A95.5
HARRIS TEETER #35 DELI
5030 PARK RD, Charlotte, NC 28209
Food Stands · NC permit/State ID 2060021398
Latest gradeA (95.5)
Last inspectedAug 20, 2026
Inspections on record35
On record sinceOct 4, 2013
Score history
Oct 4, 2013Higher is betterAug 20, 2026
Inspections & violations
Aug 20, 2026 A 95.5 · 5 violations
Inspector comments: EHS advised PIC to look into putting an air curtain by the front door near the deli.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand wash sink. CDI PIC provided soap.
#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 pulled chicken on the mobile cooler above 41F. Label showed that it was packaged yesterday. 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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed flies in the kitchen. Observed dead flies on the mobile unit near the front door. CDI PIC cleaned up dead flies.
#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 bakery employee handling food with bracelets on her arm.
#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 cell phone on the shelf on top of the sandwich station. CDI PIC moved the cell phone.
Apr 16, 2026 A 91.5 · 8 violations
Inspector comments: EHS advised that continued date marking and temperature violations will result in them being put on a risk control plan.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink near bakery blocked by a cart full of large boxes. CDI PIC moved cart.
#13 · Food in good condition, safe & unadulterated −2
Corrected during inspectionRepeat violation
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed an open package of pepperoni with large amount of discoloration in the sandwich RIC. Package was opened 3/35/36. CDI PIC voluntarily discarded. REPEAT
#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 in the 3 comp sink at 0ppm . There were dishes being sanitized in the compartment. CDI PIC emptied the compartment and refilled with QUat sanitizer 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
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee that was preparing sandwiches rinsing the knife with water at the prep sink behind her and reusing to slice sandwiches. EHS advised that she use a dry towel to wipe knife and that once water is introduced she must properly wash, rinse, and sanitize the knife. CDI PIC took knife to dish area and replaced it with a clean knife.
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 .
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese on the sandwich cutting board and large containers of mayo, ranch, and pepperoni in the sandwich RIC above 41F. PIC stated that the cheese was just cut. The pepperoni, mayo and the ranch were discarded. The ambient air of the sandwich RIC was 54F. PIC will put in a work order for today. EHS advised them not to use the unit for TCS foods until repaired. VR 4-19-26 REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Repeat violation
3-501.18 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) 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 .
Observed an open pepperoni bag dated 3/25/26, cut chub of roast beef dated 4/8/26, and a cut chub of turkey with no date mark. CDI PIC verified that the turkey was cut today and he put date on it, PIC voluntarily discarded the pepperoni and the roast beef. REPEAT
#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. Observed single service containers stored unprotected with the food contact surface facing up. CDI PIC inverted containers
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some sheet trays with large amount of what appeared to be rust from wear and tear.
4-501.11 Maintain equipment in good repair. Observed the sandwich RIC not holding TCS foods at 41F or below. Unit will not be used for tcs foods until it is repaired.
#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. Observed buildup and debris on floors around and under equipment of the kitchen and along the lower walls.
Dec 30, 2025 A 97 · 5 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two containers of pizza sauce with organic growth being held in prep reach in cooler. CDI: PIC voluntarily discarded containers of pizza sauce.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed a sheet tray floating on top of sanitizer in sanitizer compartment of 3 compartment sink in which sheet tray was not fully submerged under sanitizer. CDI: PIC pushed down sheet tray to ensure it was submerged in sanitizer.
#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 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 . Observed three containers of rotisserie chicken, two containers of baked eight chicken, and several containers of chicken tenders all being held above 41F in grab and go island cooler. CDI: PIC voluntarily discarded all items.
#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) 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 . Observed an open bag of meatballs being held in sandwich prep reach in cooler without a date mark and a bag of grilled chicken in same cooler date marked with an expiration of yesterday. CDI: PIC voluntarily discarded both items.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use containers being stored on floor in bakery area. CDI: PIC placed containers on shelving. REPEAT. Points not escalated due to multiple violations on previous report.
Aug 27, 2025 A 98.5 · 5 violations
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) squeeze bottle with no label held at a non food prep counter. Per conversation with PIC, bottle contained food safe mineral oil utilized to clean metal components (sliding doors and tracks of prep units, portions of deli slicers, etc.) CDI - EHS affixed label to bottle and placed back at proper storage.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies in deli department over the course of inspection. No contamination of food was observed; work with approved pest controller(s) to prevent pest entry and remove live and dead pests.
#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 one (1) box of bread rolls, opened earlier on day of inspection, stored on floor of walk in freezer. CDI - PIC elevated box to available shelving.
#45 · Single-use & single-service articles: properly stored & used −1
Corrected during inspectionRepeat violation
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) wrapped bag of single service articles (to go lids) stored directly on the floor next to rolling supply cart. CDI - EHS elevated bagged single service articles to cart to prevent potential contamination.
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. Observed two (2) stacks of single service articles (to go bowls at prep table and container lids on walk in freezer shelf) with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination. 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 accumulated food soils (crumbs, stains) at retail grab n go on and beneath grating. Observed minor food soils on sliding tracks of sandwich perp unit doors.
Apr 23, 2025 A 98.5 · 5 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed approximately fifteen TCS food items (chicken salad croissants, maple ham slider sandwiches, sandwich trays, etc._ single servings of chef salads set at point of sale cooler during inspection. EHS observed insufficient cooling rate of salads during inspection. CDI - PIC rotated salads to walk in cooler to rapidly chill before returning them in sales cooler. REPEAT.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) working container (squirt bottle of oil and vinegar mix) at deli preparation area with no working label. All other containers were labeled properly. CDI - PIC was able to identify the contents of the bottle. EHS affixed label to the bottle.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) unopened dented can of black olives at dry storage area. CDI - PIC rotated can to area to be held for credit, away from usable food products.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
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. Observed two (2) stacks of single service articles (to go bowls at prep table and sandwich containers with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination. REPEAT.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 one (1) employee water bottle stored above sealed dry ingredients (canned goods, mayo tubs, etc.) at storage rack. CDI - Employee rotated water bottle to proper employee storage.
Dec 10, 2024 A 98 · 4 violations
#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 is not been labeled, or if the label is incorrect. -P Observed two (2) non-date mark exempt TCS foods (oven roasted turkey chub and rotisserie chicken chub) with expired or improper date marking (12/02 in deli case 1 and unmarked in deli case 2, respectively). CDI - PIC pulled items from storage and weighed them out to be voluntarily disposed of. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed fewer food items with expired date marks.
#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 three (3) single servings of chef salads set at point of sale cooler during inspection. EHS observed insufficient cooling rate of salads during inspection. CDI - PIC rotated salads to walk in cooler to rapidly chill before returning them in sales 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 .
#40 · Personal cleanliness −0.5
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Briefly observed PIC engaged in food prep (preparing of sandwiches at prep area) assisting food employee with watch on and no effective hair restraint. CDI - During stopping point, PIC washed hands, donned hair net, and removed watch before continuing food prep.
#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. Observed two (2) stacks of single service articles (to go bowls at prep table and cake lids at bakery area shelf) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.
Aug 15, 2024 A 97.5 · 6 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed handsink paper towel dispenser without available paper towels at start of inspection. CDI - Department manager provided single service paper towel box from nearby table to allow for proper hand washing. Paper towel roll was replaced immediately from available supply.
#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 four (4) TCS food packages in sandwich prep unit (diced chicken, cut ham, cut chicken, and pizza sauce) held for greater than seven days (08/08, 08/07, 08/07, and 07/24 production dates, respectively) Department manager stated that these had most likely been date marked with typos. CDI - Food items were voluntarily disposed of.
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 .
#37 · Food properly labeled: original container −1
Repeat violation
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 approximately three (3) working containers of sauces and spices (vinegar, salt, and oregano) at deli preparation area with no working labels. PIC was able to identify each of the condiments and stated that labels had been removed during cleaning. REPEAT.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies in deli department over the course of inspection. No contamination of food was observed; work with approved pest controller(s) to prevent pest entry and remove live and dead pests.
#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 one (1) box of chicken wings, opened earlier on day of inspection, stored on floor. CDI - PIC elevated box to available shelving.
#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 minor food soil in sandwich station under side unit. Clean as needed to prevent soil accumulation. Observed three (3) bins stored as clean on clean storage shelf with minor sticker residue on their exteriors. Soak, wash, rinse, and sanitize utensils as needed to clean food and non food contact surfaces.
Apr 8, 2024 A 97 · 7 violations
Inspector comments: Observed one (1) slightly slanted shelf in WIC towards bottom level. When observed, shelving was still elevating food greater than 6 inches from the ground. PIC stated that shelving replacement has arrived and is awaiting installation.
#2 · Certified Food Protection Manager
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC or manager on duty at time of inspection. Per conversation with PIC (deli manager), she has recently taken and passed an ANSI certification test and is awaiting documentation. PIC demonstrated knowledge by answering relevant questions pertaining to food preparation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 seven (7) food items (recently rotated baked chicken and three chicken tacos at hot/cold display and grab n go, respectively, one salad and package of ribs from 04/07 at grab n go display, and overstacked portion of cheese at deli prep line) above 41F. CDI - Recently placed items, having been rotated to points of sale and service, were rotated by PIC to WIC to cool correctively. Items that had been out of temperature for more than 4 hours were voluntarily disposed of.
#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 three (3) bottles of chemicals (degreaser and concentrated sanitizer) stored above single service articles and food supplies (bagged breader mix, cake trays, etc.) at points of preparation. CDI - EHS rotated chemical bottles to lower points of storage.
#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 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 . Observed four (4) food items (sliced roast beef in deli prep line, three sub sandwiches in grab n go cooler) not at 41F. Per labeling and conversation with PIC, these items had been prepared less than 4 hours previous. Roast beef was observed as cooling insufficiently. CDI - Sandwiches were rotated to WIC to cool correctively. Roast beef was rotated with lid off to lower storage to cool more effectively. REPEAT.
Note: No escalation in point deduction due to improvement made from previous inspection. EHS observed multiple food items prepared on day of inspection (cold fried chicken bin, salads, etc.) held at point of sale after cooling properly. EHS observed proper active cooling of cooked food (fried chicken) in WIC. EHS provided cooling charts to PIC
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately five (5) working containers of sauces and spices (vinegar, oil, salt, etc.) at deli preparation area with no working labels. PIC was able to identify each of the condiments and stated that labels had been removed during cleaning.
#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) food employee engaged in food preparation (preparing sub sandwiches, etc.) with wristwatch on.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed minor leak at three compartment sink faucet when water was turned on. Repair and service plumbing fixtures as needed to prevent leaking.
Dec 7, 2023 A 95 · 3 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 . Observed a large amount of sliced deli meats and cheeses that did not cool to 41F within 4 hours of slicing. Reference temperature chart. CDI-PIC voluntarily discarded TCS foods that did not quickly cool within 4 hours and EHS.
#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 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 . Observed pizza sauce date marked 11/28. Employee stated that was not the correct date mark, as they had placed new pizza sauce in the previously used container. Observed cut blackened turkey chub from 11/25. Observed thawed sausage without thaw date. CDI-PIC voluntarily discarded RTE TCS foods that were incorrectly labeled and held for more than 7 days and added correct thaw date to sausage.
#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 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 . Observed multiple tightly wrapped packs of deli meats and cheeses that did not cool within 4 hours in sandwich station reachin. Observed sliced deli meats in prep top of sandwich station that also did not quickly cool and missed 4 hour cooling window. Observed rotisserie chicken cooling in WIC, tightly covered in plastic package. Observed ham sliders at 60F placed in grab and go display, tightly covered and stacked. CDI-EHS educated PIC on improved cooling methods. PIC voluntarily discarded all TCS foods that missed cooling window, rotisserie chicken and ham sliders were uncovered and moved to the WIC to quickly cool. EHS recommends cooling sliced meats and cheeses in thin layers, uncovered in WIC.
Jul 13, 2023 A 96 · 4 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
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 priority and priority item violations.
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.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs, buffalo wings , bbq chicken bites , chicken street tacos , chef salad, quiche, and pimento cheese in grab and go retail cases at greater than 41 degrees. CDI PIC discarded products.
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 hot baked 8 piece chicken and turkey chub held greater than 7 days. CDI PIC 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
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 of debris at caulk line of three compartment sink.
May 11, 2023 A 98 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed Employee using probe thermometer without sanitizing before use . CDI advised employee on proper sanitizing and probe was sanitized before next use.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed chicken that had been thawed sitting on counter at 64 F. Stored in walk in cooler . CDI PIC discarded product.
Feb 8, 2023 A 97 · details not yet loaded
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Jul 27, 2022 A 97 · details not yet loaded
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Mar 9, 2022 A 97 · details not yet loaded
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Nov 1, 2021 A 98.5 · details not yet loaded
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Aug 23, 2021 A 97 · details not yet loaded
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Mar 8, 2021 A 99 · details not yet loaded
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Oct 22, 2020 A 97 · details not yet loaded
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Jun 18, 2020 A 97 · details not yet loaded
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Aug 15, 2019 A 96.5 · details not yet loaded
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Mar 20, 2019 A 98 · details not yet loaded
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Nov 7, 2018 A 98.5 · details not yet loaded
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Jul 30, 2018 A 97.5 · details not yet loaded
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Feb 22, 2018 A 96 · details not yet loaded
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Jul 19, 2017 A 97 · details not yet loaded
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Apr 6, 2017 A 97 · details not yet loaded
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Jan 13, 2017 A 98 · details not yet loaded
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Aug 18, 2016 A 98.5 · details not yet loaded
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Apr 6, 2016 A 99 · details not yet loaded
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Jan 27, 2016 A 99 · details not yet loaded
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Aug 19, 2015 A 99 · details not yet loaded
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Apr 7, 2015 A 99 · details not yet loaded
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Nov 11, 2014 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 20, 2014 A 98 · details not yet loaded
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Oct 4, 2013 A 98 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HARRIS TEETER #35 DELI” or State ID 2060021398). Inspection type (routine vs. follow-up) is not published in the county's data.