A94.5

HARRIS TEETER #220 MEAT/SEAFOOD

2720 W MALLARD CREEK CHURCH RD, Charlotte, NC 28269

Food Stands · NC permit/State ID 2060021557

Latest gradeA (94.5)

Last inspectedAug 31, 2026

Inspections on record38

On record sinceAug 8, 2013

Score history

Aug 8, 2013Higher is betterAug 31, 2026

Inspections & violations

Aug 31, 2026 A 94.5 · 9 violations

#14 · Required records available: shellstock tags, parasite destruction −2

Corrected during inspectionRepeat violation

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken kebabs stored over raw beef kebabs in consumer grab and go area. Observed raw ground beef over raw beef loin 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 large trays stored as clean. Observed cart labeled “do not use” with dishes that had dust and debris. Must store clean or remove. -CDI- PIC moved items to dishpit to be W/R/S. -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

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items at consumer grab and go area above 41F. Refer to temperature chart. -CDI- PIC placed raw items under 45F in WIC to cool back down and voluntarily discarded other items. **3-DAY VERIFICATION REQUIRED BY 9/3/26** **FACILITY TO RELOCATE ITEMS UNTIL REPAIRS CAN BE MADE** **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 −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 some items prepared today cooling in display case or consumer grab and go areas. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to facilitate rapid cooling. **REPEAT** -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 .

#36 · Thermometers provided & accurate

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thermometer with “low battery” warning not functioning. -CDI- PIC provided another thermometer for use. -0-

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. -0-

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

4-501.11 Maintain equipment in good repair. Observed heat wrapping pads in need of replacement. Observed foul smell in WIC. Per PIC, unit had a clogged drain line and repairs were set for later today. Repair. -0- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed 2 multi-use trays with cracks. -CDI- PIC voluntarily discarded items.

#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 dust buildup on guard fans. Increased and more thorough cleaning frequency recommended. -0-

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Apr 23, 2026 A 93.5 · 5 violations

#14 · Required records available: shellstock tags, parasite destruction −2

Corrected during inspectionRepeat violation

#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 multiple items in consumer grab and go area in front of sliding display case and in sliding display case above 41F. Refer to temperature chart. Some items in consumer grab and go area were prepared earlier today, however, there were some items prepared prior day. -CDI- PIC voluntarily discarded items prepared prior day and placed items prepared today in WIC to cool back down. **REPEAT** **3 DAY VERIFICATION REQUIRED BY COB 4/24/26** **FACILITY TO NOT USE CONSUMER GRAB AND GO AREA UNTIL REPAIRS CAN BE MADE** -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

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 some items prepared today cooling in display case or consumer grab and go areas. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to facilitate rapid cooling. -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 .

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

Repeat 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./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 food splash and debris on some meat-packing trays. EHS recommended they be protected by plastic covering until ready to use to prevent this. **REPEAT** -0.5-

#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. Observed dust buildup on soap and paper towel dispenser. Observed buildup on walls near 3-comp sink, especially behind knife magnet and ceilings and light fixtures. Increased and more thorough cleaning frequency recommended. 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 peeling flooring throughout meat market with emphasis in walk-in cooler. Repair. **REPEAT** -1-

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Feb 17, 2026 A 95.5 · 9 violations

Inspector comments: EHS observed facility had thick probe thermometer. PIC also had new thin probe thermometer that was not opened or in use. Ensure thin probe thermometer used to accurately measure thin foods. PIC’s CFPM expires 10/2026. EHS provided EHP handout and V&D cleanup procedures.

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspection

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken kebabs stored over raw beef kabobs in consumer grab and go area. Observed raw ground beef stored over whole muscle ground beef 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 some dishes with food debris/residue on a cart with a “do not use” tag. -CDI- PIC moved items to dishpit to be W/R/S. All items not in use must be stored clean or removed. -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 . 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 food debris/residue on thermometer stored as clean. -CDI- PIC moved items to dishpit to be W/R/S.

#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 some items above 41F in consumer grab and go area. Refer to temperature chart. Observed ambient air at 39F. -CDI- PIC voluntarily discarded items. -1.5- 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

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed some items packaged in house for consumer self service that did not include place of business. -0-

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with large bus tubs stored as clean. -0-

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

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 food splash and debris on some meat-packing trays. EHS recommended they be protected by plastic covering until ready to use to prevent this. -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 food debris/residue on NFCS of meat sealer. Observed dust buildup on vent fan covers. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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

Repeat violation

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Oct 1, 2025 A 98.5 · 2 violations

#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 on the exterior of the display cases as well as on sliding doors and their tracks for these cases. Clean and increase cleaning frequency to maintain clean.

#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. REPEAT - Observed peeling flooring throughout meat market with emphasis in walk-in cooler. Repair.

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Apr 14, 2025 A 95 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed hand sink lacking paper towels at beginning of inspection. - CDI - PIC stocked paper towels at hand sink.

#14 · Required records available: shellstock tags, parasite destruction −2

Repeat violation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - REPEAT - Observed no shellstock tags available in facility for March or April 2025 with the exception of one tag dated 3/14. Shellstock tags must be dated with the date the last shellstock was sold from the container and maintained in the facility for 90 days stored in chronological order. - VR - Verification required within 10 days to ensure shellstock tags are being properly maintained. *NOTE: Observed commingled shellstock (raw oysters and raw clams stored in the same tray) in the display case. Employee separated shellstock types and stated only one type of shellstock would be carried at one time in facility moving forward due to low sale volumes.

#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 ready-to-eat shrimp and crabcakes dated 3/3, 4/2, and 2/27 in display case. Employee stated the facility is very low on labels so the labels haven’t been changed appropriately. EHS directed employee to track dates on a sheet of paper if unable to label with orange stickers. - CDI - Employee 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 .

#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 on the exterior of the display cases as well as on sliding doors and their tracks for these cases. Clean and increase cleaning frequency to maintain clean.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed leak at right side faucet of three compartment. Repair.

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

Repeat violation

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Dec 3, 2024 A 99 · 3 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 - Observed hand sink lacking paper towels at beginning of inspection. - CDI - PIC stocked paper towels at hand sink.

#14 · Required records available: shellstock tags, parasite destruction −1

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed no dates recorded on shellstock tags for November 2024. - VR - Verification required within 10 days to ensure tags are being properly maintained.

#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 peeling flooring in walk-in cooler. Repair.

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Jul 1, 2024 A 98 · 3 violations

#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 raw TCS items holding above 41F in grab-n-go unit (see temperature chart). PIC moved items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 glass doors and tracks of display case. Clean and increase cleaning frequency to maintain clean.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed a significant condensation leak in walk-in cooler from overhead fan unit. No food observed stored beneath leak, but large puddle of water observed on the floor of the WIC. Per PIC, work order has already been placed and issue should be repaired today. Follow up visit to be made for long term compliance.

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Apr 16, 2024 A 99.5 · details not yet loaded