A96.5

SUMMIT PLACE OF SOUTHPARK

2101 RUNNYMEDE LN, Charlotte, NC 28209

Institutional Food Service · NC permit/State ID 2060160104

Latest gradeA (96.5)

Last inspectedOct 12, 2026

Inspections on record46

On record sinceSep 6, 2013

Score history

May 29, 2015Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 96.5 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P ** Observed staff loading dirty dishes to the washer machine. Then moves on to get the clean dishes and trays put away without hand washing when switching task from dirty to clean. CDI- Proper hand washing discussed and demonstrating by staff, EHS observed staff washed hands correctly. The hand washing sign posted at hand-sink. Ensure to wash hands every time when switching tasks.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). ** Observed slice turkey and bake sweet potato’s in WIC with no date marking. CDI- PIC discarded items at the time of inspection. Date marking discussed in detail with PIC. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed fly in the kitchen. Keep flies out.

#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 soiled or rusted microwave in the kitchen and memory care. Observed soiled refrigerator in memory care. All equipment need to be clean regularly, keep clean and keep in good repair.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. ** Observed no cold water coming out on the cold side faucet near the dishwasher and cook line. Repair needed. Keep plumbing in good repair.

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Jun 3, 2026 A 100 · 0 violations

Inspector comments: No violations observed.

No violations were recorded for this inspection.

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Feb 25, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 22, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Apr 24, 2025 A 96.5 · 7 violations

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

Corrected during inspection

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed the PIC struggled with employee health policy in terms of when people are trained. Staff must be trained before they begin working in the kitchen. PIC was able to find signed policies that were kept in an office outside the kitchen. Staff member that was asked was not able to locate the policy on the wall. CDI - educated manager of the requirements. Staff informed of location of policy so they can reference. PIC agrees to do a training at daily lineup so everyone is aware.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers stored over batter in the small prep cooler on the line. CDI - moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer not clean to site and touch. CDI- pulled for cleaning. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 8 day date marking on many items including cut watermelon. Observed sliced turkey with no discard date. It was on the last day and discarded. Prep dates were present and dates were changed to match the proper date. CDI 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 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 Observed tightly wrapped salads cooling at 43F and tightly wrapped sausage patties and links at 48F. Tightly wrapped grits at 48F. CDI - all were vented and cooled within the 6 hour requirement. 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 .

#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 sanitizer had been put in green buckets instead of red buckets labeled sanitizer. Also green buckets were 50ppm quat. CDI refilled from the sink.

#51 · Plumbing installed; proper backflow devices −1

5-203.14 Provide an air gap as specified as under 5-205.13 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 the pipes for the dish machine were all the way down for the bottom of the drain. Pipes need to be cut to provide an air gap. CDI. Educated to proper air gap. Facility must repair.

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Jan 9, 2025 A 99 · 3 violations

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 50ppm quat sanitizer concentration.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on clean dish storage rack.

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

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 thermometer in facility for high temp dish machine. PIC ordered thermometer during inspection. Verification visit will occur no later than 1/17 to ensure facility has thermometer.

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Sep 13, 2024 A 98 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener blade with residue. CDI, items moved to dishwashing area and was cleaned and sanitized. Ensure food contact surfaces are kept clean. 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 .

#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 shredded cheddar cheese in a reach in above 41 F. Observed sliced tomato, American cheese, and pancake mix above 41 F in the flip top unit near the steam table. Items have been in the units for an unknown amount of time. CDI, PIC discarded the items. Ensure foods are kept at 41 F or below by checking temperatures regularly. 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 .

#42 · Washing fruits & vegetables −0.5

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes being peeled that were not washed prior to beginning preparation. CDI, employee washed the potatoes before continuing preparation.

#43 · In-use utensils: properly stored

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs hanging on the oven handle where they can be exposed to staff clothing brushing on the utensils. Store the utensils in a clean location.

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

4-502.11(A) Maintain utensils in good repair. Observed pans and spatulas with damaged surfaces. Ensure utensils are discarded when they are damaged.

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

6-303.11 Provide required lighting intensity. Observed lighting in the walk in and also walk in freezer below 10 foot candles. Add additional lighting in both areas.

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Jun 7, 2024 A 99 · 2 violations

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored underneath a cutting board.

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chorine sanitizer and no test strips to check it. CDI sanitizer dumped and replaced with quat sanitizer.

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Nov 3, 2023 A 98.5 · details not yet loaded