A98.5
JULIUS L. CHAMBERS HIGH SCHOOL
7600 IBM DR, Charlotte, NC 28262
Public School Lunch · NC permit/State ID 2060110130
Latest gradeA (98.5)
Last inspectedSep 10, 2026
Inspections on record37
On record sinceSep 10, 2013
Score history
Sep 10, 2013Higher is betterSep 10, 2026
Inspections & violations
Sep 10, 2026 A 98.5 · 2 violations
Inspector comments: Milks now on TPHC. Time is logged on TPHC board.
#10 · Handwashing sinks supplied & accessible −1
Follow-up verification required
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink near dish pit not functional. Manager stated that the battery needs to be replaced, however it’s a special battery that only the plumber can replace. Manager has called to get the sink fix. They told her that no plumber was in the area for the school currently. Get fixed.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler in training with long braids not restrained. Hair was in the way. Keep hair restrained.
May 15, 2026 A 95.5 · 4 violations
#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 front line hand sink blocked by trash can. Observed dish pit hand sink blocked by roller cart. CDI- Both items moved away from hand sinks.
#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 potato wedges in hot box on front line 2 holding below 135F. CDI- Potato wedges reheated to 135F. Observed burgers and cheese sticks on the front line for service holding below 135F.Items were not in a holding unit. Items were held out on trays. In order to keep temperatures within the safe zone food must be kept in holding units or on TPHC. Burgers and cheese sticks served prior to 4 hour limit (Both items served within 20 minutes).
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 milks being held out with salads on serving shelf. Items are not held cold. Salads are on TPHC. Facility does not have milk coolers to keep milks cold. EHS recommends obtaining a milk cooler. Until then, facility must hold milks on TPHC. After the 4 hour time is over milks must be discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer buckets re-made to proper concentration.
Feb 19, 2026 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed the cafeteria does not have any cold holding equipment specifically for milk, or which allows student self-service for milk. Due to this, milks are incrementally brought from the RIC to “cold trays” (Trays lined with frozen, food grade ice packs), where they are intended to be used rapidly. PIC states that milks would be outside the RIC for no more than 40 minutes. Due to EHS observations that milk will not maintain cold holding on ice trays for such duration, TPHC needs to be used. EHS discussed this process with PIC in depth. Milk to be added to TILT table and labeled for 2 hours. At the end of the 2 hour lunch service, any milks remaining out of temperature control will be disposed of.
CDI- Milks verified starting at <41F are labeled for time. (-1.5)
No escalation of points for single item ate 42F. EHS and PIC discussed solution for immediate implementation. However, it is strongly advised that CMS provide this cafeteria with milk coolers at the earliest opportunity.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board with stains and deep scoring, no longer cleanable.
CDI- PIC removes board from service. (-0)
Sep 19, 2025 A 97 · 4 violations
Inspector comments: EHS spoke with PIC about processes for cooling down cut lettuce and tomato cups and Caesar salads after prep. PIC stated that at times, they are placed in the RI units and other times, they are placed into WIC. EHS educated PIC on proper cooling methods, placing items in WIC or WIF with lids vented/removed, for these items and ensuring that they are at 41F or below before they are placed in RI units and before being placed on TPHC.
EHS spoke with PIC about processes for making burgers. PIC stated that burgers are made as soon as they are pulled from the oven after reheating and are not kept out of temperature control for more than 5-10 minutes. EHS observed that during service, burgers and fries are held on top of steam table in sheet trays/flat pans (not submerged into unit) which presents another opportunity to lose temperature. PIC stated that facility would implement making burgers on top of steam table to help hold temperatures during preparation and that facility would use deep pans that can be submerged into unit to assist with maintaining temperatures at 135F or higher.
EHS spoke with athletic director (AD), Reese, at time of visit to ask about sports concessions. AD stated that facility only receives items in a pre-packaged form and no items are currently being opened or prepared on site. AD stated that sometimes food trucks will come out and sell food during sporting events as well.
#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 items stored in front of hand sinks blocking access. -CDI- PIC relocated items. -0-
#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 fries, carrots, and burger patties below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded carrots after lunch service and other items were reheated above 165F. -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 −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads and cut lettuce and tomato cups above 41F. Observed ambient air of unit at 48F. EHS observed milk holding on line with TPHC items at 43F but milk is not a TPHC item. Ensure items are not being held out of temperature control or place items on TPHC. -CDI- PIC voluntarily discarded items after lunch. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE**
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest. -0-
May 27, 2025 A 98 · 1 violation
#51 · Plumbing installed; proper backflow devices −2
Repeat violation
5-205.15 Maintain a plumbing system in good repair. Observed back handwashing sink not operational. Facility has been trying to have the sink repaired since September 2024. Facility has 2 other handwashing sink in the kitchen, 3 handwashing sinks on the serving line, and 1 handwashing sink in the dish room. EHS advised facility that they can have the broken sink removed. EHS advised that if handwashing violations are observed they may be required to replace the sink. REPEAT
Feb 24, 2025 A 99 · 1 violation
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed back handwashing sink not operational.
Sep 3, 2024 A 99.5 · 2 violations
Inspector comments: Facility has a new dish machine
#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 1 pan of mashed potatoes in warmer at 126F. CDI PIC voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
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 box of single service trays on the floor in kitchen. CDI PIC put box on a cart.
Jun 5, 2024 A 98 · 3 violations
Inspector comments: PIC stated that the dish machine has been broken since October 2023. EHS advised that dish machine should be repaired or replaced asap. PIC stated that a new machine is scheduled to be put in June 19, 2024. Facility using 3 comp sink to wash dishes.
EHS also advised that all handwashing sinks must be maintained and accessible.
June 24-July 25, 2024 school will be open for summer.
#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 a full tray of turkey sandwiches in the reach in cooler at 52F. PIC stated that they were prepared this morning. CDI PIC put sandwiches in the WIC to cool down.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed dish machine not working. PIC stated that the dish machine has been broken since October 2023! New machine is scheduled to be pout in on June 19,2024. REPEAT
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed back handwashing sink not working properly. PIC stated that is has been usable for at least 2 months. EHS explained that all handwashing sinks must be maintained.
Jan 4, 2024 A 98 · 4 violations
#8 · Hands clean & properly washed −2
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 two food employees wash hands for less than 20 seconds. -CDI- EHS educated PIC about proper handwashing procedure and PIC instructed employees to re-wash hands. -2-
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 .
#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 2 buckets of wiping cloths stored in containers with quarternary sanitizer concentration of less than 50ppm. -CDI- PIC corrected concentration between 200-400ppm. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed dish machine not in use due to not properly functioning. Per PIC, new dish machine will be received in the spring. -0-
#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 lid opened on dumpster. -CDI- PIC closed lid. -0-
Oct 3, 2023 A 99 · 2 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented can stored with other cans in dry storage area. -CDI- PIC moved can to dented can area. -1-
#56 · Meets ventilation & 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 employee food stored over retail food in WIC. -CDI- PIC removed items. -0-
May 4, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 9, 2023 A 99.5 · 2 violations
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink. Needs to be repaired.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster outside. Needs to be covered all the time. Repeat.
Oct 4, 2022 A 99.5 · 2 violations
#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 in use wet wiping cloths stored in solution with quart sanitizer concentration of about 20ppm. CDI. PIC voluntarily discarded and replaced the solution.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster outside. Needs to be covered all the time.
Apr 28, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 15, 2021 A 100 · 1 violation
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster outside. Needs to be covered all the time.
Sep 2, 2021 A 99.5 · 1 violation
#39 · Wiping cloths: properly used and stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in sue wet wiping cloths stored directly on prep table. CDI. PIC removed.
May 18, 2021 A 99.5 · 1 violation
#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 container housing clean utensils in need of cleaning.
Feb 24, 2021 A 99 · 1 violation
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-101.11 Identifying Information, Prominence-Original Containers - PF Observed cleaner that is not to be used on food contact surfaces in the wrong spray bottle. Manufacturer's label for the toxic cleaner states "do not use on food contact surfaces." The other spray bottle is for sanitizer used on food contact surfaces. All chemicals in the wrong bottles were removed from use and re-made.
Sep 30, 2020 A 100 · 1 violation
#54 · Meets ventilation and lighting requirements; designated areas used
N/A
NOTE: Facility is serving some students within the school. Facility will also be serving hot meals to special education students. No meal prep was being conducted at the time of inspection. Facility is only producing shelf stable items for breakfast with the exception of milk. The front hot holding stations are currently not in use.
Jan 28, 2020 A 99 · 1 violation
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket in handwashing sink. CDI-Sanitizer bucket was removed.
May 13, 2019 A 99 · 2 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
observed hansinks without soap and towels.
CDI added soap and towels.
#53 · Physical facilities installed, maintained and 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.
observed dust build-up on fans, hood system filters, and ceiling tiles.
Dec 14, 2018 A 98 · 2 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 chicken breast and chicken sandwiches stored on serve line < 135F.
CDI by reheat to 165F.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
observed dumpster lid open.
May 30, 2018 A 98 · 3 violations
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
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 salads in front upright coolers > 41F and not on TPHC procedure.
CDI- recorded time for salads in upright beverage coolers.
#31 · 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 mashed potatoes cooling on speed rack in walk-in cooler tightly covered with plastic wrap.
CDI- vented cover
#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 dumpster lid and doors open.
Feb 6, 2018 A 98 · 3 violations
#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 TPHC/ TILT board not properly filled out with proper foods and times of foods that were being held with TPHC/ TILT. CDI- Board properly filled out with proper items and times per approved TPHC/ TILT procedures.
#37 · Contamination prevented during food preparation, storage and display −1
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 dented cans stored co-mingled with usable cans in dry good storage room. CDI- Cans removed from area, separated and stored for credit.
#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 one box of single service trays on the floor. CDI- Box of trays stored off the floor.
GENERAL COMMENT: Facility plans to open old island serving area in middle of dining room Spring of 2018. Be sure any plans to change size or capacity of food service area are reviewed and approved by Mecklenburg County Plan Review prior to construction.
Oct 11, 2017 A 97 · 4 violations
#17 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed two hot boxes of several pans of mashed potatoes that had been heat treated with hot water, but did not reach 135 then placed into hot holding boxes and were hot holding under 135 (122-132 degrees) until they could be reheated. CDI- Mashed potatoes reheated above 165 and properly hot held at 135 min.
#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 Observed baked beans in walk in cooler date marked for 15 days ago. Date mark required foods are allowed a 7day max shelf life. CDI- Beans voluntarily disposed of.
#26 · Toxic substances properly identified, stored, and used
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3 comp sink a little too strong, above 400 ppm. CDI- Sanitizer diluted to proper strength. his
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed fridge unit on serving line 2 with a detatched gasket that needs refastening to fridge door.
May 4, 2017 A 98 · 3 violations
#15 · Proper disposition of returned, previously served, reconditioned, and unsafe food
Corrected during inspection
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed pan of pizzas that were being held for employees and were not to be sold, in walk in along with cafeteria foods. Need to label, separate, or dispose of the foods. CDI- PIC labeled pizzas not for sale.
#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 one pan of chicken sandwiches at 126-128 degrees in service line #1 hot box. Observed one pan of mashed potatoes at 118 degrees in hot box next to steamers on cook line. CDI- Out of temp foods observed reheated above 165 for proper hot holding.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-202.11 Light Bulbs, Protective Shielding - C Observed one ceiling light without a cover in walk in freezer.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored above cafeteria foods in fridge unit by dish area. CDI- Personal food removed.
Jan 30, 2017 A 99.5 · 3 violations
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.115 Maintain refuse areas and enclosures clean. Observed area around outside dumpster with litter and trash, needing cleaning.
#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. Wall paint at dish machine staring to peel in some areas, needs re-painting.
#54 · Meets ventilation and lighting requirements; designated areas used
6-303.11 Intensity-Lighting - C Maintain proper levels of lighting in work and storage areas. Observed walk in freezer with several burned out or missing light bulbs that need replacing to provide more light.
Sep 12, 2016 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 2 buckets of QUAT sanitizer at 100 ppm. CDI - buckets were dumped out to be refilled.
#54 · Meets ventilation and lighting requirements; designated areas used
General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored above facility food in the walk in cooler. CDI - employee food moved to the bottom shelf.
Apr 26, 2016 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 potato wedges in hot holding on service line at 127-134 in several sections of the pan. CDI- Potato wedges reheated to 180 to be properly hot held at 135 min.
#21 · Proper date marking and 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 pan of corn in walk in cooler prepared yesterday without date marking. PIC said the corn was not going to be re-used. CDI- Corn voluntarily disposed of by PIC.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed walk in cooler floor panels loose, needing to be secured or bolted to the subfloor.
Feb 10, 2016 A 99 · 2 violations
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Maintain quat sanitizer between 200 ppm - 400 ppm. Observed quat sanitizer in sanitizer bucket reading above 400 ppm according to test strips. CDI- Sanitizer re-made to proper strength.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed cracked glass door on fridge unit on service line # 4 needing replacing.
Oct 19, 2015 A 99.5 · 2 violations
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 salads in walk in cooler stacked in several layers on top of each other making it difficult for the salads to properly cool to 41 per TPHC procedure. CDI- Salads placed in freezer and observed at 36 degrees.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink with leaking pipes under compartments, needing repair.
May 12, 2015 A 99.5 · 2 violations
#32 · Plant food properly cooked for hot holding −0.5
Corrected during inspection
.3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed several pans of mashed potatoes that had just been prepped with hot water and placed in hot holding cabinet at 100-110 degrees. Plant food must be cooked min. 135 to be hot held at 135 min. CDI- Mashed potatoes all re-heated above 135 for proper hot holding.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.-C Observed 3 compartment sink badly leaking from top of faucet in dish room. Needs repair.
Feb 11, 2015 A 99.5 · 1 violation
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed all prepped salads in line refrigerators with tight lids reading 48-49 degrees. Salads are to be placed into service using TPHC. Need to leave salad containers open or use walk in freezer or other effective cooling method to ensure food is chilled to 41 before TPHC can be used. Salads placed in walk ins to reach 41 before placed on service line using TPHC.
Sep 12, 2014 A 99 · 3 violations
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf| Observed deep and sealed pan of mashed potatoes cooling in walk in cooler. CDI- Mashed potatoes moved to flat pans to quickly chill to proper temperature.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. 3 comp sink has a leaking pipe under sink needing repair.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-501.14 Maintain hood system clean. Observed significant dust build up on hood filters needing cleaning.
May 28, 2014 A 97 · 4 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.12 Maintain handwash towels at all handsinks. One sink had no towels, employees were using adjacent sink with towels - CDI.
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16 (A)(1) Hot hold TCS foods at 135. Observed cheese sticks being left at room temperature for service. CDI- PIC re-heated cheese sticks in oven to 165 for proper hot holding.
#46 · Warewashing facilities: installed, maintained and used; test strips
Corrected during inspection
4-302.14 Properly use test strips to ensure correct sanitizer strength. Observed employee using chlorine test strips to check quat sanitizer. CDI- Employee corrected, used proper test strips to ensure proper sanitizer strength. Be sure employees know how to use test strips properly.
#47 · Non-food-contact surfaces clean
4-602.13 Keep non food contact surfaces clean. Observed non-used slicer with some food particles left on blade. Recommend keeping slicer clean and covered if not needed or remove.
Jan 13, 2014 A 97 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-602.11 (A) Food contact surfaces should be cleaned and sanitized at least 4 hrs after first use. Observed rarely used meat slicer with some food particles left on blade and blade guard. CDI- Slicer cleaned.
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16 (A)(1) Hot hold foods at 135. Observed chicken sandwiches just made and hot holding in hot hold drawer and in hot hold cabinet at 122-130. Foods lose tempduring prep and need to be warmed back up above 135 to hot hold at 135 min. CDI- Sandwiches re-heated above 135 and properly hot held. PIC may want to consider TPHC to hold these chicken sandwiches as current prep process is making it difficult to keep chicken hot held properly.
Sep 10, 2013 A 98 · 3 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
Hot hold foods at 135. Observed chicken sandwiches just made and hot holding in hot hold drawer at 125-132. Foods lose temp during prep and need to be warmed back up above 135 to hot hold at 135 min. CDI- Sandwiches re-heated and properly hot held.
#21 · Proper date marking and disposition
Corrected during inspection
Date mark all required RTE/TCS foods refrigerated more than 24 hrs. Observed some gravy prepared yesterday that is not planned to be used till tomorrow that is not date marked. CDI- Corrected by instruction
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Use proper cooling methods to ensure foods cool quickly. Observed foods just warmed and cooling in walk in cooler in tightly sealed pans. CDI- Pans vented to cool faster.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “JULIUS L. CHAMBERS HIGH SCHOOL” or State ID 2060110130). Inspection type (routine vs. follow-up) is not published in the county's data.