A98

RANSON MIDDLE SCHOOL

5850 STATESVILLE RD, Charlotte, NC 28213

Public School Lunch · NC permit/State ID 2060110083

Latest gradeA (98)

Last inspectedOct 9, 2026

Inspections on record37

On record sinceSep 17, 2013

Score history

Sep 17, 2013Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 98 · 2 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener 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 .

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

Repeat violation

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Apr 20, 2026 A 95.5 · 4 violations

Inspector comments: Facility holds various cold line items including yogurt bags and salads on TPHC. Facility only cools breakfast bread/Non-TCS breakfast items for use another day. Facility cools products from lunch and will reheat only one time for re-service before voluntarily discarding product.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot box holding below 135F. CDI: Product rapidly reheated to over 165F. REPEAT VIOLATION Some improvement from previous inspections as this was the only item below 135F. Future violations may result in a risk control plan and or permit action. 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

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in crates where outside milks were at 43F and inside milks were at 40F. Milk box was not turning on. Milk had only been in unit since right before breakfast. CDI: Product was rapidly cooled to 41F in the walk in cooler. Milk box equipment set out of service. PIC placed work order during inspection. Observed sausage and cheese bagels in reach in cooler above 41F. Facility placed hot breakfast breads to cool in the reach in cooler with these bagels causing the air temperature to rise. At initial check, air temp was 47F. At end of inspection, air temp was 38F. Ensure that all cooling occurs in the walk in cooler to not affect any other TCS items in the reach in coolers. Reach in coolers are meant for holding/maintaining temperatures. VERIFICATION REQUIRED by 4/23 to verify that milk box has been repaired. REPEAT VIOLATION For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.11 Maintain equipment in good repair. Observe 2 hot boxes and 1 milk box not working properly during inspection. PIC stated that one hot box was out for about 3 mos and the other for about 3 weeks. This significantly changes the flow of the kitchen and reduces the storage capacity. Facility is able to function but if any additional holding equipment becomes broken, there will be significant challenges. Repair or replace equipment. Observed shelving in broken milk box to be rusted. Observed some rust/corrosion on shelving in chemical storage area.

#55 · Physical facilities installed, maintained & clean

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 some floor tiles in need of repair in kitchen. Tiles were replaced but not grouted properly making the areas still not smooth and easily cleanable. Some of the tiles have also broken due to not being grouted correctly. Observed chipping/peeling paint on doorways leading to kitchen and on pipe running up the wall where hotel pans are stored. REPEAT VIOLATION Some improvement from previous inspection as front of house tiles were replaced and there was an attempt to correct the kitchen flooring.

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Dec 15, 2025 A 96 · 4 violations

Inspector comments: EHS observed food employee preparing wings. After reheating, items were removed from oven and tossed in a sauce. The wings in the sauce were sitting out in ambient air and had dropped below 135F. EHS recommended best practice of heating the sauce up OR place wings back in oven to reheat after being tossed in the sauce before being placed on hot line or in steam box. EHS discussed practices of other hot holding items (such as fries and onion rings). PIC stated that after reheating, items are removed from oven and placed directly on line or in hotbox. EHS observed hot boxes accurately maintaining temperatures of 135F or higher. PIC stated that all units have been serviced and some units have even had gaskets replaced. PIC to continue to monitor ambient air and temperatures of hot holding units.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries, chicken wings, onion and rings and broccoli holding on the line below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -3- 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items held out on the speed rack to be reheated above 41F. Observed a crate of lowfat milks in milk cooler above 41F. Refer to temperature chart. -CDI- PIC placed milks in freezer to cool back down and placed items to be reheated in oven. -0- 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 −0.5

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quaternary sanitizer water at 0ppm. -CDI- PIC corrected to 200ppm. **REPEAT** -0.5-

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

Repeat violation

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Sep 10, 2025 A 95.5 · 13 violations

Inspector comments: EHS observed fries sitting out of temperature control on speed rack at 62F. Per PIC, items were next to be reheated. EHS educated PIC on best practice of leaving items in cold holding until ready for use annd ensuring that items are not maintained out of temperature control for extended amounts of time.

#8 · Hands clean & properly washed

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 and food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0-

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes stored over bags and boxes of RTE shredded lettuce in WIC. -0- 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 quaternary sanitizer at 500ppm. -CDI- PIC corrected to 200ppm. 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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed quaternary contact time for sanitization of less than 30 seconds. -CDI- EHS educated PIC on proper sanitization methods and items were placed back in sanitizing solution for the appropriate amount of time. -1.5- 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Increased and more thorough cleaning frequency recommended.

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed items reheated below 165F. Refer to temperature chart. -CDI- PIC placed items back in oven to complete reheating procedures. -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- Observed multiple hot holding items below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 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

#24 · Time as a Public Health Control; procedures & records −1.5

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 multiple items being held on TPHC. Observed start time at 10:50a, time of observation was at 10:40a. Per PIC, items had been out since 10a. -CDI- PIC properly labeled items. -1.5-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of wiping cloths at less than 50ppm quaternary sanitizer concentration. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet clean dishes stacked on top of each other. -0-

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

4-501.11 Maintain equipment in good repair. Observed dish machine not in service due to needing repairs. -0-

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

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 93F during active manual ware washing. -CDI- PIC corrected temperature to 122F. -0-

#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 tops of oven, steamers and holding cabinets with dust buildup. Increased and more thorough cleaning frequency recommended. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on recycling container. -0-

#55 · Physical facilities installed, maintained & clean

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May 1, 2025 A 99 · 2 violations

Inspector comments: Bag lunch day PIC stated top cabinet of steamer #1 is not functioning correctly since last month and has placed work order.

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

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a couple of adulterated cucumbers stored on the shelf in WIC along with a box of adulterated uncut tomatoes, plus a box of adulterated uncut oranges. CDI - PIC voluntarily discarded items.

#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 crates of milk stored on the floor in WIC. CDI - PIC moved crates off the floor.

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Nov 20, 2024 A 97 · 4 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 Observed five out of seven in-use quaternary sanitizer buckets throughout the kitchen below 50PPM. CDI - PIC discarded solution/cloths and replaced with 200PPM quaternary sanitizer solution. 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 macaroni and cheese hot holding below 135*F in steam table #2. See temp chart. CDI - PIC placed container of macaroni and cheese into steamer for reheating. EHS observed reheated macaroni and cheese at 172*F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://ww*w.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.11 Maintain equipment in good repair. Observed mechanical dish washing machine not functioning. PIC stated the parts have been ordered and signage is posted to not use machine. EHS observed proper procedures for 3-comp-sink usage.

#55 · Physical facilities installed, maintained & clean

Corrected during inspection

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Aug 30, 2024 A 99 · 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 in-use sanitizer buckets on prep tables where food was actively being prepared toxic materials shall be stored so they can not contaminate food and utensils. CDI - PIC relocated two sanitizer buckets to lower shelf. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two different brands of insect spray can for home/residential use only stored under prep table. CDI - PIC discarded two insect spray cans.

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed open insects traps throughout kitchen filled with insects. Increase frequency of replacement that prevents their accumulation, decomposition, or the attraction of pests. Dead insects were also observed in ceiling light shield near dry storage room. No live insects were observed.

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

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. Observed reach in cooler, reach in warmer, and oven not functioning properly. PIC stated double deck steamer will be replaced instead of fixed CDI - Maintenance company (TWC) arrived during inspection to fix equipment. No points escalated at this time.

#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 back wall where dish machine is located with grease and food splash. Increase frequency of cleaning.

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Mar 27, 2024 A 99.5 · 3 violations

Inspector comments: Bag lunches with no TCS foods until students arrive at cafeteria. School is testing this method.

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer bucket testing less then 50 ppm. CDI -PIC refilled bucket and sanitizer measured 200 ppm.

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stainless steel pans wet nesting on drying rack. CDI - PIC was able to properly stack pans to air dry.

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed RIC cooler not working. RIC has been broken for over a year.

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Nov 14, 2023 A 97 · details not yet loaded