A96

HARRIS TEETER #157 DELI

1811 MATTHEWS TOWNSHIP PY, Matthews, NC 28105

Restaurant · NC permit/State ID 2060012312

Latest gradeA (96)

Last inspectedOct 16, 2026

Inspections on record42

On record sinceAug 26, 2013

Score history

Apr 4, 2014Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 96 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#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 dust pan stored in front of handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels dispensing from one dispenser and the other with no paper towels available in men’s employee restroom. -CDI- PIC provided paper towels. New dispenser was present and per PIC, set to be installed today. -0-

#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 some items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **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 .

#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 chicken wings prepared today cooling in consumer grab and go area in closed containers. Observed cut deli meats cooling in making line in densely packed containers with protective covering. -CDI- PIC removed lids, separated quantities and placed items in WIF to facilitate rapid cooling. **REPEAT** -1- 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with watch. -0-

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Jun 15, 2026 A 95 · 7 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- Observed food slicer in use by food employee that per PIC had been in use since 7am. Time of observation was after 12pm. -CDI- EHS educated on cleaning frequency and food employee stopped using slicer and placed at 3-comp sink to be W/R/S. -0- 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 violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items throughout above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F and other items removed from units not properly cold holding. **REPEAT** -3- **FACILITY TO NOT USE COLD HOLDING UNITS THAT WERE NOT PROPERLY FUNCTIONING UNTIL REPAIRS CAN BE 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 .

#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 some items prepared today such as salads, subs, and sliced cheeses cooling in merchandising/grab and go coolers and lowboy coolers. -CDI- EHS educated PIC on proper cooling methods and items moved to WIC or WIF to facilitate rapid cooling. **REPEAT** -1- 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests, primarily near dishpit area. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with clean dishes in pizza area. **REPEAT** -0.5-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed 1 handsink with a slow drain and drip beneath faucet. Repair. -0-

#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 slight dust buildup on ceilings. Observed dust buildup on soap and paper towel dispenser. Increased and more thorough cleaning frequency recommended. 6-501.16 Store mops for air drying after use. Observed mops stored in can wash. **REPEAT** -0.5-

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Feb 19, 2026 A 96 · 5 violations

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC. Refer to temperature chart. Observed ambient air at 52F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 2/20/26** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** **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 .

#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 sliced meats, subs, and rotisserie chicken prepared today cooling in consumer grab and go cases. -CDI- EHS educated PIC on proper cooling methods and items were moved to WIF to facilitate rapid cooling. **REPEAT** -1- 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 .

#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 2 shaker bottles at sub make station and 2 containers at pizza station with no labels. -0-

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking and standing water with dishes stored as clean. -0-

#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. Observed slight dust buildup on ceilings in sub make area. Increased and more thorough cleaning frequency recommended. -0- 6-501.16 Store mops for air drying after use. Observed mops stored in can wash.

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Oct 22, 2025 A 95.5 · 7 violations

#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 display case (see temperature chart). Per PIC, case was checked between 6-7AM and was holding at 41F or below. PIC moved all items to WIF to quickly cool. Items cooled to 41F or below by 11:15AM. PIC agreed only to hold one chub per item on TPHC in display case until unit repaired. - VR - Verification required within 3 days to ensure unit has been repaired. *NOTE: Risk control plan to be implemented at next routine inspection if cold holding issues persist. 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

3-501.17 (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 - Observed sausage, sliced tomato, pizza sauce, and artichoke hearts lacking date mark labels in pizza flip top. Per PIC, items were prepared the day prior. - CDI - PIC date marked all items. 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 .

#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 stored on dry storage shelf near sushi area. - CDI - Employee removed spray bottle from dry storage area.

#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 - REPEAT - Observed sliced deli meats holding above 41F while cooling in Boars Head grab-n-go unit (see temperature chart). Unit not approved for cooling. Utilize WIC or WIF for cooling. Ensure items are at 41F or below prior to placement in units for service. - CDI - Employee moved items to WIC to quickly cool. 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 for frozen food such as in a cooler at 41F or below, completely submerged under cold running water, or as a part of the cooking process. - Pf - Observed chicken thawing in middle bay of three compartment sink in a bowl of stagnant water. Soap and dirty dishes observed stored in left bay of three compartment sink. Do not utilize three compartment sink for thawing at the same time it is being utilized for cleaning dishes. - CDI - PIC moved product to prep sink and placed under cold running water.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard lining shelving in WIC. Remove and replace with a liner constructed of a cleanable material, such as plastic.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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. - REPEAT - Observed shelving used for storage of clean dishes in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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Jun 23, 2025 A 95.5 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed stickers and sticker residue on multiple dishes stored as clean. Remove sticker and sticker residue during cleaning process. - CDI - PIC moved items to three compartment sink to be cleaned. 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 PIC, slicers begin being used around 9AM. EHS observed all three slicers still being used after 1PM without having been broken down to be washed, rinsed, and sanitized at 3 compartment sink. - CDI - PIC directed employees to begin breaking down slicers. Education provided to employees on required frequency of cleaning. PIC stated a log would be created to keep track of required cleanings. 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 TCS items holding above 41F in RIC (see temperature chart). Items stored in unit for more than 4 hours were voluntarily discarded by PIC and remainder of items were moved to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit is properly holding. 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 sliced deli meats holding above 41F while cooling in Boars Head grab-n-go unit (see temperature chart). Unit not approved for cooling. Utilize WIC or WIF for cooling. Ensure items are at 41F or below prior to placement in units for service. - CDI - Employee moved items to WIC to quickly cool. PIC stated a chart will be created to monitor temperatures of deli meats as their pulled from WIC for service. 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 .

#49 · Non-food contact surfaces clean

Repeat violation

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. - REPEAT - Observed food residue and debris on sliding door tracks in display case and sandwich prep unit. Clean and increase cleaning frequency to maintain clean. *NOTE: No point deduction due to previous areas noted in need of cleaning to be clean during today’s visit.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee cell phone stored on drainboard of three compartment sink. - CDI - PIC directed employee to remove cell phone from this area and place in designated storage area for employee belongings.

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Jan 8, 2025 A 98.5 · 4 violations

#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 - Observed stickers and sticker residue on multiple dishes stored as clean. Remove sticker and sticker residue during cleaning process. - CDI - PIC moved items to three compartment sink to be cleaned. 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 −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed TCS items holding above 41F in display case (see temperature chart). Per PIC, temperature check was completed at 10AM with no observed temperature issues. PIC moved items to WIF to quickly cool. All items not cooled to 41F or below by 1:50PM were voluntarily discarded by PIC. Do not store TCS items in unit until repaired unless utilizing TPHC. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

#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 on exterior and interior of RIC as well as the interior of handsink near sushi station. Clean and increase cleaning frequency to maintain clean.

#55 · Physical facilities installed, maintained & clean

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Jul 30, 2024 A 99.5 · 2 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 three containers of fried chicken holding below 135F in grab-n-go unit. - CDI - PIC voluntarily discarded fried chicken. - *NOTE: No point deduction due to all other hot holding items observed holding at proper holding temperatures. Point deduction will occur at next inspection if issue persists. 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 .

#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 sushi rolls cooling in grab-n-go unit which is not approved for cooling. Per PIC, sushi rolls had been in unit since noon. Utilize WIC or WIF to quickly cool items. - CDI - PIC moved sushi rolls to WIF to quickly cool. 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 .

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Apr 11, 2024 A 96 · 3 violations

#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 soft cheeses holding above 41F in grab-n-go unit. Per PIC, cheeses were cut the day prior and had been in the unit overnight. PIC voluntarily discarded cheeses. PIC placed work order for unit. Also observed top/3rd layer of chicken products holding above 41F in separate grab-n-go unit. Items were prepped this morning less than 4 hours ago. PIC moved items to WIC to quickly cool. PIC agreed to only stack items 2 layers deep. - VR - Verification required within 3 days to ensure unit has been repaired. - *NOTE: Risk control plan will be implemented at next routine inspection if cold holding violations persist. RCP not implemented today due to improvement noted since previous inspection. 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 .

#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 - Observed pizza sauce, sliced tomatoes, sausage, and artichoke hearts lacking date mark labels stored in flip top portion of prep unit in pizza area. Per PIC, items were all opened/prepped the day prior. - CDI - PIC labeled all items requiring a date mark label. 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 .

#39 · Contamination prevented during food preparation, storage & display −1

3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed tomatoes washed in the middle bay of the 3 compartment sink in the pizza area with soapy water and dirty dishes stored in the first bay of the sink. Produce washing should occur in a designated prep sink or prior to dishes being washed in 3 compartment sink. Do not wash dishes and produce at the same time in the same sink.

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Dec 7, 2023 A 91.5 · 10 violations

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee rinse one hand in wash solution of 3 compartment sink before attempting to return to handle food. CDI: Employee washed hands in hand sink before returning to handle food. REPEAT

#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 empty paper towel dispenser at hand sink close to rotisserie oven, and paper towel dispenser jammed at hand sink closest to deli display case. CDI: Dispenser at rotisserie area was restocked with paper towels and dispenser closest to deli display was repaired. REPEAT

#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: 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 a container of lids for metal pans with build up on lids. CDI: PIC returned lids to be W/R/S.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 4 containers of rotisserie chicken being held below 135F at grab and go station. See temp chart. CDI: PIC pulled rotisserie chickens off of station to be cooled as they had been in unit for approx. 2 hours.

#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 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 calabrese antipasta salad and blue cheese stuffed olives being held at antipasta station next to cheese case above 41F. Observed several cheeses being held above 41F in cheese case. Observed packaged sliced roast beef, turkey and ribs being held in grab and go above 41F and several containers of chicken being held in mobile grab and go above 41F. See temp chart. CDI: PIC pulled all items and discarded those that had been held for longer than 4 hours and placed other items in WIC to rapidly cool. REPEAT

#23 · Proper date marking & disposition −1.5

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 artichokes from a can being held in pizza prep flip top cooler missing date mark. PIC stated artichokes are normally held for over 24 hours. CDI: Employee date marked artichokes. 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: 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 an open chub of olive loaf being held in deli display case date marked 11/27 and an open chub of liverwurst being held in deli display case date marked 11/29. CDI: PIC discarded both items.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of spicy tuna in ROP packaging fully thawed in sushi RI cooler. CDI: PIC cut open packaging to remove from reduced oxygen packaging.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed a container of avocado’s with sticker still intact on skin in which PIC stated had already been washed. Remove sticker from avocado’s before washing to ensure they are fully washed.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak from hand sink behind sushi prep area. A service request has been submitted by PIC.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket being stored on prep table in deli area and 2 employee sweatshirts being stored on shelf in sushi area amongst single service articles and food items. CDI: personal articles were relocated to a designated area.

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Sep 22, 2023 A 96 · 3 violations

Inspector comments: Per discussion with employee meat slicers are sanitized every 2 hours. Employee stated meat slicers were W/R/S yesterday evening before close and slicing meat began this morning at 8:30 so no violation was noted due to it still being in 4 hour window. EHS educated employee that meat slicers must be washed, rinsed and sanitized at least every 4 hours and must be washed and rinsed before sanitizing.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet and turn lever to dispense towels and return to don gloves to begin handling food. CDI: EHS provided education on using paper towel as barrier to turn off faucet and turn lever to dispense paper towels. Employee rewashed hands.

#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 hand sink close to produce section with empty paper towel dispenser. CDI: Employee restocked dispenser.

#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 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 pizza’s, containers of ribs, buffalo chicken and rotisserie chicken all being held above 41F. See temp chart. CDI: PIC voluntarily discarded items that had been held for longer than 4 hours and items that were still in 4 hour window were uncovered and placed in WIC to rapidly cool. REPEAT

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Jun 22, 2023 A 97 · 7 violations

#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 ribs, taco kit, gyro kit, Philly meat, chicken filets, baked chicken and pork all above 41F. Baked chicken and pork were over stacked. Philly meat, 3 packs of ribs and chicken filets were in a reach in cooler with an ambient air of 50F. CDI: All items were voluntarily discarded. EHS will conduct long term compliance visit. 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 .

#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 bottle hanging on shelving unit above containers of food for the facility. CDI: Sanitizer bottle was relocated.

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

Corrected during inspectionRepeat violation

REPEAT 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 pulled chicken cooling at a rate of 0F/min covered with Saran Wrap and inside reach in cooler with an ambient air temperature of 50F. Observed brown rice cooling at a rate of 0.01F/min covered in Saran Wrap and lid inside prep unit. CDI: Both items were moved to freezers to quickly cool. 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 tuna thawing under running water that was above 70F. CDI: Tuna was placed in refrigeration.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still on them. Ensure items are washed before cutting.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

#49 · Non-food contact surfaces clean

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Mar 6, 2023 A 98 · 3 violations

#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 hand sink by fryers without paper towels. CDI: Food employee placed paper towels at hand sink

#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 multiple packages of potato wedges on hot island below 135F. CDI: PIC voluntarily discarded items. 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 .

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

Corrected during inspectionRepeat violation

REPEAT 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: 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 California roll cooling in reach in cooler with lids on at a rate of 0.014F/min. CDI: PIC placed item in freezer to quickly cool.

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Dec 12, 2022 A 96.5 · 4 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 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 3 baked chickens and one container of baked chicken holding above 41F. CDI: PIC voluntarily discarded items. *there has been some improvement from last inspection*

#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: 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 crab summer rolls (rate 0.02) , and baked chicken (rate 0.06) cooling with lids on. CDI: PIC opened lids to promote quicker cooling.

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ready to eat pork thawing in prep sink just sitting in water. The water was 74F, and pork was 60F. CDI: PIC voluntarily discarded pork.

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

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 being stored on shelf with other products for use. CDI: PIC voluntarily discarded items.

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Aug 22, 2022 A 95 · details not yet loaded