A93

FOOD LION #2667 DELI/BAKERY

9115 SAMLEN LN, Charlotte, NC 28214

Food Stands · NC permit/State ID 2060022041

Latest gradeA (93)

Last inspectedOct 20, 2026

Inspections on record28

On record sinceJul 2, 2013

Score history

Jul 2, 2013Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 93 · 6 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink across from 3-comp-sink. CDI - PIC obtained roll of paper towels. FOH hand washing sink paper towel dispenser intermittently would stop working. PIC was able to replace batteries inside unit. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed open degreaser container stored inside FOH hand washing sink. Observed BOH hand washing sink with metal equipment stored inside hand washing sink. CDI - PIC removed both items.

#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 several metal pans and other forms of equipment stored clean on drying shelf with food and debris built up on food contact surfaces. CDI - PIC moved items back to 3-comp-sink to be rewash, rinsed, and sanitized. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced white American cheese, colby jack cheese, muenster cheese, and provolone cheese above 41F date marked from yesterday. Grab & go C/H unit wasn't in defrost mode according to PIC and temperature checks occurred this morning. All other sliced meats were observed below 41F. CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 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 cut chubs of Virginia ham, bologna, turkey, and German bologna exceed 7 day date marking parameter 10/11-17. CDI - PIC voluntarily discarded 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 .

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

4-501.11 Maintain equipment in good repair. Observed wrapping station pad torn and damaged. PIC will order new wrapping pad.

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

Repeat violation

REPEAT 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 food debris and litter throughout flooring in WIF. Increase frequency of cleaning unit.

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Jun 17, 2026 A 97 · 6 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 no form of hand drying at FOH hand washing sink. CDI - PIC obtained roll of paper towels.

#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 several sliced black forest ham datemarked 6/15-6/17 above 41F at customer grab&go case. CDI - PIC voluntarily discarded sliced black forest ham. Shortly after grab&go case went into defrost mode for roughly 35 minutes. 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 .

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

Corrected during inspection

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in customer grab&go case. CDI - PIC removed insects. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. Increase frequency of cleaning and pest service visits.

#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 inside low boy cooler of deli case with black build up and pooling water. Increase frequency of cleaning unit. 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 deli wrapping station with food build up and food debris. Increase frequency of cleaning unit.

#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 food debris and litter throughout flooring in WIF. Increase frequency of cleaning unit.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items on prep tables (jacket, cell phones, keys) in deli and bakery area. CDI - PIC removed all items.

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Jan 22, 2026 A 95.5 · 5 violations

#15 · Food separated & protected −1.5

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 in WIF open bag of raw bread chicken breast in the same box with open bag of potato wedges and fully cooked chicken nuggets. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blue knives in sushi low boy cooler stored clean with food debris and wrapped in wet wiping cloth. CDI - PIC took knives back to 3-comp-sink and discarded wet wiping cloth. Education was given about where to store clean knives For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fully cooked chicken wings (mild, spicy, and bbq) hot holding at steam table below 135F. PIC stated chicken wings were placed at steam table roughly 1 hour ago. CDI - PIC reheated 3 pans of chicken wings back to 165F. 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 .

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed stored clean three white rubber spatulas damaged and pieces missing. CDI - PIC voluntarily discarded items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed no splash guard between hand washing sink and deli slicer. PIC will obtain splash guard. Slicer will be relocated.

#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. Observed personal jackets and bags stored among opened single service containers. CDI - PIC removed all personal items.

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Oct 27, 2025 A 97 · 2 violations

Inspector comments: Establishment has variance for the acidification of sushi rice. Variance and parasite destruction letters are stored on digital tablet at sushi station.

#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 sliced yellow American cheese, sliced Swiss cheese, sliced roast beef, sliced honey chicken, and sliced oven roasted turkey above 41F in C/H grab & go case. Food was sliced on 10/25/25. Food was voluntarily discarded. PIC also took temperatures of sliced foods with same results as EHS. No issues with C/H Unit. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared spicy tuna rolls, cooked shrimp tempera rolls, spicy California roll, and California rolls in grab & go C/H unit above 41F. See temp chart. Sushi was prepared roughly around 09:00AM and allowed to cool down in WIF. After 30 minutes sushi was observed at 38F and return to C/H unit. PIC stated unit went into defrost mode. around 11:00AM For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 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 in low boy cooler sliced chub of chicken breast and honey ham without any form of datemarking. CDI - PIC voluntarily discarded sliced chub of chicken breast and honey ham. 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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May 9, 2025 A 95.5 · details not yet loaded