A100

UNIVERSITY MEADOWS ELEMENTARY

1600 PAVILION BV, Charlotte, NC 28262

Public School Lunch · NC permit/State ID 2060110108

Latest gradeA (100)

Last inspectedSep 24, 2026

Inspections on record46

On record sinceAug 30, 2013

Score history

May 20, 2015Higher is betterSep 24, 2026

Inspections & violations

Sep 24, 2026 A 100 · 0 violations

Inspector comments: No violations observed during inspection.

No violations were recorded for this inspection.

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May 4, 2026 A 99 · 2 violations

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on shelf above prep surface. Do not store employee drinks where they can potentially contaminate food. Store in a separate area, such as a low shelf. 0 pts.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Wiping cloth bucket measured over 400 ppm quat. Sanitizer must be 150-400 ppm quat. CDI - Bucket diluted to 200 ppm.

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Feb 12, 2026 A 98.5 · 1 violation

#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 Hamburgers in hot holding measured 95-125F. TCS foods in hot holding shall measure at least 135F. CDI - First batch of burgers was reheated at 10am, so EHS allowed facility to use TPHC today for burgers and will discard any burgers at the end of lunch around 1pm. 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 .

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Oct 13, 2025 A 99 · 1 violation

#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 Caesar salads measured 46-52F in upright cooler. PIC stated the salads were prepared 1 hour ago. Use walk-in cooler to cool TCS foods after preparation. CDI - Salads moved to walk-in cooler to continue cooling. 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 .

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Apr 28, 2025 A 99 · 3 violations

#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 Caesar salads held on TPHC without a start/discard time labeled on the TPHC board. -CDI- PIC verified when Caesar salads were removed from temperature control (same time when the first grade’s lunch began) and properly labeled the salad with a start/discard time.

#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 Caesar salads cooling in the reach-in cooler in closed plastic single-service containers. Observed Caesar salads at 49F, after being prepped at room temperature 2 hours ago. PIC stated salads will be used today, to be placed on TPHC for students’ lunch. The latest possible start time for placing salads on TPHC is 12:45pm. PIC and EHS discussed how reach-in-coolers are not optimal for cooling; walk-in-coolers are most efficient. PIC and EHS also reviewed TPHC procedures and discussed how food must be at 41F at the start of the TPHC timeframe (removal from cold holding). Because Caesar salads are prepped the same day of service, EHS and PIC discussed how cooling salads in WIC is most efficient to ensure proper cooling rates and compliance with TPHC procedures. -CDI- PIC placed Caesar salads in WIC for rapid cooling after first temperature check in RIC. 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 .

#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 the high-temperature sanitizing dish machine. Obtain thermometer. -10 day verification visit required-

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Jan 16, 2025 A 99.5 · 2 violations

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead roach in employee bathroom. Remove all dead insects or pests from premises.

#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 dark buildup along interior of ice machine. PIC stated ice from ice machine is not used as food, primarily for cooling methods. Increase frequency of cleaning ice machine.

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Sep 25, 2024 A 99.5 · 1 violation

#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 vent in dry storage and at the prep sink in need of cleaning.

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Mar 22, 2024 A 99 · 2 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 handwashing sink. CDI- Soap placed at the handwashing sink.

#55 · Physical facilities installed, maintained & clean

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Nov 15, 2023 A 97 · 3 violations

#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 Fried chicken on serving line measured 125-136F. Burgers on serving line measured 110-125F. TCS foods in hot holding shall measure at least 135F. CDI - Items placed on temporary TPHC and were served within 30 minutes. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Pressure gauge on dish machine is not functioning properly. Replace pressure gauge. 0 pts.

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Sep 11, 2023 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 Tray of potato wedges and tray of chicken nuggets measured below 135F on serving line. 2 trays of potato wedges in hot hold cabinet measured 105-135F. TCS foods in hot holding shall measure at least 135F. CDI - Trays reheated to above 165F. 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

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 Yogurt stored in small cooler on line held on TPHC, but had no time written on white board. The cooler has an air temperature of 58F, so TPHC must be used for TCS foods in this cooler. CDI - PIC placed time on TPHC board. 0 pts.

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 2 dead roaches observed on floor in kitchen during inspection. Remove dead pests from premises. 0 pts.

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

4-501.11 Maintain equipment in good repair. Ice machine is broken. Establishment is acquiring ice from store to use for kitchen. Repair ice machine. 0 pts.

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Apr 18, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Feb 6, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Nov 9, 2022 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 30, 2022 A 99.5 · 2 violations

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

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed half of lid missing from dumpster. PIC stated a work order has already been placed to repair the dumpster. REPEAT.

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses on shelf with clean utensils. CDI - Glasses were removed.

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May 2, 2022 A 100 · 1 violation

#54 · Garbage & refuse properly disposed; facilities maintained

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Feb 15, 2022 A 100 · 0 violations

No violations were recorded for this inspection.

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Dec 2, 2021 A 98.5 · 5 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 For more information please visit: http://meck.co/FoodSafety. Observed facility did not have written procedures for responding to vomiting and diarrheal events. CDI - PIC was able to find the state vomiting and diarrheal cleaning plan in her email and will use this in the facility.

#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 bin of clean utensils with some sort of grainy debris in with the utensils and metal pans stored under shelf with food debris on them. CDI - Items were moved to be cleaned.

#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 fries holding at 125 F. CDI - Fries were voluntarily discarded.

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC did not have a hair covering. CDI - EHS asked PIC about hair coverings and PIC put on hair covering.

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on shelf with utensils.

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Sep 1, 2021 A 98.5 · 1 violation

#14 · Food-contact surfaces: cleaned and sanitized −1.5

Follow-up verification required

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed rinse temperature at dish machine not reaching 180 F. Dish plate read a temperature of 155 F and needs to read 160 F. PIC put in request to have dish machine serviced and will use 3 comp sink to clean dishes until the dish machine is repaired. VERIFICATION REQUIRED.

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Jun 24, 2021 A 100 · 0 violations

No violations were recorded for this inspection.

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Feb 15, 2021 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 29, 2020 A 100 · 0 violations

No violations were recorded for this inspection.

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Jun 4, 2020 A 100 · details not yet loaded