A98

AMERICAN DELI-INDEPENDENCE

7309 E INDEPENDENCE BV, Charlotte, NC 28227

Restaurant · NC permit/State ID 2060018716

Latest gradeA (98)

Last inspectedOct 22, 2026

Inspections on record30

On record sinceDec 30, 2016

Score history

Dec 30, 2016Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 98 · 3 violations

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer bucket of bleach reading above 400PPM chlorine (bleached out test strip). -CDI- PIC diluted the chlorine sanitizer to approximately 200 PPM Chlorine. Ensure proper sanitizer concentrations.

#43 · In-use utensils: properly stored −0.5

3-304.12 (B) In-use utensils for food that is not TCS, must be stored with handles above the food and top of the food container. Observed scoop with no handle present in the salt container. Ensure that all scoops have handles, and that handles are stored above food. 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 knives stored in the crevice of the prep top and sauce rail. Ensure that all equipment is stored on the clean portions of food prep tables.

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

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 being used as a liner on several shelves throughout the facility. Ensure that cardboard is not used as it is not smooth and easily cleanable. PIC understood, and stated he would switch to plastic or metal.

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May 18, 2026 A 96 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 shredded lettuce in the prep top unit with no date marking present. PIC stated that the lettuce was prepared last evening and carried over in the prep unit this morning. Ensure proper date marking procedures. -CDI- PIC back dated to yesterday. -POINTS NOT ESCALATED DUE TO IMPROVEMENT IN DATE MARKING NOTED BY PICs UNDERSTANDING OF DATE-MARKING, AND LESS ITEMS LACKING DATE MARK- 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed bucket of chlorine sanitizer testing below 50 PPM. EHS did not observe the facility actively using the sanitizer at the time of the inspection, however a wet cloth was present inside. Ensure sanitizer is maintained at correct concentrations. -CDI- Bleach added to achieve proper chlorine sanitizer concentrations.

#37 · Food properly labeled: original container −1

Repeat 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 1 squirt bottle of oil, and 1 spice shaker with no labels present. Ensure that all working containers of food are properly labeled.

#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 debris present in the bottom of the stand up RIF, observed fryer in the rear of the facility with soil and debris present on it. Ensure that non-food contact surfaces are clean and maintained as clean.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling with minor leak present in it in the rear hallway of the kitchen area. EHS notes that the leak was a small drip and not above any food or food contact surfaces. PIC stated that a work order has been placed and should be repaired by tomorrow. Ensure that floors, walls, and ceilings are maintained in good repair.

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Feb 9, 2026 A 95 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employees present in the facility being a certified food protection manager at the time of the inspection. REPEAT VIOLATION: Ensure that there is a food employee who is a certified food protection manager at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 wings in fryer basket that were recorded at 124F and 119F. PIC stated that the wings were cooked 20 minutes prior and then stay in the basket until an order comes in and are re-dropped into the fryer and then served. EHS observed this process and wings were reheated back up to 171F before being served. EHS coached the facility that there current procedures do not meet the code standards for TPHC or hot holding. EHS told food employee to have manager reach out to EHS (Card provided to discuss if the facility wants to look into TPHC options). -CDI- facility moved to cooking to order rather than pre cooking any wings. 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

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 several RTE foods in make top with missing date mark and several foods in WIC with no date marking. PIC stated that some foods were prepped yesterday and some foods were prepped today. Foods included: Tomatoes, ham, turkey, lettuce, and sliced cheeses. Ensure all TCS foods are properly date marked once prepped, cooked, or removed from packaging. -CDI- PIC back dated all foods missing date labeling. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle of bleach in cabinet behind register with no label present. PIC stated that it was used to wipe down tables in the dining room. Ensure that all working containers of sanitizer are labeled. -CDI- PIC labeled sanitizer container.

#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 several squirt bottles of sauce and spices on cook line with no label present. Ensure that all working containers of food are labeled.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacked onion containers stored a top a metal pan that was approximately 3 inches off of the ground. Ensure that all food is stored at least 6 inches above the floor.

#43 · In-use utensils: properly stored −1

Repeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in rice with its handle in direct contact with the food. Ensure that all food scoops handles are stored so they are not in contact with food.

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Oct 6, 2025 A 96.5 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Ensure there is a CFPM present. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a food employee actively washing celery in the "sanitize" basin of the 3-compartment sink, using water from the garden hose attached to the can wash, while wash and rinse basins were full of soiled dishes. Facility has one prep sink that is labeled with a sign that states "this prep sink to be used for meat prep ONLY." If using 3-compartment sink to prep veggies, ensure all basins of the 3-compartment sink are washed/rinsed/sanitized before starting veggie prep, and to use the water from the faucet at the 3-compartment sink; OR utilize a colander to wash the veggies at the 3-compartment sink only when sink basins are not set up for wash/rinse/sanitize to prevent contamination.

#43 · In-use utensils: properly stored −0.5

Repeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in rice bin commingled within the nonTCS food product. Keep all scoop handles stored up above the nonTCS food product to prevent contamination. 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 2 knives stored in the space between the side of the make table and the side of the sauce holder. Ensure in-use utensils are not stored in spaces that do not get cleaned and sanitized every 4 hours. REPEAT VIOLATION.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed single-serve 2 oz. portion cups stored inside the salt bin and inside the container of Spanish paprika. If using single-serve 2 oz cups to use as scoops, ensure they are being discarded after every use.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed one fryer out of order, stored next to the chest freezer towards the back of the kitchen. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points since different equipment observed in need of repair today.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a hole in the wall behind the 35lb sauce bins stored in the dry storage room. Repair hole. Observed damaged countertop at handsink behind the register. Repair damaged counter. REPEAT VIOLATION.

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

Repeat violation

6-303.11 Provide required lighting intensity. Observed 1 lightbulb out in the hood system above fryers. Replace with new lightbulb. REPEAT VIOLATION. *Note: Although a repeat violation, facility has made repairs on providing lighting in chemical storage room.

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Apr 29, 2025 A 94 · 9 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility throughout the entire length of the inspection. A CFPM shall be present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 two containers of sliced tomatoes without a date mark, stored inside the WIC. PIC stated these were prepped yesterday. CDI: PIC created labels with yesterday’s date for both containers. Observed a container of sauerkraut and a container of roast beef both date marked with “Sunday/Domingo” date dots, but written with yesterday’s date of 4/28. PIC stated these were prepped yesterday, but they were all out of “Monday/Lunes” date dots, so they wrote in yesterday’s date. EHS confirmed they have all the days in their roll of date dots, except Monday/Lunes. CDI: PIC scratched out “Sunday/Domingo” on the date dot stickers to avoid confusion of the date of prep for both items. Follow same date-marking procedures throughout the entire facility. If using date dots, ensure there is enough for each day. If physically writing the date of prep on the date dots, ensure it corresponds to the correct date dot sticker used. REPEAT VIOLATION. 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 −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored on the bottom shelf under a prep table next to the 3-compartment sink. PIC stated this spray bottle is bleach sanitizer. CDI: PIC wrote “bleach” on the spray bottle. Observed one manufactured spray bottle printed with the words “bleach sprayer” stored on the same shelf as mentioned above. PIC stated this spray bottle is actually oven/grill cleaner that they use for the grills on the line. CDI: PIC labeled the spray bottle with the correct chemical name.-

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed the sanitizer bucket full of chlorine sanitizer used at the make line, stored directly on the countertop, in between the hand sink, drink machines, and single-use articles. CDI: PIC moved the sanitizer bucket to the bottom shelf to prevent contamination.

#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 a mesh strainer stored directly on a cart (holding employee food items) inside the WIC. PIC stated they use this strainer to strain out the water from the large lexan containers of cut lettuce in ice water. CDI: PIC removed the strainer and placed it at the 3-compartment sink to be washed/rinsed/sanitized.

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

4-501.11 Maintain equipment in good repair. Observed no cold water available at prep sink located next to the 3-compartment sink. PIC stated they are aware of this and they need to order a part for the cold water handle. Repair.

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the faucet from the prep sink. Same water leak from previous inspection. Repair. REPEAT VIOLATION.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the light shield in the chemical storage room/can wash area damaged and falling from the ceiling. PIC stated owner is aware of this. Repair light shield to prevent possible injuries.

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

6-303.11 Provide required lighting intensity. Observed one missing lightbulb in the hood. Replace with new lightbulb. Observed no lighting provided in the chemical storage room/can wash area. Obtain lighting intensity in chemical storage room.

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Nov 25, 2024 A 96.5 · details not yet loaded