A96

FRESH MARKET #219 DELI, THE

1408 EAST BV, Charlotte, NC 28203

Restaurant · NC permit/State ID 2060018407

Latest gradeA (96)

Last inspectedOct 20, 2026

Inspections on record38

On record sinceNov 17, 2015

Score history

Nov 17, 2015Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 96 · 3 violations

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in lowboy cooler across from cold case above 41F (tuna salad, seafood salad, brisket, orange chicken, pot roast, ratatouille, cheesy grits). Observed ambient temperature of cooler at 41F. -PIC stated all TCS foods were moved to the lowboy cooler from the WIC this morning. -Because TCS foods were within their cooling window, PIC moved all TCS foods to WIC for rapid cooling. - PIC turned down thermostat in lowboy cooler. At end of inspection, 30 minutes after adjusting cooler thermostat, EHS observed ambient temperature of lowboy remain at 41F. -Repair lowboy cooler so that it maintains TCS food temperature at or below 41F. Do not store TCS foods in cooler until it is repaired. -3 day verification visit required- 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 −1.5

Corrected during inspectionRepeat violation

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 all foods in the cold case without a date mark. Per PIC, the pans were flipped this morning and the date mark stickers were not re-applied to the pans. PIC stated new date marking system is in place across all Fresh Market locations. Facility is working through determining best procedures for date marking foods in the cold case to ensure the stickers are maintained, despite pans being flipped. -CDI- PIC went through food in cold case and determined proper date marking for all foods. -Observed cooked sausage and pizza sauce in pizza prep cooler with incorrect date mark times (pizza sauce stated shelf life of 10 days; sausage stated shelf life of 30 days). -All TCS foods must be held for no more than 7 days after opening, unless facility provides proof of extended shelf life through product assessment with date marking exemption. -Pizza sauce and sausage were within the 7-day timeframe (7-days has not yet passed). -PIC stated he would contact corporate to verify date marks on automated date-marking sticker system. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#49 · Non-food contact surfaces clean −1

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. -Observed buildup of food debris/residue along sliding cooler tracks (meat cooler, cold case). Increase frequency of cleaning. -REPEAT-

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Jun 8, 2026 A 99 · 3 violations

#23 · Proper date marking & disposition

Corrected during inspection

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

4-501.11 Maintain equipment in good repair. -Observed sushi low reach-in cooler non-functioning. Observed no TCS foods stored inside and PIC stated work order has been placed for cooler repair. -Observed broken faucet above 3-compartment sink. PIC stated work order has been placed for faucet, and facility is utilizing other 3-compartment sink in prep room for wash/rinse/sanitize.

#49 · Non-food contact surfaces clean −1

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. -Observed buildup of food debris/residue along interior of low reach-in coolers and sliding cooler tracks. Increase frequency of cleaning. -REPEAT-

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Jan 20, 2026 A 99.5 · 1 violation

#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/residue along interior of low reach-in coolers and sliding cooler tracks. Increase frequency of cleaning.

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Sep 9, 2025 A 97 · 5 violations

#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 -Observed shredded rotisserie chicken in grab and go case above 41F. Temperature of item has not been checked in over 4 hours. Item was stacked and stored at front of the unit. All other TCS foods in the unit were at or below 41F. -CDI- PIC voluntarily discarded the item. -No point escalation due to significant improvement in cold holding from past inspection- 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 −1.5

Corrected during inspection

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for breakfast sandwiches held on TPHC on hot bar grab-and-go. -CDI- EHS provided blank copy of TPHC procedures and assisted PIC with filling out the form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#35 · Approved thawing methods used

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 salmon thawed within ROP conditions in WIC.

#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 wet stacking among multiple dishes stored as clean. -CDI- PIC separated dishes for proper air drying.

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Jun 16, 2025 A 97 · 5 violations

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in grab n go coolers holding above 41F. Items from yesterday were voluntarily discarded, items from today were taken back to WIC to re cool quickly. VR required 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around prep area.

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

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed container of rice stored underneath sink.

#43 · In-use utensils: properly stored

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored on shelving in RIC. Shelving not considered clean and sanitized.

#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. Observed food debris in bottom and tracking of display case, RICs . Clean as needed. Repeat

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Feb 11, 2025 A 97 · 4 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink by ovens. CDI: Paper towels were placed at sink.

#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 salmon hot holding below 135F. CDI: Item was reheated to 165F. Overall hot holding was correct. 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

Repeat 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 sushi roll cooling at a rate of 0.08F/min inside retail case. Observed mashed potatoes cooling in retail case. CDI: sushi was placed in cooler, potatoes in walk in freezer. VERIFICATION REQUIRED. Upon visit a risk control plan may be implemented. 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

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 debris in bottom and tracking of display case. Clean as needed.

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Oct 23, 2024 A 95.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by sushi station without paper towels. CDI: Paper towels were placed at sink.

#23 · Proper date marking & disposition −1.5

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 majority of items being held in deli case without prep dates recorded in date binder. VERIFICATION REQUIRED. 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 is not been labeled, or if the label is incorrect. -P. Observed cooked onions with a date of 10/3, pulled chicken 10/16 and canned peppers 10/15. All exceeding the 7 day date marking requirement. CDI: Items were voluntarily discarded. 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 .

#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 cooling in large container covered with a lid at 0.01F/min. CDI: Lid was removed from container. If violation occurs on future inspections a risk control plan may be implemented. 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 .

#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 flooring behind ovens and walls near 3 comp sink with build up. Clean as needed.

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May 30, 2024 A 96 · 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 hand sink near sushi area without paper towels. CDI: Paper towels were placed at hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse thermometer in hand sink. Observed food employee dumped ice water in hand sink. CDI: Items were removed and education was provided.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dumplings and spring rolls in retail case above 41F. Ambient air of case was 44F. Observed top layer of quiche and dumplings in retail case 2 above 41F. Items in the case less than 4 hours were relocated to other refrigeration. Items in the case more than 4 hours were voluntarily discarded. VERIFICATION REQUIRED. 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 −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 California roll cooling at a rate of 0F/min inside sushi retail case. CDI: Items were moved to walk in freezer to 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

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 imitation crab thawing in reach in cooler with ROP packaging still intact.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth hanging on faucet of prep sink. Hold wet wiping cloths in sanitizer.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being used with stickers still on. Ensure avocados are properly washed before use.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT 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 debris in tracks of deli display case. Clean as needed.

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

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 drink being stored in deli case.

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Oct 13, 2023 A 97 · 8 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) pieces of unwashed, uncut produce (one apple and one cucumber) at the walk in prep room rack above ready to eat foods. CDI - EHS placed unwashed produce on deli paper at a lower elevation on the rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) food item in deli case date marking book (Smokey mozzarella pasta salad) marked as having been prepared on 10/07/2023. CDI - PIC voluntarily disposed of out of date food item. Note: No escalation in point deduction due to noted improvement from previous inspections. Food items at points of sale, in prep areas, and WIC were all properly dated and within 7 day hold times. Although not out of date, PIC stated that items in date marking book marked 10/08/2023 (broccoli slaw salad, corn and beans, etc.) had been prepared more recently. Date marking and disposition checks using date book should occur to verify dates of preparation and disposal. 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 .

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

Corrected during inspection

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ongoing HACCP log for acidified sushi rice. Sushi staff employee stated that she had performed a pH check earlier on the date of inspection. When observed, pH log did not include written record of rice made the morning of inspection. CDI - Sushi staff member showed supplies for pH check and performed a pH check on the rice made within the facility. pH reading was observed as sufficient and was added to the pH record log.

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling of two (2) TCS food items (sliced roast beef, sliced provolone, stored in the ambient temperature of the walk in prep unit from earlier preparations. When observed, items in the cooling process cooled minimally. CDI - Items were rotated to reach in cooler in prep room and allowed to cool while ventilated. Observed cooling rate was sufficient after corrections. REPEAT. Note: No escalation in point deduction due to improvement from previous inspections; food items such as sliced deli ham in deli case 1 and chicken products in Deli WIC were observed as cooling effectively. Facility has greatly improved cooling procedures. Deli walk in prep room was observed as maintaining an ambient temperature of approximately 43F to 44F. This temperature is not sufficient for cold holding TCS foods; should TCS food need to be cooled or stored after preparation, it should be rotated to a refrigeration unit, as opposed to be left at ambient temperature in the walk in prep room. 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 .

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (shredding rotisserie chicken) with wristband. REPEAT.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) in deli area with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

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 minor rust on dish shelving of walk in prep room. Replace and/or resurface corroded non food contact surfaces. 4-501.11 Maintain equipment in good repair. Observed one (1) loose gasket at prep table RIC. Replace and/or properly affix gasket. REPEAT.

#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. Minor cleaning needed along sliding display case door tracks. Observed three (3) plastic bins at dish storage stored as clean with non food contact sticker residue. Bins were pulled for corrective washing.

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Jul 5, 2023 A 98 · 6 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC was unable to locate written procedures for employees to follow when responding to vomiting or diarrheal events at time of inspection. CDI - EHS provided establishment with sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three (3) unopened, commercially packaged white cheddar blocks in charcuterie RIC with visible molding. CDI - PIC voluntarily disposed of contaminated food.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 TCS three (3) TCS foods in sushi RIC (lettuce beds, cooked brown rice, repackaged imitation crab sticks) without date labels. Conversation with food employee established that this these food items had been opened the day before. CDI - Items were properly labeled and rotated back to RIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) TCS, non date mark exempt food items (Canadian bacon in deli display cooler, sun dried tomatoes in sandwich prep room) prepared/opened on 6/27/2023, more than 7 days prior to date of inspection. CDI - PIC voluntarily disposed of out date food items. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple pre-prepared pizzas, orzo, pot pies, and empanadas in grab n go coolers above 41F. Ambient temperatures of grab n go coolers were such that other items were cold holding effectively. These items were recently prepped/pulled. These units are not intended for cooling food product. Ensure items are properly cooled before placing into cold holding grab n go units, and do not overfill TCS food products on display to ensure temperatures are maintained. CDI-PIC had employees move all product to walk-in to quickly cool before placing on display. REPEAT. 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 .

#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 three (3) food employees engaged in food prep with wristbands and/or wristwatches.

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

4-501.11 Maintain equipment in good repair. Observed one (1) loose gasket at prep table RIC. Replace and/or properly affix gasket.

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Mar 28, 2023 A 98.5 · details not yet loaded