A99

HUNTINGTOWNE FARMS ELEMENTARY

2520 HUNTINGTOWNE FARMS LN, Charlotte, NC 28210

Public School Lunch · NC permit/State ID 2060110040

Latest gradeA (99)

Last inspectedOct 1, 2026

Inspections on record44

On record sinceSep 27, 2013

Score history

Jan 14, 2015Higher is betterOct 1, 2026

Inspections & violations

Oct 1, 2026 A 99 · 3 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a tray of milk >41F. CDI-put milk into freezer For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight visible under doors in kitchen and lunchrooms. Install or adjust door sweeps.

#39 · Contamination prevented during food preparation, storage & 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 case of juice and bag of onions on floor of walk-in cooler. Store >6 inches off floor

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Apr 14, 2026 A 99 · 2 violations

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dusty floor fan. Keep fan clean to prevent dust blowing but clean surfaces.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unprotected fluorescent bulbs in dry storage. Recommend LED bulbs since they are shatterproof.

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Feb 9, 2026 A 99 · 3 violations

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing watch.

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water with serving spoon on prep table.

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

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Sep 5, 2025 A 99.5 · 2 violations

#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 string cheese in reach-in at 53F. String cheese was being put in yogurt bags. Left over cheese put in tied bag. CDI-put into WIC untied bag. Assemble in smaller batches, complete batches without food sitting out. 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 .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exterior outer without door sweep, close gap at bottom of door to prevent pest entrance. Inner exterior door has sweep but is usually propped open

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Mar 27, 2025 A 99.5 · 1 violation

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff food in freezer above school food. Staff possessions stored on cart with spices.

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Jan 13, 2025 A 98 · 4 violations

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

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 grab n go refrigerator flaking paint where children walk down the line

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through in a couple places. Sludge on ground. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Repeat-Observed dumpster doors open and trash on ground.

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

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 PTAC vent in dish area very dusty. Ceiling in dish area peeling/flaking paint. Dishmachine is producing a lot of steam not captured by vent.

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

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed exhaust hood over Dishmachine not capturing steam sufficiently, moisture damage to paint on ceiling

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Sep 11, 2024 A 97 · 5 violations

#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 temperature dish machine testing 150-155 after several tests and gauge not reaching required temperature on outside of dish machine after employees sensing equipment through to wash, rinse and sanitize. Retested dish machine after several minutes and testing device measured 171 degrees F. Observed rinse gauge still not accurate. CDI, equipment and trays placed back on soiled drain board to rewash. Ensure dish machine elements warmed up and operating per data plate before sending equipment through to wash, rinse and sanitize. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in kitchen.

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

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below required concentration of quat sanitizer .

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit wet and not providing accurate measurement of sanitizer concentration. Vr required . 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed rinse gauge not moving on dish machine. Hot water tested greater than 160 degrees F when tested using lollipop thermometer. Ensure gauge calibrated . Repeat.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open. Repeat.

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Mar 11, 2024 A 99 · 5 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 shell eggs that was from employee according to PIC stored over RTE cheese in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below 200ppm quart.

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed rinse gauge not moving on dish machine. Hot water tested greater than 160 degrees F when tested using lollipop thermometer. Ensure gauge calibrated .

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food for consumer in walk in cooler.

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Nov 28, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 31, 2023 A 98 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch nose and then ear and proceed to food prep without a hand wash. CDI-EHS explained observation to PIC and employee properly washed hands.

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed three large pans of rice that employees stated was cooling. All three pans were wrapped with plastic wrap and covered with metal lids. CDI-EHS explained improved cooling methods and all pans were placed on ice and uncovered to increase cold air flow.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two moist wiping cloths stored on cart and prep surface, not in sanitizer between uses. Ensure wiping cloths are stored in sanitizer between uses.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. Keep doors closed to prevent the harborage of pests.

#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 peeling paint over dish machine and cooking equipment. This is no longer smooth and easily cleanable and may flake off causing contamination.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled with food intended to be served for sale in the establishment. Move all employee items and food to a designated area to prevent contamination.

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Jun 2, 2023 A 100 · details not yet loaded