A97

HIGHLAND RENAISSANCE ACADEMY

125 W CRAIGHEAD RD, Charlotte, NC 28206

Public School Lunch · NC permit/State ID 2060110148

Latest gradeA (97)

Last inspectedOct 19, 2026

Inspections on record43

On record sinceAug 28, 2013

Score history

May 13, 2014Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 97 · 4 violations

Inspector comments: Delivery today in the morning. Menu: chicken nuggets, meatballs in gravy, Texas toast, seasoned broccoli, baked fries.

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violationFollow-up verification required

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 dish machine unable to reach 160F during inspection. Establishment to move to use unit for cleaning process while completing sanitizing step in 3-comp. *REPEAT* PIC stated work order has been placed. EHS recommends assessing lines for clearance. VERIFICATION REQUIRED on or before 10/22 to assess status of dish machine. 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 .

#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 fries and potato wedges temping below 135F during early lunch period. CDI- EHS discussed with PIC, item to be moved to emergency TPHC. Ensure TCS foods maintained on hot line are above 135F by keeping unit in good repair and heated up prior use. 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 portioned salads being held on time without time stamp. CDI- EHS discussed with PIC, time stamp was marked during inspection due to item being within time and temp parameters.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp leaking under sanitizer compartment.

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May 21, 2026 A 98.5 · 2 violations

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

Corrected during inspectionRepeat violation

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 dish machine in disrepair, unable to consistently reach 160F. PIC stated that dish machine is used for initial wash while sanitizing is completed using quat in 3-comp sink. CDI- EHS assessed procedures, PIC had work order put in after assessing temperature gauges. EHS to assess during future visit. REPEAT 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 .

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

4-501.11 Maintain equipment in good repair. Observed gasket torn on standing 2-sided cooler.

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Feb 10, 2026 A 99 · 3 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink near holding units. CDI- PIC had employee replaced paper towels.

#16 · Food-contact surfaces: cleaned & sanitized

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 dish machine in disrepair, unable to consistently reach 160F. PIC stated that dish machine is used for initial wash while sanitizing is completed using quat in 3-comp sink. CDI- EHS assessed procedures, PIC had work order put in. 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 .

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor waste receptacle in disrepair. Holes beginning to enlarge at bottom of bin.

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Sep 11, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Mar 17, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Nov 20, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Sep 11, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Apr 25, 2024 A 99.5 · 1 violation

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

Corrected during inspection

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 cleaned dishes stored with can wash cleaning equipment laying on the dishes. CDI. PIC removed.

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Dec 14, 2023 A 98.5 · 5 violations

#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 box of spoiled onions in WIC. -CDI- PIC voluntarily discarded. -0-

#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 cheese sticks on front line at 53F. -CDI- PIC placed items in freezer to rapidly cool. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pests in insect trap in dish machine area. -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 properly functioning. Facility has been using 3-compartment sink. PIC states she will place service request. -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 missing lid on trash can. -0-

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Sep 22, 2023 A 98.5 · details not yet loaded