A98.5

HARRIS TEETER #4 DELI/BAKERY

7823 COLONY RD, Charlotte, NC 28226

Food Stands · NC permit/State ID 2060021566

Latest gradeA (98.5)

Last inspectedOct 5, 2026

Inspections on record45

On record sinceJul 30, 2013

Score history

Feb 23, 2015Higher is betterOct 5, 2026

Inspections & violations

Oct 5, 2026 A 98.5 · 3 violations

Inspector comments: EHS advised PIC that if the salami label states keep refrigerated, then it must be date marked for 7 days.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees put on gloves without washing their hands. CDI EHS educated employee and they stopped and washed their hands.

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple cut chubs of deli meat not completely wrapped. They were touching the bottom of the case or exposed to the ambient air.

#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 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 5 cut chubs of deli meat past the 7 day hold date. CDI PIC voluntarily 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 .

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Jun 17, 2026 A 96 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees touch her face, put on clean gloves without washing her hands, and handle the trash can without washing their hands. CDI PIC educated employees and they washed their hands.

#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 no paper towels at the handwashing sink near the sushi area. CDI PIC provided paper towels.

#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 salads in the mobile unit above 41F. Labeled reflected that some were made this morning around 10 am and some were made yesterday. CDI PIC voluntarily discarded those salads that were made yesterday and put the salads made today in the WIC to cool down. 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 .

#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 sanitizer spray bottle on the table with single service containers. CDI PIC moved sanitizer spray bottle.

#40 · Personal cleanliness −0.5

Corrected during inspectionRepeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee handling food with a watch on her arm. CDI Employee removed watch. REPEAT

#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 1 stack of pizza boxes in the pizza station and 2 stacks of containers on a prep table unprotected and with the food contact surface exposed. CDI PIC inverted trays. REPEAT

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Feb 9, 2026 A 98.5 · 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 multiple chubs of deli meat above 41F in the deli case on the right. CDI PIC voluntarily discarded all the chub in this case and put in a work order for repairs. 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 .

#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 a bakery employee handling food with a ring with stones on her hand.

#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 1 stack of pizza boxes in the pizza station with the food contact surface exposed. CDI PIC inverted trays.

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Oct 24, 2025 A 98 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser empty at hand sink near 3 compartment sink. CDI: PIC replaced paper towel roll from readily available supply.

#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 one (1) recently opened undated portion of TCS non-date mark exempt food (feta cheese) in pizza prep unit. Per conversation with pizza station employee, feta was opened the day prior (10/23.) All other TCS foods were properly date marked as required. CDI - EHS affixed date mark (10/23-10/29) to TCS food item. Note: EHS and PIC discussed proper date marking requirements; hard cheeses (Parmesan, cheddar, etc.) and commercially produced deli salads (tuna salad, chicken salad, macaroni salad, etc.) are exempt from date marking requirements. Soft cheeses (feta, mozzarella, Brie, etc.) are required to be date marked for use within 7 days once open. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one (1) of six recently prepared (within the previous 20 minutes at time of observation) pizzas with no TPHC printed sticker underneath heat lamp tray. All other pizzas were time marked for their time of placement. CDI - Pizza station employee printed missing time sticker and placed it at pizza station as required.

#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 one (1) bottle of concentrated QAC sanitizer and one (1) bottle of goo gone stored at deli scale. Observed one (1) disinfectant bottle stored on sandwich prep bag shelf, above single service articles. CDI - PIC relocated chemical bottles at EHS request to prevent potential contamination.

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Jun 27, 2025 A 98.5 · 3 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 three (3) portions of TCS non date mark exempt food (6/20 sliced ham in left deli case, 2 containers of chicken patties in WIC labeled 6/16-6/22.) CDI - PIC voluntarily disposed of out of date food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 within prep area, primarily near trash can and insect control light. No contamination of exposed food or utensils was observed. Utilize tools and approved pesticides to prevent live pest entry.

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

Corrected during inspection

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one (1) unpeeled, unwashed red onion stored directly on relatively clean bottom of pizza prep unit. CDI - EHS donned glove and placed red onion within readily available clean metal bin before placing back in pizza prep unit.

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Feb 24, 2025 A 97.5 · 6 violations

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one (1) commercial bag of ready to heat bread rolls in an open box of multiple bags stored on walk in freezer shelving. Bag was split open and rolls were observed sitting on shelving. All other bags within box were properly sealed. CDI - PIC gathered distressed bag and loose rolls and voluntarily disposed of them.

#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 three (3) trays of cooling sushi stored above sealed cake and bread boxes in walk in freezer. CDI - sushi trays were rotated to proper display after brief cooling period. EHS provided PIOC with updated WIC storage order chart. EHS advises sushi department utilize cooling cart/separate spacing in walk in freezer to prevent potential contamination while cooling. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately fifteen (15) single serving portions of food (coleslaw bowls and chicken salad bowls) at Grab n Go Cooler 2 at temperatures ranging from 43F to 47F. Items were dated for dates of preparation prior to inspection. Ambient temperature of the unit was observed at 37F. CDI - PIC voluntarily pulled items from point sales cooler to be weighed out and disposed of. EHS observed disposal process prior to the end of inspection. 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 approximately nine (9) recently prepared (less than 2 hours prior to start of inspection) harvest kale salads actively cooling in mobile cooler at temperatures ranging from 44F to 46F. All other TCS items in cooler that were prepared at an earlier date were observed at 41F and below. CDI - Salads were rotated to walk in freezer to rapidly chill. 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 .

#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) unopened box of bread on floor of walk in freezer. CDI - EHS rotated box to available nearby shelving.

#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 four (4) stacks of single service articles (three cake tray lids, one stack of pizza boxes at pizza prep area) with exposed food contact surfaces. CDI - EHS, PIC,and deli manager inverted single service articles to prevent potential contamination.

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Oct 22, 2024 A 98 · 4 violations

Inspector comments: Observed three (3) visually distinct working containers (oil and vinegar at prep top area, chipotle mayo in prep unit) with no labeling. All other working containers were properly labeled. Per conversation with PIC, labeling system is being implemented for sandwich station working containers. PIC briefly departed on scheduled break at the end of inspection and was unavailable to sign inspection form.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ANSI certified food protection manager on duty at time of inspection. PIC demonstrated knowledge by answering relevant questions during and after the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 five (5) portions of TCS non date mark exempt food (10/14 diced turkey in sandwich prep unit, 10/14 Brie wedge at cheese grab n go cooler, and 10/15 ham sliced ham, 10/15 sliced turkey, and undated sliced turkey within deli display case). CDI - PIC voluntarily disposed of out of date food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 six (6) packages of cooling TCS food (Greek salads) placed at point of sale in mobile cooler. CDI - PIC rotated food items to WIC speed rack to improve cooling rate. Utilize freezer and/or ventilated open lids to improve cooling rates. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed no improperly performed active cooling at start of inspection. All items held from previous night within WIC were observed properly cooled on speedracks. EHS observed effective cooling of items placed within properly calibrated units. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies within prep area, primarily near trash can and insect control light. Utilize tools and approved pesticides to prevent live pest entry.

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Jun 20, 2024 A 98 · 7 violations

Inspector comments: Observed TCS food items properly date marked and in date; however, observed two typos/date marking abnormalities on printed labels. 1) Observed cut Brie wedges at cheese retail cooler marked for 13 day hold time (I.E. 6/14 - 6/26, 6/17 - 6/29). Mark soft, non-date mark exempt cheeses (Brie, mozzarella, cheddar) for 7 day hold time maximum. 2) Observed one (1) chub of pastrami in deli cooler (right) with a package date of 6/15, along with a disposal date of 6/15. Verify that disposal dates are listed as being no more than 6 additional days from date of opening, repackaging, or preparation of non-date mark exempt TCS food.

#15 · Food separated & protected

Corrected during inspection

#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 six (6) TCS food items (four trays of baked chicken, one bowl of shredded rotisserie chicken, one chicken taco kit tray) above 41F in retail cooler. All other items within unit were observed as properly cold holding; TCS food items were seemingly above temperature from being placed above cooling line in equipment or blocked cold air flow due to items stacked higher in rear of unit. CDI - PIC voluntarily disposed of out of temperature food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 six (6) packages of cooling TCS food (BBQ nuggets and Buffalo nuggets in WIC on speed rack, in packages with covered lids. Packages were observed cooling at insufficient rate. CDI - EHS removed lids from food items to improve cooling rate. Utilize freezer and/or ventilated open lids to improve cooling rates. 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 one (1) working container (Chicken seasoning shaker) at fryer with no label. Label working containers of food using station labels or by directly affixing labels or labeling bands to containers.

#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) employee wearing watch while handling food (placing cooked chicken into cases, preparing pizzas, etc.)

#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 four (4) stacks of single service articles (two stacks rotisserie chicken bowls at prep table shelving, two stacks of pizza boxes at pizza display) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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

4-501.11 Maintain equipment in good repair. Observed one (1) door of deli case with trapped water within its glass panels. No leaking or dripping was observed. Remove trapped water from equipment and doors.

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Nov 1, 2023 A 97 · 2 violations

Inspector comments: Although hot water from 3 comp sink was only able to reach 115F, detergent packaging for washing equipment and utensils stated for best results use water at temperature range 70F - 120F.

#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 a package of sliced deli ham being stored in sandwich reach in prep cooler date marked 10/24, 2 days past it’s expiration and chubs of pastrami, chicken, corned beef and ham being stored in display case with labels that have worn off making it unable to read their date marks. CDI: PIC voluntarily discarded all items. REPEAT

#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 soil and build up of food debris on top of pizza oven and in gaskets of sliding doors of sandwich reach in prep cooler. Clean as needed.

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Aug 10, 2023 A 95.5 · 5 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 paper towel dispenser inoperable at hand sink near WIC. CDI: PIC placed paper towel roll next to hand sink for use.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

#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 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 one chub of bologna date marked for 7/31, 4 days past it’s expiration, being held in meat display case. CDI: PIC voluntarily discarded item. REPEAT.

#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 a working bottle of eel sauce at sushi prep counter not labeled. Label working bottles of food.

#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 a water leak from the ceiling in between ovens and prep counter. PIC stated ceiling normally leaks when it rains. Water was not leaking on food or food prep surface. Repair ceiling.

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May 26, 2023 A 96.5 · 3 violations

#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 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 . Observed meatballs being held in sandwich prep top unit, pizza sauce being held in pizza prep top cooler and jarlsberg being held in cheese grab n go case all above 41F. See temp chart. CDI: Meatballs had been held in sandwich prep top for approx 1 hour before temp was taken, PIC moved to WIF to rapidly cool to 41F or below. Pizza sauce and jarlsberg cheese were voluntarily discarded by PIC. REPEAT

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 a chub of chicken teriyaki in deli case date marked for 5/15, several days past it’s expiration. CDI: PIC discarded chub of teriyaki chicken.

#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 build up of food debris in gaskets and inside surfaces of RI sandwich prep cooler. Clean as needed.

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Feb 8, 2023 A 97 · 2 violations

#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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed brie and Jarlsberg holding above 41F in cheese case, and 3 stacks of sliced provolone holding above 41F in sandwich prep cooler. See temp chart. CDI: PIC voluntarily discarded brie and Jarlsberg and placed provolone in WIC to rapidly cool as it had been in prep unit for approx. 1 hour. REPEAT

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one chub of oven gold turkey in deli case missing date mark. CDI: PIC date marked item which was opened today. REPEAT. Points not escalated due to only one item observed missing date mark.

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Dec 8, 2022 A 95 · 6 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed speed rack being stored in front of hand sink making the sink inaccessible to employees. CDI: Speed rack was moved. REPEAT

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed turkey in sandwich prep holding at 44F, baked chicken in grab n go case holding at 43F, smoked gouda and blue cheese each holding at 44F in cheese grab n go case. CDI: PIC states turkey was in prep unit for 1 hour, returned turkey to WIC to cool to 41F before placing back on prep unit. Chicken and cheese in grab n go cases were voluntarily discarded by PIC.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety No written procedures were available for pizza that facility holds on TPHC. CDI: EHS provided TPHC document to PIC. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizza being held on TPHC without label for discard time or documentation of temperature before placing item on TPHC. CDI: PIC marked items with discard time. EHS educated PIC on documenting temperature prior to placing items on TPHC.

#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 bowl of rotisserie chicken in WIC uncovered and box of food being stored in WIF. Cover items after the cooling process is complete and store all food at least 6 inches of the floor.

#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 employees wearing watches while handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a beard handling food without a beard guard.

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Aug 16, 2022 A 97 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes blocking handsink when EHS arrived to complete inspection. CDI, PIC removed boxes from in front of handsink.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies within prep area.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados that were clean pre employee in sushi prep area.

#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 detailed cleaning needed to nonfood contact surfaces of equipment throughout kitchen (deli case/cheese case/outside of meat slicers)

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May 19, 2022 A 96 · 8 violations

#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. Hand washing sink blocked by speed rack at start of inspection. Hand washing sinks shall be accessible at all times for employee hand washing. CDI - Speed rack moved to walk-in cooler. 0 pts.

#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 For more information on food storage order please visit: http://meck.co/FoodSafety Packaged sushi rolls stored on speed rack in walk-in freezer above bakery items. Do not store raw animal foods above non-raw foods. CDI - Rolls placed in retail cooler after they were finished cooling. 0 pts.

#17 · Proper disposition of returned, previously served, reconditioned & unsafe food −1

Corrected during inspection

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P 3 whole tomatoes beside sandwich station had visible blue mold on them. CDI - Tomatoes discarded.

#23 · Proper date marking & disposition −1.5

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Grilled chicken, breaded chicken, pork, tuna, and meatballs in sandwich cooler did not have date marks. Sausage was not dated in pizza cooler. 2 portions of deli meats had date marks that were rubbed off and not readable. Cannoli cream in walk-in cooler was not date marked. CDI - Sausage and sandwich cooler items dated with yesterday’s date and 2 portions of deli meats with illegible dates were discarded. Cannoli cream dated with yesterday’s date. // Portion of bologna in deli case was dated 5-6. Discard TCS ready-to-eat foods within 7 days of opening. CDI - Bologna discarded. 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: http://meck.co/FoodSafety 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf At start of inspection pizzas did not have time labels. Manager stated that they were prepared 15 minutes ago and had not yet had a chance to print the labels. CDI - PIC printed out labels and placed under pizza trays.

#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. Deli manager wearing bracelets and watch on wrists. Food employees must not wear jewelry on their hands or wrists except a plain band ring. 0 pts.

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

4-501.11 Maintain equipment in good repair. Boar’s Head retail cooler is not functioning and was not in used. Ensure unit is holding below 41F before placing TCS foods in unit. 0 pts.

#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. Jacket observed laying on top of bags of bread. Employee personal items must not be stored where they can contaminate food. CDI - Jacket moved by PIC. 0 pts.

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Feb 14, 2022 A 97 · details not yet loaded