A94

FRESH MARKET #19 DELI

7625 PINEVILLE-MATTHEWS RD, Charlotte, NC 28226

Food Stands · NC permit/State ID 2060020558

Latest gradeA (94)

Last inspectedSep 24, 2026

Inspections on record37

On record sinceOct 10, 2013

Score history

Oct 10, 2013Higher is betterSep 24, 2026

Inspections & violations

Sep 24, 2026 A 94 · 8 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer, stored clean, soiled with food residue and debris present on back side of deli blade and guard. CDI - PIC instructed food employee to break down equipment to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soiled accumulations. EHS observed panini press encrusted heavily with grease. PIC stated a new tool has been obtained to assist in cleaning the press and has already assigned a food employee to clean. (0)

#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 EHS observed numerous TCS items held in grab n go cooler above 41F (see temp chart). PIC stated items were put into unit this morning, but are usually left in units over night. EHS observed all items stored double stacked and near front of unit above 41F. EHS observed items single stacked in the back of unit under 41F. PIC stated temperatures are being checked daily but only in areas that have experienced issues before. On previous inspections EHS has observed issues with one specific grab n go cooler, TCS items held in this unit are monitored and EHS observed all items under 41F (see temp chart). However, half of these items have been moved to a different grab n go cooler and facility is having issues similar to issues observed in the other cooler. EHS advised that temperature checks should occur in all storage areas where TCS foods are held to ensure long term compliance. Facility has been out of compliance with cold holding for the last five inspections, three of those inspections were full points. Improvement was noted during last inspection but EHS stated if cold holding was out of compliance a risk control plan will be implemented. EHS will return at a later date to review risk control plan with General Manager and discuss monitoring/processes moving forward. CDI - Due to being unable to verify the time frame TCS items had been above 41F, PIC voluntarily discarded all TCS items observed above 41F. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed container of Mac and cheese and chicken buffalo dip held beyond 7 days. EHS observe cut lettuce stored in WIC without proper date marking. Food employee stated they cut lettuce this morning. CDI - PIC voluntarily discarded chicken dip and Mac and cheese. Lettuce was dated properly. (1.5) 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 .

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

4-501.11 Maintain equipment in good repair. EHS observed heat plate for plastic wrap sealer in disrepair during inspection. Replace.

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

Corrected during inspection

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 EHS observed food employee actively washing utensils and equipment in three compartment sink. EHS observe water of wash solution at 100F. EHS verified on manufacturer instructions which stated water shall be maintained at 110 during warewashing. CDI - PIC added hot water until wash solution reached 110F. (0.5)

#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. EHS observed food debris and residue accumulating on sliding door of deli display cases. EHS has observed this issue on numerous inspections. EHS advised to increase cleaning frequency. REPEAT. (1)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink by panini press leaking. PIC stated work order has been placed on sink and will be repaired soon. (0)

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed minor food debris and residue accumulating on walls around panini press and around deli slicer. EHS advised to increase cleaning frequency to avoid contamination. (0)

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Jun 4, 2026 A 96 · 4 violations

#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 EHS observed pre-made pizzas, chicken salad wrap, salmon tossed salad, and chicken Caesar salad above 41F. PIC stated pizza was prepared, cooled down in freezer, and then placed into display case at 1:30pm. PIC stated display case had been repaired 5 days prior to inspection and stated throughout the week facility has still noticed temperatures above 41F when holding items in display case. EHS advised to discontinue use of display case until repaired. The prepared foods were observed in a different display case. EHS observed three items above 41F. PIC stated these items had been placed into unit at 1:30pm. PIC stated all temperatures are taken throughout the day and logged into tablet. Facility now includes cooling temperatures in tablet to ensure items are below 41F prior to storage. PIC stated temperatures are taken prior to cooling, after, and an hour after being placed into unit. CDI - PIC removed items from display and placed into WIF to quickly cool. EHS observed items below 41F prior to end of inspection. 3-DAY VR required. (3) REPEAT. ***Facility has been out of compliance for cold holding for four straight inspections. This is the third inspection with a full point deduction. EHS has seen improvement from facility throughout the last three inspections, but has observed cold holding issues in different areas of facility during each inspection. EHS advised that during next inspection if cold holding issues are observed, facility will be required to complete a risk control plan. 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 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) EHS observed two containers of pizza sauce and container of sausage pieces in pizza make unit without proper dating. PIC stated that these items were prepared the night prior. EHS advised that all items shall have a proper date when stored for more than 24 hours. CDI - PIC verified prep date and placed correct date on all containers. (0) 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 .

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils in standing water at room temperature. PIC stated utensils are stored in water throughout service in between uses. EHS advised water needs to be maintained at 135F. CDI - PIC removed utensils from water. (0)

#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. EHS observed surfaces on shelving above prep table and three compartment sink soiled with food residue. EHS observed food debris accumulating inside display cases behind deli and under prep tables. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

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Jan 28, 2026 A 96.5 · 4 violations

#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 EHS observed a few items in prepared meals above 41F. EHS observed items being stacked two high in unit. Items in bottom row were observed under 41F. PIC stated temperatures are checked prior to food being placed in unit. PIC unable to provide cold holding logs for today. PIC stated facility currently does not log cooling but does temperature checks prior to bring TCS items out into the display case. EHS advised to begin a cooling log and to continue to have an updated cold holding logs available. EHS observed olive bar with items such as cooked garlic cloves, grape leaves with cooked rice, feta cheese cubes and olives that were observed above 41F. PIC stated these items should not be on the olive bar. PIC stated a mistake must have occurred during ordering and items were placed onto bar without approval. PIC removed all TCS items from olive bar and voluntarily discarded. Items from deli cooler were also voluntarily discarded. 3-day VR required. EHS will verify olive bar does not contain TCS foods and will ensure facility is keeping up with cooling and cold holding logs. REPEAT (3) **Facility has improved since last inspection and has implemented cold holding logs. Olive bar will be set up without TCS foods moving forwards. PIC stated cooling logs will now be implemented. EHS will return Friday for VR to observe logs and olive bar compliance. Risk control plan not needed** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed sliced tomatoes and sliced turkey actively cooling in three door low boy reach in cooler. EHS observed minimal change in temperature over thirty minutes. EHS advised once items are finished being used for preparation of wraps and deli foods, these items should be taken to WIC to cool down instead of the reach in units. EHS observed numerous items in unit and stated air flow could impact the cooling rates if cooled in the reach in unit. CDI - PIC removed cooling items and placed in WIC to finish cooling. EHS verified temperatures prior to end of inspection. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food debris accumulating in deli display sliding door frame and in interior portion of pizza make unit. Increase cleaning frequency to avoid accumulation. (0.5) REPEAT.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed food debris accumulating along the back wall of deli area. Behind pizza make unit and rotisserie oven. Increase cleaning frequency to avoid accumulation. (0)

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Aug 26, 2025 A 95.5 · 4 violations

Inspector comments: EHS advised to take more temperatures of TCS foods in equipment when doing temperature checks. PIC stated they take one temperature per unit at a frequent rate, those temperatures automatically go into tablet for storage. EHS was able to observe temperatures taken at 11am and all were below 41F. EHS emphasized taking temperatures of more than one item can help pin point issues in equipment or processes. EHS will circle back to flank steak served in cold display. EHS could not verify if product was fully cooked or whole muscle intact. EHS observed pink interior of flank steak during inspection and will verify how this product is sent to facility.

#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 two robo-coup blades with food debris still present on surface of blades. Observed a cheese grating blade with food debris on blade. Observed dicing blade with food residue present on blade. This equipment was stored as clean on drain board of three compartment sink. CDI - PIC removed equipment and placed in three compartment sink to be wash, rinsed, and sanitized. (1.5) 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 chicken wings in hot display case below 135F. PIC stated this item was reheated an hour prior to inspection. CDI - PIC removed wings and reheated to 165F within the two hours it was prepared. (0) 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 numerous items in grab-n-go displays where facility stores prepared meals above 41F (see temp chart). Observed numerous sliced meats and cheeses in another grab-n-go display above 41F(see temp chart). Observed numerous items above 41F in 2 door reach in unit in kitchen area (see temp chart). PIC placed work order for 2 door reach in and display case for prepared meals. Grab-n-go cooler for meats and cheeses was overfilled and PIC will reduce the amount stored moving forward to allow for more air flow. All items prepared today and within 4 hours were moved to WIC to cool down effectively, any items prepared beyond 4 hours or from the day prior were voluntarily discarded. 3-day VR required. REPEAT. (3) 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 .

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris throughout kitchen in display case gaskets and interiors of coolers. Observed fans and ceiling of WIC with black residue accumulating. Increase cleaning frequency to avoid accumulation. (0)

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Mar 11, 2025 A 96.5 · 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 certified food protection manager on duty at time of inspection. REPEAT. Full Points. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a box and paper towels in the hand sink at start of inspection. CDI- PIC removed items from hand sink.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed five dented cans in the dry storage area. PIC stated that cans with dents are removed and discarded. CDI- PIC separated cans to be discarded.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sliced a bag of sliced ham and two bags of sliced turkey in the lowboy unit temping at 43F. The items had been in the lowboy since yesterday. CDI- PIC voluntarily discarded the items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 18 containers of chicken salad in the customer grab and go unit that were holding temperatures between 50F - 43F. One container of tuna salad temped at 44F, seafood salad temped at 45F and a container of deviled eggs temped at 43F. PIC stated the items had been in the cooler since yesterday. EHS and PIC had a discussion about not stacking the items so high and pushing them further back in the unit. CDI- All items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one bag of sliced ham and two bags of sliced turkey cooling in the lowboy unit since yesterday. The items were densely packed in sealed bags and stacked in the lowboy. CDI- PIC voluntarily discarded the items. EHS provided education on proper cooling methods. 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 .

#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 multiple boxes of food stored on the floor in the walk-in freezer. All food must be stored at least 6 inches off the floor.

#49 · Non-food contact surfaces clean −0.5

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed the panini press with significant encrusted debris. Increase cleaning frequency of equipment.

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee items (bags, coats) and an employee beverage stored with single service items in dry storage area. Remove items from single service items to designated area where contamination shall not occur.

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Nov 19, 2024 A 97.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 handles broken on the sliding doors of the service counter. Replace or repair the necessary door handles. REPEAT***

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on the gaskets of the low boy cooler units as well as on the door itself. Increase cleaning frequency.

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

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 in the facility that were soiled with food debris/build up. Increase the cleaning frequency.

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Jul 31, 2024 A 95.5 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some pans had light grease on the outsides of the pans and were stored as clean. Utensils and food-contact surfaces must be cleaned to sight and touch. CDI - Pans put at 3-compartment sink to be washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 Buffalo wings, chicken drumsticks, and breakfast crossiants measured below 135F in hot holding (temps in temp log). TCS foods in hot holding shall measure 41F or less. CDI - Buffalo wings and chicken drumsticks reheated to above 165F. Breakfast croissants were discarded. PIC sent TPHC procedure form to use time as a public health control for breakfast food that doesn’t hold temperature well. 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 .

#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 Establishment uses sheet to mark dates for all TCS foods in the display case. Sesame orange chicken, honey lemon bow tie pasta, Italian pasta, and garden pasta salad were either not updated for several weeks on sheet, or were missing from the sheet. Also, broccoli salad and sausage in walk-in cooler were missing date labels. Pizza sauce in pizza cooler missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - Employees placed dates on items and updated sheet with prep dates for items where it was missing. // 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 Chub of chicken breast in display case was from 7-21 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - PIC discarded chicken breast. 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 .

#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. Some boxes observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean metal pans were stacked while they were still wet. Allow utensils to adequately air dry after washing before stacking. 0 pts.

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

4-501.11 Maintain equipment in good repair. Slides of deli case doors are broken and need to be replaced/repaired. 0 pts.

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May 9, 2024 A 97 · 3 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no certified food protection manager on duty at time of inspection. -1 Point For more information on becoming a certified food protection manager 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 EHS observed cooked buffalo wings being hot held in display case at 117F. CDI PIC reheated wings to 165F. 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 .

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

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. EHS observed debris and build up behind flip top cooler and reach in stove. -.5 points

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Jan 18, 2024 A 92.5 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

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 handler handling soiled utensils at ware washing sink and remove gloves to handle clean utensils and food preparation. CDI, employee washed hands.

#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 chicken wraps and noodles recently prepared and packaged then transferred to cold held in display case. CDI, items relocated to rapidly 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 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 seafood salad with prep date of 1/9, super veggie salad prep date of 1/8 on chart. Observed open package of deli turkey with prep date of 1/9, ham with prep date of 1/10 and smokie mozzarella salad with prep date of 1/10 in display case. CDI, items voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 chicken wraps and noodles recently prepared and packaged then transferred to cold held in display case. CDI, items relocated to rapidly 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 .

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

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 employee washing equipment at 3 compartment sink with wash water at 91 degrees F. CDI, to refill 3 compartment wash sink vat with detergent water greater than 110 degrees F.

#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 debris accumulating in door tracks of several cold hold cases. Repeat. Observed some debris / spillage on shelving next to clean equipment.

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Oct 10, 2023 A 97 · 4 violations

#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 cheese cold held at 49 degrees F. CDI, cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 is not been labeled, or if the label is incorrect. -P - Observed feta cheese date marked exceeding 7 days, observed open package of ham mislabeled had incorrect date. Observed bologna with discard date of 10/8. Observed mozzarella cheese and pizza sauce not date marked in walk in cooler. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#49 · Non-food contact surfaces clean −0.5

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed leak below hand washing sink.

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Apr 17, 2023 A 100 · details not yet loaded