A96

HARRIS TEETER #220 DELI/BAKERY

2720 W MALLARD CREEK CHURCH RD, Charlotte, NC 28269

Food Stands · NC permit/State ID 2060021556

Latest gradeA (96)

Last inspectedOct 19, 2026

Inspections on record43

On record sinceAug 8, 2013

Score history

Aug 4, 2014Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 96 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and rice bowl hot holding below 135F. Refer to temperature chart. -CDI- Facility to discard at 4 hour mark. Facility maintains hot items on time for quality. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F throughout. Observed ambient air of units at 41F or below. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 multiple items prepared today cooling in merchandising and/or grab and go units; Chicken wings, salads, sushi rolls and pizza were found in single-use containers with lids. -CDI- PIC removed lids and placed items in WIC to rapidly cool back down. **REPEAT** -1- 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

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 some shaker containers and squeeze bottles missing labels at sushi make line, sub make line, and chicken station. -0-

#55 · Physical facilities installed, maintained & clean

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 paper towel dispenser in need of repair. Per PIC, replacement dispenser has been ordered. -0-

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Jun 5, 2026 A 92.5 · 5 violations

Inspector comments: EHS observed entire chicken rack rolled out during prep with items reading between 41-52F. PIC stated some items were being placed into packages to go into the cold holding merchandising coolers. EHS educated PIC about only taking out the needed quantities/what was being worked with instead of having the whole rack out. EHS educated PIC on not overfilling containers at sub make line. Also spoke about ensuring all items are properly cooled back down before being placed into merchandising coolers or make line as items are going to rise in temperature during prep. EHS educated PIC about establishing a consistent date marking systems for items at sub make line. Some items observed with stickers past date mark in front of containers. Some items were logged in a log book, but not all items were in log book. PIC stated that most containers are refilled/restocked before being fully empty, so often times, leftover product is left in containers and new product placed. PIC stated that employees know that old product is supposed to be placed on the bottom and new product on top but couldn’t confirm that all employees were doing this. EHS educated PIC on best practice of fully emptying containers and placing at sink once empty and placing a clean container with new product out to properly track dates and follow cleaning procedures.

#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 food employee use handsink to dump water. -CDI- EHS educated food employee on proper use of handsink and handsink cleaned out. -0-

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in deli meat case, WIC, and sub make line above 41F. Refer to temperature chart. Observed that items in front half of deli meat case were not properly holding temperatures, back of case is properly holding temperatures. Observed that some items near door of WIC were not properly holding temperatures and most items right at 41F. PIC stated that door must be pushed shut to properly close. Ambient air near door observed at 48F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED BY 6/8/2026** **FACILITY TO NOT USE FRONT OF DELI MEAT CASE AND TO PLACE ITEMS AWAY FROM WIC DOOR AND HAVE BOTH UNITS ASSESSED.** **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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)./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 maple ham improperly date marked, 6/5-6/12 (discard should be 6/11). Observed chicken and meatballs at deli make line date marked 5/27 (discard 6/2), 5/26 (discard 6/1). Observed roast beef in deli case date marked 5/29 (discard 6/4) and off the bone ham with no date. Observed other items at deli make line with no date marks such as roast beef, turkey, and ham. PIC showed EHS date marking log for items in deli case, however, not all items were listed on log. Other items had date mark stickers in front of the item that were past date marks. PIC stated that those stickers were not accurate. EHS asked PIC if items were discarded at end of day, PIC stated that most items are empty or near empty and end of shift. EHS educated PIC on ensuring to have a consistent date marking system and discarding containers once they are empty instead of refilling them. -CDI- PIC properly date marked items and voluntarily discarded items past date. **REPEAT** -3- 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 −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 salads and sushi rolls prepared today cooling in merchandising cooler. Observed sliced deli meats and cheese prepared today cooling on sub make line and in WIC in tightly wrapped plastic. -CDI- EHS educated PIC on proper cooling methods and items removed from plastic and placed in WIC or WIF to facilitate rapid cooling. **REPEAT** -1- 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 .

#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. Observed dust buildup and splash on walls and paper towel dispensers, especially near handsinks and 3-comp sink. Observed caulking of 3-comp sink with dark microbial buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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Feb 6, 2026 A 94 · 12 violations

Inspector comments: Facility uses time stamps on date marks.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 food employees wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employees on proper handwashing procedures and food employees properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#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- Observed raw tuna stored over RTE items in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 food debris on dishes stored as clean. Observed clean dishes stored in containers with debris. Per PIC, most items not in use. -CDI- PIC moved items to dishpit to be W/R/S. Remove any items not in use or ensure they are maintained clean. -0- 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

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F. Refer to temperature chart. -CDI- EHS educated PIC on ensuring items are not stacked too high at deli/sandwich prep area and items were placed in WIC or WIF to cool back down. EHS recommended deli case where meat and cheeses be adjusted due to small gaps in deli display case and a few items being observed above 41F. PIC stated these cases would be replaced when store received remodel. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during 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)./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 mozzarella cheese improperly date marked: 1/19-2/18 (discard should be 1/25) and 2/3-2/20 (discard should be 2/9), items past date mark: mesquite turkey 1/27 (discard 2/2), pizza sauce 1/29 (discard 2/4) and pimento cheese 1/29-2/5. Observed no date marks on sesame and grilled chicken and pizza sausage in WIC. -CDI- EHS educated PIC on proper date marking of mozzarella cheese (7 day item) and items voluntarily discarded. -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 .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

Corrected during inspection

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf- PIC not able to present variance letter for sushi rice. Facility had letter for Publix stores. -CDI- PIC obtained a copy. -0-

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sushi, salads, sliced cheeses and deli meats prepared today cooling in merchandising cooler/ grab and go cooler areas with lids, stacked on top of other items that were cooling. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items placed in WIF to facilitate rapid cooling. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers. Remove stickers prior to washing. -0-

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in a container with heavy food debris. -CDI- PIC moved items to dishpit to be W/R/S. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tops, sides and interior surfaces of equipment in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak below handsink. Repair. -0-

#55 · Physical facilities installed, maintained & clean

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Oct 7, 2025 A 95 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. - Pf - No soap observed at hand sink nearest WIC upon EHS arrival. - CDI - PIC restocked soap at hand sink.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per PIC, slicers are only broken down to be washed, rinsed, and sanitized once at the end of the day and are sprayed with sanitizer and wiped down every 3 hours. Slicers must be cleaned at the three compartment sink at least every 4 hours. - CDI - Education provided. Employees began breaking down slicers to be cleaned at the three compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#21 · Proper hot holding temperatures −1.5

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed multiple packages of rotisserie chicken holding below 135F in grab-n-go unit (see temperature chart). Observed lightbulbs out on unit. Repair. PIC voluntarily discarded products holding below 135F. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various packages of deli meats and cheeses holding above 41F in boars head grab-n-go unit (see temperature chart). Ambient temperature of unit read 42F. PIC voluntarily discarded products holding in unit more than 4 hours. - VR - Verification required within 3 days to ensure unit has been repaired. 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 −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. - REPEAT - Observed various squeeze bottles and shakers of condiments and spices lacking labels. Label. *NOTE: Point deduction not increased due to improvement noted since previous inspection. Full points will be taken at next inspection if issue persists.

#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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

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Jun 12, 2025 A 95 · 6 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 - Observed two deli chubs stored in display case held for more than 7 days per date mark label (6/5 and 6/2) and one deli chub in the same case lacking a date mark label entirely. - CDI - PIC voluntarily discarded all three chubs. EHS also observed sliced deli meat packages dated with today’s date, but per PIC, deli meats were sliced yesterday and placed in packages today. Ensure date placed on packages is the date the deli chub was originally opened and sliced. - CDI - PIC corrected date mark labels. 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 .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

Corrected during inspection

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - Observed rice labeled with incorrect 10 hour holding period. Rice was labeled 8:40AM-6:40PM, but per sushi chef, rice in container was the second batch of rice made at 10:30AM per logs. Logs also did not indicate a time when the first batch made at 8:40AM was used in its entirety. - CDI - PIC corrected label and logs to include required information.

#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 - REPEAT - Observed sliced deli meats cooling in boars head grab-n-go unit. Do not use grab-n-go units for cooling. - CDI - PIC placed deli meats on sheet tray in the WIF to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −1

Repeat violation

#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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

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

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. - REPEAT - Observed floor of walk-in freezer and walls throughout facility in need of cleaning. Cleaned and increase cleaning frequency to maintain clean.

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Jan 3, 2025 A 97 · 7 violations

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

Corrected during inspection

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. - Observed two water bottles stored in display case. - CDI - PIC voluntarily discarded water bottles.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed utensils stored in containers with visible food residue present. Also observed sticker and sticker residue on various dishes stored clean. - CDI - PIC moved dirty dishes and utensils to three compartment sink to be washed, rinsed, and sanitized. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per deli PIC, slicers are wiped down and sanitized throughout the day but only washed, rinsed, and sanitized at the end of the night. - CDI - EHS directed PIC to ensure slicers are washed, rinsed, and sanitized at least every 4 hours. Employees broke down slicers and began the process of washing, rinsing, and sanitizing slicers while EHS present. 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 .

#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 salads cooling in grab-n-go unit and salads cooling directly underneath a sheet tray of hot chicken in WIC. Do not place hot foods on top of colder items while cooling. Do not use grab-n-go units for cooling. - CDI - PIC directed employee to move sheet tray of chicken and place salads in WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 various squeeze bottles and shakers of condiments and spices (salt, pepper, mayo, oregano, etc) lacking labels. Label.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

#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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

#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. - REPEAT - Observed floor of walk-in freezer and walls throughout facility in need of cleaning, with emphasis placed on hard to reach areas along the trim underneath equipment. Cleaned and increase cleaning frequency to maintain clean.

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Jul 1, 2024 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 is not been labeled, or if the label is incorrect. - P - Observed approximately 8 meat chubs with date mark labels greater than 7 days old (6/19, 6/21, 6/23, 6/24) as well as 2 meat chubs lacking a date mark label entirely. - CDI - PIC voluntarily discarded all meat chubs with incorrect or missing date mark labels. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-501.11 Maintain equipment in good repair. - Observed sliding door underneath sandwich prep station to be broken. Repair.

#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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean.

#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 floors and walls in need of cleaning throughout facility with emphasis on wall trim underneath display and sandwich prep cases. Clean and increase cleaning frequency to maintain clean.

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Apr 16, 2024 A 98.5 · 3 violations

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed sliced cheese and turkey holding above 41F at sandwich prep station. Per PIC, pans are left uncovered during lunch rush. EHS recommends placing items on TPHC or only filling containers halfway full during busy hours. Items can be rotated to WIC after rush hours as well to quickly cool items if not out of temp for more than 4 hours. PIC moved items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit is holding all TCS items at 41F or above. 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 .

#37 · Food properly labeled: original container

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. - REPEAT - Observed a few unlabeled squeeze bottles of mayo. *NOTE: No point escalation due to most squeeze bottles observed properly labeled. Point deduction will occur at next inspection if issue persists.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup on sliding doors and interior cabinets underneath sandwich prep station. Clean and increase cleaning frequency to maintain clean.

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Nov 3, 2023 A 98 · 4 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice cheese temping above 41. See temp chart. CDI PIC moved cheese to WIC 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 .

#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 several squeez bottles without labels,

#39 · Contamination prevented during food preparation, storage & display −2

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 boxes on the floor in WIF.REPEAT. CDI PIC moved boxes to self.

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

4-501.11 Maintain equipment in good repair. Observed handle missing on display case. Temps were all 41f below. Didn’t escalate points . PIC provided invoice where door wash purchased over a month ago.

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Aug 3, 2023 A 96.5 · details not yet loaded