A98

PUBLIX #1470 DELI AND CHEESE

6828 MATTHEWS-MINT HILL RD, Mint Hill, NC 28227

Restaurant · NC permit/State ID 2060018148

Latest gradeA (98)

Last inspectedOct 14, 2026

Inspections on record42

On record sinceJan 21, 2015

Score history

Jul 16, 2015Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 98 · 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 pork shoulder and pork butt below 135F in a hot cabinet. PIC stated that foods in the hot cabinet are on hot holding with the intention of 135F and once removed are then placed on TPHC. PIC and food employee stated that the porks were RH within the last hour. -CDI- Pork was reheated to 165F and placed back onto to HH. Ensure Hot holding Temps at 135F or higher. 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 .

#37 · Food properly labeled: original container −2

Corrected during inspectionRepeat violation

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 shaker of oregano and shaker of salt with no labeling present. Ensure all working containers of food are properly labeled. -CDI- Labeled.

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May 12, 2026 A 99 · 2 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 2 paper towel dispensers with paper towels present inside the dispensers, however the paper towels were not properly feeding through the dispensers. -CDI- PIC adjusted the paper towels in the dispensers so that they were properly feeding through.

#37 · Food properly labeled: original container −1

Corrected during inspection

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 3 shaker bottles of dry spices with no labeling present. Ensure that all working food containers are labeled to identify the contents. -CDI- PIC labeled the shaker bottles

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Jan 28, 2026 A 99 · 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 skewers for the rotisserie with a build up of debris and residue present on the them. Ensure that food contact surfaces such as the skewers are stored and maintained as clean when not in use. -CDI- PIC moved chicken skewers to be properly 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 .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut deli meats such as Turkey and Roast beef in the low drawers beneath the sandwich prep top that were holding at 50F. PIC stated that the deli meats were cut this morning, placed into the blast chiller, then placed into the cold hold unit. Ensure that all TCS items in cold holding unit are at 41F or less. -CDI- PIC took pan and move back into blast chiller to cool. 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 −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 buildup of food debris and residue on the Wok station, on the external surfaces of cooking equipment, and on shelving near the ware washing area. Ensure that non-food contact surfaces are cleaned and maintained as clean.

#55 · Physical facilities installed, maintained & clean −0.5

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tiles and tiles with low grout near the fryer along the cook line of the facility. Ensure that floors are non-absorbent and smooth and easily cleanable. 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 buildup of soil present on the wall adjacent to the dish machine in the ware washing area, as well as on the floors of WI refrigeration. Ensure that floors, walls, and ceilings are maintained as clean.

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Oct 17, 2025 A 99 · 2 violations

#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 roast beef, salads, cooling in display case from today. CDI. PIC relocated to the blast chiller. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

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 of cleaned dishes. REPEAT

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Apr 11, 2025 A 99 · 1 violation

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of plastic containers and two metal bowls wet-stacked and stored in the clean dish rack. CDI: Containers and bowls were separated to allow proper air-drying. REPEAT VIOLATION.

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Jan 13, 2025 A 99.5 · 1 violation

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet and stored in the clean dish rack. CDI: Containers were separated to allow proper air-drying.

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Oct 8, 2024 A 97 · 2 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS foods cold holding above 41 degrees F. Refer to temperature observation chart. Several items were placed into refrigeration prior to and during today’s inspection and several were cold held since previous day, according to their date labels. CDI - Foods from today transferred to blast chiller to cool down, remaining products removed for voluntary disposal. -3- 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.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer with concentration of 0 PPM quat. CDI - Solution discarded and replaced with new sanitizer measuring between 200-400 PPM. -0-

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Jun 28, 2024 A 98 · 6 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS foods cold holding above 41 degrees F. Refer to temperature observation chart. Items were placed into refrigeration prior to EHS arrival and during today’s inspection. CDI - Foods transferred to blast chiller to cool down. -1.5- 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 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 spray bottle containing quat sanitizer stored on shelving unit with foodservice equipment. CDI - Chemical removed by employee. -0-

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

Corrected during inspectionRepeat violation

REPEAT 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. 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 deli meats wrapped and covered with saran wrap ineffectively cooling inside of the walk-in cooler. No change in temperature observed after > 30 minutes. Refer to temperature chart for details. CDI - Product vented and relocated to walk-in freezer to facilitate cooling towards < 41 F. Points scaled back due to notable improvement since previous inspection. -0.5-

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed food employee remove sticker from avocado and transition into preparing it for a customer order. CDI - EHS intervened and educated employee. Employee removed avocado to prep sink to wash. -0-

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

4-501.11 Maintain equipment in good repair. Observed split gasket at sandwich prep station cold drawer. Repair. -0-

#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 ice accumulating and water pooling on surfaces inside of prep unit’s reach-in. -0-

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Dec 20, 2023 A 99 · 3 violations

#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. Observed boxes of raw salmon and raw pollock stored over boxes containing fully cooked beef and other ready to eat products inside of the walk-in freezer. No physical evidence of contamination observed. CDI - Storage order corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. 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 platter deli subs cooling inside of closed containers ineffectively cooling inside of the walk-in cooler. Refer to temperature chart for details. CDI - Containers vented and relocated to walk-in freezer to facilitate cooling towards < 41 F. -1-

#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 general cleaning needed on floors at cheese station. -0-

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Sep 1, 2023 A 98 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several deli meats cold holding with temperatures above 41 F. Refer to temperature chart. Products prepared and put into cold holding 45 minutes prior to inspection. CDI - Foods transferred to blast chiller and walk-in freezer for rapid cooling towards < 41 F. -1.5- 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.

#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 24 hrs. - Pf. Observed compliance on date marking with exception to opened turkey and roast beef inside of display case without date marking requirement. PIC stated that they had been first opened on 8/30/23 and 8/31/23. CDI - Foods date marked. -0- 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.

#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: 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 packaged sliced deli meats in large batches and closed containers of salads ineffectively cooling inside of the walk-in cooler, blast chiller and cold drawer units. Refer to temperature chart for details. CDI - Salads vented and relocated to blast chiller, deli meats transferred to shallow sheet pans and spread out to facilitate cooling towards < 41 F. -0.5-

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Jun 19, 2023 A 99.5 · 2 violations

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged meatballs thawing under running water at prep sink. Water temperature was 74F. CDI: PIC moved meatballs to WIC to continue thawing.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in deli prep area.

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Mar 8, 2023 A 98 · 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 Observed manchego cheese slices and have a manchego cheese wheel in cheese case with temperatures above 41F. PIC stated that items had been there overnight and not processed or removed from refrigeration today. CDI: PIC voluntarily discarded cheeses. 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 .

#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 Observed Hummus opened the day prior with a date mark exceeding the 7 day limit. Observed a ham deli chub without a date mark. PIC stated that the opened date is unknown. CDI: PIC corrected date mark on hummus and voluntarily discarded ham deli chub. 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 .

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer present or readily available for testing high temperature dish machine in deli department. PIC stated she will order another one. Verification required within 10 days to ensure a thermometer is obtained.

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Dec 12, 2022 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 23, 2022 A 98 · details not yet loaded