A95.5

HARRIS TEETER #440 DELI

11135 GOLF LINKS DR, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060019291

Latest gradeA (95.5)

Last inspectedOct 19, 2026

Inspections on record25

On record sinceOct 25, 2018

Score history

Oct 25, 2018Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 95.5 · 4 violations

Inspector comments: Tortilla room is on this permit and also needs a Grade card.

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 stacks of metal pans stored as clean with food debris. CDI PIC moved pans to 3 comp sink to clean. REPEAT 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

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked salmon in warmer below 135F. CDI PIC voluntarily discarded due to it being the end of the lunch time. 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 chicken wings and chicken fingers in the mobile case above 41F that was packed 2 days ago. CDI PIC 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 .

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

Corrected during inspection

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice bin not labeled with time and date prepared. CDI PIC provided label.

View this inspection on the county portal ›

Jun 24, 2026 A 97 · 5 violations

#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 sushi employee put on gloves without washing his hands. CDI Employee stopped and washed his hands.

#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 multiple metal pans stored as clean with food debris and greasy exteriors. CDI PIC moved pans to 3 comp sink to clean. 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 stir fry being reheated to 140F . CDI PIC instructed employee to reheat chicken dish. Dish was reheated to 165F in the oven.

#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 multiple deli meat chubs in the deli case #1 above 41F. PIC stated that they just had a Boarshead delivery within the last 2 hours and the chubs were put directly into the deli case. CDI PIC put the chubs in the deli case in the WIC and filled case with chubs from the WIC. The deli case ambient air was 38F. REPEAT

#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 chemical spray bottle stored with single service items, clean dishes, and with food throughout the kitchen. CDI PIC moved all chemical spray bottles to chemical storage areas.

View this inspection on the county portal ›

Feb 5, 2026 A 95.5 · 5 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers above prepped produce in the WIC. CDI PIC corrected storage order. 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 inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried egg rolls being held in the basket until put on lunch buffet at 107F. CDI PIC voluntarily discarded and contacted maintenance. 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 .

#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 multiple deli meat chubs in the deli case #1 above 41F and cold chicken wings in the mobile case above 41F. CDI PIC discarded deli meat chubs and all the cold chicken wings that were not packed today from the mobile case. PIC contacted maintenance today. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna being thawed in ROP package without a slit in the package. CDI PIC put a slit in the package since the tuna was still partially frozen.

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

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 water bottle on sandwich prep table, on top of single service items in sandwich area, and in lowboy cooler under deli prep table. CDI Employee discarded all water bottles

View this inspection on the county portal ›

Oct 20, 2025 A 98 · 4 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pan of covered cooked bacon stored beneath two (2) boxes of unwashed uncut vegetables (peppers, mushrooms) in WIC. CDI - EHS rotated bacon to sit with other RTE food in WIC; EHS reviewed WIC and reach in unit storage order guides with PIC and deli manager. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) portion of cut turkey in deli case with partially unwrapped surface contacting food. CDI - Department manager voluntarily disposed of contaminated food item. Thoroughly wrap or package food to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of salmon in hot cabinet, awaiting placement at TPHC lunch bar, at temperature of 131F. Salmon had been cooked less than 2 hours prior. CDI - Food employee reheated salmon to temperature above 165F prior to placing it back within hot 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 .

#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 one (1) stack of boxes of food being stored on the floor in walk in freezer and one (1) box on floor of WIC. EHS observed delivery dollies within cold holding units. Per conversation with PIC and department manager, items had been delivered earlier on morning of inspection and were awaiting proper storage.

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately four (4) food employees engaged in food preparation (cut meat via deli slicer, plating and preparing salads, etc.) while wearing bangles, watches, etc.

View this inspection on the county portal ›

May 28, 2025 A 98.5 · 4 violations

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unopened boxes of RTE pasteurized egg mix stored beneath two (2) boxes of unwashed uncut vegetables (peppers, mushrooms) other RTE food. EHS reviewed WIC and reach in unit storage order guides with PIC and deli manager. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed two (2) spray bottles of concentrated chemicals (sanitizer and degreaser) on storage racks above unopened bottles of cooking ingredients (sesame oil, etc.) CDI - Chemical bottles were relocated to lower shelving during food production.

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

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 three (3) knives stored on heavily soiled magnetic knife block. CDI - Deli manager delegated task of cleaning knife block to employee. EHS rotated soiled knives to three compartment sink for corrective cleaning. Knife block was observed as clean prior to end of inspection.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed four (4) stacks of single service articles (cake tray lids, to go boxes, etc.) throughout establishment with exposed food contact surfaces. CDI - EHS inverted unprotected single service articles to prevent potential contamination.

View this inspection on the county portal ›

Jan 16, 2025 A 97 · 5 violations

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

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 one (1) closed water bottle being stored in deli case. CDI - EHS rotated water bottle to proper lower storage.

#15 · Food separated & protected

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of cooked broccoli stacked within pan of fried chicken in hot cabinet, awaiting placement at hot bar. CDI - Food employee placed sheet of deli paper between pans of food to prevent contact with non food contact surfaces.

#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 approximately six (6) party tray food items (slider tray, chicken wing tray, etc.) in mobile cooler 3 at temperatures between 45F and 49F. Ambient temperature of the unit was observed at 40F to 41F. CDI - PIC voluntarily disposed of out of temperature food. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer TCS food items were observed as failing to cold hold, and no additional calibration or verification of cold holding units was required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during 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 two (2) opened chubs of deli chicken in deli case with no date marks. Observed one (1) bottle of commercial salsa in prep table cooler 1 with no date marking. CDI - Deli manager verified dates of production for each undated items and dated them accordingly (tags were printed for chicken chubs; salsa bottle had date mark written directly on package lid). 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 .

#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 one (1) employee engaged in food preparation (cut meat via deli slicer) while wearing bangle.

View this inspection on the county portal ›

Sep 9, 2024 A 96.5 · details not yet loaded