A98

PROVIDENCE SPRING ELEM LUNCH

10045 PROVIDENCE CHURCH LN, Charlotte, NC 28277

Public School Lunch · NC permit/State ID 2060110159

Latest gradeA (98)

Last inspectedSep 23, 2026

Inspections on record44

On record sinceSep 4, 2013

Score history

Aug 25, 2014Higher is betterSep 23, 2026

Inspections & violations

Sep 23, 2026 A 98 · 1 violation

#8 · Hands clean & properly washed −2

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler adjusting garbage bag in garbage can with gloves, remove gloves then begin to touch single service food trays without washing. CDI - PIC re-directed food handler to wash hands. -2-

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May 7, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Feb 23, 2026 A 99 · 1 violation

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed dented can stored along cans intended for use in dry storage. -CDI- PIC moved cans to separate area, to be returned to sender or discarded.

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Oct 20, 2025 A 98.5 · 3 violations

#10 · Handwashing sinks supplied & accessible −1

5-202.12 Provide at least 100F water at handsinks. -Observed all handsinks reach a maximum temperature of 78F. Ensure handsink water temperature reaches at least 100F. -EHS will follow-up on handsink hot water temperatures.

#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 burgers holding below 135F in the hot holding cabinet and on the hot line. -CDI- PIC reheated all burgers to 165F or higher. PIC and EHS discussed methods to ensure proper hot holding temperatures are maintained. 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 .

#50 · Hot & cold water available; adequate pressure −0.5

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed hot water at all sinks reach a maximum of 78F, including 3-compartment sink and handsinks. Hot water must reach 110F during manual warewashing at the 3-compartment sink, according to the facility’s detergent label. Do not use 3-compartment sink for manual warewashing until sufficient hot water is supplied. Only use the dish machine for wash/rinse/sanitize. -10 day verification visit required-

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Apr 3, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 13, 2025 A 99 · 1 violation

Inspector comments: The kitchen staff was just getting done with breakfast and stated that they would be preparing for lunch later in the morning.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with cans that were not damaged or dented. -CDI- PIC relocated the can to a discard area where other damaged food products are stored/separated. (1 pt)

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Sep 18, 2024 A 97 · 6 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before attempting to return to prep counter to handle food. CDI: Employee washed hands and used a paper towel as a barrier to turn off faucet.

#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. 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 . Observed sanitizing rinse cycle of dish machine only reaching at temperature of 145F as measured with EHS max/min thermometer. CDI: PIC will submit a service request and employees will use 3 compartment sink to sanitize equipment and utensils. Students are currently using single use equipment and utensils. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee dipping equipment and utensils in sanitizing compartment of 3 compartment sink with properly concentrated quat sanitizer and placing equipment in drying rack. Label for quat sanitizer states sanitizer contact time for properly sanitizing equipment and utensils is 1 minute. CDI: Employee placed equipment and utensils back in sanitizer for at least 1 minute prior to removing from sanitizer compartment.

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

Corrected during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live insect on floor near dish machine. CDI: Employee removed insect.

#45 · Single-use & single-service articles: properly stored & used

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 use trays being stored at serving counter outside of their original packaging right side up. CDI: Employee inverted trays to protect against contamination.

#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 dumpster with open lid. Keep doors and lids of dumpsters closed. REPEAT.

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Mar 20, 2024 A 100 · 1 violation

#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. EHS observed sliding door to dumpster left open. CDI door was closed shut. -0 Points

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Dec 7, 2023 A 99 · 1 violation

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect on floor near reach in coolers. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect on floor in dish area.

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Sep 13, 2023 A 99.5 · 1 violation

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

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed facility dish machine not working properly, PIC is aware and has placed repair ticket. Facility is using the 3 compartment sink to wash/rinse/sanitize utensils until machine is repaired. Students are using single service trays.

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Apr 28, 2023 A 98.5 · 3 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink next to dish machine. CDI: PIC stocked paper towels at hand sink.

#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 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 . Observed chocolate milk being held in milk cooler at serving line at 47F. PIC stated temperature of milk was taken approx. 1 hour prior to inspection and temp was 41F. CDI: PIC moved all milk from milk cooler to WIC to rapidly cool to 41F or below.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several ants crawling on wall underneath hand sink outside of PIC’s office. Submit service request for pest control to evaluate issue.

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Jan 17, 2023 A 100 · details not yet loaded