A98

QUEENS UNIVERSITY

1900 SELWYN AV, Charlotte, NC 28274

Edu. Food Service · NC permit/State ID 2060060021

Latest gradeA (98)

Last inspectedSep 28, 2026

Inspections on record36

On record sinceSep 26, 2013

Score history

Sep 26, 2013Higher is betterSep 28, 2026

Inspections & violations

Sep 28, 2026 A 98 · 6 violations

Inspector comments: Facility is holding the entire service line on TPHC (both hot and cold items). Facility is utilizing a combination of stickers and logs to track time.

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS obsevred multiple items in WIC #1 that were no longer cooling but were not protected/covered. CDI- PIC covered items. -0-

#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 EHS observed pork chops holding in hot box below 135F. See temperature chart. CDI- Pork chops were reheated to at least 165F. -1.5- 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloth held outside of sanitizer bucket. CDI- Wiping cloth was placed in sanitizer bucket. -0-

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS obsevred dishes stacked wet in clean dish storage in clean dish storage in kitchen. EHS observed a large amount of cups stacked wet placed next to drink machine for service. CDI- EHS provided education about allowing sanitizer to dry fully before putting food into the container. Dishes were taken back to kitchen to be w/r/s and air dried. -0.5-

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

#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. EHS observed a few places in kitchen were grout is low. Repair -0-

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Feb 25, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 22, 2025 A 98.5 · 2 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 chicken holding at 125-130F in HH cabinet. CDI- chicken reheated to 165F and HH cabinet temperature turned up. 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 .

#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 ceiling in dish machine room with dust buildup. Observed walls/ceilings throughout facility in need of cleaning.

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Jun 9, 2025 A 100 · 0 violations

Inspector comments: Facility is operating to serve food to small summer camp. Most of the serving areas are closed.

No violations were recorded for this inspection.

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Feb 21, 2025 A 98 · 3 violations

#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 - Observed two opened bags of cut lettuce in salad prep cooler with no date marks. PIC stated they were opened last night. CDI- date 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 .

#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 equipment throughout facility with food debris and residue. Keep equipment clean.

#55 · Physical facilities installed, maintained & clean −0.5

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Sep 9, 2024 A 97.5 · 4 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC not able to locate vomit and diarrhea cleanup procedures. CDI- procedures emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 salsa, shredded cheese, and cut lettuce at 50F in salad prep cooler. Ambient temperature of unit 51F. CDI- all items voluntarily discarded. Work order placed for cooler. Facility will not hold TCS foods in this unit until it has been repaired and holding foods at 41F or below. 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 −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 - Observed cooked pasta cooling in salad prep RIC tightly covered with Saran Wrap. CDI- pasta relocated to WIC and uncovered to allow pasta to rapidly cool. REPEAT 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in clean dish storage area.

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Apr 22, 2024 A 95 · 9 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed staff grazing grapes off the buffet line. CDI- discussion w/ PIC. Many drinks sitting on prep areas throughout

#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 bacon and sausage stored over waffles on speed rack in WIC. CDI-waffles 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 −1.5

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Dishmachine reading 0 PPM chlorine. Dishmachine was primed and several racks were run to make sure the sanitizer was maintaining >50 ppm chlorine. Check with test strip daily. CDI- all previously washed racks ran through dishwasher again. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef in HH #1 130F. Many items in HH very close to min temp of 135F. CDI-sent back for reheat 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 .

#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 tightly wrapped cut honeydew. CDI-unwrapped for venting. 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 −1

Corrected during inspection

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Obseved onion powder stored below sink plumbing in pizza area. CDI-removed 3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf. Observed two bread stations and a seed station without tongs or spoons. CDI-tongs put out 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed WIC ceiling and fans dirty, unprotected food in WIC. Observed fresh herbs stored double stacked without barrier protecting lower food.

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

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 to -go boxes stored under hand sink plumbing, pizza area. Clean silverware and utensils stored in dirty containers.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s bathroom.

#55 · Physical facilities installed, maintained & clean −1

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 heavy grease on floor near fryers, dust walls, ceilings and light fixtures throughout.

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Jan 17, 2024 A 98 · 6 violations

Inspector comments: EHS observed installation of lower floor WIC. Per conversation with PIC, this cooler is being used to replace previously decommissioned lower level WIC, which in turn has been resealed and repurposed as unrefrigerated dry storage. EHS has observed this unit as being functional and, as it is being used as a replacement for a previously permitted refrigeration fixture, is approved.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed improper storage order of raw animal foods at available shelving in WIC, including (1) package of ground sausage over ready to cook bacon and one (1) bin of seasoned raw chicken above whole muscle meat. CDI - PIC reorganized storage order of WIC during initial observation. EHS has provided WIC storage order guides. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) unopened bag of recently delivered cheddar cheese in grill side mini RIC at a temperature of 43F. When observed, cooler had an ambient temperature of approximately 47F. CDI - PIC rotated cheese to available cold holding equipment to cool it correctively. A verification of cooler functionality will occur no later than 01/20/2024. 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 .

#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 four (4) stacks of boxes of food (two in the walk in freezer, one box of recently delivered bread, one box of recently delivered squash) on floor. CDI - PIC directed proper storage of recently delivered foods, all items were rotated to available shelving prior to the end of inspection.

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

Repeat violation

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 rust and corrosion at one (1) prep table underside shelf. Cover, replace, or resurface corroded non food contact surfaces. REPEAT. 4-501.11 Maintain equipment in good repair. Observed out of service dish machine in three compartment sink area. Per observation and conversation with PIC, this machine is not utilized for washing, rinsing, or sanitizing and has had a work order associated with its repair.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspectionRepeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two (2) outdoor oil receptacles stored with open lids. CDI - EHS and PIC closed lids before returning to interior premises.

#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 heavily soiled flooring in 3 compartment sink rooms. Floors are heavily soiled due to ongoing movement of equipment and shelving. Clean as needed during maintenance and updates of facility.

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Sep 12, 2023 A 97 · 6 violations

#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 Initially observed chemical sanitizing dish machine sanitizing at 0 ppm. After minor additional priming, machine displayed marginally improved sanitizer concentration (approximately 10-50 ppm). CDI - Repair personnel arrived on site to adjust and repair dish machine (reattach loosened chemical sanitizer line). Final sanitizer concentration was observed at approximately 100 ppm. Improperly sanitized dishes were moved through the machine once properly primed and adjusted. 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 inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) trays of cooked chicken in hot box #2 below 135F. All other food items within hotbox were observed to be properly hot hold. CDI - Per conversation with food employees, PIC delegated that chicken be pulled from hot box and reheated; Employees stated that chicken was reheated to 172F prior to serving. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection; only two portions of TCS food items was observed as improperly hot holding, as opposed to multiple. 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 .

#34 · Plant food properly cooked for hot holding

Corrected during inspection

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf Observed three (3) grilled vegetable trays placed in hot box 1 at temperatures of 122F, 117F, and 130F, respectively. CDI - Vegetables were moved back to oven to cook to a final temperature of 138F.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged sliced raw beef thawing under running water at a temperature of 82F. CDI - PIC pulled packaged beef to be cooked. If thawing under running water, food must be kept under water of 70F or less.

#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 one (1) bottle of canola oil at prep table with no labeling.

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

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Mar 20, 2023 A 98 · 2 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 TCS foods in hot box #2 below 135F. Unit was on highest temperature setting. This unit will be out of use for facility and work order will be submitted for unit. CDI-Items were removed from hot hot and reheated above 165F before hot hold. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out on prep surface as well as a few wet cloths stored in soapy water without sanitizer.

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Sep 21, 2022 A 95.5 · details not yet loaded