Premises Information


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Name

RANSON MIDDLE SCHOOL

Address

5850 STATESVILLE RD

City/State/ZIP

CHARLOTTE

28213

Premise Type

11 - Public School Lunch

County

Mecklenburg

Inspection Date

12/15/2025

Final Score @ Grade

General Comments

EHS observed food employee preparing wings. After reheating, items were removed from oven and tossed in a sauce. The wings in the sauce were sitting out in ambient air and had dropped below 135F. EHS recommended best practice of heating the sauce up OR place wings back in oven to reheat after being tossed in the sauce before being placed on hot line or in steam box. EHS discussed practices of other hot holding items (such as fries and onion rings). PIC stated that after reheating, items are removed from oven and placed directly on line or in hotbox. EHS observed hot boxes accurately maintaining temperatures of 135F or higher. PIC stated that all units have been serviced and some units have even had gaskets replaced. PIC to continue to monitor ambient air and temperatures of hot holding units.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	3	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries, chicken wings, onion and rings and broccoli holding on the line below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. REPEAT -3- 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	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items held out on the speed rack to be reheated above 41F. Observed a crate of lowfat milks in milk cooler above 41F. Refer to temperature chart. -CDI- PIC placed milks in freezer to cool back down and placed items to be reheated in oven. -0- 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	0.50	Wiping cloths: properly used & stored	Yes	Yes	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quaternary sanitizer water at 0ppm. -CDI- PIC corrected to 200ppm. REPEAT -0.5-
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	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 some floor tiles in need of repair in kitchen and FOH area. REPEAT -0.5-