A100
CRESTDALE MIDDLE SCHOOL
940 SAM NEWELL RD, Matthews, NC 28105
Public School Lunch · NC permit/State ID 2060110135
Latest gradeA (100)
Last inspectedAug 31, 2026
Inspections on record38
On record sinceJul 24, 2013
Score history
Jul 24, 2013Higher is betterAug 31, 2026
Inspections & violations
Aug 31, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
May 11, 2026 A 99.5 · 2 violations
#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 salads cooling in the WI cooler in tightly covered containers. CDI. PIC opened the containers.
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 .
#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 on non food contact parts of the ice machines. Needs to be cleaned.
Dec 10, 2025 A 98.5 · 1 violation
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 pizza in WI cooler from yesterday without dates. CDI. PIC dated.
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 .
Aug 29, 2025 A 99.5 · 3 violations
#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 facility has an incomplete employee health policy. CDI. A new copy was provided to the facility.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#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. Observed salads cooling in the WI cooler in tightly covered containers. CDI. PIC opened the containers.
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 .
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back during inspection.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs at the dumpster.
Apr 3, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 8, 2025 A 98 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed a max temp of 133F on max/min thermometer when testing the sanitizing rinse of dish machine. Facility uses only single use articles for providing meals to students. PIC agreed to sanitize equipment and utensils in 3 compartment sink after running items through dish machine to complete the W/R/S process until sanitizing rinse is at proper temperature. PIC returned equipment and utensils that were run through the unit today to be sanitized in 3 compartment sink. PIC submitted a service request to have dish machine evaluated. VERIFICATION REQUIRED within 3 days to ensure sanitizing rinse of dish machine is at proper temperature.
#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: 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 . Observed bags of rotini cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved cart containing bags of rotini to WIF to rapidly cool.
#50 · Hot & cold water available; adequate pressure −0.5
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water from 3 compartment sink reach a maximum temperature of 87F. Detergent facility uses to manually wash equipment and utensils is approved for use with water at a minimum temperature of 110F. PIC stated staff will pass equipment and utensils through dish machine for washing and rinsing and complete the sanitizing process in the 3 compartment sink. VERIFICATION REQUIRED within 10 days to ensure hot water can be maintained at a minimum of 110F.
Sep 3, 2024 A 99 · 2 violations
Inspector comments: Hot water from 3 comp sink only reached a max temp of 116F. No equipment or utensils were actively being W/R/S in 3 comp sink and PIC stated all items are W/R/S through dish machine. EHS recommended to PIC to submit a service request to have hot water adjusted to reach at least 120F to maintain at least 110F wash solution in case dish machine becomes inoperable. Facility can also obtain low temp dish detergent if water cannot reach 120F.
#16 · Food-contact surfaces: cleaned & sanitized
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: 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 . Observed one ladle and one containers with build up being stored as clean on clean storage shelves. CDI: PIC returned both items to be W/R/S.
#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 a spray bottle containing sanitizer in which spray bottle had 3 options for labeling material. Bottle had disinfectant crossed out however label was still unclear whether substance was deodorizer or sanitizer. CDI: PIC stated material in bottle was sanitizer and circled sanitizer option on bottle.
Mar 18, 2024 A 98.5 · 1 violation
Inspector comments: Observed hot water from 3 compartment sink only reach 108F after several minutes of running water. PIC stated all equipment and utensils are W/R/S through dish machine. Sanitizing rinse cycle reached 183F on dish machine. Recommend submitting service request to adjust hot water in case dish machine becomes inoperable.
#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 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 . Observed all trays of chicken wings being held in 2 separate hot boxes, 2 containers of wings being held on serving line and a tray of waffle fries in hot box all below 135F. CDI: PIC was able to reheat all wings and fries above 165F before students were served. See temp chart.
Dec 1, 2023 A 98.5 · 2 violations
Inspector comments: Hot water from 3 compartment sink only reached 105F. Recommend submitting service request to have hot water evaluated at 3 compartment sink in the event the dish machine becomes inoperable. PIC stated all equipment and utensils are W/R/S through dish machine. Dish machine sanitizing rinse temp reached 180F.
#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 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 2 sanitizer buckets containing wiping cloths and quat sanitizer with a concentration level of 0ppm quat. CDI: PIC refilled quat sanitizer in buckets in which both buckets measured 200ppm.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 spray bottles containing quat sanitizer with no labels being stored on chemical storage shelf. Spray bottles are labeled with SECURE brand and has option to circle disinfectant, deodorizer or sanitizer on bottle. Sanitizer was not circled on bottles. CDI: PIC emptied sanitizer from spray bottles.
Sep 19, 2023 A 98.5 · 2 violations
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during time of inspection. PIC stated she is scheduled to take the test for her certification next Monday and the other Manager, John is off site today for a meeting.
#23 · Proper date marking & 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 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 . Observed 2 containers of rotini on speed rack in WIC with no date mark. PIC stated rotini was prepared yesterday. CDI: Rotini was date marked.
May 8, 2023 A 99 · 2 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above washed and ready to eat apple slices. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 50ppm quat. CDI: PIC changed buckets, new concentration is 200ppm.
Dec 2, 2022 A 99 · 2 violations
#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 dented can being stored for use on shelf with other cans. CDI: PIC voluntarily discarded item.
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in sanitizer at 50ppm quat. CDI: PIC changed sanitizer.
Sep 23, 2022 A 99.5 · 1 violation
#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 wet wiping cloths not being held in sanitizer and a bucket of in use wiping cloths being held in quat sanitizer at 50ppm. CDI: PIC changed buckets of sanitizer to the correct concentration.
Jan 20, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 25, 2021 A 98.5 · 3 violations
#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 hamburgers hot holding in hotbox between 110-125F. PIC thinks hamburgers may have cooled down due to frequently opening hotbox door during lunch services. CDI - Items placed on TPHC for remainder of service today. - 1.5 -
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min thermometer for testing high temp dish machine. CDI by education. EHS discussed new requirement for max/min thermometer for testing high temp dish machine. - 0 -
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Intensity - Lighting. Observed light out in dry storage area. Replace as needed to maintain lighting intensity. PIC has submitted work order. - 0 -
Feb 22, 2021 A 98.5 · 4 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.14 When to Wash - P - Observed food employee handle soiled equipment at soiled drainboard near dish machine and then proceed to handle clean equipment on clean drainboard at dish machine. CDI by instruction to wash hands between tasks and when they become contaminated.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer showing below required concentration at 3 compartment sink. CDI, sanitizer vat refilled at 3 compartment sink to required concentration.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket testing 50ppm.
#52 · Garbage and refuse properly disposed; facilities maintained
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster lid left open. Improvement made since previous inspection.
Sep 22, 2020 A 99.5 · 3 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available at handwashing sink station 3 and dispenser not calibrated to dispense soap. PIC stated dispenser maintenance request has been placed. CDI, hand soap removed to be manually provided.
#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 lids left open.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
Repeat violation
6-202.11 Light Bulbs, Protective Shielding - C - Observed corner of light shield hanging on ceiling light light shield located in dry storage room.
Feb 24, 2020 A 98.5 · 5 violations
#21 · Proper date marking and 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 - Observed package of mozzarella cheese with date of preparation of 1/29. CDI, cheese voluntarily discarded.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed quat sanitizer over 400ppm as registered on test kit at 3 compartment sink and sanitizer bucket. CDI, sanitizer diluted to required concentration.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of clean pans.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste container near handwashing sink leading to dry storage room.
#54 · Meets ventilation and lighting requirements; designated areas used
6-202.11 Light Bulbs, Protective Shielding - C - Observed corner of light shield hanging on ceiling light light shield located in dry storage room.
Sep 10, 2019 A 99 · 6 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.
#22 · Time as a Public Health Control: procedures and records
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 start time of 10:05 for salads written on tilt board but salads still in cooling process and not yet 10:05. CDI by insruction to ensure TILT procedures are followed.
#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 salads recently cooling in covered containers in reach in prep refrigerator. CDI, salads relocated to walk in cooler to rapidly cool.
#38 · 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 prep employee wearing decorative ring on finger.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on crate collecting debris.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.114 Using Drain Plugs - C - Observed drain plug on dumpster damaged.
Apr 24, 2019 A 99.5 · 2 violations
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door track on salad display cooler at serving line. CDI - Cleaned during the inspection. Points not increased as walk in cooler fan guards were clean today.
#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. Replace broken base board tile on end of half wall separating dish area from serving line.
Jan 9, 2019 A 99.5 · 1 violation
#47 · Non-food-contact surfaces clean −0.5
Corrected during inspection
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up of dust on walk in cooler fan guards. CDI - Cleaned during the inspection.
Sep 25, 2018 A 99 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build up on ice machine deflector shield. Clean.
#32 · Plant food properly cooked for hot holding −0.5
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed 3 pans of mashed potatoes hot holding below 135F. CDI- Mashed potatoes reheated to 165F.
#41 · In-use utensils: properly stored −0.5
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 scoop handle stored in flour. Remove scoop handle from flour.
Mar 13, 2018 A 98.5 · 3 violations
#8 · Handwashing sinks, supplied and 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 the hand sink. CDI-Paper towels were brought out to the dispenser.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed 3 spoons with food buildup. CDI-The spoons were brought back to the dish machine for proper cleaning and sanitizing.
#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 containers of ravioli not fully reheated to 135F. CDI-The items were placed back into the oven to finish reheating.
Nov 21, 2017 A 99.5 · 2 violations
#39 · Wiping cloths: properly used and stored
Corrected during inspection
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 weak sanitizer concentration in the red sanitizer bucket. CDI-The bucket was remade.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.111 Keep storage areas and bins for waste in good repair.
Observed the damaged lid to the outside dumpster. Have repaired. REPEAT.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed a small amount of trash buildup around the dumpster. Have cleaned.
Sep 6, 2017 A 99 · 2 violations
#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 damaged lid to the recycling outdoor dumpster. Have replaced.
#53 · Physical facilities installed, maintained and clean −1
Repeat violation
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 a damaged door in the dish machine area. Have replaced. Manager stated that a new door is on order. REPEAT.
Mar 14, 2017 A 99 · 4 violations
#39 · Wiping cloths: properly used and stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on the counter tops. CDI-The cloths were placed into the sanitizer bucket.
#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 hoodvents in need of cleaning. Have cleaned.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed two leaks coming from both autochlor systems. Have repaired.
#53 · Physical facilities installed, maintained and clean −1
Repeat violation
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 a damaged door in the dish machine area. Have repaired. REPEAT.
Dec 1, 2016 A 99 · 3 violations
#21 · Proper date marking and 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 Observed diced tomatoes in the walk in cooler with a date label of 11/22. CDI-The tomatoes were discarded.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.111 Keep storage areas and bins for waste in good repair. Observed degrading of the bottom front part of the brown, outdoor dumpster. Have replaced.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on the cardboard dumpster. Have replaced.
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
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 damaged wooden door in the dish machine room. Have repaired/replaced. REPEAT.
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 buildup on the ceiling tiles around the vents throughout out the kitchen. Have cleaned. REPEAT.
Sep 19, 2016 A 98.5 · 3 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
Observed diced onions holding at <135F today in the warmer. Onions reheated to 165F or more to correct and warmer was turned on.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
#52 · Garbage and refuse properly disposed; facilities maintained
Observed a missing drainplug in the dumpster.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
#53 · Physical facilities installed, maintained and clean
Observed a worn and hard to clean door in the dishwasher room. Small amount of dust on ceiling in the dish room as well.
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.
Jul 19, 2016 A 98.5 · details not yet loaded
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Mar 17, 2016 A 98.5 · details not yet loaded
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Dec 9, 2015 A 98.5 · details not yet loaded
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Jul 20, 2015 A 97 · details not yet loaded
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May 15, 2015 A 96.5 · details not yet loaded
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Jan 28, 2015 A 100 · details not yet loaded
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Sep 11, 2014 A 100 · details not yet loaded
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Apr 10, 2014 A 99.5 · details not yet loaded
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Jan 9, 2014 A 98.5 · details not yet loaded
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Jul 24, 2013 A 99 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CRESTDALE MIDDLE SCHOOL” or State ID 2060110135). Inspection type (routine vs. follow-up) is not published in the county's data.