A99.5
FLETCHER SCHOOL, THE
8500 SARDIS RD, Charlotte, NC 28270
Private Schools Lunchroom · NC permit/State ID 2060050192
Latest gradeA (99.5)
Last inspectedSep 22, 2026
Inspections on record22
On record sinceSep 17, 2015
Score history
Sep 17, 2015Higher is betterSep 22, 2026
Inspections & violations
Sep 22, 2026 A 99.5 · 1 violation
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unprotected fluorescent lighting in dry storage. Lighting must be shatterproof or shielded.
May 4, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 9, 2025 A 100 · 0 violations
Inspector comments: No violations noted.
No violations were recorded for this inspection.
Sep 9, 2025 A 100 · 0 violations
Inspector comments: No violations noted.
No violations were recorded for this inspection.
May 23, 2025 A 100 · 0 violations
Inspector comments: No violations were observed during the inspection.
No violations were recorded for this inspection.
Jan 30, 2025 A 100 · 0 violations
Inspector comments: No violations were observed during the inspection.
No violations were recorded for this inspection.
Oct 16, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
May 9, 2024 A 100 · 1 violation
#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 two water stained ceiling tiles in the dining area.
Jan 26, 2024 A 98.5 · 2 violations
Inspector comments: EHS observed the presence of a new standing freezer, installed in space adjacent to kitchen office. Per conversation with PIC and observation, freezer is being utilized to store additional food held for resale and preparation within the kitchen. As freezer is fully functional and within a permitted space within the kitchen, EHS has approved its installation and usage.
EHS observed items in kitchen (yogurt, cereal cups, etc.) at various states of labeling, not yet at the point of sale. Per conversation with PIC, typical label supplier (FLIK) has been unable to supply the typical package labels to kitchen. Per conversation with PIC, EHS advises adherence with NC Food Code 3-602.11 by use of Housemade labels on food items packaged in the premises which include:
(1) common name of the food;
(2) ingredients and sub ingredients in descending order;
(3) quantity of contents;
(4) name and place of business AND
(5) any common allergens within the packaged food (milk, eggs, wheat, soy, sesame, fish, shellfish, peanuts, or tree nuts).
Affix labels containing this information to food packaged in house prior to offering it at a point of sale OR prepare staff at manned point of sale with this nutritional information (I.E. nutritional book, prepared statement, etc.)
#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 one (1) box of opened raw breakfast sausage patties stored above ready to eat frozen peas and three repackaged cooked brisket in reach in freezer. CDI - PIC reorganized storage order to prevent potential contamination. EHS provided reach in unit storage order guides.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 Observed two (2) packages of TCS, non date mark exempt foods (Brie cheese and low moisture mozzarella) in WIC with no date marks. Per conversation with PIC, items were opened on the previous day to prepare foods observed at time of inspection (soup, wraps, salad bar items, etc.) CDI - PIC date marked items accordingly.
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 .
Oct 10, 2023 A 98.5 · 3 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
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 TPHC white board set up for salad bar and grab n go/drinks cooler. Hot bar section of TPHC whiteboard was observed as listing placement time of 11 a.m. to 1 p.m. EHS observed breakfast items at hot bar at approximately 9:00 a.m., some of which were just outside of hot holding (breakfast sandwich, 134F, fried tater tots, 129F etc.) Per conversation with PIC, TPHC items were placed for breakfast and would be disposed of by 10:30. CDI - PIC updated the TPHC whiteboard to reflect proper placement and disposal times for hot bar(8 a.m to 10:30, 11 a.m. to 1 p.m.)
#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 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 salad bar items being cooled for TPHC (spring mix, potato salad, chicken salad) cooling in containers with plastic wrap. PIC removed wrap; however, items in pans were still cooling minimally. CDI - PIC utilized sheet pans to properly cool items effectively. Items were observed at 41F a below prior to being placed at TPHC point of service.
Note: Observed recently fried chickpeas (105F when checked) at ambient temperature at kitchen table. Per conversation with PIC, these items were to be placed on TPHC with other salad bar items. When fried in house, chickpeas are to be treated as a TCS food, and are subject to the same cooling and/or storage conditions as other TCS foods (I.E. cooled for TPHC to 41F or below). Fried chickpeas were rotated to reach in freezer and rapidly cooled to below 41F.
#37 · Food properly labeled: original container
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed food items packaged in house and labeled with label makers for point of sale. Fruit cups offered for sale, some with different sub ingredients (blueberries, mandarin oranges, grapes in one container, oranges and blueberries in another, etc.) were each labeled as ‘Fruit Cup’. All other required items, including allergens and quantity, were on each packaged food item.
When food is packaged in house for point of sale, include ingredients and sub ingredients in descending order of quantity.
Apr 28, 2023 A 98.5 · 6 violations
#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 gathering water for calibration ice bath from handsink. CDI - EHS discussed proper handsink usage with PIC. No other handwashing violations were observed at time of inspection.
#15 · Food separated & protected −1.5
Corrected during inspection
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 one (1) bin of vanilla cream beneath unwashed produce in the WIC. CDI - PIC moved ready to eat foods to separate shelving to prevent potential contamination. REPEAT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of ready to eat, wrapped cinnamon buns stored beneath raw chopped steak on WIC speedracks. CDI - Tray of cinnamon buns was rotated to service area in kitchen. EHS provided PIC with WIC storage order guide.
For more information on food storage order please visit: http://meck.co/FoodSafety
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed whiteboard with TPHC locations, as well as placement and disposal times, but missing full detail requirements (Disposal methods, facility address and name, initial temperature control location, etc.) CDI - EHS provided multiple blank county TPHC template documents to be filled out in their entirety for posterity. Observed completion of documentation with PIC.
TPHC procedure template may be found at: http://meck.co/FoodSafety
#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 one (1) food employee with a wristwatch at time of inspection engaged in food prep (placement of trays into ovens, repackaging baked goods, etc.)
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) pan of washed peppers, stored as washed produce, in the WIC. EHS observed that two (2) of the rinsed vegetables still had stickers on their surface. PIC stated that these items would be rinsed a second, more thorough time prior to usage.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately nine (9) broken down boxes adjacent to out mop sink waiting to be disposed of.
Oct 6, 2022 A 99.5 · 2 violations
#15 · Food separated & protected
Corrected during inspection
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 vanilla cream and pasteurized eggs stored beneath unwashed produce in the WIC. CDI - PIC moved ready to eat foods to separate shelving to prevent potential contamination.
#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 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 parfaits in grab in cooler cooling from prep with lids on. CDI - PIC removed lids and rotated parfaits into WIC for additional cooling.
Oct 20, 2021 A 99.5 · 3 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrhea plan in facility. CDI - PIC states he has received email and will print off and keep at establishment. - 0 -
#49 · Non-food contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight buildup of food debris in the bottom of reach in coolers. Clean as needed to avoid buildup. - 0 -
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table next to food items. CDI - Phone moved to designated location. - 0.5 -
Nov 19, 2020 A 97 · 4 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspection
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site upon arrival did not have ANSI accredited certified food protection manager certification.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several spray bottles not labeled by common name of substance. Employee stated glass cleaner inside bottle labeled disinfectant . CDI
#46 · Warewashing facilities: installed, maintained and used; test strips
Follow-up verification required
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no indicator / effective quat test kit for quat sanitizer on-site. Vr to ensure effective quat test kit provided by 11/29/20
Apr 9, 2019 A 99 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink testing at 0ppm; pink detergent concentrate dispensing in place of quat sanitizer. CDI - Detergent replace with quat sanitizer concentrate.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer dispensor not diluting concentrate as intended; quat sanitizer dispensing at concentrations above acceptable range. Maintenance placed a call for service on the dispensor. Facility will mannually dilute each batych of sanitizer and verify with test strips until repair is made. CDI - Sanitizer diluted to acceptable range today.
Nov 8, 2018 A 99 · 1 violation
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Maintain equipment in good repair. Replace damaged gasket on reach in cooler door.
Feb 8, 2018 A 99 · 2 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the employee restroom handsink. CDI - PIC sent handwashing sign via email today for printing and posting. -1-
#43 · Single-use and single-service articles; properly stored and used
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper bin stored directly on the floor in the employee restroom. -0-
Oct 4, 2017 A 96.5 · 5 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them. -P Observed cashier handling computer and mouse and then dispense soup without handwashing. CDI - Hands washed and cashier educated on when to wash hands. -2-
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in the 3-comp sink. CDI - Hands re-washed in handsink.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee using thin probed thermometer to take temperatures of foods reheated without cleaning. CDI - PIC reminded employee to clean probe between uses. -1.5-
#17 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed properly hot holding TCS foods all above 135 reheated to 155-159F. CDI - PIC educated on the requirement and used this information to determine if reheating is a necessary step when the food is already properly hot holding. -0-
#35 · Food properly labeled: original container
Follow-up verification required
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed food labels on grab n go items without the business information. These items are prepared at the Charlotte Latin kitchen. -0- VR no later than 10/13/2017.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed exposed metal on the interior of the first microwave in the cafeteria to the left. -0-
May 18, 2017 A 97.5 · 3 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped salsa, shredded cheese, southwestern style corn in serving window without wrapping or sneeze guard. CDI - PIC wrapped during the inspection. -1.5-
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cantaloupe on the counter at 56F. CDI - PIC placed this item temporarily on time. -0-
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time procedure for romaine lettuce without start time marked on container as stated on the TPHC form. CDI - PIC reminded staff to follow the procedure. -1-
Dec 13, 2016 A 98.5 · 3 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-202.12 Provide at least 100F water at handsinks. -Pf Observed one handsink not achieving 100F. CDI - Sink flushed during inspection until water hot. -1-
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the bottom of the milk case carrying an odor. Clean. -.5-
#53 · Physical facilities installed, maintained and 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 chipped baseboard tiles near the first handsink at the kitchen entrance. Repair. -0-
Mar 9, 2016 A 93.5 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspection
2-101.11 PIC shall be present during all hours of operation.-PF
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
Certified PIC not on duty. 210 day window for permitting as new facility has lapsed.
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-103.11 (M) Person in Charge-Duties - PF Observed PIC not implementing SOPs for safe transport of TCS under temperature control. No temp logs available and inadequate temperature control containers for transport of hot & cold food were observed as being available for use. Periodically foods are being cooled on site which is prohibited by permit. Lack of managerial control should be addressed. Discussion with David Aycoth, Group Manager for Flik Dining which is operator for the facility.
#17 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup which had most likely arrived out of temperature control approximately 1/2 hour prior at 88 F in a soup steam kettle which was inadvertently not turned on. Soup for immediate service was quickly reheated to above 165 F and remaining product was discarded.
#18 · Proper cooling time and 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 45F. -P Observed cut cooked chicken which was in zip lock bag at 75 F in upright. Chicken was reported to have been removed from walkin freezer 3 hours prior. TCS foods are prohibited from cooling at this facility due to permit restriction.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad on prep area for dispensing without time or temperature control at 52 F. Cut, cooked chicken for use on salad bar was at 75 F in upright cooler. Product would have been carried over for next day use and cooling is prohibited by permit. Both products were discarded.
Sep 17, 2015 A 96.5 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed employees on duty not certified. Points will not be deducted until 210 days from permit issuance.
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed employees on duty unable to clearly communicate full employee health policy. CDI by discussion with employees and PIC. Recommend to post copy of policy for easy access. Copy of policy emailed to PIC.
#10 · Food received at proper temperature −1
Corrected during inspection
3-202.11 All refrigerated foods received at facility shall be received 41F or less. Hot foods shall be received 135F and above. Observed various deli meat sandwiches 58-60F, pasta salad 49F, coleslaw 51F, cooked chicken 45F and rice 129-130F. All foods are transported from Charlotte Latin school daily. Observed foods being delivered during inspection. Ensure that all cold items are transported in proper containers to facilitate temperatures. Observed milk, greens etc. being transported in crates/boxes. CDI by placing all cold items in refrigerator to chill before service. Rice was heated to over 165F before serving.
#21 · Proper date marking and disposition −1.5
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 Observed all potentially hazardous foods without any date marking. All items are prepared at Charlotte Latin School. Dates of foods made at Charlotte Latin must be clearly indicated on all applicable foods. CDI by instruction; items date marked during inspection.
#36 · Insects and rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies present in kitchen.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FLETCHER SCHOOL, THE” or State ID 2060050192). Inspection type (routine vs. follow-up) is not published in the county's data.