A98.5

MINDY ELLEN LEVINE BEHAVIORAL HEALTH CENTER, THE

16740 DAVIDSON-CONCORD RD, Davidson, NC 28036

Institutional Food Service · NC permit/State ID 2060160117

Latest gradeA (98.5)

Last inspectedOct 14, 2026

Inspections on record42

On record sinceDec 3, 2014

Score history

May 12, 2015Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 98.5 · 2 violations

#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 - Observed cooked vegetables at staff HH line holding at 115F. CDI- food reheated to 165F. 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

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 raw chicken cooling in WIC covered with Saran Wrap. CDI- EHS educated PIC on proper cooling methods. Saran Wrap partially uncovered to allow chicken to quickly 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 .

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Apr 29, 2026 A 97 · 2 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed in WIC, unwashed box of produce stored on a shelf above washed produces and a pan of washed lettuce stored on top of a box of unwashed tomatoes. Observed raw eggs stored in reach in touching bags of ready to eat cut lettuce. CDI- PIC rearrange the items to proper storage at the time of inspection. -3 pts- 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer solution bucket measured at 0.00 ppm. CDI- PIC had to replace a new sanitizer liquid bucket under 3 components sink. Now the concentration measured correctly. 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

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Jan 21, 2026 A 98.5 · 1 violation

#15 · Food separated & protected −1.5

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 in WIF raw chicken in ziplock bag stored mix and next to fully cooked chicken wings. Observed boxes of raw protein stored above boxes of fully cooked protein on shelving in WIF. CDI- PIC rearrange the items at the time of inspection. -1.5 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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Oct 14, 2025 A 99 · 2 violations

Inspector comments: NOTE: - Updated Employee Health Policy provided. Policy discussed in detail with PIC and staff at the time of inspection.

#8 · Hands clean & properly washed

Corrected during inspection

General Comment: 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 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. - Observed a new hired staff washing his hands after being asked by EHS after Employee Health Policy discussion as a team. Hand washing was followed correctly except the very last step. CDI- Proper hand washing discussed and reviewed as it posted at the sink. Hand washed again properly at this time. -0 pts-

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair.- Observed slow draining at the hand sink next to cook-line inside the kitchen. Repair and keep it in good repair. - 1 pts-

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Apr 9, 2025 A 99.5 · 1 violation

#36 · Thermometers provided & accurate −0.5

Corrected during inspection

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf. -Observed high temp dishwasher plate measured more than 2 degrees difference between EHS and PIC temp plate. CDI- the plate stocked in the machine little while, after run through machine 3 more times. It read 2 degrees difference. Ensure to provide accurate device that read within 2 degrees difference when tested. -0.5 pts-

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Jan 6, 2025 A 98 · 3 violations

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

Corrected during inspection

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.- Observed employee is eating candy in the dishwasher area while talking to the other dishwasher staff. CDI- Employee action was corrected at the time of inspection. Designated areas and proper eating/drinking shall be provided and discussed with staff per this rule.

#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 is cooking raw burgers and chicken breast on a stove top. Did not wash hand after handling raw meat before handling RTE (burger buns), only thing was just changing gloves between tasks. CDI- EHS and staff discussed in detail of when to wash hand after handling raw meat. Staff washed hands properly at the time of the inspection.

#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 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. -Observed tomato paste in a plastic container has labeled sticker on dated 1/3/25 to 2/2/25. It came from the can. Date marking is still in the correct window which is allowed up to 7 days, after can was opened. CDI- Staff and EHS discussed in detail and find out that the label machine has different name (tomatoes paste, tomato paste-Opened, tomato paste-Unopened) that was printed out. Ensure to use a correct label for correct items to keep things accurate. Delete any unnecessary labels that do not serve the purpose to keep away any confusion.

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Oct 30, 2024 A 96 · 7 violations

#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 in WIC #1 Raw turkey sausage being stored above fully cooked sausage patties on a speed rack. No cross-contamination observed.-CDI-PIC rearranged raw food item below cooked food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

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 pasta mix with veggies prepared in a metal pan wrapped in plastic from the day prior with a temperature of 43F in a upright reach in cooler; cooling parameters missed.-CDI-PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 whipped cream inside a piping bag in the upright reach-in reach-in cooler measuring at a temperature of 47F. Whipped cream was store inside equipment overnight, and was not used today for prep.-CDI-PIC voluntarily discarded food items. Point 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 .

#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 in stand-in reach-in cooler pasta mixed with veggies stored in a deep metal pan that was wrapped in plastic. -CDI-PIC voluntarily discarded food items. 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

Corrected during inspection

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 a soiled knife being stored on top of a wiping cloth inside the flip-top. Food employee expressed that after every serrvice the knife is cleaned or exchanged for a clean knife -CDI-Food employee was educated and knife was taken to dish area to be cleaned.

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

Follow-up verification required

4-501.11 Maintain equipment in good repair. Observed stand-in reach-in cooler with an ambient temperature of 44F. PIC placed a work order in.

#51 · Plumbing installed; proper backflow devices

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P-Observed in mop storage area a hose with spray nozzle attached causing continuous pressure on that line. An atmospheric vacuum breaker is installed on the faucet but it is not designed to operate under continuous pressure. CDI- spray nozzle was removed from the hose

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May 22, 2024 A 97 · details not yet loaded