Premises Information


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Name

SOUTHWEST CHARLOTTE STEM ACADEMY CAFE

Address

5203 SHOPTON RD

City/State/ZIP

CHARLOTTE

28278

Premise Type

11 - Public School Lunch

County

Mecklenburg

Inspection Date

4/9/2025

Final Score @ Grade

General Comments

- As per PIC, the facility has not had an ice machine for the last 2 years. PIC stated they had to get rid of it due to massive leaking issues with the machine. PIC stated they do not cool anything down in the facility and all items are cooked, served, and discarded daily. Permit states they must have an ice machine on site for cooling purposes and ice wands on site for cooling soups, which the PIC stated they no longer do. No evidence of items cooled down in any RICs was observed at the inspection. Permit to be amended to reflect these changes.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 5 trays of mac and cheese stored in the hotbox at temperatures between 105-124F. PIC stated that she cooks the pasta and then adds the sauce after pasta is cooked and placed into trays. Sauce added is room temperature, which cools the noodles down. CDI - PIC placed all 5 trays back into the oven to be reheated to 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 .
24	3	Time as a Public Health Control; procedures & records	Yes	Yes	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility using TPHC for the yogurt bags available at the service line for the children to grab with no written procedure on site or time stamps. PIC stated they discard any of the bags that have not been used and only put them into the service line refrigerated well at the beginning of lunch service at 10:40am. Lunch is only 2 hours long, ending at 12:45pm. REPEAT. CDI - PIC time stamped current yogurt bags at the service line for today. EHS provided and filled out TPHC document with PIC at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal insert containers and metal sheet pans stored as clean and wet nested on racks throughout the kitchen.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the glass 2 door RIC, adjacent the RIFs, to have an accumulation of grime.