A99
SOUTHWEST MIDDLE SCHOOL LUNCHR
13624 STEELE CREEK RD, Charlotte, NC 28273
Public School Lunch · NC permit/State ID 2060110169
Latest gradeA (99)
Last inspectedSep 10, 2026
Inspections on record36
On record sinceOct 2, 2013
Score history
Oct 2, 2013Higher is betterSep 10, 2026
Inspections & violations
Sep 10, 2026 A 99 · 2 violations
#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 - Quaternary Sanitizer at Sanitizer Buckets and 3 Compartment Sink above proper concentration. *CDI - PIC diluted Sanitizer with water and refilled sanitizer buckets.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. *Observed - 2 Standing RIC not in use due to being in disrepair unable to maintain proper cold holding temperatures. PIC has a work order in place for both units.
Jan 9, 2026 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 sani-buckets with quat >400ppm at serving line.
CDI- Sani-bucket diluted to 250ppm. (-0.5)
Sep 19, 2025 A 99.5 · 1 violation
#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 cups of cut cantaloupe cooling in RICs at 47F after prep and later will be placed on TPHC. CDI-PIC placed items into WIF to rapidly drop below 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Jun 5, 2025 A 97 · 2 violations
#10 · Handwashing sinks supplied & accessible
5-202.12 Provide at least 100F water at handsinks. Observed employee handwashing sink at 74F. PIC stated plumber is continuing maintenance on to raise temperature of employee bathroom sink. All other handwashing sinks were above 100F.
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 sheet pans of burgers that were below 135F in hot cabinet closest to dishwashing area (see temp chart). CDI-PIC reheated burgers to above 165F. Other burgers in same unit were above 135F as well as all other hot cabinets throughout kitchen. REPEAT.
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 .
Feb 14, 2025 A 96.5 · 4 violations
Inspector comments: High temp dish machine was observed leaking water from metal pipe located at the top of the unit. PIC placed worker for unit. PIC is also waiting for new ice machine, the currently one will not be fixed.
#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 two pans of chicken patties hot holding at steam and hot holding reach in unit below 135F. CDI - PIC moved both trays back to oven to be reheated above 165F.
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 −2
Corrected during inspectionRepeat violation
REPEAT
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed eight ceiling light shields throughout kitchen with dead insects inside. CDI - PIC placed worker order to have ceiling lights shield cleaned.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with visible light from sides and top corners of the door when fully closed.
#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 two sanitizing buckets with wet wiping cloths with sanitizer solution below 50PPM. CDI - PIC discarded solution and obtained new sanitizer from 3-comp-sink at 300PPM.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed roughly eight ceiling light fixtures with blown bulbs throughout kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two light bulbs in walk in freezer blown and five blown light bulb for hood system. CDI - PIC placed worker to have bulbs replace for hood system and ceiling lights.
Sep 17, 2024 A 99 · 4 violations
#10 · Handwashing sinks supplied & accessible
5-202.12 Provide at least 100F water at handsinks. Observed employee bathroom handwash sink at 73F. PIC stated maintenance will be contacted after inspection.
#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. Observed one scoop with minor food particles stored as clean. CDI-PIC set scoop by dishmachine to be rewashed.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead pests in dry storage area in dark areas underneath shelving and another dead pest behind drying rack in dishmachine area. PIC discarded pests. EHS spoke with PIC about limiting amount of cardboard in dry storage area to help with potential attraction of pests and to check dark areas underneath shelving for dead pests. Repeat.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dishmachine with cardboard stuck in sprinkler and minor buildup on pipe above exit of dishmachine. PIC stated dishmachine gets de-limed once a week.
Apr 9, 2024 A 99.5 · 2 violations
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead pest.
#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. Observed top left corners of gaskets in hotbox units that were peeling away from unit. Temperatures unaffected. PIC placed work order for gaskets during inspection. Repeat.
Dec 13, 2023 A 99.5 · 2 violations
#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 TPHC pre-portioned lettuce & tomato, yogurt bags, and chicken and cheese sandwich bags in RI units that were above 41F prior to being removed from temperature control. Per PIC, establishment preps all TPHC founds and then cools foods in RI and not WIC. CDI-PIC stuck all foods into WIF to rapidly cool. EHS discussed with PIC about leaving uncovered foods and cooling in WIC to reach 41F prior to cold holding TPHC foods prior to their removal from temperature control.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed minor torn gaskets in the top left corner of hotbox doors on the hotbox unit to the far left facing the serving line and the far left inside the kitchen. Temperatures unaffected.
Sep 14, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
May 3, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 31, 2023 A 97 · 6 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 pans of chicken hot held below 135 degrees F. CDI, chicken reheated to greater than 165 degrees F. See temperature observation chart.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed salads placed on TPHC but boards not updated to reflect time as procedures require. CDI, tilt board updated.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quat sanitizer testing over 400ppm in buckets. CDI, sanitizer diluted to required concentration.
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no small diameter probe thermometer available. Vr required.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed 1 oven out of order and not in use. PIC stated work order placed and waiting part.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag of employee food stored on shelf in. Walk in cooler over consumer food.
Oct 21, 2022 A 99.5 · 3 violations
#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: http://meck.co/FoodSafety 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 two utensils with minor amounts of food debris left attached from previous uses. CDI- Utensils were moved to 3 comp sink to be washed, rinsed, and sanitized again.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. CDI- Dishes that were observed wet were restacked during the inspection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair. -Observed walk in freezer condenser with possible leak. Repair to ensure that food is not being contaminated. Pan placed to protect food from possible contamination.
May 13, 2022 A 99.5 · 3 violations
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -C Observed dead pests in lighting on ceiling. PIC stated the maintenance team will remove them once school is out. Remove. -0 points
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. -C Observed 2-door freezer non-operational. PIC has posted out of order sign on front door and a work order was placed to repair. Repair. -0 points
#55 · Physical facilities installed, maintained & 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. -C Observed minor dust build-up on ceiling tiles. Clean. -0.5 points
Feb 2, 2022 A 98.5 · 2 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has procedures for vomit/diarrhea events but did not have written procedures available. CDI - EHS provided educational poster and emailed written procedures. -0 points
#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 chicken tenders in hot box holding at 129F. CDI - PIC voluntarily discarded.
Sep 28, 2021 A 99 · 2 violations
#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. Clean debris from exterior of meat slicer.
#53 · Physical facilities installed, maintained and clean −1
Repeat violation
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. Clean mold and mildew from walls in dish machine. Clean dust from ceiling tiles in kitchen area. Repeat (full points)
May 14, 2021 A 99 · 1 violation
#53 · Physical facilities installed, maintained and clean −1
Repeat violation
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 black build up on walls in dish room.
Feb 22, 2021 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 black build up on walls in dish room.
Oct 14, 2020 A 97 · 1 violation
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violationFollow-up verification required
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot holding cabinet at 108 degrees . CDI placed burgers on time and food was for employees only at this time. This items is second repeat discussed with PIC if situation can not be corrected intent to suspend would be issued.
Feb 13, 2020 A 97 · 2 violations
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed waffle fries in all three hot hold pass through being held at less than 135 degrees. CDI reheated all products to 165 and placed to serve. Repeat violation.
#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 written procedure for tphc of salads not being followed. Salads placed in display for use before reaching approved temperature and tpch chart being used incorrectly times being placed on chart before product reaches less than 41 degrees. CDI all product taken to walk in cooler to reach appropriate temperature. -0 points-
Oct 2, 2019 A 98.5 · 1 violation
#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 burgers being hot held at 124 degrees. CDI reheated. See chart above.
May 10, 2019 A 98 · 2 violations
#20 · 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 individual trays of cut tomatoes and cut romaine lettuce above 41F (see temp chart). CDI PIC voluntarily discarded trays of cut tomatoes and cut romaine lettuce.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored above metal sheet pans by the 3 comp sink. Ensure to store employee food and drinks in a designated area.
6-303.11 Intensity-Lighting - C Observed multiple bulbs non-functioning in the hood system above ovens. Ensure to replace bulbs.
Jan 17, 2019 A 98 · 2 violations
#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 chef salads cooling in the tall reach in units tightly covered above 41F (see temp chart). CDI PIC uncovered salads and placed in the walk in cooler to cool properly.
#37 · Contamination prevented during food preparation, storage and display −2
Repeat violation
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 3 dented cans stored with other cans on the dry storage shelf and not in a designated area. CDI PIC removed cans and placed in designated area. Repeat violation.
May 25, 2018 A 99 · 1 violation
#37 · Contamination prevented during food preparation, storage and display −1
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
One damaged can stored in can area. CDI- Can removed from use.
Jan 25, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 9, 2017 A 98.5 · 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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed yogurt salad (with cheese) holding above 45F (see chart). PIC stated item was just prepped. CDI- Uncovered and taken to WIC to cool down.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
4-501.11 Maintain equipment in good repair.
Wash gage on warewashing unit is not working and not recording temp. Repair gage.
May 3, 2017 A 97.5 · 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 Three containers of cooked noodles holding below 135F. CDI- All products were just cooked and thus re-heated in oven to 165F.
#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 Salads were in front unit but no TPHC times were written on TPHC board. CDI- Employee stated those salads were not suppose to be there and removed them. Assure that when salads are placed in unit, TPHC starts and times are recorded.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Wash gage and final rinse gage on high-temp. dish machine was not recording final required temps. of 160F and 180F. Unit is working as strips turned black and lollipop themometer recorded 178F. Repair gages.
Jan 24, 2017 A 99 · 1 violation
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violation
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 salad in reach in cooler recorded above 45F (see chart). CDI- Salads covers opened and moved to WIC to cool down. REPEAT.
Oct 7, 2016 A 98.5 · 3 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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observe two trays of earlier-prepped salad with cover securley fastened. All salad were recorded above 45F. CDI- Lids removed to allow cold air to enter product. Employees informed on proper cooling of salads.
#37 · Contamination prevented during food preparation, storage and display −1
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 a dented can stored alongside sound cans.
#54 · Meets ventilation and lighting requirements; designated areas used
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. Observed personal food stored along-side facility food in reach in cooler. CDI- Food moved to disclosed location.
May 24, 2016 A 97.5 · details not yet loaded
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Feb 9, 2016 A 97.5 · details not yet loaded
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Aug 31, 2015 A 98.5 · details not yet loaded
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Mar 4, 2015 A 98.5 · details not yet loaded
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Oct 30, 2014 A 99 · details not yet loaded
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Jun 3, 2014 A 99.5 · details not yet loaded
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Jan 24, 2014 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 2, 2013 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SOUTHWEST MIDDLE SCHOOL LUNCHR” or State ID 2060110169). Inspection type (routine vs. follow-up) is not published in the county's data.