A100
HIGHLAND CREEK ELEMENTARY LUNCHROOM
7242 HIGHLAND CREEK PY, Charlotte, NC 28269
Public School Lunch · NC permit/State ID 2060110188
Latest gradeA (100)
Last inspectedOct 9, 2026
Inspections on record44
On record sinceSep 5, 2013
Score history
Nov 13, 2014Higher is betterOct 9, 2026
Inspections & violations
Oct 9, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
May 22, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 17, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 8, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 23, 2025 A 98.5 · 1 violation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Repeat violation
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dishwasher not meeting surface temp of 160. Facility will use 3 comp sink to sanitize dishes. REPEAT EHS didn’t escalate points. PIC did provide emails reaching out to get dishwasher repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Dec 11, 2024 A 98.5 · 1 violation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching 131F on dish plate. PIC will put in work order for dish machine. EHS will return in 3 days.Facility will use dishwasher to wash dishes and the 3 comp to sanitizer. EHS checked sanitizer levels and they were at 200ppm for Quat. ESH did make PIC aware that dishes need to soak at least a minute
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Aug 30, 2024 A 100 · 0 violations
Inspector comments: 10:25-12:30 LUNCH TIME
No violations were recorded for this inspection.
Apr 18, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 12, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 13, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
May 16, 2023 A 99 · 1 violation
Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC, Cindy. For more information please visit:
https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#39 · Contamination prevented during food preparation, storage & 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 with those in good condition. CDI: PIC separated/removed dented cans.
Mar 31, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 21, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 27, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
May 4, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 1, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 29, 2021 A 100 · 1 violation
#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 hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.
Sep 8, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
May 18, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 11, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 11, 2020 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 13, 2020 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 12, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 4, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 18, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 26, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
May 24, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 20, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 28, 2017 A 98.5 · 2 violations
#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 an open bag of cole slaw with the date 11/13. CDI - item was discarded.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General comment 4-501.11 Maintain equipment in good repair. - Observed a small split on the left gasket on the reach in cooler by the ice machine. Replace gasket; PIC ordered gasket today.
Sep 11, 2017 A 99.5 · 1 violation
#39 · Wiping cloths: properly used and stored −0.5
3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm.
May 1, 2017 A 99 · 1 violation
#8 · Handwashing sinks, supplied and accessible −1
Follow-up verification required
5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the employee restroom sink only reaching 91F. Adjust to maintain at least 100F. PIC, Cindy, stated maintenance said it is tied into the hot water line for the children's bathroom. Water requirements for ASEP is 80F-110F. Verification required 5/10/2017
Feb 6, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 29, 2016 A 99 · 1 violation
#37 · Contamination prevented during food preparation, storage and display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of food on the floor in the walk in freezer. Boxes were delivered yesterday at 12 PM.
Sep 9, 2016 A 98.5 · 2 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and salads above 45 F in reach in cooler. Reach in cooler ambient air was checked to be 38 F. PIC stated the unit had just recently been opened for awhile. CDI- Items were voluntarily discarded.
#31 · Proper cooling methods used; adequate equipment for temperature control
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 walk in cooler with clam shell lids closed. CDI- Instruction provided to PIC that lids should remain open during cooling process.
Apr 13, 2016 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 18, 2016 A 99.5 · 1 violation
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep counter. CDI- Wiping cloth was put into saniziter bucket and instruction provided to PIC.
Dec 3, 2015 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 hamburger patties to be holding below 135 F. CDI- Reheated to above 165. (see temp charts). Instruction provided to PIC. Monitor temperatures.
#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 turkey with 11/6/15 datemark. PIC stated turkey had been in freezer. No datemark of freezer dates on product. Items should have datemark of: 1) When it was opened or prepared. 2.) When it entered freezer. 3.) When it was taken out of freezer. CDI- Thru instruction with PIC.
Aug 27, 2015 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets of sanitizer to be reading low. CDI-Buckets were re-made to correct concentration.
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 of pans of mashed potatoes below 135. One on serving line and 2 in hot box. CDI-All 3 pans were reheated to above 165 F.
Mar 6, 2015 A 97.5 · 3 violations
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 chicken sandwiches in the hot holding unit at 131F. CDI by voluntary disposal.
#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 in house made ranch in the walk in cooler with a 2/19/15 date label. CDI by voluntary disposal.
#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 salads served at a starting temp of 49F. CDI by cooling down to 41F (per written procedures) before placing on serving line on TPHC.
Nov 13, 2014 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 11, 2014 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 24, 2014 A 99 · 3 violations
#20 · Proper cold holding temperatures
Corrected during inspection
Maintain cold foods at or below 45F. Observed 3 hard boiled eggs stored inside the salad reach in cooler at 47F stored overnight. CDI by voluntary disposal.
#35 · Food properly labeled: original container
Properly label pre-packaged customer self service items. Health Department and CMS management addressing labeling deficiencies and procedure adjustments to gain complaince.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Maintain equipment in good repair. Observed the salad reach in cooler maintaining at 50F internally on 3 different thermometers through out the duration of the inspection. The unit is used to store a minimal amount of items: hard boiled eggs, parmesan cheese (non TCS) and personal lunches. Advised to discontinue storing TCS items in this unit until it can be checked for repair and can maintain at or below 45F at all times.
Nov 5, 2013 A 98.5 · 1 violation
#20 · Proper cold holding temperatures −1.5
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingProperly store all cold foods at proper 45F and below temperatures. Observed salads on the cold holding serving line at the start of lunch at 50F. All were removed to chill down to 39F.
Sep 5, 2013 A 99.5 · 3 violations
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
Store sanitizer separate from utensils. Observed 2 spray bottles stored with plastic food containers and clean utensils (moved).
#35 · Food properly labeled: original container
Properly label all packaged products stored for customer self service. Salads, fruits, cookies, etc will require proper labeling. Future guidance will be provided.
#39 · Wiping cloths: properly used and stored −0.5
Store all wiping cloths in sanitizer, off the floor, in between uses. Observed wiping cloths in buckets of soapy water.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HIGHLAND CREEK ELEMENTARY LUNCHROOM” or State ID 2060110188). Inspection type (routine vs. follow-up) is not published in the county's data.