A96
FRESH MARKET, #104 DELI/SUSHI, THE
20623 TORRENCE CHAPEL RD, Cornelius, NC 28031
Food Stands · NC permit/State ID 2060022110
Latest gradeA (96)
Last inspectedOct 23, 2026
Inspections on record44
On record sinceAug 6, 2013
Score history
Dec 2, 2014Higher is betterOct 23, 2026
Inspections & violations
Oct 23, 2026 A 96 · 6 violations
Inspector comments: TPHC - Hot Hold Items
Non-TCS Olive Letter present (only temp garlic)
Sushi Rice HACCP plan and records reviewed
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) 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). -P
Observed an employee recontaminate hands by turning the faucet off with bare hands. CDI - Employee was educated to use a paper towel to turn the faucet off and they rewashed hands.
#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 several TCS food products above 41 degrees on the islands. (see temperature chart) Manager stated that these items were prepared less than 4 hours prior. CDI - All items were moved to the walk-in freezer to rapidly cool. Future violations may result in a risk control plan.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 several deli items attempting to cool in the display case. CDI - Items were moved to the walk-in freezer to rapidly cool.
#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 intact vacuum-sealed salmon packages in the production kitchen walk-in cooler. Product has a label stating that it must be removed from packaging while thawing.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed a leak in the walk-in freezer compressor that is causing a build-up of ice.
#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 missing paint and wall damage throughout the production kitchen.
Jun 11, 2026 A 96 · 7 violations
Inspector comments: TPHC - Hot Hold Items
Non-TCS Olive Letter present (only temp garlic)
Sushi Rice HACCP plan and records reviewed
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a hose nozzle inside of a hand sink. CDI - Item was removed.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 46 degree garlic in the olive case. CDI - Item was voluntarily discarded.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT
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).
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 two turkey chubs past the 7-day date mark. Observed two ham chubs without dates. CDI - Items were voluntarily discarded.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed missing pH logs for today’s sushi rice. CDI - pH was calibrated and recorded in the logs for today. Sushi Chef stated that they have been trying to record logs in the iPad but pH was missing.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
REPEAT
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 pizza attempting to cool in the display case. CDI - Items had been prepared 2-3 hours before and were brought to the blast chiller to rapidly cool. Points decreased due to significant improvement in cooling throughout the store.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed several handles in the pasta salad case lying in the products.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy residue and food debris on the two pizza wrappers in the production kitchen.
Jan 9, 2026 A 94.5 · 7 violations
Inspector comments: TPHC - Hot Hold Items
Non-TCS Olive Letter present (only temp garlic)
Sushi Rice HACCP plan and records reviewed
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw sushi stored above cut vegetables in the bottom of the sushi cooler. CDI - Raw sushi was placed on the bottom shelf.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm Quat sanitizer in the Production Kitchen 3-compartment sink due to the dispenser being empty. CDI - Manager provided a new sanitizer block during inspection.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT
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 two open meat chubs older than 7-days. CDI- Items were voluntarily discarded. Improvements on date marking from previous inspection.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 44-46 degree wraps and sandwiches in the grab-n-go case due to them not being cooled to 41 degrees before placing under air curtains. Items were tightly packaged and sealed in plastic containers. CDI - Items were prepared the hour before and were brought to the walk-in freezer to rapidly cool.
#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 employee preparing food while wearing a watch.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy residue and food debris on the two pizza wrappers in the production kitchen.
#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 rust and chipping paint on the walls throughout the production kitchen.
Aug 15, 2025 A 93 · 11 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed an employee drink stored on top of a prep surface.
#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
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw sushi stored on top of vegetables in the walk-in cooler. CDI - Sushi was placed below vegetables. Observed unwashed produce stored above ready-to-eat foods in the prep kitchen walk-in cooler.
#20 · Proper cooling time & temperatures −1.5
Repeat violation
REPEAT
10-DAY VERIFICATION REQUIRED
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed Panini sandwiches cool 0 degrees over 35min. Observed TCS foods in the island cold cases that had not cooled to 41 from the previous day. Paninis were moved to the blast chiller. Cold case items from 8/14/25 were voluntarily discarded. Pasta salad prepared today were brought to the walk-in cooler to rapidly cool. EHS will visit the facility next week to discuss cooling methods.
#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 all TCS products in the front-store small merchandise cooler above 41 degrees. Cooler is a grab-n-go cooler placed by the checkout counter. CDI - All items were voluntarily discarded. Cooler will not be used until unit is repaired. EHS will check on the unit during next week’s visit. Observed several products in the island cold cases above 41 degrees due to improper cooling.
#23 · Proper date marking & disposition −1.5
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).
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 two ham chubs past the 7-day date mark. CDI - Items were voluntarily discarded. Observed missing date mark for roasted garlic in the olive bar. CDI - Date mark was added from when the product was removed from commercial packaging (8/13/25). Observed newly opened seafood salad mixed with product from the previous day. Employee dated the log book for today’s date. CDI - Date was corrected in the log book.
#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 one spray bottle of sanitizer stored on a prep surface. CDI - Item was removed.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed the sushi chef prepare sushi without calibrating the pH meter and testing pH level of rice 30 minutes after cooking. CDI - Rice was tested for pH level (4.1)
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 highly stacked paninis cooling in the deli case. Observed various pasta salads attempting to cool while stacked and tightly packaged in the island cold cases. CDI - Items were brought to the blast chiller and walk-in cooler.
#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 sushi tuna thawing inside of an intact ROP package.
#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 lettuce being washed inside of a prep sink with dirty dishes and a soiled wiping cloth.
Observed boxes of food on the floor of the walk-in freezer.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on counters of the kitchen.
Jun 9, 2025 A 96.5 · 4 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed chicken wings and sausage links in blast chiller cooling at a rate too slow to meet cooling parameters. See violation #33 and temp chart for details. CDI: PIC voluntarily discarded product.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed ribs being held below 135F in display hot case. PIC stated product prepared between 9am-9:15am. CDI: Food employee reheated product (186F).
#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 roasted chicken salad and eggplant parmesan being held above 41F in customer self service case. Chicken salad prepared 06/09/25 and eggplant parm prepared 06/07/25. Other TCS items in case at or below 41F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION**
#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 chicken wings and sausage links cooling in tightly wrapped plastic in blast chiller. Food employee never turned equipment on to chill product. CDI: PIC voluntarily discarded product.
Feb 4, 2025 A 95 · 6 violations
Inspector comments: EHS recommends reviewing date marking procedures with employees. There was some confusion during the inspection as to, what items were put in and made at what date. All employees should be able to articulate the methods they are using for date marking. More training recommended.
#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 raw tuna stored over sliced avocados in the low reach in at suhsi station. Observed raw seared tuna stored above kani and carrots. CDI- Raw tuna stored on the bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 approximately 10 containers of packaged wraps holding above 41F in the grab and go station. Observed 2 packs of roast beef/ cheddar cheese bags holding above 41F. CDI- All Items taken to the blast chiller and cooled.
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 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 Observed container of pepperoni in the pizza prep without date. Observed gouda pasta and spinach dip without date in deli cold case. Items were not written in the date logs. CDI- Items were written in log book. Observed cooked salmon without a date mark in sushi station. CDI- Date marked.
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 .
#37 · Food properly labeled: original container
Corrected during inspection
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 container of salt without a label. CDI- Labeled.
#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 pH meter in need of cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
Corrected during inspection
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed step ladder and broom stored on clean dish storage rack with clean dishes. CDI- Removed. All dishes stored with/ touching items were removed and taken to be cleaned.
Oct 1, 2024 A 98 · 4 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed spicy angel hair pasta and bacon & cheese potato salad cooling at a rate too slowly to meet cooling parameters in cold foods deli case. Product placed into unit around 9am. CDI: Education provided and product moved to blast chiller for rapid cooling (<41F).
#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 apple kale salad being held above 41F in cold foods deli case. Product prepared 09/30/24 but pans rotated daily. PIC stated unit kept open and restocked 15-30 minutes prior to EHS arrival. CDI: Education provided and PIC moved product to blast chiller for rapid cooling (39F). Observed chicken salad and gouda pasta salad being held above 41F in customer self-service case. Product with various prep dates. CDI: Education provided and PIC voluntarily discarded product. Observed champagne cheese being held above 41F in cheese case. CDI: Education provided and PIC voluntarily discarded product.
#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 large plastic Cambro container of spring mix with prep date of 09/19/24. Food employee stated product placed into container between 8am-9am. CDI: Education provided and PIC provided correct date label and new container for product.
#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 spicy angel hair pasta and bacon & cheese potato salad cooling in cold foods deli case. Unit designed for cold holding, not cooling. CDI: Education provided and products moved to blast chiller for rapid cooling (<41F).
May 2, 2024 A 97.5 · 4 violations
#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 several insert pans and lids stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be W/R/S.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked on clean dish shelving.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed all bulbs/lighting inoperable in vent hoods. PIC stated work order placed and lights on backorder.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on 3-door reach-in coolers in prep room and at deli island soiled with food waste/debris. Observed food waste/debris in bottoms of 3-door reach-in coolers. REPEAT VIOLATION.
Dec 8, 2023 A 99.5 · 2 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. Observed push cart and boxes stored in front of deli handwashing sink. CDI - Items were removed. -0 points-
#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 food splash, debris, and residues on inside of reach in coolers, along door seals, on non-food contact surfaces of cooking equipment, and on push carts. Recommend higher frequency and more thorough cleaning. -0.5 points-
Sep 6, 2023 A 97.5 · details not yet loaded
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Jun 1, 2023 A 96.5 · details not yet loaded
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Mar 15, 2023 A 96 · details not yet loaded
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Nov 16, 2022 A 95.5 · details not yet loaded
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Jul 15, 2022 A 97 · details not yet loaded
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Apr 20, 2022 A 95.5 · details not yet loaded
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Jan 25, 2022 A 97 · details not yet loaded
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Oct 8, 2021 A 97.5 · details not yet loaded
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Sep 9, 2021 A 93.5 · details not yet loaded
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Jun 30, 2021 A 94.5 · details not yet loaded
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Mar 30, 2021 A 94 · details not yet loaded
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Dec 22, 2020 A 95.5 · details not yet loaded
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Sep 14, 2020 A 93.5 · details not yet loaded
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Jan 21, 2020 A 93.5 · details not yet loaded
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Aug 27, 2019 A 96 · details not yet loaded
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May 20, 2019 A 96.5 · details not yet loaded
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Feb 8, 2019 A 99 · details not yet loaded
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Nov 13, 2018 A 97 · details not yet loaded
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Jul 2, 2018 A 96.5 · details not yet loaded
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Jan 5, 2018 A 96.5 · details not yet loaded
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Nov 2, 2017 A 97 · details not yet loaded
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Aug 4, 2017 A 95.5 · details not yet loaded
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Apr 10, 2017 A 95.5 · details not yet loaded
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Oct 25, 2016 A 97 · details not yet loaded
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Jul 26, 2016 A 97 · details not yet loaded
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May 17, 2016 A 95 · details not yet loaded
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Feb 15, 2016 A 95 · details not yet loaded
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Oct 15, 2015 A 97.5 · details not yet loaded
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Jul 21, 2015 A 97 · details not yet loaded
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Feb 25, 2015 A 96.5 · details not yet loaded
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Dec 2, 2014 A 94.5 · details not yet loaded
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Aug 6, 2014 A 95.5 · details not yet loaded
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Apr 14, 2014 A 96 · details not yet loaded
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Nov 13, 2013 A 98.5 · details not yet loaded
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Aug 6, 2013 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FRESH MARKET, #104 DELI/SUSHI, THE” or State ID 2060022110). Inspection type (routine vs. follow-up) is not published in the county's data.