A95

STEELE CREEK PREPARATORY ACADEMY LUNCHROOM

2200 SHOPTON RD, Charlotte, NC 28217

Public School Lunch · NC permit/State ID 2060110345

Latest gradeA (95)

Last inspectedOct 20, 2026

Inspections on record23

On record sinceSep 3, 2019

Score history

Sep 3, 2019Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 95 · 6 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed some signed employee policies but some staff present were missing Forms. CDI - New policy provided and all staff signed., For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for vomit and diarrhea clean up. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheeseburgers at front line and in hot box recorded below 135F. CDI - Placed on TPHC for remaining 2 hour window as PIC had logs of start time for hot hold and reheat. 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 Cheese and taco meat in WIC recorded above 41F. CDI - 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 .

#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 two items with a discard date of day 8. Facility is dating 8 days instead of 7. CDI - Discarded. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 In house salads cooling in reach in cooler with lid fastened on. Salads were cooling for 30 minutes. Improper method and would not have met cooling window. CDI - Lid removed and moved to WIF for rapid cooling. 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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Apr 16, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Feb 6, 2026 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 washing hands and then tern off sink without a protective barrier. CDI - Employee rewashed hands and used protective barrier.

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed broccoli being thawed in HB. CDI - Broccoli moved to oven for direct cooking.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hummus being stored on the floor in WIC. CDI - PIC took items off floor.

#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. Observed dumpster with door opened. CDI - PIC closed door.

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Sep 17, 2025 A 97 · 2 violations

#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 frozen chicken nuggets on metal sheet pan at 58F and 60F upon arrival that were not planned on being cooked until 12-12:30, per PIC and 1% milk on top stack in fully open milk cooler that was at 43F. CDI-PIC moved milk to WIC and chicken nuggets to WIF. EHS spoke with PIC about having one stack of milk crates in front most section of milk cooler to ensure 41F and below. 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 −1.5

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 hot held foods on serving line and in hot cabinet on time without written procedures. Facility records time that hot held items are taken out of oven on temperature sheet and are discarded after 4 hours, per PIC. VR within 10 days for written TPHC procedures for all hot held items. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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May 23, 2025 A 99.5 · 1 violation

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - A ceramic bottle filled with honey was observed stored on the metal sheet pan that stores all the spices used for food prep in the kitchen. PIC stated the honey is used only by the employees for their drinks in the morning and is never used for kids meals. CDI - PIC moved honey to PICs desk.

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Feb 20, 2025 A 100 · details not yet loaded