A99.5

SEDGEFIELD MONTESSORI ELEMENTARY LUNCHROOM

715 HARTFORD AV, Charlotte, NC 28203

Public School Lunch · NC permit/State ID 2060110161

Latest gradeA (99.5)

Last inspectedOct 1, 2026

Inspections on record46

On record sinceJul 16, 2013

Score history

May 14, 2015Higher is betterOct 1, 2026

Inspections & violations

Oct 1, 2026 A 99.5 · 2 violations

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

4-501.11 Maintain equipment in good repair. EHS observed standing RIC on service line in disrepair. PIC stated they had a work order in for the unit. EHS observed dish machine reaching a final rinse temperature of the irreversible registering thermometer of 152F. Vendor was onsite to repair the unit. Facility has hot water and can use 3-compartment sink until dish machine if repaired. Facility was not using dish machine during visit as they knew it was not reaching temp. -0-

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

Corrected during inspection

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf EHS observed facility hot water dispensing at 87F during inspection. PIC had already placed a work order and a maintenance work came onsite during insepciton for repair. CDI- Vendor was able to repair hot water heater and hot water reached 115F.

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Apr 20, 2026 A 99.5 · 1 violation

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

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 low grout in multiple places throughout the facility. **Points not escalated due to improvement. Facility had multiple areas filled with what appears to be caulking. EHS advised that this may not hold up long term. However, facility did repair some of the low areas and EHS advised that the other low grout areas be repaired as well. **REPEAT** -0.5-

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Jan 16, 2026 A 99.5 · 1 violation

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

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Sep 24, 2025 A 98.5 · 2 violations

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

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 was unable to reach utensil surface temperatures of at least 160F. EHS observed that the dish machine was only able to reach a utensil surface temperature of 155F on EHS’ irreversible registering thermometer. PIC placed a work order for the unit. Facility will be using 3-compartment sink to wash/rinse/sanitize dishes until dish machine is repaired. 3-day VR Required. 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 .

#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 cheese sticks on the line holding above 41F (see temperature chart). PIC stated that cheese sticks had been accidentally removed from the cold plate below. CDI- PIC voluntarily discarded the cheese sticks. 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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Mar 25, 2025 A 98.5 · 1 violation

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed shredded mozzarella cheese date marked 3/4 (discard 3/10). -CDI- PIC voluntarily discarded items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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Jan 17, 2025 A 100 · 0 violations

Inspector comments: No violations noted.

No violations were recorded for this inspection.

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Oct 8, 2024 A 98 · 2 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 quat sanitizer at greater than 400 ppm in spray bottles. Concentration must be 200-400ppm. CDI by re-mixing sanitizer solution in bottles so that it is between 200-400 ppm. 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

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

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 in sink at 103F. Discussed hot water requirement with employee for re-filling sink, and advised that this must be at least 110F. CDI by instruction.

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May 29, 2024 A 99.5 · 2 violations

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer solution in red bucket holding wiping clothes only 100ppm. CDI- Sanitizer was remade to the correct concentration.

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

Corrected during inspection

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed the dish machine was not working; temperature booster malfunction. Utensils and equipment are manually washed at the 3-comp sink and a work order has been submitted for the repair.

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Nov 17, 2023 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 marinara can stored with items in good condition. CDI can discarded.

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Sep 15, 2023 A 98 · 3 violations

#1 · PIC Present, demonstrates knowledge, & performs duties

Corrected during inspection

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed field staff (custodians and teachers) coming in the kitchen to get ice and drinks. CDI employees redirected out the kitchen. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed cantelope above ready to eat foods. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. Observed dish machine where hot water was not raising up to 160F. PIC stated its an electrical issue and it is prevent unit to increase temperature. Facility is using single serve trays and only washing pans in 3 comp sink. Repeat.

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May 17, 2023 A 98.5 · details not yet loaded