A96

HARRIS TEETER #66 DELI

7852 REA RD, Charlotte, NC 28277

Food Stands · NC permit/State ID 2060021404

Latest gradeA (96)

Last inspectedOct 12, 2026

Inspections on record41

On record sinceMar 28, 2014

Score history

Sep 8, 2014Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 96 · 7 violations

Inspector comments: EHS observed ice buildup on the floor of the WIF. PIC stated that the facility has a work order to repair the WIF door.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados above RTE foods in the sushi lowboy cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 sliced salami, shredded lettuce, sliced tomatoes, sliced turkey, and sliced ham in the sandwich prep station above 41F. Also observed sliced turkey in the deli lowboy cooler above 41F. PIC stated that the salami, turkey, and ham were all cut within the hour. CDI PIC put these items in the WIC uncovered to cool down quickly. EHS explained that this is the third time a cold holding violation has been observed. Therefore a Risk Control Plan is required. EHS emailed the blank Risk Control Plan to the manager. 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

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 5 containers of pulled chicken in the WIC with no date mark/ label. PIC stated that the Smart Chicken package was opened and repacked today. CDI PIC labeled containers. 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

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer spray bottle hanging over single service items on a cart in the bakery. CDI PIC moved spray bottle to chemical storage area.

#40 · Personal cleanliness

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. Observed 2 employees handling food with watches on their arm. CDI employees removed watches.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed the scooper lying in the tuna at the sandwich station. CDI PIC removed scooper.

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

Repeat violation

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 grout worn away in between floor tiles in several areas in the kitchen. Replace worn away grout. Also observed missing and cracked baseboards on the WIC. REPEAT

View this inspection on the county portal ›

May 11, 2026 A 96 · 4 violations

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beef broccoli being reheated to 135F. CDI PIC reheated beef broccoli to 165F.

#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 sliced Boarshead sliced deli meats in packages ( in the grab n go case) above 41F. CDI PIC Moved items it the WIC because they were sliced today. 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 .

#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 food stored on shelving racks directly next to handwashing sink in the bakery. There is no splash guard at the handwashing sink.

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

Repeat violation

View this inspection on the county portal ›

Jan 5, 2026 A 98 · 5 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. 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 one metal container with build up being stored as clean on clean storage shelf. CDI: PIC returned item to be W/R/S.

#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 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 most TCS food items being held in grab and go cooler next to sushi area and a package of sliced deli turkey to be holding above 41F. See temp chart. CDI: PIC voluntarily discarded all items in grab and go cooler and moved packaged sliced turkey to walk in cooler to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use pizza containers being held outside of their original packaging right side up at pizza station. CDI: Stack was inverted to protect against contamination.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed pH measuring device used for testing sushi rice to be not operating properly. Sushi PIC had pH measuring test strips on hand as a back up. Replace device with a device that works adequately.

#55 · Physical facilities installed, maintained & clean

View this inspection on the county portal ›

Oct 22, 2025 A 98.5 · 2 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed avocados stored above ready to eat foods (cream cheese, shredded carrots) at sushi storage section of WIC. CDI - PIC, EHS, and sushi department manager rotated stock of unwashed produce to prevent potential contamination. Store unwashed produce to prevent contamination of ready to eat foods, including ready to eat raw animal foods (sushi fish.) EHS provided storage order guide for WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous (greater than twenty) portions of TCS foods in left side of Deli Case (opened chubs of London broil, roast beef, turkey, etc.) Mobile Unit 2 (Cobb salad, chef salad, etc.) and hot/cold display island (mashed sweet potatoes, rotisserie chickens) above 41F. Ambient temperatures of units were observed at above 41F. Deli case was observed correctively cooling; PIC and department manager voluntarily disposed of contents of units that had been prepared greater than 4 hours prior. A verification will occur no later than 10/25/2025. 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 .

View this inspection on the county portal ›

Jun 25, 2025 A 99 · 5 violations

#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 one (1) open container of feta cheese in pizza prep unit with no date marking sticker. Per conversation with pizza station employee, feta had been opened to prepared one pizza held on TPHC and would likely be used prior to the end of day. CDI - Department manager placed date marking sticker on feta cheese container. 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 .

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

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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed one (1) container of cut red cabbage with lid in sushi prep unit cooling at rate slower than required. Observed one (1) speedrack of chicken in WIC with temperatures between 41F and 42F after cooling process. Ambient temperatures of sushi prep unit and WIC fluctuated between 40F and 42F. No TCS food items stored within either unit for long term storage were observed above 41F. A verification will occur no later than 07/05/2025. 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 two (2) employee engaged in food prep (prepping Asian hot bar items, slicing meats, etc.) with wrist watches.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) container of Philly steak in sandwich area RIC with handle contacting food. CDI - EHS removed spoon from food without contacting food and stored properly to prevent handle from contacting food.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 one (1) pan, stored as clean at drying rack, with food label still on non food contact surface. No contamination of food contacts were observed during storage. CDI - PIC rotated pan with label to washing basin of 3 compartment sink for corrective washing.

View this inspection on the county portal ›

Feb 18, 2025 A 98 · 5 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) pan of raw salmon on a tray stored over RTE pans of food (corn, ham, and mac and cheese, etc.) on speedrack in WIC. Observed three (3) bowls of raw, ready to eat foods (salmon and tuna poke bowls) stored over RTE foods (Ginger cups) at cold portion of hot/cold display island. CDI - Deli manager placed uncooked salmon and chicken below RTE foods to prevent potential contamination. Sushi manager altered point of sales storage order to prevent potential contamination. EHS provided WIC storage order chart. REPEAT.

#16 · Food-contact surfaces: cleaned & sanitized

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 one (1) of three facility thermometers with dried food debris (cake icing) on probe stored as clean with other thermometers. CDI - EHS cleaned and sanitized thermometer probe during calibrations.

#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 several (approximately six (6)) boxes of food items being stored directly on floor in WIF. CDI: PIC instructed employee to place items on shelves.

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspection

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) unopened box of to go cup lids in pizza prep area stored on floor. CDI - PIC elevated box to available shelving. 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 three (3) stacks of single service articles (paper bowls and lids) at prep table adjacent to oven with exposed food contact surfaces at start of inspection. Observed three (3) stacks of single serving pizza slice boxes with exposed food contact surfaces at pizza prep area shelf. CDI - EHS inverted single service articles and covered exposed portions with plastic wrap at prep table to prevent potential contamination. EHS discussed storage options for pizza boxes with PIC.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1) flattened cardboard box beneath fryers at prep area.

View this inspection on the county portal ›

Oct 24, 2024 A 98.5 · details not yet loaded