A98.5
KENNEDY MIDDLE SCHOOL
4000 GALLANT LN, Charlotte, NC 28217
Public School Lunch · NC permit/State ID 2060110046
Latest gradeA (98.5)
Last inspectedSep 11, 2026
Inspections on record36
On record sinceSep 17, 2013
Score history
Sep 17, 2013Higher is betterSep 11, 2026
Inspections & violations
Sep 11, 2026 A 98.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Clear Pink Build up in ice machine excreting from screw in dispenser cover. Clean frequently to avoid build up.
#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 - String Cheese and Yogurt above 41F in Main Standing 2 Door RIC, see temp chart for details. *CDI - PIC stated unit was open for decent amount of time as employees were conducting inventory count. PIC placed yogurt bags into WIF to be rapidly cooled.
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 .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer in Red Sanitizer Buckets and at 3 Compartment Sink below proper concentration. *CDI - PIC emptied and refilled all buckets at proper concentration.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. *Observed - Standing 2 Door RIC in heavy use that rapidly climbs in temperature once open. EHS recommends general maintenance or cleaning service be down to assist unit with its frequent use.
#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 - Build up in gaskets of Standing 4 Door RIF. Clean frequently.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. *Observed - Handsink next to Dish Machine unable to properly drain. PIC has a work order in place.
Dec 17, 2025 A 98 · 3 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No CFPM on site.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Dead cockroaches on sticky pad in employee rest room observed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Rusted shelves observed in WIC. Replace
One Warmer broken and not holding. Replace.
Oct 3, 2025 A 99.5 · 2 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed the wheels missing/falling off from the rolling refrigerated display case at the service line.
#55 · Physical facilities installed, maintained & clean −0.5
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 the floor tiles surrounding the floor drain in front of the 3 compartment sink in the kitchen to be broken/missing.
May 6, 2025 A 97.5 · 6 violations
Inspector comments: - Facility was found to have evidence of rodents on the premises during the inspection. As stated in the report, the facility was found to have large amounts of mouse droppings throughout the dry storage room. Droppings were noted on top of canned goods, cardboard boxes, inside boxes with canned goods and spices, as well as on the floor. One cardboard box of single service bags of “Chex Mix” had evidence of gnaw marks into the box. One bag inside was observed with gnaw marks into the bag and breaking the seal, rendering the bag contaminated. PIC stated that they have known about this issue for over a week and had contacted the pest control provided through the school nutrition program to assist. PIC stated that all the pest control employee did was place down large black bait boxes in the dry storage room. Handwritten invoice was shown to the EHS from 4/29/25 that stated he only laid down the bait boxes as “mouse prevention”. No further investigation was done by the pest control employee. Employees must clean up all droppings throughout the facility and develop a proper plan of action to combat this issue as it is now leading to food being contaminated in the dry storage room.
- EHS spoke to Assistant Principal Anderson about the situation ongoing in the kitchen. EHS informed her that the school must develop a plan of action to correct the ongoing issue in the kitchen as what they are currently doing is not working and has lead to food being contaminated. EHS showed picture proof to AP Anderson and physical evidence of the contaminated bag of “Chex Mix”. AP Anderson stated that she will have to discuss the situation with her principal on how they would like to take action going forward. EHS left business card with contact information and is to be informed of the plan of action once it is developed. There will be a 3 day VR to observe no additional contaminated food in the facility, a plan of action, and the droppings being cleaned up throughout dry storage.
#10 · Handwashing sinks supplied & accessible
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 the handwash sink adjacent the upright hotboxes to be obstructed from use by a rolling chair.
CDI - Rolling chair moved and sink unobstructed.
#13 · Food in good condition, safe & unadulterated −1
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a bag of “Chex mix” to have gnaw marks into the bag, breaking the seal and contaminating the food inside. Facility was observed with large amounts of mouse droppings throughout dry storage. 3 day VR to observe mouse droppings cleaned up, no contaminated food, and a plan of action put in place to manage the situation.
#38 · Insects & rodents not present; no unauthorized animals −1
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap at the base of the back door to the kitchen, allowing for the potential entry of vermin into the establishment.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed evidence of rodents in the facility. Large amounts of mouse droppings were noted throughout the dry storage room. Droppings observed on the floor, on top of canned goods, in boxes storing canned goods/spices, and on top of card board boxes. Evidence of gnaw marks observed into the corner of the cardboard box containing “Chex Mix” and one bag inside was observed with evidence of gnaw marks, rendering the food contaminated.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Boxes of spices, canned goods, and boxes of pre-packaged chips were observed exposed to contamination from mouse droppings found throughout dry storage. One box of “Chex Mix” was observed with gnaw marks into the box and into a bag inside, exposing the food.
#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 the wire racks to the WIC to have a buildup of grime and food debris on their surfaces.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink at the dishwashing area to be draining slowly.
Feb 21, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 17, 2024 A 100 · 1 violation
#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 moderate rust buildup on shelving inside WIC, dark buildup in the gaskets of the two right hand doors by the RIF closest to the leftmost 3 compartment sink, and top part of the outside of the dish machine.
Apr 30, 2024 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 American cheese, cut lettuce, and cut tomato at 44F in RIC. Ambient temperature of RIC is 50F. CDI- all items voluntarily discarded and work order placed for RIC.
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
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 portioned containers of cut tomato and lettuce in RIC with no dates. Employee stated that they were prepared yesterday. CDI- PIC voluntarily discarded due to items holding above 41F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Jan 10, 2024 A 98.5 · 1 violation
#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. High temp dish machine was only able to reach 154 F. Final rinse temperature gauge did not exceed 140 F. PIC will submit work order to have dish machine repaired. Verification visit within 3 days.
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 .
Oct 10, 2023 A 98.5 · 1 violation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 2 buckets of sanitizer with 0ppm quat. Buckets emptied and refilled with 200 ppm from 3 compartment sink dispenser.
Apr 4, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 19, 2023 A 98.5 · 3 violations
#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.
Handsink by dish pit is not accessible, blocked by cooling rack. CDI- Rack moved. Keep all sinks accessible.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Microwave in dining area severely soiled and in need of thorough cleaning. PIC stated Cafeteria staff has no jurisdiction over microwave and that it is used for teachers only. Either kitchen staff OR teachers must clean microwave as per code requirements.
#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.
Shelves rusted in WIC, Replace. REPEAT
Oct 18, 2022 A 99 · 2 violations
#10 · Handwashing sinks supplied & accessible −1
6-301.11 Provide soap for handwashing at each handsink. -Pf
No soap at rest room handsink. CDI- Provided.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Shelves in WIC rusted and in need of replacement. REPEAT. Points not escalated due to different nature of violation.
May 10, 2022 A 99.5 · 2 violations
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. -C Observed ice machine non-operational. PIC stated a work order has been placed and they are waiting repairs. Repair. -0 points
#55 · Physical facilities installed, maintained & clean −0.5
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. -C Observed cracked floor tiles near floor drain in front of 3-comp sink. Observed minor chipped paint on wall behind clean dish rack. Repair. -0.5 points
Jan 26, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 23, 2021 A 99.5 · 2 violations
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-101.19 Nonfood-Contact Surfaces - C. Replace rusty shelving in walk-in cooler.
#53 · Physical facilities installed, maintained and clean −0.5
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. Remove stains from ceiling tile above prep station in back of kitchen.
May 13, 2021 A 98 · 2 violations
#8 · Handwashing sinks, supplied and accessible −1
Follow-up verification required
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsinks unable to reach required 100 degrees F. Verification required.
#48 · Hot and cold water available; adequate pressure −1
Follow-up verification required
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed three compartment sink hot water temperature fluctuating unable to provide 120 degree water consistently . Dish machine measuring 165 degrees. Verification required.
Feb 22, 2021 A 98.5 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine not reaching appropriate sanitizing temperature . 10 day verification required. Facility to use machine to wash and sanitize in three compartment sink facility already using single service trays to serve students.
Feb 18, 2020 A 99.5 · 1 violation
#53 · Physical facilities installed, maintained and clean −0.5
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. Observed mold on wall behind dish machine.
Oct 4, 2019 A 99.5 · 1 violation
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all three sanitizer buckets at less than 50 ppm QAC . CDI refilled with sanitizer at proper concentration.
May 16, 2019 A 98.5 · 2 violations
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condensation from unit in walk-in cooler dripping on bags of food product. CDI- Food products were discarded into trash can. Food was stored in cooler as to not be contaminated by condensation.
#53 · Physical facilities installed, maintained and clean −0.5
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. Remove stains from floor under equipment. Clean dust from ceiling tiles above hot-holding unit.
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. Repaint areas of walls in dish room.
Jan 17, 2019 A 98 · 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 three pans of hamburgers that were 127 F. CDI- Hamburgers were placed in oven and properly reheated.
#43 · Single-use and single-service articles; properly stored and used −0.5
Corrected during inspection
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single-service trays that were not inverted while stored. CDI.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.114 Using Drain Plugs - C Trash dumpster did not have a draink plug in place. Manager will notify the company to provide a drain plug for the dumpster.
#53 · Physical facilities installed, maintained and clean
6-501.12 Cleaning, Frequency and Restrictions - C Observed some dust on wall near dish machine and below the heater near the front counter.
Oct 2, 2018 A 98.5 · 1 violation
#21 · Proper date marking and disposition −1.5
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 Obseved tomato sauce with expied date held in walk in cooler. CDI, PIC voluntaily discaded item.
Jan 24, 2018 A 99 · 1 violation
#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 in 3 comp. sink was recorded at <400ppm. PIC stated sometime dispenser will leak. CDI- Diluted with water. Use test strips to assure sanitizer is made at right concentration.
Oct 17, 2017 A 98.5 · 3 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionFollow-up verification required
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed some food products not holding above 135F (see chart). PIC showed EHS records of final cook temps. and time placed in hot box. Thus, suspected that temp. dropped while in hot box. Items were placed on TPHC with a 4 hour window. Facility will call maintenace to look at hot box unit. VR.
#37 · Contamination prevented during food preparation, storage and display
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
Two damaged cans not segregated and stored with sound cans. CDI- Cans re-located.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Observed one sanitizer bucket holding a Quat concentration of 50ppm. CDI- Bucket was exchanged for new bucket.
May 18, 2017 A 98 · 3 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink near dishwasher was blocked by a table. CDI- Table moved. Keep access to sink clear as it is needed for dishwashers.
#36 · Insects and rodents not present; no unauthorized animals
6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Bottom of back door has opening exposing light. Provide weatherstrip to door to prevent entry of insects/rodents.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Maintain equipment in good repair. One hot unit not working. Employee stated there is an order already in to fix unit. Also; wash and rinse gage on dish machine are not reading 160F and 180F, though machine is working. Fix gages.
Jan 17, 2017 A 99 · 3 violations
#33 · Approved thawing methods used −0.5
3-501.13 Use approved thawing methods. Observed containers of frozen chicken sitting in stagnant water in 3 compartment sink. CDI- Running water was applied to properly thaw.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. One two-door reach in unit was not in use as it was not properly functioning. PIC stated facility is waiting for a new unit
#54 · Meets ventilation and 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. No light shield for bulb in WIC. Provide light shield.
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drinks stored above facility food.
Sep 21, 2016 A 97 · 5 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 cheese sticks held hot inside the hot holding cabinet at 125F-127F. These were mistakenly placed into a unit set at 124F. CDI by removing and properly reheating to 201F.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored inside a 2 door reach in cooler above 45F, including but not limited to: cut watermelon, yogurt parfaits and caesar salads. According to the PIC, these items were cooled to below 41F this morning in the walk in cooler and stored inside the unit. The internal temperature of the unit measured 60F. CDI- items were moved into the walk in cooler for proper cooling. Advised the PIC to have the unit serviced to ensure products are able to be stored at below 45F (and 41F for TPHC products). VR- unit will be re-checked to ensure proper temperature maintenance. See temperature observations chart for cold holding and cooling re-check temps.
#36 · Insects and rodents not present; no unauthorized animals
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Dead insects shall be removed from the premises at a frequency to prevent accumulation. Observed a minor amount of dead insects on the floor of the walk in cooler.
6-202.15 Outer Openings, Protected - C Maintain outer openings with tight fitting doors. Observed a small gap under the back screen door.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed the 2 door cold holding unit unable to maintain food temperatures below 45F and maintaining an internal air temperature of 60F. Facility is to maintain this unit free of TCS items until proper temperatures can be maintained. Advised the PIC to utilize the second 2 door reach in cooler for storage of items temporarily.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to dumpster left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed unused equipment: table, rug, buckets with one collecting water.
Apr 5, 2016 A 99 · 2 violations
#34 · Thermometers provided and accurate −0.5
Corrected during inspection
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Observed Ceasar salads being checked on Celsius setting of thermometer. CDI - educated food service employee on proper way to use thermometer.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet cloths laying on counter surfaces while not in use.
Jan 6, 2016 A 98 · 3 violations
#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. -P
Observed serving utensils stored in drawer with dried food debris. Utensils removed and taken back to dish room for recleaning.
#36 · Insects and rodents not present; no unauthorized animals
General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed 1 dead roach on floor of dry storage room. Last pest treatment was in November. Next scheduled service is this month. Continue effective pest treatment.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses.
Observed 1 quat sanitizer bucket < 150ppm. Dumped and refilled with sanitizer at 200ppm.
Oct 12, 2015 A 98.5 · 3 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.
Employee bottle drinks stored on shelf inside reach-in cooler with school food. CDI - relocated and stored in designated area labeled "employee items".
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P
One quat sanitizer in red bucket weak (100ppm). CDI - bucket dumped and refilled with proper sanitizer from 3 - comp sink.
#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
Sheet tray of fish fillets and a pan of macaroni and cheese made on Friday 10-9 without date inside walk-in cooler. CDI - dated during inspection.
Jun 4, 2015 A 98.5 · 3 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 baked chicken on the serving line below 135F (see chart). CDI- instructed PIC to reheat chicken to at least 165F.
#43 · Single-use and single-service articles; properly stored and used
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use Styrofoam trays stored food contact surface side up and uncovered.
#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 fan coverings in the walk in cooler beginning to rust.
6-502.12 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. Observed a ventilation covering in the dish room gathering dust.
Feb 9, 2015 A 98.5 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm quat concentration. CDI- bucket was emptied and refilled to the proper concentration.
#47 · 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 dusty wall mounted fan blades.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leaking drain pipes under the handsink in the dish room.
Oct 15, 2014 A 98.5 · 2 violations
#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 two pans of rice, one pan of corn dogs, one opened package of American cheese, and one pan of turkey and gravy that were all prepared/opened yesterday without dates on them. PIC stated some of the food would be used for todays service but some would not. CDI by adding datemarks.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 salsa cups dated 10/3 in the walk in cooler. CDI by discarding.
#54 · Meets ventilation and lighting requirements; designated areas used
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air ventilation fans gathering dust.
Jun 3, 2014 A 98 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed can opener with old food debris on it. CDI by placing in dish room area for recleaning.
#35 · Food properly labeled: original container
3-602.11 Food Labels - PF. Foods that are packaged in the facility and made available for self service shall meet specific labeling requirements. Observed packaged salads and dessert items not labeled. CMS is working on conjunction with the Health Department to resolve this issue.
#37 · Contamination prevented during food preparation, storage and display
3-307.11 Miscellaneous Sources of Contamination - C. Foods shall be protected from all sources of contamination. Observed ice buildup underneath the freezer condenser unit in the walk in freezer.
#47 · Non-food-contact surfaces clean −0.5
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, and food debris. Observed fans throughout facility gathering dust.
Dec 19, 2013 A 97.5 · 5 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12 Cleaning ProcedureGeneral Comment: Use proper procedures when washing hands. Observed employee not vigorously rub hands for proper time when washing hands. CDI by inspection.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessGeneral Comment: Provide sanitizer at proper concentration. Observed quat sanitizer bucket below proper concentration. CDI, operator refilled to proper concentration.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed final rinse temperature gauge on dish machine not working properly. Observed Vulcan ovens not functioning in kitchen. Repeat.
#47 · Non-food-contact surfaces clean
4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed debris building up on top of dish maching.
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
6-501.12 Cleaning, Frequency and RestrictionsPhysical facilities shall be clean as often as necessary to keep them clean. Observed ice building up on floor of walk-in freezer. Repeat.
Sep 17, 2013 A 98 · 4 violations
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed chicken and rice above 45 degrees F in a cold hold box inside walk-in cooler. Operator stated that they had pulled the box out to place additional food in the box. CDI, operator instructed to keep potentially hazardous food at 45 degrees F or below when cold holding and use another method to bring food to walk-in cooler in order to keep potentially hazardous food out of the temperature danger zone.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-201.11 Separation-StorageStore chemicals so that they don't contaminate food, equipment or single-service items. Observed a container of bleach stored on counter surface near warewashing area. Observed ajax and a bottle of degreaser stored on drainboard on 3 compartment sink. CDI, operator relocated toxic susbstances for proper storage.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed a broken final rinse temperature gauge on dish machine. Observed 1 light out under hood. Observed a 2 door Vulcan oven unit not functioning. Observed 2 freezer units broken and not being used in corner of kitchen .
#53 · Physical facilities installed, maintained and clean
6-201.11 Floors, Walls and Ceilings-CleanabilityGeneral Comment: Floors shall be constructed to be smooth and easily cleanable. Observed ice building up on floor of walk-in cooler and no longer easily cleanable.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “KENNEDY MIDDLE SCHOOL” or State ID 2060110046). Inspection type (routine vs. follow-up) is not published in the county's data.