Premises Information


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Name

JULIUS L. CHAMBERS HIGH SCHOOL

Address

7600 IBM DR

City/State/ZIP

CHARLOTTE

28262

Premise Type

11 - Public School Lunch

County

Mecklenburg

Inspection Date

9/19/2025

Final Score @ Grade

General Comments

EHS spoke with PIC about processes for cooling down cut lettuce and tomato cups and Caesar salads after prep. PIC stated that at times, they are placed in the RI units and other times, they are placed into WIC. EHS educated PIC on proper cooling methods, placing items in WIC or WIF with lids vented/removed, for these items and ensuring that they are at 41F or below before they are placed in RI units and before being placed on TPHC. EHS spoke with PIC about processes for making burgers. PIC stated that burgers are made as soon as they are pulled from the oven after reheating and are not kept out of temperature control for more than 5-10 minutes. EHS observed that during service, burgers and fries are held on top of steam table in sheet trays/flat pans (not submerged into unit) which presents another opportunity to lose temperature. PIC stated that facility would implement making burgers on top of steam table to help hold temperatures during preparation and that facility would use deep pans that can be submerged into unit to assist with maintaining temperatures at 135F or higher. EHS spoke with athletic director (AD), Reese, at time of visit to ask about sports concessions. AD stated that facility only receives items in a pre-packaged form and no items are currently being opened or prepared on site. AD stated that sometimes food trucks will come out and sell food during sporting events as well.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of hand sinks blocking access. -CDI- PIC relocated items. -0-
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries, carrots, and burger patties below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded carrots after lunch service and other items were reheated above 165F. -1.5- 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	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads and cut lettuce and tomato cups above 41F. Observed ambient air of unit at 48F. EHS observed milk holding on line with TPHC items at 43F but milk is not a TPHC item. Ensure items are not being held out of temperature control or place items on TPHC. -CDI- PIC voluntarily discarded items after lunch. 3 DAY VERIFICATION REQUIRED FACILITY TO NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE 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	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest. -0-