A95.5
JOHNSON & WALES STUDENT DINING FACILITY
725 W 4TH ST, Charlotte, NC 28202
Edu. Food Service · NC permit/State ID 2060060020
Latest gradeA (95.5)
Last inspectedAug 26, 2026
Inspections on record35
On record sinceMar 31, 2014
Score history
Mar 31, 2014Higher is betterAug 26, 2026
Inspections & violations
Aug 26, 2026 A 95.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer at 0ppm. CDI- Remade to proper concentration. Pts not escalated based on improvement.
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
#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 cheese sauce, fries, pepperoni pizza and veg pizza holding below 135f at pizza station. CDI- Items replenished and new items placed on TPHC.
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 lettuce dated 3/4/26. PIC found that system on one of their printing tablets had not been updated for this school year. CDI- PIC updated system. Lettuce discarded. All other dates observed were correct. Pts de-escalated based on severity.
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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwashed apples on display without wash label or being washed and wrapped. CDI- Apples were pulled from line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the pizza station prep top unit heavily scored. Resurface or replace.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 floors in need of cleaning, under and around equipment.
Feb 10, 2026 A 94 · 8 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 Observed 3 trays of raw shrimp stored above steam buns and cooked chicken in blast chiller. CDI- Shrimp placed on the bottom. Keep raw meats, seafood and poultry below ready to eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down and cleaned.
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).
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 marinara, buffalo chicken, pepperoni, chicken, salami in prep top (pizza station) prep top (to go station) and walk in cooler without dates. Observed salami dated 1/21 and turkey dated 2/2. CDI- Meats discarded. Dates place on items without dates. Items are held for 3-4 days.
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 (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 procedures for self serve items at waffle station. CDI- TPHC procedures fill out on site. CDI- No pt escalation based on improvement.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 3 containers of sanitizer on the lines at 0ppm. CDI- Sanitizer changed and tested at proper concentration.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in clean dish storage area.
#49 · Non-food contact surfaces clean
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 handle of hot box at pizza station in need of cleaning. Observed hot boxes throughout in need of cleaning.
#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 low grout where steamer boxed area.
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 floors under and around equipment in need of cleaning.
Sep 23, 2025 A 93 · 8 violations
Inspector comments: NOTE: EHS came onsite for inspections at facility. Manager notified EHS that the campus wellness center called a few hours ago about 3 sick students that had eaten at the dining hall. The students were all experiencing symptoms of nausea and vomiting. Manager does not know their food history. He asked if the health department should have been notified. Manager stated that the wellness center stated that they do not have to call the health department because the symptoms were mild. EHS informed manager to call in the incident regardless of whether or not the symptoms are mild. Information given to the manager and wellness center to call EHS or main office.
EHS completed inspection at dining hall focusing on risk factors. EHS found several risk factors out of compliance during visit. EHS found issues with cold holding, hot holding, cooling, time as a public health control, and cleaning/ sanitizing food contact surfaces. Although no issues were found with glove changes/ hand washing, large amounts of ice were found in the handwashing sinks. EHS did not find instances of cross contamination from raw meats during the inspection. No storage order issues found. Employee health was reviewed at the facility. Facility has employee health policies in place for all working employees. No employees have been sick recently with any food borne illness related symptoms. Food employees have only been calling out for cold/ flu symptoms. One employees vomited at the front of the house, however, they do not work with anything in the kitchen or with stations. Chemicals were kept separately from food products. Blast chiller was holding out of temperature for over an hour. Blast chiller must be fixed prior to use. EHS will make a return visit.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amount of ice dumped into 2 handwashing sinks. CDI- Cleared.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food debris. CDI- Taken and cleaned
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 .
#20 · Proper cooling time & temperatures
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 lettuce and tomato cooling at a rate of 0. Blast chiller holding at 67F. Blast chiller did not go down in temp after 1 hour. Lettuce was pulled and used. Tomatoes placed in the walk in cooler and cooled. VERIFICATION REQUIRED WITHIN 3 DAYS
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and sweet potatoes holding above 41F in to go area and pizza area. CDI- Items reheated to 190F.
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 pico, sour cream and cheese at grill area holding above 41F. Observed beef at pizza station holding above 41F. Observed salami, chicken, hummus, tomatoes holding above 41F in deli cold well. CDI- All items 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
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 for pizzas and salsa held on TPHC. CDI- EHS left copy for facility.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 no time stamp for items held on time. CDI- Items pulled and no longer in use for TPHC.
#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 home rice cooker. Rice cooker was not holding temp. Get commercial rice cooker.
#49 · Non-food contact surfaces clean
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 cold drawers at pizza in need of cleaning. Observed floors at pizza station in need of cleaning.
Apr 16, 2025 A 95 · 10 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 Observed raw beef opened in the freezer stored above rolls in the walk in freezer. CDI- Beef removed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE spinach and juice stored below unwashed fruits. CDI- Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 can opener in need of cleaning. CDI- Taken to be cleaned.
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 .
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed bins of pasta and chick peas cooling at a rate of 0. CDI- items removed and cooled. Items were in cooler for approximately an hour without a temp change. CDI- Pasta began to cool at sufficient rate. Some parts were 41F. Chick peas cooled to 39F.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 onions holding at 103F at pizza station. The container of onions was not on the hot plate properly (Half of it was hanging). CDI- Discarded. O
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 −3
Corrected during inspectionRepeat violation
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 broccoli without correct date. CDI- 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 .
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 red sauces without a date in the tall reach in cooler and walk in cooler. CDI- Dated
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
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 containers of pasta, chick peas, potatoes cooling in a blast chiller. Blast chiller was cooling at 50F. Observed beef soup cooling in large container covered. CDI- All items removed from blast chiller and placed int he walk in cooler. Soup placed in shallow pan.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed alfredo sauce packets thawing on rack. CDI- Moved to be processed
#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 bins of flour, salt, pancake powder without labels. Observed oil bottle without label. Keep items labeled.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowls of unwrapped, unwashed fruit without label to wash. CDI- Labeled.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored/ stained cutting boards.
4-501.11 Maintain equipment in good repair. Observed heavily dented strainers and broken spatulas
Jan 23, 2025 A 96 · 7 violations
#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 burgers and chicken without a date. CDI- Items dated.
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 .
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 chicken, tomatoes and burgers dated 1/22-2/1. CDI- Labels changed.
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 (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 written procedures for items stored in hot box. CDI- Hot box added to procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 no time stamp for rice containers, soup and trays of salmon on TPHC. CDI- Time stamps made for items.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sani bucket holding below 272ppm. CDI- Sanitizer re-made to proper concentration
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls wet stacked in the clean dish storage area. CDI- Bowls separated.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gaskets torn in hot boxes. Get fixed.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspection
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 containers housing utensils in need of cleaning. CDI- Containers taken back to be washed. Observed tall reach in at sandwich station and cold drawers under grill at grill station in need of cleaning.
#55 · Physical facilities installed, maintained & clean
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 floor of walk in freezer in need of cleaning.
Oct 31, 2024 A 95 · 6 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
Observed multiple TCS items holding below 135F at front action stations and in need of reheat before lunch service. CDI items reheated. Suggest using TPHC on front action station for 2 hour lunch service.
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
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS items at deli and cooked foods action station above temperature. CDI items moved to freezer and blast chiller for a quick chill. Suggest facility use TPHC for front line during service. 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 .
#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 oat milk, soy milk, almond milk, milk, and ranch dressing not dated on front service area. CDI dates added. Observed chicken tenders, grilled chicken, pasta, cooked veggies, burgers, and other items in mobile orders reach in not dated. PIC stated all wrappers that were taken off had dates and they are discarded. Suggest labeling pans or just pulling back the wrapping to maintain dates on products. CDI dates added.
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
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 Alfredo sauce that was cooling in walk in unit with while covered and stacked on top of each other and pork sausage patties cooling while tightly wrapped. CDI Alfredo uncovered and placed in blast chiller and sausage patties placed on flat pan in walk in. Temperatures dropped quickly.
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
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed unwashed apples did not have a sign that denoted apples need to be wash prior to eating. CDI board holding apples covered sign on countertop and pushed back to notify consumers that washing is needed.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 interior of reach in unit drawers on line, reach in drawer by mobile orders area and microwave in need of cleaning. Repeat.
Apr 30, 2024 A 95.5 · 5 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 dented can of banana pudding on can rack. CDI: Can removed.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt and cut melon held above 41F in self serve cold well. CDI: Product was rapidly cooled in freezer to 41F before being placed back on the line. EHS recommends TPHC for these products as they are in the same type of unit as the cream cheese and butter that do not hold temp. REPEAT VIOLATION All units functioning properly, but this is an open top type of unit. Facility takes temperatures regularly of all units and has increased monitoring frequency. Future cold holding violations will result in full point deduction.
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 −3
Corrected during inspectionRepeat violation
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed unsalted butter and cream cheese held on TPHC from breakfast still out past the marked discard time of 9:30am. CDI: Product voluntarily discarded. REPEAT VIOLATION
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed shelving inside of walk in coolers worn in some areas and chipping. Observed interior of walk in cooler door where finish is wearing off. Observed blast chiller not cooling properly. Air temperature of unit was at 44F when on chill and 38F when on freezing mode. Have unit repaired or replaced. REPEAT VIOLATION Some improvement from previous inspections.
#49 · Non-food contact surfaces clean
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 microwave in salad area with food debris. Observed shelving in produce walk in where cheese is stored with build up.
Nov 15, 2023 A 94 · 7 violations
#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 Observed raw fish stored over ready to eat items in walk in cooler. CDI: Items relocated. REPEAT VIOLATION Points not escalated due to only one pan of raw product over ready to eat items today.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 Observed sanitizer at the 3-comp sink at 0ppm during warewashing. CDI: Sanitizer was drained and refilled at proper concentration.
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
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee dip utensils in sanitizer for a few seconds, then dip them in water for a few seconds and then move them for air drying. CDI: Utensils were properly washed, rinsed, and sanitized. PIC stated he will be doing training with employee to ensure proper warewashing.
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 .
#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 broccoli in hotbox below 135F. CDI: Broccoli was rapidly reheated to 200F. All other hot holding throughout facility was in compliance.
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 .
#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 several items in salad station above 41F. CDI: Items were rapidly chilled in the blast chiller. Observed yogurt above 41F at breakfast station. Observed yogurt from breakfast in reach in cooler above 41F. CDI: Yogurt was rapidly chilled in blast chiller.
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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed tomato mix from grit toppings and cream cheese from bagel station not discarded after being held on TPHC. CDI: Items voluntarily discarded.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed toppings for soups with lids that are not self closing. CDI: Items relocated to an area where they are monitored by staff.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed shelving where clean pans are stored for cooking is beginning to chip and some areas have rust. Observed gasket on hotbox damaged in small area near handle. Observed shelving in walk in cooler 2 where cheese is with rust. REPEAT VIOLATION Previous violations corrected.
Sep 14, 2023 A 96 · 9 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 raw proteins stored over ready to eat items in walk in cooler. CDI: Items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 no time written for cream cheese held on TPHC. CDI: Time written.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle labeled as quat sanitizer when it was sink and surface sanitizer. CDI: Bottle labeled.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed peas thawing in standing water. CDI: Water was turned on.
#37 · Food properly labeled: original container
Corrected during inspection
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed individually wrapped breads near waffle station with no labeling.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed individually wrapped breads near waffle station with no allergen labeling. CDI: Allergen labels provided during inspection.
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed apples wrapped with stickers on. CDI: Apples removed from service.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed shelving where clean dishes are stored for action stations is beginning to chip and some areas have rust. Observed rice bin lid is cracked and taped. Observed split gasket on salad station single door reach in cooler.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed plants and plant material in dumpster enclosure. Have plants removed to prevent pest harborage.
#55 · Physical facilities installed, maintained & clean
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 minor dust build up on AC vents.
Mar 14, 2023 A 97.5 · 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
Marinara recorded below 135F, CDI- Reheated.
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 .
#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
Individual pre packaged meals not dated. CDI- Dated.
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 .
#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
Cole slaw prepped cooling in silan wrap and in reach in cooler. CDI- Brought to blast chiller. REPEAT
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 .
Nov 15, 2022 A 97 · details not yet loaded
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Sep 20, 2022 A 98 · details not yet loaded
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Feb 10, 2022 A 98 · details not yet loaded
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Nov 17, 2021 A 97 · details not yet loaded
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Sep 9, 2021 A 98 · details not yet loaded
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Jan 27, 2021 A 99 · details not yet loaded
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Sep 25, 2020 A 99 · details not yet loaded
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Oct 8, 2019 A 97.5 · details not yet loaded
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May 2, 2019 A 98 · details not yet loaded
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Mar 6, 2019 A 93.5 · details not yet loaded
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Dec 19, 2018 A 93.5 · details not yet loaded
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Sep 25, 2018 A 96 · details not yet loaded
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Dec 21, 2017 A 97.5 · details not yet loaded
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Sep 29, 2017 A 98 · details not yet loaded
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May 18, 2017 A 96.5 · details not yet loaded
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Mar 20, 2017 A 97 · details not yet loaded
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Dec 22, 2016 A 97 · details not yet loaded
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Sep 26, 2016 A 97.5 · details not yet loaded
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Apr 7, 2016 A 97 · details not yet loaded
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Feb 4, 2016 A 97 · details not yet loaded
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Oct 13, 2015 A 96 · details not yet loaded
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Apr 20, 2015 A 96.5 · details not yet loaded
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Dec 18, 2014 A 97 · details not yet loaded
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Sep 12, 2014 A 96.5 · details not yet loaded
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Mar 31, 2014 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “JOHNSON & WALES STUDENT DINING FACILITY” or State ID 2060060020). Inspection type (routine vs. follow-up) is not published in the county's data.