A96.5

EMBRACE HEALTHCARE

8919 PARK RD, Charlotte, NC 28210

Institutional Food Service · NC permit/State ID 2060160155

Latest gradeA (96.5)

Last inspectedOct 5, 2026

Inspections on record20

On record sinceDec 21, 2020

Score history

Dec 21, 2020Higher is betterOct 5, 2026

Inspections & violations

Oct 5, 2026 A 96.5 · 4 violations

Inspector comments: NOTE: - Where dishwasher is not working properly, all dishes shall be returned to the main kitchen for proper cleaning and sanitizing.

#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 raw meat stored mix, match, and above RTE food as well ad unwashed produce in refrigerator in Selwyn and in freezer in colony CDI- Items was rearranged properly at the time of the inspection. Proper storage order discussed in detail with PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Repeat violationFollow-up verification required

REPEAT 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 high temperature dishwasher in Selwyn and Camel are not working properly. VERIFICATION NEEDED within 3 days (10/8/26) ** Points remain the same at this time. 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 .

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

Corrected during inspection

4-901.11 Equipment and Utensils, Air-Drying Required (C)- **Observed wet stacking of cups and dishes at Park kitchen. All clean items shall be air dry before stacking/storing for use. CDI- Items corrected at the time of inspection.

#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 microwave especially at the top ceiling throughout the healthcare need detail cleaning. Keep clean.

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Jun 12, 2026 A 98.5 · 1 violation

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

Follow-up verification required

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 dishwashers on 3rd and 4th floors not operating correctly. Both machines are high temperature and are not reaching the surface temp of 160F. Staff will utilize main kitchen dishwasher and 3 comp sink until machines can be repaired. Verification visit will occur no later than Monday, 6/15 to ensure machines are working properly. 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 .

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Feb 24, 2026 A 100 · 0 violations

Inspector comments: No violations observed.

No violations were recorded for this inspection.

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Oct 14, 2025 A 100 · 0 violations

Inspector comments: No violations observed.

No violations were recorded for this inspection.

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Jun 30, 2025 A 98.5 · 2 violations

#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 multiple TCS foods holding above 41F in flip top and lowboys. Ambient temperature of unit 49F. CDI- foods voluntarily discarded and PIC placed work order for equipment. 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 .

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

4-501.11 Maintain equipment in good repair. Observed flip top unit holding at 49F. Maintain equipment in good repair. Work order placed during inspection.

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Jan 13, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Sep 13, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Jun 20, 2024 A 100 · 0 violations

Inspector comments: No violations were observed during the inspection.

No violations were recorded for this inspection.

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Feb 15, 2024 A 96 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Staff is washing berries and putting back into clamshell. Put into a clean, sanitizer container after washing fruit. CDI-through discussion

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

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with crusted food on it in drawer. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed high temp dish machine not reaching 160F plate temp on disk, Carmel. Verification Required 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

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food temps above 41F. See temp sheet. Verification required for these refrigeration units. Prep unit in Uptown missing a pan on the side letting the cold air out. This may solve temperature problem if keep gap blocked. Refrigeration is having daily temp logs taken from the external thermometer readout. Recommend temping the actual TCS food and logging that. 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 .

#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 sugar not labeled in Selwyn. CDI-sugar labeled

#43 · In-use utensils: properly stored −0.5

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle down in sugar in 3 of 5 kitchens.

#49 · Non-food contact surfaces clean −0.5

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Aug 15, 2023 A 98.5 · details not yet loaded