A98

PUBLIX #1509 DELI/CHEESE

10110 BENFIELD RD, Charlotte, NC 28269

Restaurant · NC permit/State ID 2060018690

Latest gradeA (98)

Last inspectedOct 23, 2026

Inspections on record30

On record sinceDec 22, 2016

Score history

Dec 22, 2016Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 98 · 6 violations

Inspector comments: Establishment uses TPHC for items being held on hot bar. Start and end times are tracked using dry erase sheet located near fryers. TPHC is used for fried chicken in customer hot hold. Discard times are tracked using stickers on each item. Establishment uses blast chiller for the cooling of TCS foods. Inspection conducted with J. Adamsky

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

Corrected during inspection

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed temperature in dish machine reaching a maximum of 155F after multiple runs. PIC placed a work order for the machine to be repaired. CDI- facility will use 3 comp sink to W/R/S until the machine is repaired. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue buildups on the food contact surface of the drink machine dispensers. CDI- PIC cleaned the dispensers. 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 5 packages of sliced cheese at 45-47F in the top right corner of the deli case. PIC was unable to determine how long the cheese had been out of temperature. CDI- PIC placed a work order to fix the warm spot and voluntarily discarded the cheese. 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 sliced tomatoes cooling in a RIC at a rate of .018F/min. Observed a large plastic container of honeydew melon cooling in the WIC with no change in temperature after 1 hour. CDI- PIC moved the honeydew to the WIC and placed the tomatoes in 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 .

#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 heavy food debris and residues on non-food contact surfaces of fryers and oven in cooking area. -0 points-

#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 food splash and residues on flooring by sandwich station, deli slicers, under prep tables,, and under shelving. Recommend higher frequency and more thorough cleaning. -0 points-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee lunchbox stored in contact with customer food in the WIC.

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Jun 24, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 27, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 24, 2025 A 99.5 · 3 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 measuring spoons stored on drying rack with food build up and debris. CDI - Measuring spoons were taken to three comp sink to washed, rinsed, and sanitized. -0 points- 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 .

#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 mozzarella cheese, Swiss cheese, and provolone cheese in refrigerated drawer at sandwich station with temperatures ranging from 44F - 45F. Items were sliced prior to inspection and placed in refrigerated drawer. Observed roasted chicken chopped salad in customer grab and go with a temperature of 46F. PIC stated that salad was prepared at approximately 7:30AM. CDI - Items were taken to blast chiller to rapidly cool to 41F or less. Items cooled to 41F by end of inspection. -REPEAT- -0.5 points- 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 residues and debris in gaskets of walk in cooler, deli counter unit, non-food contact surfaces of fryers, and mobile breading station. Recommend higher frequency and more thorough cleaning. -0 points-

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Jun 26, 2025 A 96 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Small hook in front hand washing sink. Do not store items in hand washing sinks. Only use hand sinks for hand washing. CDI - Hook removed. 0 pts.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured 0 ppm. Quat sanitizer must be 150-400 ppm. CDI - PIC emptied solution and refilled with 200 ppm solution. 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

#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. Tomato soup and chicken soup were 52F and 46F in walk-in cooler. Items began cooling last night. TCS foods must cool within the cooling time/temp parameters. CDI - PIC discarded soups. 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods on salad bar measured 48-53F. Employee stated cart was left out during prep 1 hour ago. TCS foods in cold holding shall measure 41F or less. CDI - Employee took all TCS foods from salad bar to walk-in cooler 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 .

#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 Soups were cooled in deep containers with lids on in walk-in cooler overnight. CDI - PIC discarded soups. 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 −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in department. Contact pest control to treat for flies. Cover food to prevent contamination from flies.

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Jan 16, 2025 A 98.5 · 2 violations

Inspector comments: Olive bar is set up at 10 o’clock. This facility does not carry Olive and pepper goat cheese cocktail salad nor does this facility carry Delano Provolini Antipasto.

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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored is clean with food debris. CDI.. I’ll pan were removed to be sent through dish machine. 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 .

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 squeeze bottles stored in clear bin as clean Debris in bottom of bin. CDI. Items were moved to dishwasher to be w/r/s

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Sep 26, 2024 A 97 · details not yet loaded