice tomatoes dice tofu) at sandwich/pizza station holding temperature above 41F. CDI- PIC volunteer to discard items that was prep a day before and cool down item in the blast chiller that was prep this morning at the time of inspection. Ensure to maintain all TCS food cold at 41F or below at all time while holding -3pts-

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Jun 13, 2024 A 97 · 4 violations

#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 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 beef and black bean burger patties holding temperature on hotline at 101F -119F. CDI- Items get reheat to 167F. -1.5 pts-

#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 items (cottage cheese, pasta salad, macaroni salad, black bean) on buffet bar holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. -1.5 pts-

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed some drain flies in the kitchen near dishwasher area. -0 pts-

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

4-501.11 Maintain equipment in good repair.- Observed broken/ damaged gasket on freezer doors at the deli bar. Repair needed.

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Jan 30, 2024 A 98 · details not yet loaded