A95
HARRIS TEETER #204 DELI
8538 PARK RD, Charlotte, NC 28210
Restaurant · NC permit/State ID 2060012202
Latest gradeA (95)
Last inspectedOct 21, 2026
Inspections on record43
On record sinceJul 3, 2013
Score history
Jul 28, 2014Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 95 · 4 violations
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed 4 containers of fried chicken being held below 135F in hot hold grab and go unit. CDI: PIC voluntarily discarded fried chicken. REPEAT.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed packages of sliced deli meat being held in grab and go cooler above 41F. See temp chart. CDI: PIC moved packages of deli meat to walk in freezer to rapidly cool as they were packaged approximately 2 hours prior. REPEAT. Points not escalated due to improvement since previous inspection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-502.11(A) Maintain utensils in good repair. Observed broken handles on the low sliding doors at the sandwich stations. Repair or replace the necessary items. REPEAT.
#50 · Hot & cold water available; adequate pressure
Corrected during inspection
5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water in building upon arrival for inspection. PIC stated a service technician was on-site performing maintenance and shut off water to building during that time. PIC halted operations in deli while water was off. CDI: Running water was restored to all fixtures approximately 30 minutes later.
May 28, 2026 A 94.5 · 11 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed pans and other equipment/utensils being sanitized in a QUAT sanitizer solution at 100ppm. Solution is affective at 200-400ppm. -CDI- Dishes were re-washed and sanitized. (0 pts)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed grilled chicken nuggets and fried chicken below 135F while hot holding in the gran and go units. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (3 pts)
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 packages of sliced deli meat in a grab and go unit above 41F. The ambient temperature closer to the front was recorded at 46-47F. A little further back (about 2-3 inches) had an ambient temperature of 41F. Also observed multiple containers of cooked chicken nuggets above 41F in a separate grab and go unit. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)
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 .
#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a chub of roast beef that was date marked 5/18. -CDI- PIC voluntarily discarded the roast beef. Due to the severity of the violation, points not taken. (0 pts)
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies throughout the kitchen area of the facility. Service facility for pests, or use approved preventative equipment. (0 pts)
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed condensation in a grab and grab and go unit leaking onto packages of chicken nuggets. -CDI- PIC voluntarily discarded the chicken nuggets. (1 pt)
#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 a stack of single-service lids that were stored right side up. -CDI- PIC inverted the lids. (0 pts)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair.
Observed broken handles on the low sliding doors at the sandwich stations. Repair or replace the necessary items. (0 pts)
#49 · Non-food contact surfaces clean −0.5
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 accumulation of grime build up in some of the units throughout the facility as well as in the crevices of the doors on the units. Increase cleaning frequency. (0.5 pts)
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a chemical nozzle attached to a hose that was under continuous pressure. -CDI- EHS educated PIC on proper backflow prevention and turned off the water. (0 pts)
#55 · Physical facilities installed, maintained & clean −0.5
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 damaged metal flooring in the WIC. Water was observed coming through the metal in certain areas of the flooring. Repair or replace flooring.
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.
Observed Heavy accumulation of grime and debris build up in the WIC as well was slight build up throughout the facility. Increase Cleaning frequency. (0.5 pts)
Dec 8, 2025 A 98 · 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 two rolling carts being stored in front of hand sink which were blocking access for employees to wash hands. CDI: Carts were relocated to allow access for employee hand washing.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a stainless steel container of raw salmon being stored on top of other stainless steel containers of ready to eat foods for hot bar. CDI: PIC re-arranged items to proper storage order.
#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 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 . Observed several containers of baked chicken and fried chicken being stored in hot holding grab and go unit. See temp chart. CDI: PIC voluntarily discarded items.
#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 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 . Observed containers of white rice and noodles covered with tightly wrapped plastic on speed rack which was also covered with plastic in walk in cooler. Items were cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: Sushi PIC removed plastic wrap from items and removed plastic cover from speed rack to allow for cold air flow and rapid cooling.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one working bottle of poke sauce being stored unlabeled on sushi prep table. Label all working bottles of food.
Jul 21, 2025 A 95.5 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink in sushi area. CDI: Employee stocked hand sink with paper towels. REPEAT. Points not escalated due to multiple violations on previous inspection.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of chicken salad being held at 51F in grab and go unit and a container of rotisserie chicken and 2 containers of chicken quarters being held above 41F in another grab and go unit. CDI: PIC moved all items back to walk in cooler to rapidly cool as they were time stamped with prep time approximately an hour and a half prior.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 .
Observed one chub of corned beef opened from its original packaging in deli display case and containers of cooked meatballs, cooked beef and grilled chicken all missing date marks. CDI: PIC voluntarily discarded all items.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizzas being held on TPHC at pizza station without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked all pizzas with time first pizza was placed on counter.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed missing paneling on end of sliding door of sandwich make prep cooler. Repair or replace door. REPEAT. Points not escalated due to improvement since previous inspection.
May 14, 2025 A 95 · 8 violations
Inspector comments: Per PIC, Leak in prep sink has been fixed.
PIC received educational flyers, update V&D flyers, and new updated employee health agreement.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels inside the towel dispenser at two out of the three hands sinks upon arrival. -CDI- PIC provided paper towel for the hand sink. REPEAT
6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed within the pizza station hand soap dispenser without hand soap.-CDI-PIC added new hand soap containers.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed clean utensils and cooking pans in clean storage area with food residue and debris. -CDI-PIC relocated items in 3-comp sink ; w/r/s.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed Quat sanitizer at 3-comp sink (while food employee was actively sanitizing) at 100 ppm; needs to be per manufacturer label at a range of 200-400 ppm.-CDI-PIC was able to fix the connection between sanitizer bag and dispenser tube ; Quat sanitizer at 300 ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies through out deli market.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed in sushi and deli clean storage area metal pans and other cooking equipment wet stacked. -CDI-PIC relocated items to 3-comp sink; w/r/s.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 to-go containers w/ out protective packaging soiled with food debris through out the market and stored in areas with high exposure to contamination ( ie. some stored next to trash can ). -CDI-PIC voluntarily discarded soiled containers.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed torn gasket in WIF, WIC, and sushi reach-in cooler. PIC placed a work order. Repeat
#49 · Non-food contact surfaces clean −0.5
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 interior and exterior surfaces of equipment including but not limited to the doors of WIC, WIF, reach -in cooler, hot box door, sliding doors, whole display cases, in sushi stations, sub station, chub station , pizza station and their perspective storage areas in need of more frequent cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
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. Observed in WIC floor a collection of chicken bones with no meat under speed racks and other food debris and residue, in need of more frequent cleaning; Observed WIF floor soiled and in need of more frequent cleaning; observed walls and floors throughout the deli market ( under equipment/hard to reach areas and not so hard to reach areas) in need of more frequent cleaning. Observed 3-comp- sink caulking with black growth.
Feb 24, 2025 A 93 · 8 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink next to the prep sink upon arrival. -CDI- PIC immediately provided paper towel for the hand sink. Points not escalated due to immediate fix. REPEAT*** (1 pt)
#15 · Food separated & protected
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed Raw salmon being stored above RTE meatballs in low boy cooler unit. -CDI- PIC corrected the storage order. (0 pts)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed cooked chicken cooling in the WIC not meet proper cool parameters after an hour. Chicken was first temped at 51F at 2:40pm at 3:40pm chicken temped at 47F. (1.5 pts)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 rotisserie chicken in cold holding station and cooked ribs in the grab and go unit above 41F. The other items in those units were 41F and below. The items had been there for 1 or more days. -CDI- PIC voluntarily discarded the necessary food items. REPEAT*** (3 pts)
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 −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 cooked chicken cooling in closed plastic containers in the WIC. Chicken was not cooling properly. -CDI- PIC removed the container lids to allow proper airflow to ensure proper cooling. REPEAT*** (1 pt)
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair.
Observed torn gasket on WIF door. -CDI- PIC made maintenance request before inspection. (0 pts)
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-205.15 Maintain a plumbing system in good repair.
Observed prep sink out of order due to a leak. -CDI- Had already made a service request before the inspection. (0 pts)
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food stored on prep line with customer items. -CDI- PIC placed employee food on the bottom shelf in the WIC away from customer food. (0.5 pts)
Aug 21, 2024 A 94 · 4 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink lacked paper towels. Paper towels added.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Fried chicken in walk in above 41F 3.5 hours. Moved to walk in cooler to reach 41F. Rotisserie chicken above 41F at 4 hours. Product discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 Cheeses inprep top above 41F. Cheeses discarded. Ham stacked above chill line above 41F. Ham above chill line for 30 minutes and moved to walk in to quick chill to 41F. Chicken wings and chicken tenders in grab and go 1 hour above 41F. Wings and tenders out of temperature moved to walk in to reach 41F. Repeat.
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 −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 chicken on speed racks stacked closely together with barrier on top. Suggested removing barrier until products reach 41F and cool in freezer.
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
Jun 17, 2024 A 95 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per conversation with PIC and employees, deli slicers are only broken down to be washed, rinsed, and sanitized at the end of each day. Slicers are only sanitized throughout the day. - CDI - Education provided. Slicers broken down to be cleaned at three compartment sink.
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
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple refrigeration units throughout deli (see temperature chart). PIC voluntarily discarded items holding above 41F for more than 4 hours and moved items in units for less than 4 hours to WIC or WIF to quickly cool. - VR - Verification required within 3 days to ensure all units are properly functioning.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Pizzas observed lacking a label indicated the 4 hour holding period. Employee unaware of when pizzas were prepared. Pizza’s voluntarily discarded by PIC. - VR - Verification required within 3 days to ensure TPHC is being utilized correctly.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies near bakery area. Contact licensed pest control operator to treat for flies.
#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 food residue and debris buildup on shelves in WIC and door tracks for sliding doors under prep stations. Clean and increase cleaning frequency to maintain clean.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. - REPEAT - Observed floor of walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.
Jan 4, 2024 A 97 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
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: 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 .
Observed knives and pans with food debris, stored as clean in the pizza preparation area.
CDI - Pans were moved to the 3 compartment sink to be w/r/s properly.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed crab salad and brown rice at the sushi prep above 41F.
Both items were prepped at 8 AM and were placed inside the RIC for rapid cooling.
Observed Ribs (x4), turkey and ham salad, harvest salad above 41F inside the retail case at the deli.
CDI - Items were not cooled back to 41F after prep, items were moved to the WIC for rapid cooling.
#23 · Proper date marking & 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
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 .
Observed peas and carrots, and eggs with no date marking.
CDI - Items were 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, 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 .
Observed packaged turkey and ham salads cooling with tightly closed lids while cooling.
CDI - PIC will continue to cool in open air container and place lid after cooling process is completed.
#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 black build-up and extremely worn floors inside the WIF.
Aug 25, 2023 A 98.5 · 3 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 bleu cheese stuffed olives and roasted tomatoes and front row of olive bar holding above 41F.
CDI - Items were placed in cooler to rapidly cool and will be placed on back row of bar when returned.
#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 rotisserie chickens on TPHC. Per PIC, chicken is pulled from display after 2-3 hours and cooled to be used for other uses. Per TPHC policy all items have to be discarded at end of four hour period and cannot be cooled once removed from temperature control. CDI - PIC discarded chicken that had already been pulled and will not reuse items once removed from temperature control. - 1.5 -
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed torn gasket on WIC. Per PIC, technician has been out to measure gasket. Store is waiting on technician to return. PIC will call and verify return repair.
Jun 20, 2023 A 97 · 3 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed lo mein noodles cooling in bulk tightly wrapped inside of walk in cooler.Lo mein dropped a total of 20F in 42 min CDI- Foods were moved to walk in freezer to cool at a fast enough rate.
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 .
#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 foods inside of walk in cooler tightly covered such as lo mein noodles and pulled chicken. Foods were moved to walk in freezer to cool at a faster rate.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. Observed floors under 3 comp sink in need of additional on cleaning. Recommend higher cleaning frequency.
Feb 22, 2023 A 94 · details not yet loaded
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Nov 16, 2022 A 94 · details not yet loaded
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Aug 13, 2022 A 97 · details not yet loaded
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Jun 29, 2022 A 95.5 · details not yet loaded
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Mar 2, 2022 A 95.5 · details not yet loaded
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Oct 26, 2021 A 96.5 · details not yet loaded
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Jul 13, 2021 A 96.5 · details not yet loaded
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Apr 28, 2021 A 94 · details not yet loaded
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Nov 17, 2020 A 95.5 · details not yet loaded
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Jun 11, 2020 A 97 · details not yet loaded
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Aug 6, 2019 A 95.5 · details not yet loaded
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Mar 29, 2019 A 95.5 · details not yet loaded
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Oct 24, 2018 A 98 · details not yet loaded
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May 24, 2018 A 97 · details not yet loaded
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Jan 8, 2018 A 96.5 · details not yet loaded
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Oct 5, 2017 A 96.5 · details not yet loaded
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Jul 13, 2017 A 96 · details not yet loaded
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Apr 17, 2017 A 97.5 · details not yet loaded
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Feb 14, 2017 A 98 · details not yet loaded
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Nov 21, 2016 A 97 · details not yet loaded
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Sep 1, 2016 A 94.5 · details not yet loaded
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Jun 1, 2016 A 96 · details not yet loaded
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Feb 22, 2016 A 97 · details not yet loaded
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Nov 18, 2015 A 97 · details not yet loaded
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Aug 12, 2015 A 96.5 · details not yet loaded
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May 14, 2015 A 97.5 · details not yet loaded
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Mar 9, 2015 A 97.5 · details not yet loaded
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Dec 18, 2014 A 96.5 · details not yet loaded
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Jul 28, 2014 A 98.5 · details not yet loaded
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Jan 22, 2014 A 97 · details not yet loaded
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Oct 9, 2013 A 98.5 · details not yet loaded
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Jul 3, 2013 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HARRIS TEETER #204 DELI” or State ID 2060012202). Inspection type (routine vs. follow-up) is not published in the county's data.