A97.5

LAUREL MARKET, DELI

114 CHEROKEE RD, Charlotte, NC 28207

Food Stands · NC permit/State ID 2060020576

Latest gradeA (97.5)

Last inspectedOct 26, 2026

Inspections on record44

On record sinceAug 8, 2013

Score history

Aug 14, 2014Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 97.5 · 2 violations

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

Corrected during inspectionRepeat violation

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf -Observed all foods held on 6-hour TPHC, without a start/discard time label. -CDI- PIC verified when food was originally placed on TPHC (all food moved from WIC at 10:30am) and properly added a time stamp. -REPEAT- 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 6-hour TPHC procedures. -CDI- During inspection, PIC filled out new TPHC procedures and posted them for employees. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

Repeat violation

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 flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -REPEAT-

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Apr 27, 2026 A 97.5 · 4 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed milanese meatballs (4/14), meatloaf (4/19), and sliced tylor lunchmeat (4/20) held past its 7-day timeframe. -CDI- PIC verified milanesa and tylor were incorrectly date marked (milanesa was cooked 4/24, tylor was prepped/sliced 4/26). PIC corrected date marks. PIC voluntarily discarded the meatloaf. -Observed opened container of cream cheese without a date mark. -CDI- PIC verified the open-date and properly added a date mark (4/24). 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 .

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

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

Repeat violation

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in low cooler. Observed employee drink stored above customer food in reach-in freezer. Store employee food to protect customer food from contamination.

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Nov 13, 2025 A 98.5 · 4 violations

#2 · Certified Food Protection Manager

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.

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

Repeat violation

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Jul 24, 2025 A 93.5 · 7 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written vomit/diarrhea cleanup procedures on premises. -CDI- EHS provided PIC with county vomit/diarrhea cleanup procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 multiple TCS foods in lowboy unit above 41F (sliced ham, cooked sausage, chorizo, pooled raw eggs, pasteurized egg whites, turkey bacon, unsalted butter). Ambient temperature of lowboy unit was 50F. PIC stated no foods are stored in lowboy unit overnight, and foods were transferred to unit at 7am. - Because TCS foods were within their 4-hour window, PIC moved all TCS foods to WIC for rapid cooling. PIC stated facility will contact repairman for lowboy unit. Facility will not cold hold in lowboy until unit is repaired and cold holds TCS foods at or below 41F. -REPEAT- 3 day verification visit 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 −3

Repeat 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 cream cheese, salsa, and chipotle sauce without date marks. Observed ricotta cheese with two date marks listed on the container. -CDI- PIC was able to verify the proper prep/cook date for all foods by discussing dates with the chefs. PIC properly added date marks to items. -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 .

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

Corrected during inspection

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed multiple items held on TPHC for 6 hours without start/discard times. EHS observed written TPHC procedures for all TCS foods in prep tops for 6 hours. -CDI- PIC labeled foods with start/discard times.

#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 opened, uncovered slices of Swiss cheese stored directly on top of a container of arugula in the lowboy unit. Cheese was unwrapped and stored directly on top the lid of arugula container. -CDI- PIC voluntarily discarded the cheese.

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

Repeat violation

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 flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -REPEAT-

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the prep lowboy unit. -CDI- Employee food was relocated.

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Apr 3, 2025 A 95.5 · 6 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey (45F), lettuce (46-48F), feta (50F), goat cheese (52F), and mozzarella (51F) in sandwich cooler tops on line were above 41F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. Kept at half credit as establishment has less TCS foods above 41F than past inspections. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 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 Containers of black beans, goat cheese, feta cheese and salsa were missing date labels in sandwich cooler tops on line. TCS ready-to-eat foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed prep date labels on items. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bowls, containers and pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry 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. Handle broken and gasket on door torn on upright freezer. Gasket torn on 1 sandwich cooler door. Equipment shall be maintained in good repair. Some shelves in walk-in cooler are rusted. Repair/replace listed equipment. 0 pts.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Some cardboard boxes and other litter in dumpster area. Maintain refuse areas clean and keep waste in receptacles to prevent attracting/harboring pests. 0 pts.

#55 · Physical facilities installed, maintained & clean

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. Floor not smooth and easily cleanable in back area and in walk-in cooler. Wall missing around water heater. Wiring and conduit lines exposed in ceiling area in back. Establishment needs to install a drop ceiling so it is easily cleanable and reseal floors. Repair wall damage around mop sink. 0 pts.

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Nov 25, 2024 A 92 · 12 violations

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

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. Employee beverage on prep table while employee was cutting herbs. Do not store employee drinks on prep tables. Store in a separate area, such as a low shelf.

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P EHS was explaining that lettuce in sandwich cooler top was above 41F. PIC observed touching lettuce with hand. Employees must not contact ready-to-eat foods with their bare hands. CDI - PIC educated and lettuce discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed roll beside sink. 0 pts.

#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 Package of raw steak stored on top of container of pickles in the walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved steak to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. Sausage measured 78-100F at 11AM. PIC stated it began cooling at 10:30AM. Sausage checked at 11:30AM and warmest parts of containers were still 99F. CDI - PIC spread out the sausage onto sheet pan to continue cooling. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut lettuce in bus tubs measured 59F at 11AM. PIC stated it began cooling at 9:30AM. Lettuce checked again at 11:30AM and it still measured 57F. This rate is not fast enough to cool the lettuce. CDI - PIC spread out the lettuce on to sheet pans to continue cooling. 0 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce in 2 sandwich coolers were over stacked and measured 41-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved pans to walk-in cooler. 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

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Containers of black beans, sausage, cabbage and fresh mozzarella were missing date labels in coolers on line. Some chubs of turkey, ham and roast beef were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days from preparation. CDI - PIC placed date labels on items. 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 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 Spray bottle of sanitizer was not labeled. Toxic chemicals must be labeled. CDI - PIC labels container. REPEAT

#33 · Proper cooling methods used; adequate equipment for temperature control −1

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 Lettuce was cooling in deep bus tub and was tightly packed in tub. Sausage was cooling in deep container with lids on containers. Use shallow pans to spread out cooling TCS foods so they cool within the proper cooling time. Also, leave cooling TCS foods loosely covered or uncovered. CDI - Sausage moved to sheet pan and lettuce moved to sheet pans to continue cooling. 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 .

#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. Food employee observed preparing food with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

#42 · Washing fruits & vegetables −0.5

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler bottom still had stickers on the husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

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

4-502.11(A) Maintain utensils in good repair. Strainer is damaged and needs to be replaced. 0 pts.

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Sep 16, 2024 A 96.5 · 11 violations

#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 Sausage in sandwich cooler top measured 40-45F. Turkey in sandwich cooler top also measured 43-45F. TCS foods in cold holding shall measure 41F or less. CDI - Sausage and turkey were moved to walk-in cooler to cool. Improvement from last inspection so 0 points taken. 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

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 Feta, fresh mozzarella, turkey, and cut cabbage in the coolers on the line were missing date labels. 2 portions of ham, 1 portion of pastrami, and the large container of feta cheese in the walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items 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 Portion of deli chicken in walk-in cooler was dated as being prepared on 9-3 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded deli chicken. 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 Spray bottles of sanitizer are not labeled. All toxic chemicals must be labeled. CDI - PIC wrote “sanitizer” on each spray bottle. REPEAT. 0 pts.

#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 Cut lettuce was actively cooling in sandwich cooler tops at 48-50F. Cool TCS foods in the walk-in cooler to 41F within 4 hours, before placing in equipment on holding line. CDI - PIC placed pans of lettuce in walk-in cooler to continue cooling. Improvement from last inspection so kept at half credit. 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 .

#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. Dry storage containers observed on the floor. Store food at least 6 inches off the floor. 0 pts.

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints at the beginning of the inspection while preparing food. Food employees must wear a hair restraint, such as a hat or hair net.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Avocados on line still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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

4-501.11 Maintain equipment in good repair. Some rust on shelves in walk-in cooler. Shelf below prep table rusted. Handle on upright freezer door is broken. Repair/replace listed equipment. 0 pts.

#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. Cleaning needed on shelves in walk-in cooler and shelves in prep area. Clean shelves more frequently. REPEAT

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Cardboard boxes observed around dumpster. Keep waste in receptacles. 0 pts.

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

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. Floors and walls need to be cleaned in the walk-in cooler and underneath and behind equipment in prep area. Clean physical facilities more frequently. REPEAT

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May 24, 2024 A 93.5 · 9 violations

#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 Raw beef and raw chicken stored above deli meats in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw foods to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken measured 60-84F at 1:30PM. PIC stated it began cooling around 9AM. Ensure staff spread out cooling TCS foods so they reach the proper temperature in time. CDI - PIC discarded chicken. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large containers and bowls of chicken salads, pasta salads, and tuna salads in walk-in cooler measured 51F-67F at 1:30PM. PIC stated they began cooling between 9AM and 10AM. Establishment is preparing too much TCS foods at 1 time. Establishment also got a large delivery and kept the cooler door open for an extended period of time. Establishment needs to acquire more cooling equipment, such as a blast chiller, or they can’t prepare this much at a time. CDI - Salads were all discarded because they didn’t reach 41F within 4 hours. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 Brunswick stew measured 109F on stove top. Stove was not on. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated Brunswick stew to above 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

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in reach-in cooler measured 50-54F. Cooler air temperature was 59F on EHS thermometer. PIC stated these items were brought out at 11:30AM. Also, lettuce in sandwich cooler bottom measured 45F. TCS foods in cold holding shall measure 41F or less. PIC moved all items in reach-in cooler and lettuce to walk-in cooler to cool. VR - Verification required by Tuesday to check that cooler has been repaired. 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 inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle not labeled. CDI - PIC placed label on sanitizer. // 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottle of quat sanitizer measured above 400 ppm. Quat sanitizer must be 150-400 ppm. CDI - Bottle diluted to 200 ppm. REPEAT

#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 Deli meats in reach-in cooler were cooling with lids on and cooler wasn’t working. All deli salads in walk-in cooler were cooling in deep containers. Cooked chicken was cooling in deep pan. TCS foods must be cooled in shallow pans, left uncovered, and cooled in equipment designed for rapid cooling such as the walk-in cooler. Establishment also got a delivery during lunch and put away all the food while door was open. CDI - Chicken discarded. Deli salads discarded. Deli meats from reach-in cooler moved to walk-in cooler. 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 .

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

4-501.11 Maintain equipment in good repair. Reach-in cooler is holding at 59F. Establishment must repair cooler. 0 pts.

#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. Heavy buildup on shelves in walk-in cooler. Clean shelves more frequently. 0 pts.

#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. Floors underneath equipment and walls behind prep areas need to be cleaned. Mold buildup on walls in walk-in cooler. Heavy dust buildup on vent cover in kitchen. Clean physical facilities more frequently.

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Oct 16, 2023 A 98 · 6 violations

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer spray over 400ppm. CDI PIC redid spray and concentration at 200 ppm. 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

#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 no dates on bean spread, cooked sausage, and tomatoes from day before. PIC stated the larger container they came from in RIC across from prep unit was date marked, which it was. EHS explained the date mark has to follow the item to the prep unit. CDI All items date marked. 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. Observed several food items: apple juice, beverages, stored in direct contact with floor. Items that were just delivered were not part of observation as time is given to properly store deliveries.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored clean that were wet stacked on top of each other. Stack clean dishes that are wet in pyramid to allow to dry before stacking on top of each other.

#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 build up on floors on edges, around and under equipment, under three comp sink. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked or missing parts of floor tiles. Needs repair or replace.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over customer food in WIC. Use separate designated shelf in WIC for employee food.

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Jul 6, 2023 A 94.5 · 8 violations

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

Corrected during inspection

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 TPHC, cooling and cold holding violations which are priority items. CDI PIC corrected items during inspection. 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.

#20 · Proper cooling time & temperatures

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 boiled eggs that had been boiled at 8am in a deep well plastic container holding at 60F. CDI. PIC moved boiled eggs to RIF uncovered to rapidly cool. 30 minutes later eggs were holding 41F and below. 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 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RIC 3 holding ambient temperature and items above 41F. PIC has called repairman. All TCS items in RIC were voluntarily discarded (cheese, sprouts, cut greens, chipotle sauce). VR required. 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 .

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

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed all items being held on TPHC on prep line with no time stamp, temperature log. PIC stated what time each item went into prep unit, wrote it down. PIC also took temperatures and no items, EHS confirmed, were above 70F. VR required.

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on any menu or menu board for eggs that may be cooked to order, and ordered undercooked (I.e. sunny-side up, medium, etc.). Provided example for PIC . VR required

#33 · Proper cooling methods used; adequate equipment for temperature control −1

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 boiled eggs cooling with secured lid on a deep well plastic container. CDI. PIC uncovered item and placed item in WIF for rapid cooling. 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 .

#42 · Washing fruits & vegetables −1

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on husks. Wash avocados before use. Remove stickers during wash process. REPEAT

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom.

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May 2, 2023 A 96.5 · details not yet loaded