A90

HARRIS FOOD MART

8400 OLD STATESVILLE RD, Charlotte, NC 28269

Restaurant · NC permit/State ID 2060019134

Latest gradeA (90)

Last inspectedOct 12, 2026

Inspections on record24

On record sinceMar 20, 2018

Score history

Mar 20, 2018Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 90 · 7 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Follow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed establishment unable to maintain compliance for cold holding and TPHC. EHS has sent temperature log for WIC. PIC made TPHC log for time stamps. PIC shall fill out temperature logs and TPHC logs for EHS to evaluate. EHS will arrive back on site within 10 days to verify. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#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 no items in WIC able to maintain 41F and below. EHS left WIC door closed for 15 min to allow for food to cool down. No items were able to cool within 15min. Ambient temperature of unit is 39F. All items above 41F were voluntarily discarded. EHS provided PIC with temperature log to maintain temperatures for walk-in cooler. PIC called maintenance for an on-site visit to assess WIC and to complete an estimate for air curtains within WIC for permanent solution to maintain compliance. EHS will arrive back on site within three days to verify. 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 .

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all items in hot bar being held on TPHC without time stamps to indicate when TPHC started. PIC stated they only sell food from 9:30am - 1:00pm. PIC stated time stamps are unnecessary. EHS talked about the importance of following TPHC procedure. CDI - PIC added correct timestamps for hot bar.

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee and gas station retail items stored above and commingled with items for the restaurant. CDI - Items relocated. EHS suggested retail items and employee items are stored in designated areas including phones, glasses, etc. to prevent contamination.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing pizzas without hair restraints.

#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 heavy build up on gaskets and some build up on shelving and the flooring of the walk in cooler. Observed some build up around edges of sinks as well. Increase cleaning frequency.

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

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 walls throughout and some harder to reach areas of the floor including around equipment in need of cleaning. Increase cleaning frequency.

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Apr 21, 2026 A 92 · 7 violations

Inspector comments: With regards to ITS, facility has improved in hot holding by converting several items to TPHC. PIC stated she is verifying the steam table temperatures several times per day. No date marking violations noted today. ITS expires on April 27th. Ensure that TPHC is conducted correctly. Additional visit must be made to confirm hot holding and TPHC are in compliance.

#21 · Proper hot holding temperatures −1.5

Repeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hard boiled eggs holding below 135F out of the warmer. CDI: Product rapidly reheated to over 165F as it had been cooked at 9:30am. REPEAT VIOLATION Significant improvement from previous inspections as this was the only product held out of temperature. Ensure product remains in the warmer. 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 .

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dogs, chicken and liver mush holding above 41F. PIC stated they had the door open when they were making food items about an hour ago. Additionally, the liver mush and some of the chicken pieces were pulled out for cooking. Make sure that walk in cooler door is all the way closed so that the cold air is not flowing out. EHS re-checked food temps. Food temps cooling down by end of inspection and some at 41F. Air temp of the walk in was 39F throughout inspection. EHS suggested adding the plastic flaps to the cooler door to assist in retaining some of the cold air. The cooler is extremely small and excessive in-and-out activities with high temps and humidity in the kitchen will continue to affect the cooler. 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

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 in facility. PIC was able to describe the procedures and indicated that the items in the front display as well as the pizza were held on TPHC. CDI: Procedures written today during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on food items in the display warmer. PIC stated that all items were cooked around 9-9:30. CDI: EHS had PIC reheat all items below 135F to over 165F. Items at 135F and above remained in the display. Then PIC marked the times on a chart. EHS advised that each time a new batch of food is cooked, the time shall be documented per the procedure. Items left after 4 hours must be discarded.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some employee and gas station retail items stored above and commingled with items for the restaurant. CDI: Items relocated. EHS suggested a place/bin for retail items held for credit as well as ensuring that all employee items are stored in designated areas including phones, glasses, etc.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area. REPEAT VIOLATION

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

Corrected during inspection

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Mar 27, 2026 B 82.5 · 13 violations

Inspector comments: This is the 6th consecutive time facility has been out on hot holding. This is the 5th consecutive time facility has been out on date marking. INTENT TO SUSPEND ISSUED. Facility will have 30 days to correct issues.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Repeat violationFollow-up verification required

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed facility out on hot holding for the 6th time. Facility was also out on dish washing. CDI- EHS educated PIC on topics. All items corrected on site. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer taken to the 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee take soiled pans rinse in the 2nd basin, then take the pan to use for fries. EHS reviewed washing, rinsing and sanitizing with employees. Pans were washed, rinsed and sanitized before use. 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 .

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken reheated to 141F. CDI- Chicken reheated to above 165F.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs holding at 84F in the hot well. Observed chicken sandwiches holding out on prep table below 135F. Sandwiches are going to be held in the hot case for service. Chicken sandwiches reheated. CDI- All items reheated and placed in the hot case for 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 .

#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 corn dogs, chicken and cheese holding above 41F. Observed walk in cooler door open. The door stays cracked if not completely pushed closed. Once door was closed completely, walk in cooler cooled down. Make sure that walk in cooler door is all the way closed so that the cold air is not flowing out. EHS re-checked food temps. Food temps cooling down. See temp chart. 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 −3

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 bag of liver mush and cut tomatoes dated 3/20. CDI- Items 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 .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed chicken flour stored in a container used to house car washing soap. -CDI- Container was discarded. EHS explained to PIC that containers used to house car wash chemicals or any other chemicals cannot be used for food.

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

4-903.11(A)(C) Store single-use and single-service articles 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 single service cups stored on the floor. Remove from the floor.

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

4-502.11(A) Maintain utensils in good repair. Observed frying baskets for fried chicken heavily dented.

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

Repeat violationFollow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer at 3 comp sink. VERIFICATION REQUIRED WITHIN 10 DAYS

#49 · Non-food contact surfaces clean

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area.

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

Corrected during inspection

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 floors in need of cleaning at fryers. Observed walls throughout in need of cleaning. observed ceiling vents above prep area in need of cleaning.

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Oct 1, 2025 C 78 · 17 violations

Inspector comments: Facility needs to complete a risk control plan for PIC duties. PIC will fill out logs for everyday for risk violations. Logs will be sent to EHS every Friday. EHS will send logs to facility. Future non-compliance for hot holding and date marking will result in permit action. Failure to gain compliance on food safety violations may result in permit action.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Repeat violation

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed 8 risk factor violations and PIC unable to correctly show proper demonstration of knowledge on the operation of a food establishment. -10 DAY VR- EHS will return to assess progress on repeated risk factor violations. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee working register and proceed to serve food from hot bar without a handwash in between. -CDI- EHS coached food employee on when to wash and ensured that hands were properly washed prior to serving food.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap present at hand wash sink at the start of inspection. -CDI- PIC placed a bottle of hand soap at the hand wash sink.

#15 · Food separated & protected −3

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 raw marinating chicken in stand up reach in cooler stored above bell peppers and other produce. Observed raw chicken stored over hard shell eggs in the WIC. -CDI- PIC rearranged storage order to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple pans, lids, and containers being stored as clean with visible soil and residue present in the clean rack of warewashing area, as well as the clean rack adjacent to the fryer. Observed slicer with food debris and residue stored as clean. -CDI- PIC moved soiled FCS to be properly W/R/S. Must increase cleaning frequency and thoroughness. 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 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed wings and chicken tenders stored at 120F and 121F in the hot holding display case. Observed hard boiled eggs at 94F stored on top of steam well. -CDI- PIC stated that the chicken was cooked an hour prior, PIC re-dropped the wings and tenders into the fryer to properly heat back up tot 165F before going back into hot holding. Holding case temperature was also turned up for proper hot holding. PIC placed hard boiled eggs into WIF to properly 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 .

#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 marinated chicken in beverage cooler at 64F. PIC stated that the chicken was prepped 2 hours earlier, PIC put chicken into WIC to properly cool down. Observed Raw chicken, cooked chicken, and liver mush above 41F in WIC. -CDI- PIC moved raw chicken to WIF to properly cool down to 41F, PIC discarded cooked chicken and open liver mush. PIC moved liver mush that was delivered today in WIF to properly 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 .

#23 · Proper date marking & disposition −3

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 opened liver mush improperly date marked in the WIC with date marking reflecting 12/1/25 -CDI- Liver mush was also out of temperature, 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 .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed windex bottle that was refilled with surface cleaner, no label placed on the bottle to reference chemical change. -CDI- Bottle was correctly labeled. 7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed fried chicken flour stored in an old container of car washing soap. -CDI- All the flour was discarded from the container, and what was being used on the chicken breading station was discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed dust remover and insect repellant candle stored directly next to bread. -CDI- PIC moved bread away from dust remover and insect repellant candle.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in the facility in the prep/kitchen area. Increase frequency of pest control was recommended by EHS.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water dripping from the condenser in the WIC on top of boxed chicken. -CDI- Chicken was moved away from the drip in the WIC. PIC stated that maintenance would be performed today to stop the drip from occurring.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean rack of warewashing area.

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

4-501.11 Maintain equipment in good repair. Observed dripping from condenser in WIC. PIC stated that maintenance would be performed today stop the dripping condenser. 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 the shelving housing food items and cardboard present underneath the fryer. Cardboard is not easily cleanable and absorbent do not use.

#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 food build up and debris present on shelving of WIC dry storage shelving prep surfaces and shelving on the bottom of prep surfaces all through the facility. As well as on the back side of cooking equipment such as the pizza oven. Cleaning frequency and thoroughness must be increase throughout the facility.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door of the dumpster open. Must keep closed unless in immediate use.

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

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 food splatter and grease buildup present on the walls of the kitchen, observed residue and buildup present in the WIC. Observed vents of WIC with excess buildup of dust. Observed floors throughout the facility in need of cleaning. CLEANING FREQUENCY AND THOROGHNESS MUST BE INCREASED.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-303.11 Provide required lighting intensity. Observed lighting in WIC at 1.12 foot candles. Must increase lighting in WIC.

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Apr 24, 2025 B 86 · 14 violations

Inspector comments: Office number (980)314-1620

#1 · PIC Present, demonstrates knowledge, & performs duties −1

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility having 8 priority violation and PIC unable to correctly answer questions related to the operation of the food establishment. EHS will conduct follow up visit to assess corrections to be made. VERIFICATION REQUIRED. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee fail to wash hands before donning gloves to work with pizza. CDI- PIC had employee properly wash hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee fail to wash hands before preparing fried chicken in Togo box after working with customers behind cash register. CDI- EHS discussed when to wash methods with PIC.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspectionRepeat violation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bell peppers with black buildup and white buildup stored in standing RIC by grill. CDI- PIC voluntarily discarded items. *REPEAT*

#15 · Food separated & protected −1.5

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 raw shell eggs stored over RTE food in WIC. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw shelled eggs in WIC. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC using hand sanitizer on a paper towel to clean thermometer. CDI- EHS discusses proper cleaning methods with PIC and had PIC sanitize thermometer with quat sani bucket.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages egg and cheese breakfast sandwiches below 135 under heat lamp. CDI- items were voluntarily discarded. *REPEAT* 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 −3

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 no date marked on liver mush out of original packaging in WIC. CDI- PIC marked date package was opened. *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 . 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 bologna opened in standing RIC without a date stored between unopened packages of bologna. CDI- PIC stated package was opened on yesterday and marked date. 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 inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with purple liquid inside stored at 3-comp. PIC stated it was Fabuloso. CDI- PIC spray bottle was labeled. *REPEAT*

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of biscuit dough on floor of WIF. Observed box of ranch cups stored on floor of WIC with heavy liquid and food debris.

#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 shelving throughout facility rusted. *REPEAT*

#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 floor of WIC with heavy food and liquid debris accumulation. Observed shelf above grill with food debris accumulation. *REPEAT*

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors and lids of receptacles maintained open.

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

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 floors of facility under and behind equipment in need of cleaning. Observed ceiling vents with heavy dust build up by WIC. Observed walls of facility by grill with food splatter. *REPEAT*

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

6-303.11 Provide required lighting intensity. Observed lighting in WIC at 1.2 foot candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal food and possessions stored with items for sale in establishment located in standing RIC and prep unit.

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Jan 27, 2025 A 93.5 · 8 violations

#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 container of Mayo with black build up on jar and inside container. Mayo was in the WIC.. CDI Item was voluntarily discarded.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages egg and cheese breakfast sandwiches below 135. See temp chart. CDI.. items were voluntarily discarded.Repeat 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

Repeat 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 several RTE items without dates opened/prepped on Saturday 1/25.Items were voluntarily discarded 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 several RTE items without dates that had been prepped or opened on Saturday 1/25 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 . 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 with purple liquid inside, per PIC it was Fabuloso. CDI spray bottle was labeled.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

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

#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 heavy black build up behind soda nozzles, REPEAT . Also observed debris on container lids were food is stored.

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

Repeat violation

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Oct 2, 2024 A 94 · 6 violations

Inspector comments: Facility holds pizza and wings for hunt , holding time is 1 hour max. The heater is set to 175. EHS read through SOP and couldn’t determine if hour time frame was for quality or safety .EHS asked PIC items are held max 1 hour for quality or safety . There are no written procedures to indicate.After an hour items are discarded or employee may eat them but are not sold to customers. EHS took a temp of the pizza after sitting in the warmer for about 35-40 mins and the temp was 154F. EHS will not consider TPHC unless PIC provides procedures. EHS will check temps of food items in warmer. EHS spoke with PIC after going over inspection and determined the pizza and wings for Hunts hour discard time is for quality.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, corn dogs, chicken tenders, all below 135..CDI.Items were reheated and bought back to temp. 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

3-501.18 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 2 containers of chicken in WIC dated 9/24-9/30, today’s date 10/2. CDI.. Items were 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

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 boiled eggs 56F tightly sealed with a little under an hour to cool to 41 and below. CDI..Boiled eggs were moved 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 .

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen

#49 · Non-food contact surfaces clean −1

Repeat violation

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

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 floors and wall in needed of clean throughout facility. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of clutter not necessary to operation and maintenance

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Mar 22, 2024 B 82.5 · 15 violations

Inspector comments: Facility cooked liver mush, bologna, and sausage . Items were on prep top since 630am EHS checked temps at 9am all above 41F. Facility also used a ice water to dip chicken in before it’s breaded. EHS will discuss with PIC about permit conditions and possible ITS due to repeated cold holding issues.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unaware of food borne illnesses although signs were posted in facility. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC couldn’t provide or tell EHS how employees were trained on FBI. EHS left Food employee reporting agreement.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick raw chicken off floor and tried to continue flouring chicken. CDI PIC hand employee discard gloves and wash hands. REPEAT

#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 broom and dustpan blocking hand sink. CDI. Items were moved.

#15 · Food separated & protected −1.5

Repeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above RTE food in WIC.REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 Bacon, egg and cheese sandwich at 119F. CDI ..PIC discarded sandwich 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 .

#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 Chicken , cooked sausage ,bologna, liver mush all above 41F..CDI PIC discarded items. 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 Gas Treatment(for cars) stored on shelf with hand soap, bleach, and coffee filters. CDI..PIC removed item

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of peanuts stored on floor in kitchen. Also observed boxes stored on floor in WIC..CDI PIC moved items

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed WIF with large amounts of ice on floors. REPEAT 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 rusting in WIC, WIF and shelving throughout facility

#49 · Non-food contact surfaces clean −1

Repeat violation

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed urial in male bathroom taped off. REPEAT

#53 · Toilet facilities: properly constructed, supplied & cleaned

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets and urinals in need of cleaning.

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

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone laying on prep area

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Nov 28, 2023 B 87.5 · 13 violations

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.12 (A),(B) 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). -P Observed employee wash hands for less that 20 sec. CDI PIC hand employee re-wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off sink without barrier. CDI PIC hand employee re-wash hands and use paper towel to turn sink off. 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 .

#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 cooked bologna and sausage in WIF cooling on top of Raw beef burgers. CDI. PIC moved food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quart sanitizer low 100ppm per manufacturer should read 150ppm to 400ppm. CDI..PIC used bleach sanitizer. Will call ecolab for more sanitizer. EHS will return in 3 days 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on nozzles of soda fountain. 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

#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 cheese at 48F CDI. PIC moved cheese to WIC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 cooked bologna, sausage patties that was prepped around 630 Items were put in WIF to cool down. Items in RIC were above 41F see temp chart. CDI.. PIC Placed in WIF to cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

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 squeeze bottles without labels.

#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 employee with watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints.

#43 · In-use utensils: properly stored

Corrected during inspection

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 bowl in flour. CDI.. PIC removed bowl

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed WIF with large amounts of ice build up. PIC states that repairs have been called in. REPEAT

#49 · Non-food contact surfaces clean −1

Corrected during inspection

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed urinal in men’s room taped up not for use.REPEAT

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

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. REPEAT 6-303.11 Provide required lighting intensity. Observed Light intensity of 1.2 foot candles in WIC REPEAT

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Aug 1, 2023 B 86 · 16 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy reference poster on wall but no exclusion agreement observed. CDI: EHS gave PIC a paper copy of full employee health agreement. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open can of coconut water in flip top unit commingled with food service ingredients. PIC stated that the coconut water is an employee beverage. CDI: PIC voluntarily discarded can.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee go from washing dishes to handling clean utensils and beginning to don gloves without a hand wash. CDI: EHS had employee wash her hands. REPEAT

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers, pans, and utensils with food debris and residue stored as clean. CDI PIC moved soiled items to 3 comp sink to be W/R/S. REPEAT For more information, please visit: http://meck.co/FoodSafety 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 inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs sitting beside grill at ambient temperature. PIC stated that the eggs had been out since around 7AM. CDI: PIC voluntarily discarded shell eggs. REPEAT. Points not escalated due to one item being out of compliance during 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 −1

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quaternary ammonia sanitizer solution in a spray bottle with concentration over 400ppm. CDI: PIC diluted sanitizer to 200 ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label. CDI: PIC labeled degreaser bottle.

#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 cooked bologna, sausage patties and boiled eggs that were prepared around 6:30AM. Items were put in flip top to cool and items were above 41F in temperature and still cooling. Items had 30 minutes left to cool to 41F. CDI: PIC moved items to WIF to quickly cool to 41F or below. EHS observed 41F or below before end of 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 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 flies in food prep area. PIC stated that facility has a pest control company and EHS verified this.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of frozen food items being stored on floor in WIF. CDI: PIC moved items to a shelf.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled wiping cloths on prep surfaces in kitchen. CDI: employee voluntarily discarded wiping cloths.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed condenser in WIF leaking and accumulating a substantial amount of ice. Repair. Observed tall RIC not being used due to disrepair. Repair, replace or discard. REPEAT

#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 inside and outside of WIC and WIF doors with buildup. Observed gaskets and inside/outside areas in flip top unit heavily soiled and in need of cleaning. REPEAT

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed one urinal taped off and not functioning. PIC stated that they are working on getting it repaired but certain parts are out of stock to repair item.

#53 · Toilet facilities: properly constructed, supplied & cleaned −1

Repeat violation

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue available in women’s restroom. REPEAT. CDI: PIC supplied toilet tissue in restroom.

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

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 wall and floors, and floors underneath equipment throughout kitchen with grease and debris buildup. Observed ceiling vents accumulating debris. REPEAT

#56 · Meets ventilation & lighting requirements; designated areas used −1

Corrected during inspection

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 food and drink commingled with customer food and clean dishes throughout facility. REPEAT 6-303.11 Provide required lighting intensity. Observed a light intensity of 1.2 foot candles in WIC. Increase light intensity to required 10 foot candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone being stored on cutting surface of flip top unit. CDI: Employee put cellphone in pocket.

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Apr 17, 2023 B 85.5 · 16 violations

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee go from washing dishes to handling food without washing her hands. CDI EHS had employee wash her hands. REPEAT 2-301.15 Only wash hands in handwashing sink. -PF Observed prep sink with hair and debris. When asking what it is used for the PIC stated that employee sometimes washes her hands in the prep sink. CDI EHS educated PIC and employee. Prep sink was cleaned. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#10 · Handwashing sinks supplied & accessible −1

Follow-up verification required

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. CDI PIC provided sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no sign, soap, or paper towels at remodeled women restroom hand sink VR Needed 4-27-23

#15 · Food separated & protected −1.5

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 raw chicken on shelf with corn. CDI Employee moved corn in tall reach in. Observed pooled eggs on shelf with lunch meat and cheese slices. CDI Employee voluntarily discarded eggs. Eggs where 44F. For more information on food storage order please visit: http://meck.co/FoodSafety

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

Follow-up verification required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers, pans, and utensils with food debris and residue stored as clean. CDI PIC moved some of the unclean dishes to 3 comp sink. VR needed 4-27-23 For more information, please visit: http://meck.co/FoodSafety 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 .

#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 chicken tenders, fries, and fried eggs in Hot Box at 120F. PIC stated they were put in 30 minutes ago. CDI Food employee reheated to 185F. 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 .

#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 pooled raw eggs in low prep unit cooler at 44F. CDI PIC voluntarily discarded. 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 24hrs. -Pf Observed bologna, cheese, and liver mush in reach in with no DM. PIC stated bologna is dated at the end of the day. CDI PIC put DM on RTE foods. 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 .

#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 to squeeze bottles unlabeled.

#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 emplyee with jewelry on hands and arms.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single-service articles on floor throughout kitchen. PIOC stated that they had no deliveries today or yesterday.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed condenser in WIF leaking. A bucket is being used to catch water. Bucket was full of water. Observed WIC door not latching closed. REPEAT

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

Corrected during inspection

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash water with large amount of debris and cloudy. CDI PIC changed wash water. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water temperature at 100F during active warewashing. CDI PIC changed wash water

#49 · Non-food contact surfaces clean −0.5

#53 · Toilet facilities: properly constructed, supplied & cleaned −1

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. 6-302.11 Supply toilet tissue at each toilet. -Pf REPEAT Observed no toilet paper or covered trash in restroom. Only one restroom available. The other one is still being remodeled

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

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 wall and floors throughout kitchen with grease and debris buildup REPEAT 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 several soiled towels on floor near fryer. PIC stated they are there to catch grease.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

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Jan 6, 2023 A 93.5 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) 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). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee working with food, then changing task in between to sweep the floor, and answer the phone. Then was going back to handling food. DIC- EHE stopped the employee to properly washed hands before putting glove, Hands Washing education provided, handwashing signs provided at the time of inspection. -2 pts-

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

Corrected during inspectionRepeat violation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice chute has residue on the inside. Need cleaning. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with build up on the handle. CDI- Cleaned and sanitized before storing. -1.5 pts-

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

Corrected during inspectionRepeat violation

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food saran wrap store on the floor. CDI- item removed and stored properly. -1 pts-

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

4-501.11 Maintain equipment in good repair. Observed frozen standing water in WIF. Ensure equipment is working properly to prevent leaks.-0 pts-

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Corrected during inspection

6-302.11 Toilet Tissue, Availability (Pf). Observed no toilet tissue in the men's room. CDI- item provided. -0.5 pts-

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

Repeat violation

REPEAT 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 Floors, Walls, ceilings need cleaning. -1 pts-

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed employee's drinks uncovered, bottle water, sandwich stored/mixed with facility's foods. NEED an employee items designated area to prevent cross contamination. -0.5 pts-

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Jul 7, 2022 C 77 · details not yet loaded

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Apr 7, 2022 A 90 · details not yet loaded

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Nov 2, 2021 B 83.5 · details not yet loaded

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Jul 8, 2021 A 91 · details not yet loaded

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Mar 23, 2021 B 88 · details not yet loaded

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Dec 9, 2020 B 87.5 · details not yet loaded

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Jul 2, 2020 B 88.5 · details not yet loaded

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Jan 24, 2020 B 85.5 · details not yet loaded

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Aug 27, 2019 B 85.5 · details not yet loaded

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Jun 24, 2019 A 91 · details not yet loaded

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Jan 31, 2019 A 90 · details not yet loaded

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Mar 20, 2018 A 97.5 · details not yet loaded

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HARRIS FOOD MART” or State ID 2060019134). Inspection type (routine vs. follow-up) is not published in the county's data.