A98.5

QUEENS UNIVERSITY STUDENT CENTER

Name: Queens University Student Center
Address: 1900 Selwyn Av, Charlotte, NC, 28274, US

1900 SELWYN AV, Charlotte, NC 28274

Restaurant · NC permit/State ID 2060019610

Directions Open in Google Maps What else is nearby

Latest gradeA (98.5)

Last inspectedOct 27, 2026

Inspections on record17

On record sinceOct 29, 2019

Score history

Oct 29, 2019Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98.5 · 3 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 EHS observed pesto, chipotle mayo, mayo, and ranch dressings at Betty’s market in ice bath holding above 41F. See temp chart. CDI- PIC moved items to lowboy cooler to cool as they had been placed on the line approximately 1 hour prior. EHS and PIC discussed best methods for keeping items cold while in use. **REPEAT** -1.5- **EHS did not escalate points due to overall improvement in the facility, active managerial control and active control demonstrated amongst staff** 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. EHS observed bottom of lowboy unit in blends and bowls with standing water due to a leak. Repair. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed rack for dry storage in Mecklenburger station and in dish room starting to rust. Repair/replace. -0-

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed flooring under hand wash sink at pizza station in need of more frequent cleaning. -0- 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. EHS observed low grouting in Betty’s market. Repair. -0-

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Feb 6, 2026 A 93 · 8 violations

Inspector comments: Grade card at Mecklenburger and Blends & Bowls were hidden/not visibly posted upon entry. State law requires that grade shall be visibly posted at all times.

#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 ready to eat foods stored below raw beef in walk in cooler. CDI: PIC voluntarily discarded all ready to eat foods. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the walk in cooler that was uncovered, food was not actively cooling.

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers stored clean with visible food and sticker residue present. CDI: Items taken to dish area to be w/r/s. **Points deescalated due to overall improvement** -1.5- **REPEAT** 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 .

#17 · Proper disposition of returned, previously served, reconditioned & unsafe food

Corrected during inspection

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed 5 dented cans stored in dry storage, not segregated. CDI: PIC removed cans to be discarded. -0-

#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 three containers of cooked chicken at Betty’s market holding above 41F. see temperatures chart. CDI- PIC took items to walk in cooler to rapidly cool as they were placed on the line less than 4 hours prior. **Points deescalated due to overall improvement** **REPEAT** -1.5- 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 −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed two bags of cut spinach with a date marking of 2/5-2/12 which is 8 days instead of the allotted 7 days. CDI- PIC corrected the date marking. **Points deescalated due to overall improvement** **REPEAT** -1.5- 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed items at Betty’s salad bar that are being held on time were not discarded at the 4 hour mark. EHS prompted employees to begin pulling items off the salad bar. PIC stated that employee was getting new items from walk in cooler, however, items being held on TPHC were still accessible to the public after the 4 hour holding period ended. CDI: Items were pulled and discarded. **Points deescalated due to overall improvement** **REPEAT** -1.5-

#49 · Non-food contact surfaces clean −1

Repeat violation

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 exterior of equipment in need of general cleaning in mecklenburger station. Observed debris in the gasket of coolers at mecklenburger. Observed food debris underneath of equipment in Betty’s market. EHS advised that if equipment is no longer in use to w/r/s equipment and protect it or remove from the facility. **REPEAT** -1-

#55 · Physical facilities installed, maintained & clean

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Jan 28, 2026 B 84.5 · 11 violations

Inspector comments: For a reinspection call the main office at 980-314-1620

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer and panini press in Betty’s market with visible food debris present. EHS advised PIC to clean deli slicer then cover it to maintain cleanliness when not use. Obsevred dirty dishes being stored in hot holding unit in Betty’s market. Observed dishes stored as clean in dish room with visible food debris present. EHS observed dishes being stored in container with screws, the nozzle to a hose (visibly dirty) and food debris was present at the bottom of the containers. CDI- Items were taken to dish to be w/r/s. **REPEAT** -3-

#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 pozole hot holding in soup well at 124F. Observed chicken patty holding at 125 in hot holding equipment at mecklenburger station. CDI- Soup was reheated to 165F and placed back on the line for service and chicken patty was voluntarily discarded. -1.5- 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 cut tomatoes, sliced provolone, slcied pepper jack and sliced American cheese (x2) holding above 41F on service line (Mecklenburger). CDI- PIC placed items in shallow pan and placed in walk in cooler to cool down to 41F or below. -0- 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 −1.5

Corrected during inspectionRepeat violation

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamp for items being held on time at Betty’s market. -CDI- PIC properly labeled items. EHS advised that event though the service period is 3 hours, items held on TPHC must still be labeled **REPEAT** -3-

#37 · Food properly labeled: original container −2

Repeat violation

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 multiple squeeze bottles and seasoning containers without labels throughout facility. **REPEAT** -2-

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility.. **REPEAT**

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers in the dish area that are clean and stacked wet. **REPEAT** -0.5-

#49 · Non-food contact surfaces clean −1

Repeat violation

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 exterior of equipment in need of general cleaning in mecklenburger station. Observed food debris in the bottom of equipment in Betty’s market. EHS advised that if equipment is no longer in use to w/r/s equipment and protect it or remove from the facility. **REPEAT** -1-

#55 · Physical facilities installed, maintained & clean

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 flooring lifting in dry storage area. Repair. Observed missing ceiling tiles throughout dry storage areas. replace tiles. -0-

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored with and on top of clean dishes in dish area **REPEAT** -1-

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Oct 6, 2025 A 91 · 11 violations

Inspector comments: During inspection EHS temped rice in the walk in cooler that belonged to the dine hall. EHS and PIC observed that the rice had been prepared the day before and was at 48F. PIC voluntarily discarded the items since it did not cool properly. No violation noted on report as food did not belong to the establishments encompassed with this permit. During inspection PIC stated that if items at the salad bar are still 41F or below after the 4 hour time frame (entire salad bar on TPHC) that they will keep the item instead of discarding. EHS did not observed this during the visit. EHS advised PIC that once the items labeled for TPHC are placed on the line they MUST be discarded after the 4 hour time limit. EHS advised that if PIC did not want to hold the entire line on TPHC that they should reflect that in the TPHC procedures that are posted. Facility has changed the Ace sushi to blends and bowls- yogurt bowls and smoothies. PIC stated that no equipment was changed, only the rice cooker was removed.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee handle sanitizer bucket and other equipment in kitchen, discard gloves and don new gloves without washing hands and returned to line to make a sandwich. CDI- EHS provided education and PIC advised food employee to wash hands.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at Betty’s market. CDI- PIC replaced paper towels.

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violation

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 at 123.8F. **3 DAY VERIFICATION REQUIRED** FACILITY WILL USE 3-COMP SINK TO W/R/S and utilize dish machine in the main kitchen until repairs have been made. -3- **REPEAT** 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer in Betty’s market with visible food debris present. EHS advised PIC to clean deli slicer then cover it to maintain cleanliness when not use. Observed a large amount of plastic containers with sticker residue present. Containers were stacked so that sticker residue is touching the food contact surface.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed milk with no date and ready-to-eat chicken tender with a date mark of 9/15 labeled ‘cucumbers’ in the Mecklen Burger station. CDI- PIC voluntarily discarded the 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

#37 · Food properly labeled: original container −1

Repeat violation

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 multiple squeeze bottles at Betty’s market with no labels. **REPEAT**

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies throughout the facility. EHS observed one dead roach in Betty’s market kitchen. PIC stated that they have been working with pest control to resolve the issue. **REPEAT**

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers in the dish area that are clean and stacked wet.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored under the sink at the pizza bar.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 heavy build up of debris in gasket and outside of prep units at the Mecklen Burger station.EHS observed equipment throughout facility in need of cleaning, specially lowboy units. EHS advises more frequent cleaning throughout facility. **REPEAT**

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on a cart above single single and utensils used for the facility (blends and bowls). **REPEAT**

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Apr 16, 2025 A 96 · 11 violations

Inspector comments: Follow up with Ace Sushi to ensure that establishment is added to Ace Sushi’s updated state variance approval letter or facility will not be able to serve acidified sushi rice in fall semester. EHS recommended facility place salad bar items/burger toppings @ Mecklenburger on TPHC as facility often struggles to maintain cold holding temperatures for these items.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present employee health training with restrictions and exclusions. -CDI- EHS emailed PIC updated EHP poster. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed item stored in front of handsink at Betty’s market blocking access. -CDI- PIC relocated items. -1-

#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 machine at 152F. **3 DAY VERIFICATION REQUIRED** **FACILITY WILL USE 3-COMP SINK TO W/R/S until repairs have been made. -1.5- 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine. Increased and more thorough cleaning frequency recommended.

#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 chicken tenders at 46F, imitation crab meat at 68F, cream cheese at 50F, provolone cheese at 43F, American cheese at 44F, and pepper jack cheese at 46F. -CDI- PIC voluntarily discarded items. -0- 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

#37 · Food properly labeled: original container

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

#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. Observed food employee engaging in food prep with wrist watch. -0-

#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 dark buildup on NFCS of dish machine. Observed buildup in cabinets at drink station. Increased and more thorough cleaning frequency recommended. -0-

#55 · Physical facilities installed, maintained & clean

6-501.114 (A) The premises shall be free of items that are not necessary to operation or maintenance of the establishment such as equipment that is not functional or no longer used. Observed slicer not in use at Betty’s market. Observed plastic containers stored as clean in dish pit area with food debris that are no longer in use per PIC. Remove or store items no longer in use. -0-

#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 phones and speakers stored inside of metal container on prep cabinet, commingled with clean utensils and clean linens. -0-

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Feb 24, 2025 A 96.5 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels missing at handsink at dish pit. -CDI- PIC replenished paper towel supply. -0-

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed clam chowder reheated to 117F. -CDI- PIC reheated items to above 165F. -1.5-

#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 bites prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 .

#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 burger patties hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -1.5- 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 popcorn chicken prepared prior day that did not meet cooling parameters. -CDI- PIC voluntarily discarded items. -0- 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 .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados at sushi station. -0-

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed lowboy not properly functioning at pizza station. Repair or replace. Per PIC, new unit has been ordered. **REPEAT** -0.5-

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Oct 7, 2024 A 94 · 10 violations

Inspector comments: Observed no time stamps for TPHC items. Per PIC, items are placed out at 11a and discarded at the end of service at 2p. EHS explained to PIC that items must be time stamped.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed container stored in handwashing sink at sushi station. -CDI- PIC removed items. **REPEAT** -1-

#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 salmon stored over RTE ginger in lowboy at sushi station. Observed raw burger patties stored behind RTE chicken and pulled pork in cold drawers at Mecklenburger. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over RTE ginger in lowboy at sushi station. -CDI- PIC corrected storage order. -0- 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 items on hot line and in steam cabinet and mecklenburger below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -0- 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F throughout at prep units. Per PIC, most items were prepped today. -CDI- PIC placed items in WIC or freezers to cool back down. **REPEAT** -3- 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed a bottle of hot shot. -CDI- PIC voluntarily discarded items. -0-

#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- Observed 2 dented cans stored with ready to use cans. -CDI- PIC removed items. -0-

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed dish machine not functioning. Observed lowboy at mecklenburger not functioning. Repair or replace. **POINTS NOT ESCALATED DUE TO DIFFERENT ITEMS** -0-

#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 buildup on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink at dishpit in need of recaulking/resealing. Repair. **NO POINT ESCALATION DUE TO DIFFERENT ITEMS** -0-

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Apr 3, 2024 A 95.5 · 5 violations

Inspector comments: It took several attempts for high temp dish machine to reach appropriate temperatures. PIC stated he had made a mistake and did not have the appropriate cycle length for machine, once it was adjusted, machine reached temperature. Will monitor at next visit.

#8 · Hands clean & properly washed

Corrected during inspection

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 wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing technique and food employee properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee rewashed hands. -0-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to rinse thermometer. Observed PIC use handwashing sink to dump sanitizer bucket. -CDI- EHS educated PIC on proper use of handwashing sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed food cart and trash can stored in front of handwashing sink in royal bistro area. -CDI- PIC removed items. -0-

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheddar and provolone cheeses at 45F at prep unit at Betty’s market. Observed sliced lettuce at 53F, sliced tomatoes at 44F, shredded cheese at 43F, and sour cream at 48F at make line at royal bistro. Per PIC, all items were prepared today. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -3- 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed Chicken in cold drawer and heavy whipping cream and shredded lettuce in lowboy at bistro station with no date. Observed sliced turkey date marked 3/26-3/30 (discard 4/1) at Betty’s market. Observed house hot pickled onions date marked 3/25 (discard 3/31). -CDI- PIC properly date marked chicken and heavy whipping cream and discarded of other items. **REPEAT** -1.5- 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 .

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

4-501.11 Maintain equipment in good repair. Observed spillage behind fry station at royal bistro due to leak. Per PIC, maintenance request has been placed. -0-

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Jan 17, 2024 A 95 · 7 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 one (1) portion of recently fried French fries at Royal Bistro/Mecklenburger section at a temperature of 128F. Per conversation with PIC, electrical breaker box associated with the fryer hot hold has recently been intermittently out of service. Fries were reheated to a temperature of greater than 165F via fryer, and employees were directed to avoid preparing greater than one serving of fries at a time.

#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 sushi station prep top (formerly burger station) holding two (2) TCS foods (cream cheese bag and seaweed salad) above 41F. Ambient temperature of unit was observed at approximately 47F. CDI - PIC seaweed salad was rotated to available reach in freezer. Cream cheese was used in preparation of remaining sushi trays. REPEAT Note: No escalation in point deduction for first repeat violation; fewer TCS food items were observed as being out of temperature, and items were being used in the preparation of food items that were to be cooled from prep, as opposed to improperly holding for long term storage. Previous citation was incorrectly marked as a repeat violation. A verification of unit functionality will occur no later than 01/20/2024

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed one (1) tray of cut tomatoes with a preparation date mark of 01/09; CDI - PIC voluntarily discarded item.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle at market place handing divider, next to bottle of germicide with no label. CDI - PIC voluntarily disposed of chemical bottle.

#37 · Food properly labeled: original container −2

Repeat violation

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 multiple (greater than eight (8) unlabeled working containers throughout stations, including powdered sugar in pizza bar, sauce bottles at pizza rail, and squeeze bottles of oil and water at the Royal Bistro/Mecklenurger. PIC and EHS were discussing station label at unlabeled bottles of marketplace station during setup. REPEAT.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed rag stored in soapy water bucket at Royal Bistro/Mecklenburger station. CDI - PIC placed in use wiping cloth in readily available, prepared concentrated sanitizer bucket. REPEAT. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth sanitizer bucket at Royal Bistro/Mecklenburger Station stored directly on the floor. CDI - EHS elevated bucket to available shelving.

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed chafing dishes and lids in two (2) containers stored on floors of Royal Bistro/Mecklenburger.

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Sep 12, 2023 A 96.5 · 7 violations

Inspector comments: Per conversation with PIC, Student Center Facilities are utilizing the same WIC, walk in freezer, and ware washing facilities as Queens University permit. PIC stated facility intention to replace high temp dish machine for Queens University Student Center use. As facilities are utilizing existing ware washing facilities, this does not factor into poorly maintained equipment or improper warewashing.

#22 · Proper cold holding temperatures −1.5

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burger station prep top holding recently prepped TCS foods (three (3) trays of lettuce, cut cheeses, and sliced tomatoes) at above 41F. Ambient temperature of unit was observed at approximately 46F. CDI - PIC delegated ice baths be prepared to hold TCS foods cold. Items were observed at below 41F prior to end of inspection. A verification of unit functionality will occur no later than 09/15/2023.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Repeat violation

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 recently prepped sushi items. (Poke bowls, imitation crab rolls, Hawaiian rolls, etc.) sealed and in marketplace grab n go RIC. Items were observed cooling minimally after one hour. CDI - PIC instructed employees to remove items from RIC and rotate to WIF. EHS observed items at below 41F prior to end of inspection. EHS has provided PIC with ambient and 2 step cooling charts to be provided to stations as needed. 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 .

#37 · Food properly labeled: original container −1

Repeat violation

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 working squeeze three (3) bottles of oil, water, etc. at the burger station and marketplace unlabeled. REPEAT. Note: No escalation due to some presumed improvement from previous inspections; observed labeling of spices and dry shakers at burger station; market place working containers were labeled.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flies at sushi station.

#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 rag stored in soapy water bucket at marketplace station. CDI - PIC rotated wet rag to linens. EHS placed new, readily available dry rag in prepared concentrated sanitizer bucket.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one partially opened package of single service articles (fry boxes) at burger station. CDI - EHS recovered single service trays.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed used oil bin at outdoor waste disposal with open lid. CDI - EHS closed lid prior to returning to interior premises.

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Mar 20, 2023 A 97 · 3 violations

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored at handwashing sink in marketplace. Ensure these items are not stored in areas that may cause cross contamination. CDI-Bottles were moved.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

REPEAT 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 broccoli and black beans in metal food pan above 41F in marketplace cooler drawer after prep. These items were tightly covered with plastic wrap. CDI-Items were uncovered to actively cool. For more information, please visit: http://meck.co/FoodSafety 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 .

#37 · Food properly labeled: original container −2

Repeat violation

REPEAT 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 working squeeze bottles of oil, water, etc. at the burger station and marketplace unlabeled.

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Sep 21, 2022 A 95 · 5 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 For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw turkey patty stored over ready-to-eat lettuce, tomato, and red onions in the lowboy at Mecklenburger station. CDI: items rearranged. -1.5-

#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. For more information please visit: http://meck.co/FoodSafety 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 . Observed meat slicer stored as clean with food residue on the blade and chub handle. CDI: slicer was broken down and taken to the dish pit. -1.5-

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed a container of tomatoes that was just sliced stored in the flip top unit at the market kiosk. Tomatoes were 66F when temped. CDI: employee took container of tomatoes to the walk in cooler to quickly cool. REPEAT VIOLATION -1-

#37 · Food properly labeled: original container −1

Repeat violation

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 flour at the pizza station and working squeeze bottles at the burger station unlabeled. REPEAT VIOLATION -1-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live spider at the market below the hand sink. Recommend to rid all live and dead insects/pests. -0-

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Mar 30, 2022 A 98.5 · 3 violations

Inspector comments: Royal bistro serving/food station is not currently operating due to staffing issues.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed chicken salad cooling from prep but with plastic wrap fastened and still temping above 41F. CDI-Chicken salad was placed into walk-in cooler and observed quick active cooling. REPEAT

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed food in bags thawing out at room temperature on prep table in Marketplace. CDI-Items were placed in a pan and thawed under running water.

#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 flour bin at pizza station and squeeze bottles of oil/sauces in burger station unlabeled.

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Nov 1, 2021 A 93.5 · 8 violations

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pizzas hot holding < 135 F at QC Pizzeria station. Refer to temperature chart. Food employee stated that the items were made 20 minutes prior to EHS arrival. PIC discovered that the hot holding equipment was not at right temperature setting. PIC educated staff on keeping pizzas in hot holding. CDI - PIC re-heated products to 165 F and adjusted hot holding unit’s temperature settings.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pizza station prep top holding items such as marinara sauce, pulled pork and spinach > 41 F, small containers of sausage at 93 F inside pizza station reach-in cooler, mixed cheese and diced chicken at 47 F at Mecklenburger cold drawers and sliced tomatoes at 47 F inside cold drawer at Marketplace station. PIC and food employees stated that all items were prepped prior to EHS arrival at each station. CDI - Food employee took all products to speed racks and placed into walk-in freezer for rapid cooling.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of opened whole milk with no date mark; manufacturer’s date indicated expiration date of 10/10/21. CDI - PIC voluntarily discarded item.

#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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple foods throughout the premises cooling inside cold holding units. Refer to temperature chart. PIC and food employees confirmed that the foods observed out of temperature were prepared prior to EHS arrival and immediately placed into each cold holding unit. EHS educated staff on proper cooling methods such as utilizing facility’s walk-in cooler or freezer and partially uncovering foods to allow air flow. CDI - All products taken to walk-in freezer for rapid cooling. EHS observed temperatures reach 41 or less after 30 minutes.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ketchup packets stored on floor at Mecklenburger food service area. CDI - Item relocated to nearby shelving

#41 · Wiping cloths: properly used & stored

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth on prep table at Marketplace.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a heavily scored cutting board no longer smooth and cleanable at Mecklenburger make top.

#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 food splash and residues on wall behind Mecklenburger grill station and heavy soil residues on floor between and behind same grill station. Recommend thorough and higher cleaning frequency.

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Sep 8, 2021 A 97 · 4 violations

#19 · 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 several burger patties stored in a metal container with water at Mecklenburger grill station at 121F. CDI: burgers voluntarily discarded. -1.5-

#20 · 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 all cold holding TCS items at the Royal Bistro and Marketplace self serving line above 41F. CDI: All items were pulled off the line into the walk in cooler/freezer to quickly cool. PIC has decided to do TPHC. Procedures have been verified by end of inspection. -1.5-

#48 · Hot and cold water available; adequate pressure

Follow-up verification required

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the hand sink at the Marketplace, but there is hot water available at the prep sink at 125F. -0- VR within 10 days to ensure hot water is available at the hand sink. -0-

#49 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under the 3 comp sink. PIC stated a work order has been created. -0-

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Feb 2, 2021 A 98.5 · 1 violation

#14 · Food-contact surfaces: cleaned and 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 slicer in need of cleaning. CDI-An employee cleaned the slicer. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not properly reaching hot water sanitization temperatures. CDI-The machine was drained and refilled. The unit was properly meeting temperatures.

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Oct 29, 2019 A 94 · 12 violations

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

Corrected during inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on food prep surfaces of with food. CDI- removed

#6 · Hands clean and properly washed

Corrected during inspection

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple food employees donn gloves with hand wash. CDI- coaching with PIC; did not observe employee soil hands

#13 · Food separated and protected −1.5

Corrected during inspection

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed asparagus. CDI- reorganized

#19 · 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 chicken, soup and tofu hot held under 135 F CDi- Discarded; soup reheated above 165 F

#20 · 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 in multiple locations cold held above 41 F. CDI- removed to cool in walk in cooler or freezer

#26 · Toxic substances properly identified, stored, and used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of cleaning solution. CDI- removed

#36 · Insects and rodents not present; no unauthorized animals −1

Corrected during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple fruit flies observed at multiple food preparation sites throughout facility

#37 · Contamination prevented during food preparation, storage and display

Corrected during inspection

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food shields failing to provide 75% set back from displayed foods.

#41 · In-use utensils: properly stored

Corrected during inspection

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on top of ice machine

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

Corrected during inspectionFollow-up verification required

4-501.11 Maintain equipment in good repair. Observed basement cooler to be cold holding at 43F. VR

#53 · Physical facilities installed, maintained and clean −0.5

Corrected during inspection

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 clean and in good repair. Observed excessive soilage on floors in various dry storage basement rooms

#54 · Meets ventilation and lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on food prep table.

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “QUEENS UNIVERSITY STUDENT CENTER” or State ID 2060019610). Inspection type (routine vs. follow-up) is not published in the county's data.