A97.5

HARRIS TEETER #160 DELI

6701 CARNEGIE BV, Charlotte, NC 28211

Restaurant · NC permit/State ID 2060011660

Latest gradeA (97.5)

Last inspectedOct 15, 2026

Inspections on record39

On record sinceDec 2, 2013

Score history

Dec 2, 2013Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 97.5 · 5 violations

Inspector comments: EHS advised PIC to maintain TPHC log for food at the hot bar.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse a towel at the handwashing sink in the pizza station. CDI EHS educated employee and the sink was cleaned and sanitized.

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed at least 4 sanitizer bottles stored in places that could contaminate food or equipment throughout the kitchen and pizza station. CDI PIC moved all sanitizer bottles to the designated chemical storage areas. REPEAT

#33 · 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 salads that were just prepared cooling in the mobile ccoolers. CDI PIC put salads in the WIC to cool down. 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 .

#40 · Personal cleanliness

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making sandwiches with a watch on his arm. Also observed employee handling food in the pizza station with 2 bracelets on his arm. CDI EHS educated employees and they both removed the jewelry and washed their hands.

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspectionRepeat violation

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single service containers directly on the floor in the storage room near sushi. CDI PIC put boxes on a shelf REPEAT

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Jun 23, 2026 A 94 · 8 violations

Inspector comments: EHS advised PIC to be sure to have temperatures checked on deliveries from Boarshead, especially during the hot summer months.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle unwashed produce, wash and sanitize utensils, and use cell phone and proceed to put on clean gloves and handle pizza without washing their hands. CDI EHS educated staff and they stopped and washed their hands

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no appear towel at back kitchen and pizza station handwashing sink. CDI PIC provided paper towels. 5-202.12 Provide at least 100F water at handsinks. Observed no hot water at handwash sink in the pizza station.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed sushi employee began to use thermometer without sanitizing it first. CDI EHS stopped employee and she wiped it with an alcohol wipe. 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 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat and cheese chubs in the deli case above 41F. Observed sliced deli meat in the grab n go case above 41F that was sliced today.. Observed chilled chicken and Cole slaw in the grab n go case above 41F. PIC stated that there was a Boarshead delivery this morning around 8:30 am. CDI PIC labeled Boarshead chubs “For display only”. PIC pulled all sliced deli meat packs, chilled chicken wings and Cole slaw that was packed today and put in the WIC to cool down tom 41F. These foods were all packed in the last 2 hours. REPEAT

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table next to oven, hanging on door knob of the puffer in the bakery, and hanging on the rack above flour in the pizza station. CDI PIC moved all the sanitizer spray bottles. REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed pizza employee dry slicer with a paper towel. CDI PIC instructed him to rewash and let slicer air dry.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed sliding door of deli broken. PIC stated that they have a work order in for the door.

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Feb 19, 2026 A 98.5 · 4 violations

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili being HH at salad bar below 135F. PIC stated that it was heated up at 11 am. CDI PIC put chili on the stove and reheated to 170F. 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 · 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 multiple deli meat chub in the deli case above 41F. Observed sliced deli meat in the grab n go case above 41F that was sliced today. Observed ham annd sliced cheese on the sandwich prep line anbove 41F. Observed salads and cold chicken in the mobile coolers above 41F that was packaged today. CDI PIC had employee check the temperatures of all the deli meat chubs in the deli case and label them “For display only”. PIC put ham and cheese slices in the blast chiller. PIC pulled all sliced deli meat packs and salads and cold chicken that was packed today and put in the WIC to cool down tom 41F. These foods were all packed in the last 2 hours. Note: EHS observed at least an inch opening along the front side of the far right case that may be contributing to the drop in the case’s temperature. PIC put in a work order for the case. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table next to oven, hanging on door knob of the puffer in the bakery, and hanging on the rack above clean dishes in the sushi area. CDI PIC moved all the sanitizer spray bottles.

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

Corrected during inspection

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed batch of sushi rice that was made at 9:21 am was not labeled with times. CDI PIC labeled container.

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Oct 15, 2025 A 99 · 4 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 several (greater than fifteen (15)) portions of sliced meats and cheese prepared less than one hour prior in point of sales cooler at temperatures ranging from 46F to 51F. Observed approximately three (3) TCS food items in sliced deli meat cooler cooling at rate below required rate. CDI - Items were rotated to blast chiller to expedite cooling process. 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 .

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) boxes of sealed food in walk in freezer directly on floor. Department manager stated that item may have been from recent delivery. CDI - Manager placed items back onto shelves prior to leaving walk in freezer and without verbal correction by EHS.

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (pizza slice boxes, plastic to go clam shells, fried chicken buckets.) throughout prep areas with exposed food contact surfaces. CDI - Department manager and EHS inverted single service articles to prevent potential contamination.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed one (1) sliding case door at deli case with missing door handle, creating open air portion of cooler. All TCS foods within cooler were observed at 41F and below. Per conversation with department manager, new case door had been ordered.

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Jun 16, 2025 A 98 · 3 violations

Inspector comments: EHS observed approximately six (6) TCS food items in mobile cooler 1 (salad bowls) and five (5) food items in mobile cooler 2 (chicken tender bowls) actively cooling. Prior to observation, EHS observed department manager properly delegating and overseeing effective cooling of items prepared within department. (Salads prepared the morning of inspection in WIC. Salads and chicken tenders in mobile units were prepared less than 20 minutes prior to observation, and, at managers request, were rotated to WIC for additional cooling. EHS observed effective managerial control over cooling within department. EHS observed TPHC written log for hot bar, with ‘fried chicken’ item added for fried chicken buckets held at hot display island. EHS advises that if items at hot display are to be held on TPHC, that they are labeled accordingly (I.E. ‘fried chicken (buckets)’) in TPHC log.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) block of Monterey Jack cheese with mold stored in deli case 1. CDI - PIC voluntarily disposed of contaminated food item.

#23 · Proper date marking & disposition

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 one (1) opened chub of ham in deli case with a date marked for exempt of 6/5 - 6/12. CDI - PIC voluntarily disposed of out of date TCS food item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) department employees engaged in various food tasks (slicing meat, cooking food for hot bar, plating salad bowls, etc.) with wrist watches or bracelets. REPEAT.

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Feb 12, 2025 A 98.5 · 5 violations

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

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 one (1) item cooling for prep prior to service (spaghetti noodles) in corner prep RIC with plastic wrap cover. Item was cooling ant insufficient rate. Observed approximately twelve (12) portions of TCS food (chicken nuggets and chicken tenders) in retail coolers cooling from prep. Per date mark labels, none of the items had been cooling for greater than 4 hours. CDI - Noodles were uncovered and improved cooling rate was observed. Items in retail areas were rotated to walk in freezer for expedited improved cooling. EHS provided cooling charts for ambient and two step cooling. REPEAT. 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 .

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) boxes of sealed food in walk in freezer directly on floor. Department manager stated that item may have fallen from nearby shelving. CDI - Manager placed items back onto shelves prior to leaving walk in freezer.

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately five (5) department employees engaged in various food tasks (slicing meat, cooking food for hot bar, preparing pizzas, etc.) with wrist watches or bracelets. REPEAT.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (party trays, plastic to go clam shells, etc.) throughout prep areas with exposed food contact surfaces. CDI - Department manager inverted single service articles to prevent potential contamination.

#49 · Non-food contact surfaces clean

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 minor soils on non food contact surfaces of bakery RIC (door interior, interior bottom) and deli cases (tracks). Clean non food contacts as needed to prevent soil and stain accumulation.

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Oct 15, 2024 A 98 · 4 violations

Inspector comments: Observed ongoing construction and alterations to permitted establishment area (ceiling tile and floor tile replacement at sales floor, etc.) Previously installed 3 compartment sink at pizza bar has been removed. Per conversation with PIC, pizza and cheese prep station utensils and equipment are being rotated to main kitchen 3 compartment sink for cleaning. No other changes, alterations, or construction observed at time of inspection serve to interfere with permitted establishment area or activities.

#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 one (1) pan of chicken tenders in sandwich prep hot case at a temperature of 112F. Per conversation with department manager, chicken was reheated less than 1 hour prior. CDI - Chicken was correctively reheated to 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 .

#33 · 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 approximately ten (10) portions of TCS food (shredded rotisserie chicken bins and chicken tenders) in retail coolers cooling from prep. Per date mark labels, none of the items had been cooling for greater than 4 hours. CDI - Items were rotated to walk in freezer for improved cooling. 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 .

#40 · Personal cleanliness −0.5

Repeat violation

#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 minor chipping at floor tiles at entrance to prep area from sales floor and at walls adjacent to chicken prep sink. Facility is undergoing renovations at time of inspection.

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Jun 6, 2024 A 98.5 · 4 violations

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately six (6) TCS food items (rib trays, boiled lobster dinner trays) in retail cooler 2 and ten (10) items (cheese charcuterie platters, cubed havarti bins) in cheese grab n go cooler above 41F that had been within cooler for greater than four hours. Observed six (6) caprese salad bowls, dated for 06/05 in salad mobile cooler that had been rotated to sales floor during inspection. Salads were observed at above 41F; however, ambient temperature of the unit was sufficient for cold hold. CDI - PIC and department manager voluntarily disposed of out of temperature food in retail cooler and cheese cooler. Salads were stated to have been kept at room temperature during set up of department coolers. Salads were rotated to WIC for corrective cooling. A verification will occur no later than 06/09/2024. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies in fryer area and at three compartment sink.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately four (4) department employees engaged in various food tasks (slicing meat, cooking food for hot bar, etc.) with wrist watches or bracelets.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rice paddle stored within bin of recently prepared bin of non-TCS sushi rice with portion of paddle contacting food. CDI - Sushi station employee removed paddle from rice with no bare hand contact. Note: EHS observed manager remove paddle from rice without single service gloves, but no direct contact was made to food within the bin. EHS advises use of single service gloves when removing utensils or otherwise handling ready to eat food.

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Nov 28, 2023 A 99 · 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 items in RTE deli case above 41F (see temperature chart). PIC stated that items had just been placed in unit. CDI - Items were removed to freezer to finish cooling from preparation. - 0.5 - 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed assorted varieties of fish thawing at room temperature in pan on lower shelf of prep table and on prep sink in sushi area. Items should be thawed under refrigeration or under running water. CDI - Some packages were placed under running water the remainder were placed in reach in refrigerator to continue cooling process. - 0.5 -

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Aug 8, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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May 10, 2023 A 94.5 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by two carts upon arrival to the deli. CDI- Moved by REHS top start inspection.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tuna and pimento cheese prepared days before attempting to cool inside of prep unit. Tuna and Pimento cheese were both at 52F. These items did not meet cooling parameters and were discarded during the inspection.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 several items held in cases above temperature threshold of 41F. Items include shrimp(sushi station), pimento cheese(52F), tuna (53F), American cheese in boars head case(51F), sandwiches in prep unit (48F)and marinara sauce in pizza prep unit (58F). Items in between 42-45F were cooled during the inspection. Items above 45F were discarded.

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chicken that was supposed to be discarded after the 4 hour window expired still on the bar. Discarded during the inspection.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 multiple items attempting to cool inside of prep and reach in units such as shrimp pimento cheese and tuna. Tuna and pimento cheese was discarded for not meeting cooling parameters. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Mar 23, 2023 A 96.5 · 2 violations

#22 · Proper cold holding temperatures −3

#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 Items are being pulled out before fully cooling down below 41F. Foods were moved to walk in cooler to cool at a faster rate. Ensure that foods are being placed in cooler and vented to allow proper air flow. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Nov 4, 2022 A 94 · 8 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed an employee recontaminate their hands by turning the faucets off with their bare hands then continuing to prep foods. Teammates was educated by the person in charge and asked to rewash their hands during the inspection. Rapidly cooled using walk in unit.

#12 · Food received at proper temperature

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -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 Brie cheese recently received from a delivery at a temperature of 55F. Before accepting foods, ensure that foods are received at proper temperature.

#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 metal pans with food debris left attached from previous uses. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed prepared ribs from 11/1/22 inside of reach in display case for customer self service at a temperature of 44F. Ribs had not been removed from display.CDI- Ribs discarded during the inspection.

#22 · Proper cold holding temperatures −3

Repeat violation

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 multiple TCS foods > 41 F inside cold holding units. Refer to temperature chart for details. Items were not cooled properly through further questioning. Items were moved to wlak in cooler to brought down below temperature threshold.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed hot bar foods kept on time as public health control with no time stamps available or procedures initially. Foods were written down in tphc log during the inspection. Procedures were found by person in charge.

#44 · Utensils, equipment & linens: properly stored, dried & handled

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. Recommend food establishment implement pyramid stacking methods.

#55 · Physical facilities installed, maintained & clean

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. Floors need additional cleaning around equipment.

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Jul 6, 2022 A 93 · 9 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed sushi station attendant wash hands and re-contaminate on handles. CDI - EHS intervened, educated and hands properly washed.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 fried imitation crab rolls at 129 F at Asian Bar. Product had been recently placed into hot holding at beginning of inspection. CDI - Product re-heated > 135 F.

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 multiple TCS foods > 41 F inside cold holding units. Refer to temperature chart for details. Several products uncovered, while others were found rising in temperature. EHS verified that several refrigeration units were unable to maintain temperatures < 41 F. CDI - Products all relocated to walk-in cooler/freezer and blast chiller for rapid cooling to < 41 F. 3-DAY VERIFICATION REQUIRED FOR DELI DISPLAY CASES (X2) AND DELI GRAB & GO UNIT.

#23 · Proper date marking & 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. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed foods such as roast beef (6/28), bbq chicken (6/28), ham (6/21), canadian bacon (6/24), garlic bologna (6/17), marinara sauce (6/22) american yellow and white cheeses (6/28) > 7 day requirement. CDI - All products voluntarily discarded.

#33 · 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed improper cooling methods of deli sandwiches inside reach-in unit. Refer to temperature chart. Products were found tighly covered in individual containers. CDI - Cooling method adjusted by uncovering and transferring all products into walk-in freezer and blast chiller.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present at sushi and deli prep lines.

#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 of corned beef, collard greens (x2), olives and beets at can rack.***Points escalated due to severity of observation. CDI - All products removed.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed repairs needed at deli meat (turkey) sliding door case. Observed repairs needed underneath alto-shaam hot box (leak). Also observed water pooling on floor at sushi prep station.

#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 ceiling tile hanging out of its place above food wrapping machine. Repairs needed.

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Mar 4, 2022 A 96.5 · details not yet loaded