A99.5

HARRIS TEETER #4 SEAFOOD/MEAT

7823 COLONY RD, Charlotte, NC 28226

Food Stands · NC permit/State ID 2060021567

Latest gradeA (99.5)

Last inspectedOct 5, 2026

Inspections on record37

On record sinceJul 30, 2013

Score history

Jul 30, 2013Higher is betterOct 5, 2026

Inspections & violations

Oct 5, 2026 A 99.5 · 1 violation

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

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife stored in crack between cutting board and display case non food contact. CDI PIC moved knife to the 3 comp sink to be cleaned.

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Jun 17, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 16, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Sep 12, 2025 A 99.5 · 3 violations

#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 one (1) stack of single service articles (styrofoam trays) on prep table with exposed food contact surfaces. CDI - EHS disposed of one soled tray in stack, inverted remaining trays, and placed articles back at storage shelving to prevent potential contamination.

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

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed minor accumulation of condensation on drainage lines in seafood display case. Per conversation with department manager, maintenance has been regularly performed on cases and moisture buildup is due to defrosting container components; department staff regularly wipe drain pans in cases to prevent drippage or overflow. No food was observed as being contaminated due to condensation.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor soils and refuse (one recently emptied cardboard box used to hold mussels, one fallen oyster shell, water buildup, etc.) on floor of WIC. Clean as needed to prevent accumulation of soils and standing moisture.

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May 15, 2025 A 98.5 · 4 violations

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

Corrected during inspectionRepeat 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 Observed three (3) recently pulled shellstock tags being stored on top of steamer with no final date of sale. Tags retained from previous months in tag binder were in chronological order with proper final sale dates. CDI: PIC, department manager, and EHS discussed tag retention standards: write final date of sale on shellstock tags immediately after final sale is made, store them in chronological order, and retain them for at least 90 days. Undated tags were set aside for review. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer unaccounted for tags were observed. Verify that tags from depleted supplies of shellstock are dated and placed in tag storage on the day of completion to prevent failure to properly store and date all tags.

#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 Observed three (3) sealed portions of crab cakes in WIC with date marks of 05/7 - 05/13. CDI - PIC removed packages from storage and voluntarily disposed of them. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately eight packages of ROP fish fillets (salmon sides) thawing in cardboard box in WIC without being removed from reduced oxygen packaging. CDI - EHS informed PIC of thawing requirements for ROP fish; department manager removed fish from deoxygenated environment and placed in durable plastic bin.

#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 seafood 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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Jan 13, 2025 A 99 · 3 violations

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

Corrected during inspection

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) soiled knife stored between cutting board and display case cooler non food contact. CDI - Department manager rotated knife to sink for washing and sanitizing.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (cardboard food containers) on prep area storage shelving with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

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Sep 12, 2024 A 98 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) jug of distilled water stored below packaged ground beef in WIC. REPEAT 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 tray with two (2) packaged whole muscle pork products (pork chops and tomahawk pork chops) stored below tray of pattied burger on WIC speedrack. CDI - PIC and EHS rotated WIC contents to prevent potential contamination. EHS provided WIC storage order sticker chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately twelve (12) packages of ROP fish fillets (tilapia, tuna steaks, red snapper, etc.) thawing in WIC without being removed from reduced oxygen packaging. CDI - EHS informed PIC of thawing requirements for ROP fish; PIC delegated task of cut ventilation into thawing fish packaging to department employee. REPEAT.

#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 department manager engaged in minor food prep (weighing steak on request for customer) while wearing a watch.

#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 one (1) clean knife held in the space between cutting board and seafood display unit. CDI - Knife was removed and rotated to cutting board to be rewashed and sanitized.

#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 three (3) unopened stacks of trays held in back of house storage area stored on the floor. Elevated packaged single service articles to available shelving.

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

Repeat violation

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed minor moisture ice buildup on the interior seafood display unit, behind unpackaged food. No food was actively contaminated by ice or water produced by accumulating water buildup. Calibrate equipment to prevent buildup of ice or water. REPEAT. Note: No escalation in point deduction due to noted changes from previous inspection; previously cited cooler had no signs of water or ice accumulation.

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Jun 4, 2024 A 98.5 · 5 violations

#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) packages of ground lamb stored above packaged impossible patties. CDI - PIC rotated lamb to sit above other ground raw animal food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 department manager rotate approximately six (6) recently packaged beef and cheese burger patties to grab n go cooler. Observed minimal cooling in burger patties when placed in open air grab n go cooler. CDI - Department manager rotated packaged food to WIC to properly cool within four hours. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately twelve (12) packages of ROP fish fillets (tilapia, tuna steaks, red snapper, etc.) thawing in WIC without being removed from reduced oxygen packaging. CDI - EHS informed department manager of thawing requirements for ROP fish; manager cut ventilation into thawing fish packaging.

#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 three (3) small stacks of single service food containers being stored on shelf outside of their original packaging with exposed food contact surfaces; observed one lid in this stack with minor food soils. CDI: PIC inverted containers to protect against contamination. Soiled food lid was voluntarily disposed of. REPEAT

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

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed ice buildup on surface of packaged food in seafood retail cooler. No food was actively contaminated by ice or water produced by accumulating ice buildup. Calibrate equipment to prevent buildup of ice or water. 4-501.11 Maintain equipment in good repair. Observed one (1) door of seafood 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 8, 2023 A 98 · 2 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands thoroughly and use hands to turn off faucet before drying hands with paper towels and return to handle food. CDI: Employee re-washed hands and used paper towel as a barrier to turn off faucet.

#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 2 small stacks of single service food containers being stored on shelf outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

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Jul 28, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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May 5, 2023 A 98.5 · 1 violation

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: 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 several packs of steak and beef being stored in grab and go cooler above 41F. CDI: PIC voluntarily discarded items.

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Jan 18, 2023 A 98 · 3 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands. CDI: EHS provided education on proper hand washing procedures and instructed employee to rewash.

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

Corrected during inspection

#36 · Thermometers provided & accurate

Corrected during inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC had 2 thin probe thermometers on hand that were not operable. CDI: A thin probe thermometer was obtained from store manager during inspection.

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Sep 28, 2022 A 99.5 · 2 violations

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed fish stored in direct contact with undrained ice that is not received immersed in ice. Do not store fish in direct contact with ice unless it is received that way or the ice is drained.

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

4-501.11 Maintain equipment in good repair. - Observed water damaged shelving under display case. Repair or replace shelving.

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Apr 6, 2022 A 99 · details not yet loaded