A97.5

SUNRISE ON PROVIDENCE

5114 PROVIDENCE RD, Charlotte, NC 28226

Institutional Food Service · NC permit/State ID 2060160126

Latest gradeA (97.5)

Last inspectedJul 23, 2026

Inspections on record39

On record sinceMar 11, 2015

Score history

Mar 11, 2015Higher is betterJul 23, 2026

Inspections & violations

Jul 23, 2026 A 97.5 · 3 violations

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some small plates/bowls with food debris on them stored as clean. CDI - PIC moved dishes to dirty dish area 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 .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato in prep cooler at 48F. CDI - Tomatoes were voluntarily discarded. Tomatoes had been stacked to high in the container causing them to get out of temperature. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed wet stacking of numerous dishes. * REPEAT *

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Mar 13, 2026 A 96.5 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. EHS observed a food employee pick up a wiping cloth from the floor before resuming in food preparation. EHS intervened and asked for the food employee to wash their hands. CDI. FOOD employee washed their hands and changed their gloves.

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

Corrected during inspection

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Food employee used a metal spatula that had been used to flip raw burgers to flip over ready to eat hotdogs. CDI. PIC voluntarily discarded the hot dogs, and a new utensil was brought out for ready to eat foods. 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 .

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Three severely dented cans were observed in the dry storage area. CDI. PIC voluntarily discarded the cans.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REHS observed an employee engaged in food prep wearing a bracelet.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed wet stacking of numerous dishes. * REPEAT *

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

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. EHS observed hoses hanging in the mop sink and touching the drain. Hoses should be shorter in order to avoid a cross connection. * 3 DAY VR REQUIRED *

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Nov 12, 2025 A 97.5 · 4 violations

#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 hot dogs on sheet pan in back prep area with raw bacon and burgers. CDI -Food was voluntarily discarded. Raw food shall be stored separate from ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw bacon stored under raw ground beef in WIC. Comminuted meats (ground meats) has a final cook temperature of 155F and bacon has a final cook temperature of 145F. Raw bacon should be stored over raw ground beef. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 quiche stored at serving line in hot well with quiche pans on the bottom at 145F and the ones sitting on top at 120F. CDI - Quiche was reheated to 165F. EHS recommends not double stacking quiches. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cottage cheeses in individual cups sitting out next to serving line at 49F. Staff stated they are placed out to grab during service. EHS stated they need to be stored in reach in. CDI - Cups of cottage cheeses were moved to reach in 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers. Needs to be air dried before stacking. REPEAT.

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Jul 29, 2025 A 99.5 · 2 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 build up on grater pieces and bunt cake pan. Needs cleaning. CDI - Items were moved to be cleaned in dish pit. Staff state those items are not usually used. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed linen wrapped silverware stored under sink sewer lines near kitchen entrance. Clean utensils shall not be stored under sewer lines. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. Needs to be air dried.

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Apr 24, 2025 A 97.5 · 4 violations

#8 · Hands clean & properly washed −2

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 without using paper towel barrier to prevent contaminating hands. 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 Observed food employee in memory care kitchen soap and scrub hands less than 10 seconds and wash hands for less than a total of 20 seconds CDI - EHS intervened in both situations, employees educated and hands were washed properly. 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 .

#26 · Pasteurized foods used; prohibited foods not offered

Corrected during inspection

3-801.11(C) Raw animal foods, partially cooked animal foods, and raw seed sprouts may not be offered for sale in a ready to eat form. -P Observed unpasteurized raw shell eggs on cook line. Menu states that eggs can be cooked to order. PIC stated that pasteurized shell eggs were out of stock when order was made. (2) A partially cooked animal FOOD such as lightly cooked FISH, rare MEAT, soft-cooked EGGS that are made from raw EGGS, and meringue CDI - PIC voluntarily discarded.

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees plating soup with no head covering in memory care kitchen.

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

Corrected during inspection

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged utensils throughout the facility. Metal mesh skimmer for fryer with broke wire, and rubber spatula. CDI - Food employee removed to be discarded.

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Feb 4, 2025 A 98 · 2 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee in memory care unit handling soiled equipment, change gloves, and proceed to handle food. CDI, EHS educated employee and PIC on notated rule and employee hands were properly washed.

#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 cornmeal and bread crumbs located in dry storage area in large bins not labeled. -General comment.

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Aug 15, 2024 A 98.5 · 2 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grits and oatmeal hot holding below 135F, refer to temperature chart. CDI, TCS foods reheated to 165F. EHS also educated PIC on the hot holding requirement and educated them on ways to keep TCS foods at required temperature. 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

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors opened during time of inspection.

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Jun 13, 2024 A 100 · 1 violation

#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 sausage links hot holding below 135. CDI, sausage links 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 .

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Jan 16, 2024 A 98.5 · 2 violations

#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 sliced ham cold holding at 43F in flip top on main prep line. Per conversation with staff, sliced ham was used for breakfast. EHS also observed sliced ham above the fill line on plastic container. EHS educated staff and not stacking food above fill line. CDI, sliced ham above fill line was placed in walk in cooler to rapidly chill. The remaining portion of sliced ham was 41F. 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 .

#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. Observe cooked sausage used for breakfast cooling covered in walk in cooler. EHS vented plastic on covered sausage and educated staff on proper cooling methods. 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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Aug 9, 2023 A 99.5 · 3 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed coleslaw and chicken salad cold holding at 49F in flip top reach in. CDI, TCS food Tim’s placed in walk in cooler 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in rear kitchen area near dry storage area.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 sliding door opened to dumpster during time of inspection.

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May 18, 2023 A 100 · 0 violations

Inspector comments: No violations were observed during the inspection

No violations were recorded for this inspection.

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Mar 8, 2023 A 99 · 5 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM PIC on site during inspection. PIC was a certified safe food handler.

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in memory care kitchen.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two large cans with dents on hermetic seal. PIC could not state when dents occurred, but stated the normal policy is to discard dented cans. CDI-Dented cans were voluntarily discarded.

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a flat of unwashed tomatoes stored over washed broccoli. Broccoli was in a sealed bag and no contamination was observed at time of inspection.

#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 two scoops, one spatula, and a blade from a multi-use cutting device with visible debris, stored as clean. CDI-PIC moved items to dish pit to be W/R/S.

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Dec 15, 2022 A 99.5 · 1 violation

Inspector comments: Note: Using reach in and walk in for cold hold until prep unit is repaired and achieving proper holding temperatures.

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

4-501.11 Maintain equipment in good repair. Observed prep unit holding between 45-47F. All foods were 41F as they were just refreshed for dinner service. Foods placed in walk in cooler. Maintenance called for work order.

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Sep 26, 2022 A 100 · 0 violations

Inspector comments: No violations. Work order already placed for vent in back near storage. Maintenance already working on issue.

No violations were recorded for this inspection.

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Jun 27, 2022 A 99.5 · details not yet loaded