A99.5
COULWOOD MIDDLE SCHOOL
500 KENTBERRY DR, Charlotte, NC 28214
Public School Lunch · NC permit/State ID 2060110021
Latest gradeA (99.5)
Last inspectedSep 8, 2026
Inspections on record34
On record sinceOct 9, 2013
Score history
Oct 9, 2013Higher is betterSep 8, 2026
Inspections & violations
Sep 8, 2026 A 99.5 · 2 violations
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels used to wipe up wet areas at service lines either lying on counter under service line not in sanitizer bucket. Need to either keep wiping towels in sanitizer bucket or use disposable paper towels to wipe up wet areas at service lines.
#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 wall vent on right side of kitchen close to service lines either line dusty; needs to be cleaned more frequently to keep dust from accumulating.
Apr 1, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 29, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 13, 2025 A 100 · 0 violations
Inspector comments: Establishment has installed new high temperature dish machine to replace older high temperature dish machine.
No violations were recorded for this inspection.
May 1, 2025 A 99 · 3 violations
#24 · Time as a Public Health Control; procedures & records
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 holding food using TPHC. New PIC claimed they threw away previous procedures due to them being old. EHS emailed a copy of TPHC procedures for establishment to print, fill out and hold onsite. A verification visit will be conducted within 10 days to verify possession of written TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Cheese Dippers cooling in WIC on sheet tray in front of door with plastic cover on speed rack above 41F with no change in temperature after 30 minutes. *CDI - PIC moved item to WIF to rapidly cool.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. *Observed - Dish machine with an out of order sign posted on the front and not being used according to PIC. PIC states that equipment is missing a part and they’ve had multiple people from repair company look at machine and are waiting on it to be ordered but do not have any updates as to when it will arrive or be repaired. Staff are using 3 compartment sink for all wash, rinse and sanitizing of dishes and utensils. EHS will follow up during VR for TPHC procedures.
Jan 29, 2025 A 98.5 · 2 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - Multiple dented cans stored with non-dented cans in dry storage area. *CDI - PIC removed and photographed all dented cans then voluntarily discarded them.
NOTE: PIC states meeting was conducted regarding dented cans where they received new directive to take a photo of dented cans for credit and immediately discard them. They will no longer have a dented can shelf. PIC states they hadn’t had the chance to remove cans since meeting yesterday.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
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 - High temp dish machine below 160F. Dish machine originally reaching 140F, however, booster was not on. Once booster was on after multiple cycles the dish machine reached a temperature of 155.5F but would not go any higher after that. PIC Aimee placed a work order to have machine serviced. A verification visit will be conducted within 72 hours to verify dish machine has been repaired.
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 .
Sep 25, 2024 A 98.5 · 4 violations
Inspector comments: Drain plugs have been replaced and cracked/broken tile near WIC has been repaired.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Sanitizer in 3 comp sink below 50ppm *CDI - PIC added more sanitizer and then tested concentration along with EHS both test kits read a concentration of 200ppm. NOTE: Due to it being a half day meaning limited lunch with to-go sandwiches, no dishes were done in 3 comp sink. PIC stated they fill all 3 compartments everyday whether they use it or not. No points deducted due to severity.
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
#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 - Milk cartons, Chicken Bites, and Mac n Cheese above 41F in WIC from yesterday. *CDI - PIC discarded items. NOTE: EHS took an ambient temperature of the WIC which was recorded at 40F, PIC stated WIC door was left open during truck delivery this morning and believes that could be reason to temperatures being high.
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
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 - Yogurt bags placed on TPHC without start time posted on TPHC board. *CDI - PIC voluntarily discarded items. NOTE: EHS took a temperature of yogurt bags within 2 Door Standing CH Unit all products were 41F, no points taken due to severity.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - custodian use dumpster and not close lid after use, EHS also observed kitchen employee use dumpster and did not close door after use. Doors and lids shall be closed after use to remove the habitant of pests. *CDI - PIC closed lid and door.
Apr 23, 2024 A 99 · 4 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of pizza sauce. CDI - PIC removed and relocated to designated area.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored with the food contact surface facing up at the service line. CDI - PIC relocated.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both drain plugs to broken. Replace
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 broken floor tile near walk in cooler.
Jan 12, 2024 A 98 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back handsink near dry storage area. PIC stated she has had issues with dispenser here, dispenser is leaking soap onto floor. CDI- soap refilled, EHS suggests to keep pump handsoap at sink until dispenser is fixed and no longer leaking.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior black baffle wall of ice machine with pink/black buildup on shield, in need of cleaning. EHS discussed CMS schools procedure for cleaning ice machine with PIC. Ensure this is cleaned more frequently to avoid buildup.
#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 a few pans of marinara sauce holding below 135F at hot holding line. According to PIC, product is taken out of can and poured into metal containers, heated in steamer until reaches temp and put onto hot holding line. EHS observed that pans being used to heat are deep volume containers, suggest heating in smaller batches/less volume containers to heat the sauce evenly and throughout the product. CDI- product reheated to 165F+, put back onto hot holding line.
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 .
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed significant leak coming from basin at 3 comp sink, from the bottom of the sanitizer bay on the left. EHS observed that water is steadily leaking onto floor while sanitizer bay is filled. EHS also observed that a pipe connected to the bottom of the 3 comp sink was also showing a slow leak. PIC stated this sink was recently installed. Repair to ensure there are no leaks and issues with plumbing system in this area.
#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 soap dispenser on wall not in good repair, leaking onto floor and is broken. Observed broken floor tile near walk in cooler.
Oct 10, 2023 A 98 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use
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.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle stored with clean dishes on clean dish shelving. CDI- drinks moved, EHS discussed protocol/storage of employee drinks with PIC.
#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 tomatoes in walk in cooler that were rotted/molding. CDI- tomatoes discarded during inspection.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
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 high temp dish machine ranging in temperature from 154F to 158.5F, EHS ran plate thermometer through dish machine 8-10 times, did not reach proper sanitization temp of 160F. CDI- PIC placed work order, stated that someone is arriving this afternoon to service machine. Will not use dish machine for sanitization of dishes until fixed, will utilize 3 compartment sink. EHS will conduct compliance visit to ensure machine is fixed and properly sanitizing.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several areas with dead pests under dish machine area. EHS discussed pest control service with PIC, suggested to remove dead pests from traps more frequently.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles 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 disposable lunch trays stored in boxes on floor behind service line.
#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 max/min thermometer for high temp dish machine not accurately reading temperatures when compared to inspectors plate thermometer. EHS found that facility thermometer was reading 169F after run, inspectors thermometer reading around 155-158F. EHS found that facilities thermometer was inconsistent, sometimes reading 169F, sometimes reading 96F, not properly calibrated/functional. VR by 10/20 to ensure facility has a functioning thermometer for checking dish machine sanitization temps.
#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 minor cleaning needed on vent grates in walk in cooler.
May 10, 2023 A 99 · 2 violations
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes on floor in dry storage and WIF. PIC stated some were delivered today. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
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 dishes stored with clean cutting boards. CDI PIC cutting boards were put in dish machine.
Jan 17, 2023 A 98.5 · 4 violations
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed two big bottles of sanitizer soap stored/touching next to cleaned colanders near 3 compartments sink. CDI- PIC removed and stored items at designated space. -1 pts-
#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 boxes on the floor in WIF. PIC stated that delivery was this morning. All boxes will be pick up and off the floor by the end of the shift today. -0 pts-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed a broken seal/click handle at one of the door of the hot holding equipment near the supply room. Door won't closed tight to sufficiently keep hot food. -0 pts-
#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.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed dumpsters with open lids/doors when not in used, two of dumpsters have broken drain plug, need replace or repair. -0.5 pts-
Oct 12, 2022 A 98.5 · 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: 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 2 trays of mac and cheese in the hotbox below 135F. PIC said they cooked them in the steamer first, then place them in the hotbox. PIC said they recently added water to the hotbox steamwell. CDI-PIC took 3 tray s of mac and cheese and reheated them to 167F
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed paint peeling off the oven hood.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine not working. PIC said they have ordered the motor and they are currently not doing dishes in it, they are using the 3-comp sink. PIC set-up 3-comp properly.
#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 a few broken tiles near the back HS.
May 25, 2022 A 96 · 7 violations
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
Repeat Violation:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pizza bolis, pinwheels w/ spinach, sweet potato fries, and grilled cheeses in two hot boxes < 135F. CDI: all food was reheated to 135F+. Water was added to the bottom of the units.
#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 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 . Observed a container of meatballs from yesterday not date marked inside the WIC. CDI: Product was date marked properly.
#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 a box of yogurt and watermelons stored on the floor inside the WIC and some food stored on the floor inside the walk-in freezer. CDI: food moved off of the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
Repeat Violation:
4-501.11 Maintain equipment in good repair. Observed HH units without water making them work incorrectly. Observed standing water pooling on the floor from a leak. Unsure as to where the leak was coming from. It appears to be coming from either inside the wall or from the washing machine. Work order has already been placed by cafeteria manager.
#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 dust build-up on top part of shelving and fan across from dishmachine area.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one drain plug missing from dumpster and the other one was cracked. Work order has been placed for dumpsters.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 personal food/drinks stored on prep table in kitchen and inside walk-in cooler commingled with cafeteria food. Observed employee cell phone and keys on prep table in kitchen. Designate a specific area for employee food.
Jan 12, 2022 A 96.5 · 3 violations
#8 · Hands clean & properly washed −2
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 PIC wash hands and turn off faucet with bare hands, then dry hands. CDI-EHS explained they must turn off faucet with a paper towel, and PIC pointed out it says it on the wall as well. PIC rewashed hands.
#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 all hamburgers (in two different units) below 135F. Units ambient air was 162F, and 169F. PIC said it's possible the employee did not cook hamburgers up to temp before starting-EHS temped a few as they were coming out and they were all above 150F (commercial reheat). EHS did notice the units doors are left open a lot while putting in food and there was no water in the units. CDI-After PIC added water the units came up in temp and the food was put on TPHC for today.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed door screen hanging loose on the bathroom door. Observed HH units without water making them work incorrectly. Observed 1 stand up unit holding at 50F (no TCS foods inside). EHS will make a return visit to check on HH and stand up unit.
Sep 22, 2021 A 97 · 5 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee grab a pack of apples of the floor, then go to prep food. CDI-EHS intervened and explained to PIC, PIC intervened and they washed their hands and added new gloves.
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce over RTE carrots. CDI-PIC saw mistake and said they had temporarily set lettuce there. PIC moved lettuce to the bottom. No points taken today.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC written down for cold food but not for hot. CDI-PIC talked to employee, they made a time sheet for today.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf EHS had discussion about cleaning procedures with disinfectant. They clean the countertops with Secure disinfectant and in the morning they wipe down with sanitizer. No soap or rinse in between. CDI-EHS showed them the paperwork for the new chemical and where it requires a W/R/S to use countertops again. PIC wiped off countertops with warm soapy water and rinsed.
#37 · Contamination prevented during food preparation, storage and 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 food on the floor in the WIF. CDI-PIC put up on shelves, 6ins off the floor.
Apr 15, 2021 A 98.5 · 1 violation
#19 · 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 fries hot holding at 120 F and pizza hot holding at 110 F. CDI - PIC had fries and pizza reheated to 165.
Feb 22, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 17, 2020 A 96.5 · 9 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on dish machine drain board. Relocated.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-703.11 Hot Water and Chemical-Methods - P Dish machine is not properly sanitizing. The wash and rinse temperatures are not meeting machine parameters. Disc thermometer showed the plate temp at 152F after repeated attempts. Verification required to ensure proper hot water sanitization.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed bbq chicken at 128F in hot box. These had been out for the employee meal and were not going to be used for kids. They were discarded.
#21 · Proper date marking and 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 cut tomatoes not date marked. Discarded.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. -Pf
Observed spray bottle of bleach labeled as sanitizer. It was discarded.
#31 · 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 small containers of salads prepared and container closed in the reach-in coolers. These temped at 45F-49F. Advised manager to open the containers to aid in air flow around the product. They came down to 42F with 10 more minutes to go in one unit and the other was placed in the freezer before use on TPHC.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer with towel below required levels. It was discarded.
#41 · In-use utensils: properly stored
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle down in granola. Scoop was removed.
#52 · Garbage and 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 large amounts of cardboard boxes stored in a side room outside.
Oct 1, 2019 A 98 · 4 violations
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC board not filled out during lunch service. Items on the line were slaw and salads. CDI- PIC placed items on TPHC board with the correct times.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 trays of salads in the reach in unit cooling with the clam shells tightly shut. CDI- PIC opened salads and moved to walk in freezer for rapid cooling.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a fan in the back kitchen with dust. More frequent cleaning needed. REPEAT.
May 2, 2019 A 98 · 4 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not changing gloves inbetween handling soiled equipment and clean sanitized equipment. CDI - rewashsed items through dish machine and changed gloves.
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed employees not washing hands after drinking personal drink in kitchen. CDI - educated on when to wash hands. Washed hands.
#37 · Contamination prevented during food preparation, storage and display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food on the floor. CDI - relocated food off of the floor.
#38 · Personal cleanliness
Corrected during inspection
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish washer without hair restraint. CDI - put on hair restraint.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris build up on dish machine. Advised to clean dish machine.
Feb 28, 2019 A 97 · 2 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a uncovered employee drink stored on a prep table next to utensils. Observed a bottle of water stored on a prep table. Observed an employee drink stored above sheet trays on the drying rack. CDI - all drinks were removed.
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT VIOLATION 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed burgers holding in the hot holding cabinet below 135F. CDI - burgers were reheated; see temperature chart.
Mar 2, 2018 A 97 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink debris on inside surfaces of ice machine.
#19 · 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 all sheet pans of quesadillas in hot holding unit below 135F. See temperature chart for temperature observations. CDI due to nature of product, product unable to be reheated above 165F. Product placed on time procedure. Emergency work order placed for hot holding unit.
#21 · Proper date marking and 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 cut cabbage, spinach and hard boiled eggs in walk-in cooler not date marked. CDI items voluntarily discarded.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying utensils after sanitizing.
Aug 30, 2017 A 97.5 · 4 violations
#19 · 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 carrots in hot holding unit below 135F. Observed beef broth holding out of temperature control after being removed from beef tips. See temperature chart for temperature observation. CDI carrots reheated above 165F.
#37 · Contamination prevented during food preparation, storage and display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken breast, juice, bread, water bottles, cans and chips stored on floor in dry storage room and walk-in freezer. CDI items relocated to approved locations.
#53 · Physical facilities installed, maintained and 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 walk-in freezer floor in need of cleaning.
#54 · Meets ventilation and lighting requirements; designated areas used
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee personal cell phone stored on prep surface.
Feb 22, 2017 A 97 · details not yet loaded
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Oct 14, 2016 A 98.5 · details not yet loaded
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Apr 19, 2016 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 11, 2016 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 17, 2015 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 9, 2015 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 2, 2015 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 9, 2014 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 28, 2014 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 9, 2013 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “COULWOOD MIDDLE SCHOOL” or State ID 2060110021). Inspection type (routine vs. follow-up) is not published in the county's data.