A99.5

WALTONWOOD COTSWOLD

5215 RANDOLPH RD, Charlotte, NC 28211

Institutional Food Service · NC permit/State ID 2060160131

Latest gradeA (99.5)

Last inspectedOct 28, 2026

Inspections on record33

On record sinceSep 9, 2016

Score history

Sep 9, 2016Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 99.5 · 2 violations

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed some metal containers stored wet stacked. Observed water in mixer stored cleaned and upright. CDI - Items were moved to dish area to be properly cleaned and dried.

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

4-502.11(A) Maintain utensils in good repair. Observed small frying pans with damaged rubber coated handles and heavy build up on the bottom of the pans. Needs removal/repair.

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Jun 22, 2026 A 99 · 3 violations

#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 metal container of cooked food on shelf in WIC with other prepared foods with no date label. The only label stated “Chefs Do Not Touch”. The chef is off today and the employees were unaware of what the food was or when it was made. CDI - Food was voluntarily 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 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 marinara and meat sauce cooling in WIC covered in plastic. Needs to be open/vented to allow air to come into contact with food. CDI- Food was vented and after not coming down fast enough staff moved the food to WIF to cool faster. 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 .

#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 food thawing under running water at 82F in kitchen. To use this method the running water has to be 70F or below. CDI - Facility will use other methods for thawing if cold water is higher than 70F.

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Jan 29, 2026 A 99 · 3 violations

#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 wiping cloth in sanitizer at 0ppm. Corrected during the inspection (CDI) - Replaced.

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

Corrected during inspection

#49 · Non-food contact surfaces clean −0.5

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 gaskets in need of cleaning.

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Oct 2, 2025 A 98.5 · 4 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 one circular pan and some ketchup cups with build up/ food debris on them. CDI- PIC sent utensils through dish machine. 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 .

#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 scrambled eggs on steam table in double layer of pans at 120-130F. CDI - Eggs were voluntarily discarded by PIC. EHS and PIC discussed not double panning items on steam table. 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 goat cheese dated to be discarded on 9/29. CDI - PIC voluntarily discarded goat cheese. 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 .

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket sitting on non food contact lids on low shelf at serving line. Needs to be stored in designated area.

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May 21, 2025 A 99 · details not yet loaded