A96

WALTONWOOD AT PROVIDENCE

11945 PROVIDENCE RD, Charlotte, NC 28277

Institutional Food Service · NC permit/State ID 2060160116

Latest gradeA (96)

Last inspectedSep 14, 2026

Inspections on record39

On record sinceNov 17, 2014

Score history

Nov 17, 2014Higher is betterSep 14, 2026

Inspections & violations

Sep 14, 2026 A 96 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee at cook line had gloves on both hands and use one hand to grab a piece of raw chicken. The employee then removed the glove used to grab raw chicken and then went back to grill and continued work and moved to replace the removed glove with a new one. CDI - EHS spoke to PIC and PIC asked employee to wash hands. EHS and the PICs discussed proper procedures and possibly using utensils for grabbing raw chicken instead of gloved hands.

#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 shrimp over ready-to-eat foods in the WIC. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken in reach in cooler at 79F cooling. Staff stated the chicken had finished cooking at 9:20-9:30 am which was approximately 2.5 to 3 hours before EHS took the temperature. CDI - Food was voluntarily discarded by PIC for not reaching cooling parameters. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 tomato in flip top at 44F. Observed corn beef in flip top at 45F. Observed ham in flip top at 46F. Observed salad with grilled chicken stored on prep line over top of ice at steam table. CDI - Food was voluntarily discarded by 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 diced tomatoes and chicken cooling in Reach in coolers covered in plastic or some tomatoes were in plastic bags. Needs to be in shallow and open pans or containers in WIC to cool. CDI - Food was moved to WIC to cool in shallow/open containers. 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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket at less than 200 ppm Quat sanitizer. Needs to be 200-500 ppm. CDI - Bucket was emptied and refilled to the appropriate concentration.

View this inspection on the county portal ›

May 26, 2026 A 98.5 · 1 violation

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

Follow-up verification required

General Comment: 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 would not reach 160F on dish plate thermometers. Facility had stickers to test dish machine temperature which did change color to indicated the dish machine reached 160F. EHS dishplate reached 157.2F at peak temperature. Facility tested the machine in the morning with their dish plate thermometer and received a temperature of 163F. Facility stated during building inspection that dish machine was reaching 161F. EHS checked dish machine again later and the temperature on dish plate thermometers was reading lower. Dish machine was tested again later and only reached 154.9. The facility has had this same violation on multiple previous visit though not on the last inspection. VERIFICATION 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 .

View this inspection on the county portal ›

Feb 24, 2026 A 99.5 · 1 violation

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

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 water stained ceilings in the storage room.

View this inspection on the county portal ›

Oct 2, 2025 A 96 · 7 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 plate max/min thermometer only reach 144F going through dish machine. EHS observed rinse temperature display read only 146F. VERIFICATION 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 −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon in fruit cups at 50F in reach in with desserts. Reach in temperature was holding at 48F. CDI - Food was moved to cool and reach in is no longer being used for TCS foods. REPEAT. Points not escalated due to improvement. 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

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 small containers of chicken in reach in with no date label. CDI - Chicken was voluntarily discarded by 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 .

#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 egg salad, tuna salad, and slaw cooling in flip top cooler. EHS checked temperature after 20 minutes and tuna salad and slaw had not cooled. Facility had made the foods not long before beginning inspection, by mixing cold ingredients and placed it in flip top without cooling. CDI - EHS went over proper cooling methods and PIC had foods moved to WIC to cool. 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 .

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water for ice cream scoop at 88F. Needs to be at least 135F. EHS suggested not storing ice cream scoop in water.

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

4-501.11 Maintain equipment in good repair. Observed dessert cooler not maintaining temperature below 41F. Needs service/repair.

#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 facility does not have a max/min thermometer for testing temperatures in hot water dish machine. Needs max/min thermometer.

View this inspection on the county portal ›

Jun 17, 2025 A 98 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine chute. Clean.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked potatoes from night previous cold holding in walk in cooler at 48F. CDI, PIC voluntarily discarded TCS food. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 sliced deli meats and sliced cheese cold holding above 41F at front prep cooler. CDI, TCS food items placed in walk in cooler to rapidly chill. 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 .

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter/debris surrounding dumpster area. Clean.

View this inspection on the county portal ›

Feb 18, 2025 A 99 · 3 violations

#23 · Proper date marking & disposition

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 opened package of hot dogs in reach in cooler not date marked. CDI, PIC voluntarily discarded of TCS food item. 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 .

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

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box on floor in walk in freezer, improvement made from previous report.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes held in sanitizer at 0ppm quat on main cook line. PIC refilled buckets during time of inspection.

View this inspection on the county portal ›

Oct 30, 2024 A 98 · 2 violations

#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 cooked roast beef cooling in walk in cooler tightly covered with plastic. CDI, plastic vented to allow TCS food to rapidly chill. 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 .

#39 · Contamination prevented during food preparation, storage & display −2

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe boxes of food on the floor in walk in freezer. REPEAT.

View this inspection on the county portal ›

Jun 26, 2024 A 98 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine chute.

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several large bins of food not labeled in bakery area of kitchen (bread crumbs, bread flour, etc).

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on the floor in walk in cooler and walk in freezer (some boxes were stored on large sheet pans however EHS advises facility to adhere to notated rule).

View this inspection on the county portal ›

Feb 14, 2024 A 99 · 2 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 potatoes hot holding below 135F. CDI, potatoes were reheated to 165F. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in freezer.

View this inspection on the county portal ›

Sep 26, 2023 A 98.5 · 4 violations

#5 · Procedures for responding to vomiting & diarrheal events −0.5

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. EHS provided facility with a vomit/diarrhea clean up procedures handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition

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 several gallons of milk not date marked with the date milk was opened. CDI, PIC date marked milk for date milk was opened during time of inspection. 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 .

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes/ minor debris surrounding dumpster area. Employee was aware of issue and stated that he is working to have area cleaned.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on counter top on main cook line. Observed several employee drinks stored on counter top in serving area upon EHS arrival to complete inspection.

View this inspection on the county portal ›

May 31, 2023 A 99.5 · 2 violations

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans stacked wet. Corrected during the inspection (CDI) - Pans were removed and rearranged to allow for proper drying.

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

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee drink stored next to single service items and on the shelf with clean equipment near the dish machine.

View this inspection on the county portal ›

Mar 13, 2023 A 99.5 · 2 violations

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

Observed damage around bottom of drink machine cabinet in salad area. 4-501.11 Maintain equipment in good repair.

#55 · Physical facilities installed, maintained & clean

Observed wall needing to be repainted in various areas of kitchen, pay attention to doorframes. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

View this inspection on the county portal ›

Dec 15, 2022 A 99.5 · details not yet loaded