A100
LEGETTE BLYTHE ELEMENTARY
12202 HAMBRIGHT RD, Huntersville, NC 28202
Public School Lunch · NC permit/State ID 2060110137
Latest gradeA (100)
Last inspectedSep 15, 2026
Inspections on record41
On record sinceAug 29, 2013
Score history
Nov 26, 2013Higher is betterSep 15, 2026
Inspections & violations
Sep 15, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 24, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 4, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 4, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
May 16, 2025 A 99 · 2 violations
Inspector comments: EHS provided updated v&d handout.
Facility has moved to using 3-comp sink while dish machine is awaiting repairs. Facility uses single-service trays.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer at 3-comp above 500ppm. CDI- PIC diluted solution to 200ppm.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed nozzles at 2-comp located by ice machine leaking water when turned on. PIC will contact supervisor to have it maintained.
Feb 20, 2025 A 98 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops and knives visibly unclean stored in clean dish bins on shelves along back wall. CDI- PIC removed items to the dish machine.
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 .
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed stirring spoon stored in room temp water by steam table. CDI- PIC discarded water and removed item to dish machine.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A)(1) Store cleaned equipment, utensils, linens in a clean, dry location. Observed clean utensils being stored in bins with debris.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug in need of repair for red dumpster closest to door. *REPEAT*
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing dumpster lid. Replacement or repair needed. *REPEAT*
Oct 11, 2024 A 98 · 4 violations
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed broccoli that was reheated to 109-158F. CDI item placed into steamer to finish to 189-200F.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time.
Observed Caesar salad that was removed for TPHC and not added to TPHC log. CDI items added.
#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 Caesar salads that were cooling in reach in unit and at 46-42F from 7am. CDI PIC moved to walk in freezer and items. PIC stated they just started doing salads this week after not having them for a long period of time.
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
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug at red dumpster that needs to be replaced.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing dumpster lid that needs to be replaced.
May 29, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 12, 2023 A 98 · 3 violations
Inspector comments: Food preparation starts @10
#10 · Handwashing sinks supplied & accessible
5-202.12 Provide at least 100F water at handsinks. Observed 2 hand sinks temp @89F
#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 bottle of sanitizer not labeled. CDI..Employe labled sanitizer
#38 · Insects & rodents not present; no unauthorized animals −1
Follow-up verification required
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed tiny ants throughout kitchen. PIC unable to produce records for extermination. EHS will return to check records and ant situation. Cafeteria manager came in after EHS had finished inspection and provided proof of extermination.
Sep 6, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 25, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 16, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 17, 2022 A 99 · 4 violations
Inspector comments: Inspection was conducted by James Limer.
#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 bucket with sanitizer concentration below acceptable level. CDI: Food worker replaced sanitizer.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Observed high temp dish machine reach a temperature of 159.5F. CDI: PIC will use 3 compartment sink for W/R/S and contact maintenance to adjust dishwashing machine temperature.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with broken drain plug.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal lunch box being stored on top shelf in WIC above food items.
Sep 7, 2022 A 98 · 3 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in the handsink. Handsink is for hand washing only, do not use as a dump sink. CDI - Provided education to the PIC.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pests in sticky traps in dry storage. Contact you pest control. Remove dead pests to prevent attracting other pests.
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed an exterior vent in the dry storage room. Recommend a metal wire mesh to prevent pests from entering, small enough to prevent pests from entering into the establishment.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight can be seen under the back door threshold. Provide weather stripping under the door to prevent pests from entering.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed torn gasket on the hot holding cabinet. Replace.
May 18, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 24, 2022 A 99.5 · 1 violation
#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 walk in freezer floor starting to buckle at the entrance. Repair.
Dec 3, 2021 A 99.5 · 3 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed Example Clean up procedures for these types of events. Will send PIC For more information please visit: http://meck.co/FoodSafety
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead snack in sticky trap in dry storage. CDI - Custodian cleaned up.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-303.11 Provide required lighting intensity. Observed two burnt lights in the warewashing area. Replace.
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 intake vent in ware washing room rusted/dusty. Clean or replace.
Jul 26, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 19, 2021 A 99 · 2 violations
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed disinfectant being used on prep tops in the kitchen. PIC explaiend they leave this overnight and wipe it off with sanitzer in the morning. PIC food never touches the table tops, it's all preped in containers. CDI-EHS explained they need to wash with warm soapy water, rinse with water, and sanitizer after. This needs to happen before prep. PIC cleaned prep tops while EHS was on site.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed a broken drawer in a prep table, in the kitchen area.
Oct 1, 2020 A 99.5 · 1 violation
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Corrected during inspection
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed dish machine go that has been running continously go from 159F, to 156F, to 153F consecutively. CDI-PIC called maintenance and will not use machine for snitizing until it is fixed. They mainly use if for washing trays that do not come in contact with food but the containers they use for food prep will be sanitized at the 3-comp sink.
Nov 19, 2019 A 100 · 2 violations
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 salads in the reach thru above 41F. PIC explaiend the had just loaded unit with grapes and it brought the temperature up. CDI-Salads were removed to the walk-in cooler and reached 41F before end of inspection.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of sanitizer with no label. CDI-PIC labeled
Apr 22, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 21, 2019 A 99 · 2 violations
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in the temperature danger zone in the refrigerator. Refer to temperature chart. CDI - educated to prepare, cool down using proper methods, then hold at 41F and below. Brought back to walkin cooler to cool down. Product is in compliance.
#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 product in the temperature danger zone ready to be put on time control. CDI - educated to refer to Time procedures; CMS Child Nutrition Time procedures states to have product at 41F and below before being brought onto time control. Brought the lettuce in temperature danger zone to walkin cooler.
Oct 24, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
May 1, 2018 A 98.5 · 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 multiple pans of fries and 3 sandwiches in hot holding below 135F. See temperature chart for temperature observations. CDI PIC stated fries and sandwiches were pulled out of warmer within the past 15 minutes. Items placed on TPHC procedures. PIC stated fries will be cooked closer to lunch.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Common Name-Working Containers - PF Observed spray bottled of QAC based sanitizer labeled as bleach water. CDI bottled removed from service areas.
Dec 12, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 28, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
May 5, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 18, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 14, 2016 A 99.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspectionFollow-up verification required
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed that the dish machine final rinse is reading above 180F, but the thermolabel is not reading 165F on food contact surfaces. PIC has already placed a work order; a representative from Hobart will be coming out tomorrow, 9.15.16. CDI - facility has 3 compartment; PIC created a sanitizer solution quat (200 ppm). Facility is washing and rinsing in the dish machine. After the dish machine, food employees will sanitize in 3 comp sink. VR
#53 · Physical facilities installed, maintained and 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 tile broken in the kitchen. Advised to put in work order to get the tile fixed.
May 17, 2016 A 99 · 3 violations
#39 · Wiping cloths: properly used and stored
Corrected during inspection
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. Obsesrved sanitizer buckets with a concentration of 150 ppm quat solution. CDI - educated that for sanitizer buckets, it is best if the buckets are filled with sanitizer solution and then soak the sanitizer rag in the sanitizer solution before putting a dry rag into the bucket. The dry rag will cause the concentration of the quat to fade; refilled with proper concentration.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Maintain equipment in good repair. Observed soap in the soap dispenser, but the dispenser does not function properly. Advised to get the dispenser fixed to properly wash hands (there are 3 other hand sinks in the kitchen that function properly with soap, paper towels, and warm water. The handsink with the improperly functioning soap dispenser is in the back of the kitchen).
#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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed the walkin cooler fan with build up on it. Observed fan in the dish pit area with build up on it.
Mar 15, 2016 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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads in the plastic shells covered. Refer to temp chart. CDI - moved the plastic shells to the walkin cooler and opened up the shells. Salads cooled down properly.
Dec 18, 2015 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 11, 2015 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 8, 2015 A 98.5 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed employee actively washing dishes at hot water sanitizing dish machine. Observed hot water not reaching 180F. Thermolabel run through dish machine multiple times without turning black. PIC submitted work order for repairs. Facility will switch to using single service trays until dish machine is repaired and all other items will be washed, rinsed and sanitized in three compartment sink. Unable to make 10 day return visit as facility is closing for the summer and will reopen in August. PIC will email EHS once machine has been repaired.
Mar 25, 2015 A 100 · 1 violation
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple blue re-usable trays wet stacked.
Dec 12, 2014 A 99.5 · 2 violations
#36 · Insects and rodents not present; no unauthorized animals
6-501.112 Dead insects and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation and decomposition. Observed sticky pads in dry storage with dead insects accumulated on pads. PIC stated that there is a designated Pest control technician that sets out and removes sticky pads and that the pads haven't been replaced since beginning of school year.
#38 · 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 employee washing dishes with hair pulled back from face but no hair covering.
Sep 10, 2014 A 99.5 · 2 violations
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor.
#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 strong sour odor in milk cooler.
Apr 21, 2014 A 98.5 · 2 violations
#19 · Proper hot holding temperatures −1.5
Store TCS food hot at 135F or above. (3-501.16) Observed pizza in hot hold unit below 135F in some spots. PIC stated that the ovens heat the pizza unevenly, burning the edges while keeping the middle colder and maintenance could not repair ovens due to age of units. Suggested using TPHC (Time as public health control). CDI-pizza reheated in ovens.
#35 · Food properly labeled: original container
Food packaged by facility shall be properly labeled. (3-602.11) Observed items packaged by facility for consumer grab and go such as salads and cookies without any labels. CDI-Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.
Nov 26, 2013 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. CDI-cleaning started.
#53 · Physical facilities installed, maintained and clean
Keep physical facilities clean. Clean dust build up from wall mounted fan in dish machine area.
Aug 29, 2013 A 99 · 1 violation
#22 · Time as a Public Health Control: procedures and records −1
Written procedures for items on TPHC shall be available for regulatory authority upon request. No written procedures available for cut cantaloupe (melon) that facility is using TPHC for.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LEGETTE BLYTHE ELEMENTARY” or State ID 2060110137). Inspection type (routine vs. follow-up) is not published in the county's data.