A94.5
HARRIS TEETER #157 MEAT & SEAFOOD
1811 MATTHEWS TOWNSHIP PY, Matthews, NC 28105
Food Stands · NC permit/State ID 2060021969
Latest gradeA (94.5)
Last inspectedSep 14, 2026
Inspections on record37
On record sinceAug 26, 2013
Score history
Aug 26, 2013Higher is betterSep 14, 2026
Inspections & violations
Sep 14, 2026 A 94.5 · 7 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 shellstock tags not stored in chronological order by last use date. -CDI- PIC corrected order. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1-
#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 whole muscle beef commingled with raw burger patties in WIC. Observed raw ground beef stored over raw sirloin steak, raw angus stew, and raw bacon 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
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed items being improperly sanitized. Containers were found stacked together in sanitizer water, instead of items being individually separated to be properly sanitized and submerged. -CDI- EHS educated PIC on proper sanitizing methods and items were unstacked to be properly sanitized. -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 items above 41F in sliding display case and consumer grab and go area. Per PIC, sliding display case door had been opened while refilling. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. **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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
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 dishes stored on clean side of 3-comp sink where there was visible debris on surface of 3-comp sink. -CDI- PIC moved items to dirty side of dishpit to be W/R/S and cleaned area. **REPEAT** -0.5-
#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 single-use/single-service items stored above food prep areas outside of original protective package with slight food debris. **REPEAT** -0.5-
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 pack of meat trays stored on floor in dry storage area. -CDI- PIC relocated items.
#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 slight dust/debris buildup on ceilings. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-
Apr 24, 2026 A 96.5 · 10 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee adjusting paper towel dispenser and then begin to return to handle single-use/single-service items and return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
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 for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedures and food employee 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 .
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
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 shellstock tags not stored in chronological order by last use date. -CDI- PIC corrected order. -1-
#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. -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 −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in display case and WIC and chicken wings out on speed rack. Refer to temperature chart. -CDI- PIC placed items in WIC or WIF to cool back down and voluntarily discarded chicken wings. Items observed to be cooling down prior to end of inspection. EHS educated PIC on ensuring to not pull out the entire cart during prep, but instead only taking out smaller portions or what is needed. -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 .
#35 · Approved thawing methods used −1
Repeat 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 ROP fish thawing that was not removed from ROP packaging prior to thawing. **REPEAT** -1-
#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 food employee engaging in food prep with wrist watch. -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 dirty dishes stored on clean side of 3-comp sink where clean dishes where also stored. -CDI- PIC moved items to dirty side of dishpit to be W/R/S and cleaned area. -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./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 single-use/single-service items stored above food prep areas outside of original protective package with slight food debris.
4-502.13 Single-use and single-service articles cannot be reused. Observed single-use/single-service trays stored on clean side of dishpit area. -0-
#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 dust buildup on vent covers of fans and top of one of the meat slicers. Increased and more thorough cleaning frequency recommended. -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 wall chipping near 3-comp sink. Repair.
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 slight dust buildup on ceilings. Increased and more thorough cleaning frequency recommended. -0-
Dec 30, 2025 A 99.5 · 1 violation
#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 several ROP tuna in WIC with intact packaging. CDI - PIC vented package - 0.5 -
Aug 27, 2025 A 99 · 2 violations
#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 - REPEAT - Observed raw ground beef burgers and raw salmon holding above 41F while cooling in display cooler and grab-n-go unit, respectively. Do not place items in units for service until cooled to 41F or below. Utilize walk-in cooler for cooling. - CDI - Employee moved items to 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 .
#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 exterior of sliding doors and their tracks for display cases. Also observed water inside a few of the glass sliding door panels on the display cases. Remove water or replace panels to prevent mold growth. Clean and increase cleaning frequency to maintain doors and tracks clean.
Apr 7, 2025 A 98.5 · 3 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 - REPEAT - Observed shellstock tags stored by month but not in chronological order by day. All tags observed dated correctly. - CDI - Employee rearranged order of shellstock tags to be in chronological order properly.
*NOTE: No point deduction increase due to improvement noted since previous inspection.
#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 spray bottle of sanitizer stored on prep table used for cutting meats. - CDI - PIC removed spray bottle from prep table.
#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 raw pork sausage holding above 41F while cooling in display cooler. Do not place items in units for service until cooled to 41F or below. Utilize walk-in cooler for cooling. - CDI - Employee moved sausages to 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 .
Dec 18, 2024 A 95.5 · 6 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed raw shrimp with mold growth stored inside steamer. - CDI - PIC voluntarily discarded product.
#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 stack of shellstock tags from December 2024 lacking recorded dates for when the last shellstock was used from the tag. Also observed multiple tags from November 2024 lacking recorded dates and November tags to not be stored in chronological order. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw fish holding above 41F in grab-n-go case in front of display case (see temperature chart). PIC voluntarily discarded products holding above 41F for more than 4 hours and moved remainder of items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired.
*NOTE: Risk control plan will be implemented at next routine inspection if cold holding issues persist.
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.
#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 ROP fish thawing in WIC without packaging being cut open. - CDI - Employee cut open packages.
#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 for display 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 water from rinse (middle) bay of three compartment sink backing up into wash (left) bay when water drains. Repair plumbing to prevent water from one bay backing up into the other.
Jul 10, 2024 A 97 · 3 violations
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various raw TCS items holding above 41F in grab-n-go units (see temperature chart). PIC voluntarily discarded products holding above 41F for more than 4 hours and moved remainder of items to walk-in cooler to quickly cool. - VR - Verification required within 3 days to ensure units have 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
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 tracks for display cases. Clean and increase cleaning frequency to maintain clean.
#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 floor of walk-in cooler in need of cleaning with emphasis under shelving in hard to reach areas. Clean and increase cleaning frequency to maintain clean.
Apr 11, 2024 A 98 · 4 violations
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
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 shellstock tags not stored in chronological order. - CDI - PIC rearranged tags to be in chronological order.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed raw salmon holding above 41F in grab-n-go cooler. PIC moved salmon to WIC to quickly cool and agreed to not use unit until repaired. - 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 .
#35 · Approved thawing methods used −0.5
Repeat 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. - REPEAT - Observed ROP fish thawing without packaging being cut open. - CDI - PIC cut open all ROP fish packages to continue thawing.
#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 single service containers stored outside of original protective packaging and not inverted or stored under overhead protection. - CDI - PIC inverted containers.
Dec 12, 2023 A 97 · 3 violations
#23 · Proper date marking & disposition −3
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 - REPEAT - Observed ready-to-eat crab cakes and shrimp lacking date mark labels in display cooler. - CDI - Per PIC, items were opened yesterday, put in the WIC overnight, and placed back in the display cooler earlier in the morning. PIC date marked items with yesterdays date.
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
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 ROP raw fish thawing in WIC without packaging being cut open. - CDI - Employee cut open all ROP packages of fish thawing.
#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 buildup on sliding doors of display case and various larger pieces of equipment throughout facility. Clean and increase cleaning frequency to maintain clean.
Sep 13, 2023 A 96.5 · 4 violations
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
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 a container of clams in WIC missing shell stock tag. CDI: PIC voluntarily discarded container of clams.
#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: 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 2 packages of Italian sausage being held at 48F in grab and go cooler underneath display case and a package of chicken wings being held at 44F in mobile grab and go unit. CDI: PIC voluntarily discarded items.
#23 · Proper date marking & disposition −3
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: 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 ready to eat crab cakes, cooked shrimp and cooked crab legs being held in display case without date marks. CDI: PIC stated items were placed in unit today. Employee date marked items. REPEAT
#45 · Single-use & single-service articles: properly stored & used −0.5
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 a package of single use to go containers being stored on floor underneath cart next to display case. CDI: Employee placed package of containers on cart.
Jun 5, 2023 A 98.5 · 3 violations
#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. Observed ready to eat crab cakes, and cooked shrimp without dates. PIC stated they were opened this morning, but will be held for 3 days. CDI: PIC placed dates on 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 .
#35 · Approved thawing methods used
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 salmon thawing in walk in cooler with ROP packaging still intact.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at display case with deep cuts and grooves.
Nov 14, 2022 A 99.5 · details not yet loaded
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Jul 11, 2022 A 100 · details not yet loaded
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May 27, 2022 A 98 · details not yet loaded
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Jan 28, 2022 A 100 · details not yet loaded
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Aug 23, 2021 A 100 · details not yet loaded
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Mar 25, 2021 A 99.5 · details not yet loaded
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Jan 20, 2021 A 99.5 · details not yet loaded
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Jun 9, 2020 A 100 · details not yet loaded
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Sep 10, 2019 A 97.5 · details not yet loaded
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Feb 25, 2019 A 99.5 · details not yet loaded
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Aug 28, 2018 A 99.5 · details not yet loaded
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Mar 13, 2018 A 98.5 · details not yet loaded
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Nov 6, 2017 A 99.5 · details not yet loaded
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Aug 11, 2017 A 99 · details not yet loaded
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Mar 22, 2017 A 98 · details not yet loaded
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Jan 6, 2017 A 99.5 · details not yet loaded
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Oct 12, 2016 A 98.5 · details not yet loaded
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Jun 20, 2016 A 99 · details not yet loaded
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Jan 6, 2016 A 98 · details not yet loaded
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Aug 21, 2015 A 98 · details not yet loaded
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Apr 27, 2015 A 99.5 · details not yet loaded
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Nov 21, 2014 A 100 · details not yet loaded
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Aug 25, 2014 A 100 · details not yet loaded
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Apr 4, 2014 A 98 · details not yet loaded
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Dec 30, 2013 A 100 · details not yet loaded
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Aug 26, 2013 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HARRIS TEETER #157 MEAT & SEAFOOD” or State ID 2060021969). Inspection type (routine vs. follow-up) is not published in the county's data.