A99.5

FOOD LION #1584 DELI

8010 CAMBRIDGE COMMONS DR, Charlotte, NC 28215

Food Stands · NC permit/State ID 2060021263

Latest gradeA (99.5)

Last inspectedOct 8, 2026

Inspections on record33

On record sinceNov 6, 2013

Score history

Nov 6, 2013Higher is betterOct 8, 2026

Inspections & violations

Oct 8, 2026 A 99.5 · 1 violation

#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 buildup of debris and residue present on the lower shelving throughout the facility beneath prep surfaces, on the deli case and deli case gaskets, and on the external portion of the stand up oven/proofer. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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May 1, 2026 A 98.5 · 2 violations

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed hand sink adjacent to the pastry station of the facility reaching only 77F. Other hand sink adjacent to the WIF was reaching 136F and all other sinks (Prep/3-Comp) water temperatures were able to get very hot very quickly. Ensure the sink is repaired so that it is able to achieve at least 100F.

#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 and chicken sandwiches in the HH box adjacent to the HH wings bars below 135F. Ensure that all hot holding foods are maintained at 135F and above. EHS notes that the chicken sandwiches are a new menu item that is being rolled out across Food Lion locations. The sandwiches are packaged in a box and then propped up on a metal stand. Facility PIC stated that this is being done per Food Lion SOPs for quality reasons. EHS notes that if the holding of these sandwiches at 135F or above becomes a continued issue, that they may want to adjust their current SOPs. EHS told PIC to reach out with any further questions, and ensure that the facility is monitoring the hot holding foods with thermometers especially the sandwiches to ensure they find a HH method that works. -CDI- Hot holding foods under 135F 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 .

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Jan 23, 2026 A 96 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT sanitizer in the 3-Comp sink reading at 0PPM. PIC stated that their sanitizer bag was running low and they had not checked the sanitizer yet for the day. PIC stated that 3-comp sink had not been used to sanitize anything yet for the day. -CDI- PIC changed out sanitizer bag and refilled sanitize compartment of the 3-comp sink. Sanitizer was then reading at 200PPM. Ensure that proper sanitizer concentrations are maintained. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed both Colby jack cheese slices and black pepper turkey slices above 41F in the deli case grab n go section of the facility. PIC stated that the deli slices have been in the unit since the day prior. Ambient reading on the deli case was 37F. PIC also stated that all deli slices are cut and then cooled over night in the WIC before being placed in the deli case either until they are sold out or at the end of the date window. -CDI- PIC voluntarily discarded deli slices above 41F. Ensure that all TCS foods in cold holding are maintained at 41F or below. 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 .

#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 2 shakers of dry spices in the facility with no labeling present on them. Ensure that all working containers of food are labeled. -CDI- PIC labeled unlabeled shaker bottles.

#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 heavy buildup of dust and soil on the speed rack present in the WIC ensure that all non-food contact surfaces are clean and maintained as clean.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Hand sink at the far end of the facility had an air gap present to a floor drain below. Floor drain was very slow to drain. PIC stated that there is a work order in for the floor drain. PIC also stated that mortar was stuck in the drain and was the reason it was slow to drain. Ensure that the plumbing is made to be in good repair to prevent the potential of any back up from the drain into the facility.

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Oct 15, 2025 A 97 · 6 violations

#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 PIC utilize hand sink to fill plastic container with water. PIC then used the hand sink to dump water from the container. CDI - PIC educated and redirected to use prep sink. Utilize hand sink for hand washing only. 6-301.14 Post a handwash sign at each handsink. Observed both female and male restrooms without hand washing signage. CDI - EHS provided hand washing procedures to facility. -0-

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed potato wedges holding below 135 F. CDI - Potato wedges 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 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods in two grab & go cases, cold holding at temperatures above 41 F. Refer to temperature observation chart. Several were confirmed to have been prepared this morning, others were stored at grab & go case since previous day. Both cases verified in good repair and maintaining ambient temperatures of < 41 F. CDI - Items cold holding from previous day were voluntarily discarded, remaining items were transferred to the walk-in freezer and rapidly cooled down to < 41 F. 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 −1.5

Corrected during inspectionRepeat violation

REPEAT 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 two deli meats held past 7-day time frame (discard date of 10/11 and 10/13). CDI - PIC voluntarily discarded expired foods. -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: 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 sandwiches cooling inefficiently over a 35+ minute interval due to being wrapped/inside closed clam shell containers and stacked inside of the walk-in cooler. Refer to temperature observation chart. CDI - Packaged foods were single layered on trays, transferred to the walk-in freezer and rapidly cooled to < 41 F. -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.

#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 handler preparing foods with multiple bracelets. -0-

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Apr 17, 2025 A 97.5 · 3 violations

#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 both meat slicers with visible food debris on the spiked end plate, which is inserted into the meat/cheese chub to hold it in place. -CDI- Items to be properly washed, rinsed, and sanitized prior to use. -Points not escalated due to improvement in cleanliness of metal trays/dishes. 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 .

#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 bologna meat chub held past its 7-day timeframe (discard date of 4/14). -CDI- PIC voluntarily discarded the item. 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 −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 accumulation of debris along meat case tracks, where doors slide open. Increase frequency of cleaning tracks.

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Dec 2, 2024 A 98 · 5 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 within deli department or overall store management during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 meat slicer with visible food debris on blade. Observed visible food residue on metal trays stored as clean. -CDI- Items to be properly 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 .

#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 cut lettuce in WIC from prior day, lacking a date mark. -CDI- PIC voluntarily discarded the lettuce. 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 .

#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. -Observed exterior of metal dishes with visible food debris, stored as clean. Observed accumulation of debris along meat case tracks, where doors slide open.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed large hole in drain plug in dumpster. In need of replacement.

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Aug 28, 2024 A 98.5 · 3 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. Observed flies on slicer blade. CDI- Slicer 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 .

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

Corrected during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

#49 · Non-food contact surfaces clean −0.5

Corrected during inspectionRepeat violation

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May 22, 2024 A 98.5 · 2 violations

#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 buffalo and bbq wings holding below 135F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#49 · Non-food contact surfaces clean

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Nov 20, 2023 A 97.5 · 2 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 is not been labeled, or if the label is incorrect. -P 1 portion of bologna and 1 portion of ham were missing date labels. CDI - PIC placed correct date labels on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#51 · Plumbing installed; proper backflow devices −1

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm falls below flood rim of 3-compartment sink basin creating a potential cross-connection. VR - Verification required within 3 days that spray arm has an air gap between it and the top of the sink rim.

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Aug 21, 2023 A 99.5 · details not yet loaded