A99.5

SUGAR CREEK CHARTER SCHOOL CAFETERIA

4101 N TRYON ST, Charlotte, NC 28206

Public School Lunch · NC permit/State ID 2060110221

Latest gradeA (99.5)

Last inspectedOct 13, 2026

Inspections on record41

On record sinceSep 9, 2013

Score history

Nov 13, 2013Higher is betterOct 13, 2026

Inspections & violations

Oct 13, 2026 A 99.5 · 1 violation

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth buckets measured less than 150 ppm quat. Ensure wet wiping cloth buckets are 150-400 ppm quat.

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May 11, 2026 A 100 · 0 violations

Inspector comments: No violations noted during inspection.

No violations were recorded for this inspection.

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Jan 8, 2026 A 99.5 · 1 violation

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee preparing food observed chewing gum. Food employees must not eat or chew gum to prevent potential contamination.

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Sep 18, 2025 A 97 · 3 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. Dish machine only reached 155F on EHS thermometer. Dishes must be washed at 3-compartment sink until dish machine is repaired. VR - Verification required within 3 days that dish machine is repaired. 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 1 pan of fries on serving line measured 100-110F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded the fries. 0 pts. 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 .

#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 Packages of bagels and boiled eggs in upright cooler. Boiled eggs measured 50-52F. TCS foods in cold holding shall measure 41F or less. CDI - Packages moved to walk-in cooler to cool. 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 13, 2025 A 99 · 3 violations

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

4-501.11 Maintain equipment in good repair. OBSERVED dish machine in disrepair. PIC had placed a work order and stopped the use before inspection. PIC is currently using the 3 comp sink.

#49 · Non-food contact surfaces clean

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 cleaning needed on walls and ceilings of WI cooler.

#51 · Plumbing installed; proper backflow devices −1

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed one of pipes is bending down into the drain without an air gap. CDI. PIC was lifted above the drain.

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Dec 2, 2024 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 machines unable to achieve 160F in temp. Visit will be done in 3 days to check on the unit. 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 .

#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. Observed the pressure device showing a higher measuring that the manufacturers requirement. Needs to be repaired. 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 wash solution at 190F but the thermometer shows 159F. Unit was placed out of service and MT contacted. Facility will be using 3 comp sink for the moment.

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Sep 9, 2024 A 99.5 · 2 violations

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED back door opened through out the inspection. Also observed the fan on top of the door to repel flies is in disrepair.

#40 · Personal cleanliness −0.5

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch and jewelry during inspection. CDI. Employees removed.

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Apr 16, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Dec 14, 2023 A 98.5 · 4 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with bare hands, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucette and food employee re-washed hands. -0-

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cheese stick bags with a change in temperature of 0.08 after an hour. -CDI- PIC placed items in WIC to rapidly cool. -0- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed no written TPHC procedures present at time of inspection. -CDI- EHS provided form and assisted PIC to fill it out. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#33 · Proper cooling methods used; adequate equipment for temperature control

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 cheese sticks cooling in RIC in a plastic container in bags tightly packed and filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC on sheet trays to rapidly cool. -0- 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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Sep 21, 2023 A 98.5 · details not yet loaded