A98

BEREWICK ELEMENTARY SCHOOL LUNCHROOM

5910 DIXIE RIVER RD, Charlotte, NC 28278

Public School Lunch · NC permit/State ID 2060110215

Latest gradeA (98)

Last inspectedSep 10, 2026

Inspections on record45

On record sinceSep 12, 2013

Score history

Nov 24, 2014Higher is betterSep 10, 2026

Inspections & violations

Sep 10, 2026 A 98 · 1 violation

#8 · Hands clean & properly washed −2

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 employee rinse hands for less than 10 seconds and then use bare hands to turn off the faucet. -CDI- EHS educated staff on proper hand washing procedures. (2 pts) 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 .

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May 15, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 9, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Sep 8, 2025 A 98.5 · 2 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight debris build up on the deli slicer. PIC stated that it is never used. Increase cleaning frequency of the deli slicer or have it removed from the premises to avoid build up of debris. (0 pts) 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 .

#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed salads in a RIC and an opened bag of chopped lettuce that had not been date marked. PIC stated that the items were prepared/opened on Friday 09/05. -CDI- PIC correctly date marked the necessary items. Facility was allowed to keep the food products. (1.5 pts) 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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Apr 25, 2025 A 99 · 4 violations

#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 3 pinwheels containing spinach and cheese in the hotbox at temperatures of 106-108F. Employee stated she had put them in there before they will put it in the oven 2 hours later. Employee was unaware of the time she had placed them into the hotbox. CDI - Pinwheels voluntarily discarded. 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 −0.5

4-502.11(A) Maintain utensils in good repair. - Observed multiple sheet pans with the ink/dye from the labels and nutritional facts of food packaging stained directly onto the sheet pans. Dye/ink did not come off to touch. Facility must scrub the dye out of the pans or replace them to prevent the potential of the ink/dye leeching back into food that is cooked on the contaminated sheet pans.

#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 the gaskets to the WIF door and the 2 door RIC to have an accumulation of grime.

#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 the floor in the WIF to have a light accumulation of food debris and packaging below the storage racks.

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Feb 5, 2025 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 broken soap dispenser at first hand sink in back kitchen area. CDI- PIC brings new soap container to hand sink. (-1)

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat in wiping cloth buckets above 500PPM. CDI- PIC will dilute quat to within 200-400PPM range going forward. (-0)

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Sep 24, 2024 A 96.5 · 7 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 blade on table top can opener encrusted with food debris. CDI- Can opener rewashed and sanitized in hot dish machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 100PPM in sanitize basin of 3 comp sink. CDI- sanitizer basin refilled to 200PPM quat as required by manufacturer label. (-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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#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 several milk cartons in front milk cooler at 44F-45F. CDI- EHS observed milks had been temped at 30F this am; PIC places them on TPHC board and will replace with milks at front cooler with supply from WIC every four hours. Work order for milk cooler called in by PIC. (-1.5)

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap in clean squirt bottle at warewashing machine without label. CDI- PIC labels soap. (-0)

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

4-801.11 Clean linens shall be free from food residue and other matter. Observed severe rust and deterioration to washing machine for laundering of wiping cloths onsite, in use at time of inspection. Rusted metal is at high risk of flaking onto laundered items and contaminating machine water. (-.05)

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

4-501.11 Maintain equipment in good repair. Milk cooler observed unable to maintain milks at 41F. PIC calls in work order for cooler, milks being held temporarily on TPHC. (-0)

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

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 no batteries inside max registering thermometer in warewashing area. 10 day VR required. (-0)

#55 · Physical facilities installed, maintained & clean

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed meat slicer with many office supplies stored on top. Slicer is not in use at the facility and should be removed from the premises at earliest opportunity. (-0)

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May 7, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 24, 2024 A 99 · 1 violation

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

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed quat sanitizer in spray bottle >400 ppm. CDI - PIC emptied bottle.

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Sep 22, 2023 A 99 · 2 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. A wet rag was laying on handsink. CDI - Removed, handsink cleaned.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Watermelon recorded at 42F. CDI - Placed on TPHC. 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 .

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May 16, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Feb 24, 2023 A 100 · details not yet loaded