A93.5

HARRIS TEETER #474 DELI

7036 BRIGHTON PARK DR, Mint Hill, NC 28227

Food Stands · NC permit/State ID 2060022479

Latest gradeA (93.5)

Last inspectedOct 22, 2026

Inspections on record43

On record sinceSep 19, 2013

Score history

Jun 4, 2014Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 93.5 · 12 violations

Inspector comments: EHS educated PIC on proper cooling methods for sliced cheeses and deli meats. EHS spoke with PIC about cleaning frequency of deli meat and cheese slicers. PIC stated they were cleaned every 4 hours. When EHS asked how they were cleaned, PIC stated that they were sanitized every 4 hours. EHS asked when they were last cleaned, PIC stated about 20 minutes ago, they were sanitized but had been in use for less than 4 hours. It is okay to sanitize between uses, however, must ensure that slicers are fully W/R/S every 4 hours.

#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 speed rack blocking access to handsink. -CDI- PIC relocated. -0-

#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 and greasy residue on dishes stored as clean. Observed clean knives and utensils stored in container with food debris at the bottom. -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 .

#20 · Proper cooling time & temperatures −1.5

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 sliced cheeses prepared prior day between 43-44F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#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 potato wedges and chicken nuggets hot holding below 135F at consumer grab and go hot bar. -CDI- PIC reheated items to above 165F. -0- 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 .

#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 some items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **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 .

#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 new pizzas placed out for TPHC with no new time stamp placed. -CDI- PIC placed time stamps. -0-

#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 sliced deli meats and cheeses cooling in lowboy coolers in densely packed containers, in individually tightly wrapped in plastic, with protective coverings, stacked on top of other items that were cooling. Observed others that were cooling at consumer grab and go area. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded items that did not meet cooling parameters and unwrapped and unstacked items prepared today less than 4 hours ago to facilitate rapid cooling. **REPEAT** -1- 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 some missing labels on squeeze bottles at deli make station. -0-

#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 with wrist watch. -0-

#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 containers used for clean utensils and knives with debris buildup. Observed trays of clean dish reach with debris and other buildup. -CDI- PIC moved items to dishpit to be W/R/S. **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. Observed 2 boxes of single-use items stored on floor in dry storage area. **REPEAT** -0.5-

#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 top of pizza oven in need of cleaning due to heavy debris buildup. Increased and more thorough cleaning frequency recommended. -0-

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Jun 8, 2026 A 95.5 · 8 violations

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in one of the merchandising coolers, deli case, and cheese case above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 6/11/26** **FACILITY TO USE OTHER COLD HOLDING UNITS UNTIL REPAIRS CAN BE MADE**-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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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 some deli meats improperly date marked such as ham and roast beef 6/7-6/14 (discard should be 6/13) and chicken 6/3-6/10 (discard should be 6/9). Observed no date mark on items at pizza prep such as sausage, pizza sauce, and mozzarella cheese. Observed no date marks on turkey, ham, meatballs, and Philly meat at sub make line. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -3- 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 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed beef defrosting under running water at 74F. -CDI- PIC placed items in WIC. -0-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area in deli and bakery. Observed dead pest on clean dish rack. Recommended increase pest control frequency. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled

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 3-comp sink where there was some debris buildup. Observed containers used for clean utensils and knives with debris buildup. Observed trays of clean dish reach with debris and other buildup. -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. Observed cake boxes stored on floor in bakery dry storage. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed water constantly running at handsink due to knee pedals getting stuck. Repair. -0-

#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 buildup on walls in 3-comp sink area. Observed dust buildup on ceiling/vent cover near chicken fryer. Observed paper towel dispenser with dust buildup. Increased and more thorough cleaning frequency recommended. -0-

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Dec 30, 2025 A 97.5 · 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 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 open chubs of private selection ham with a discard date of 12/24 still in deli case. CDI - PIC voluntarily discarded. - 1.5 - 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 tuna and salmon thawing in reach in still in sealed package. CDI - PIC vented package by cutting open packaging and returned to reach in to continue thawing.

#49 · Non-food contact surfaces clean −1

Corrected during inspectionRepeat 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 build up of food debris on tracks of deli case. Clean to prevent build up of debris. - 1 - REPEAT

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Aug 21, 2025 A 97.5 · 8 violations

#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 - Observed sliced cheeses and meats in sandwich prep countertop unit lacking date mark labels. Per PIC, items leftover at the end of the day are saved for the next day. Ensure date mark labels follow product onto containers. - CDI - PIC date marked 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 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 spicy sauce without label at the sushi work station. - Observed squeeze bottles of mayo at sandwich station with unreadable label. Observed containers of oil without label. - CDI - PIC labeled containers.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed flying insects in deli area. PIC to contact pest control for service.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed handle of scoop stored in contact with rice in rice container. - CDI - PIC adjusted scoop to allow handle to be above product.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean containers stacked wet. Allow dishes to air dry prior to stacking.

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

4-501.11 Maintain equipment in good repair. - Observed end cap of deli chicken grab-and-go display inoperative. PIC stated work order has been submitted for repair. Observed outer cover of sushi prep station held together with duct tape. PIC stated a maintenance request will be submitted for repair. Remove duct tape. Observed broken gasket on pizza prep unit lowboy. Replace.

#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. - REPEAT - Observed gaskets on several prep station low boys in need of cleaning. PIC to address cleaning frequency.

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

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 floor with cracks and baseboards near 3-comp sink in need of repair. PIC stated store is schedule for remodeling. 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 walls in area near 3-comp sink in need of cleaning.

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Jun 24, 2025 A 97 · 5 violations

#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 food employee touching other equipment then go to work with RTE turkey breast. -CDI- EHS intervened and educated food employee when to wash hands and don new gloves. Points not taken. (0 pts)

#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 with cardboard boxes being stored in front of the hand sink closest to the far wall. -CDI- PIC moved the push cart and boxes to make the hand sink accessible. (0 pts)

#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 prepared salads in a mobile cold holding unit above 41F. Also observed cooked ribs, wraps and sandwiches above 41F on the front row of the grab and go area. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) 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 −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Service facility for pests. (1 pt)

#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. Observed slight food debris build up in the sliding doors of the cold holding units. Increase cleaning frequency. Due to severity, points lowered. REPEAT*** (0.5 pts)

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Jan 7, 2025 A 96.5 · 4 violations

Inspector comments: Observed multiple containers of fried chicken stored in WIC dated 01/01/25. Per Deli PIC, fried chicken is hot held on 3 hour TPHC (for quality not safety), cooled, and then used to make cold chicken products such as chicken salad. TPHC written procedures only indicate rotisserie chicken is used in this manner. Update TPHC written procedures if fried chicken is treated this way as well. Store manger stated fried chicken should not be cooled and reused.

#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 multiple containers of baked chicken stored in WIC with dates of 12/30 and 12/31. - CDI - PIC voluntarily discarded products. 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

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 salads cooling in grab-n-go unit while tightly covered. Also observed tightly wrapped meats (ham, turkey, etc) cooling in sandwich prep lowboy. Utilize walk-in cooler for cooling purposes. - CDI - PIC moved all items cooling 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 −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. - REPEAT - Observed food residue and debris on sliding doors, sliding door tracks, and scale monitors. Clean and increase cleaning frequency to maintain clean.

#55 · Physical facilities installed, maintained & clean −1

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. - REPEAT - Observed walls in need of cleaning near three compartment sink. Clean and increase cleaning frequency to maintain 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 holes in baseboards near three compartment sink area. Repair.

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Oct 1, 2024 A 98 · 5 violations

#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 spray bottles of sanitizers and glass cleaner stored on prep tables and prep sinks. - CDI - PIC relocated toxic materials away from food prep areas.

#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 two unlabeled working containers at pizza prep area. - CDI - PIC labeled working containers.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed sushi utensil stored in water of 64F. - CDI - Employee removed utensil to be cleaned and discarded water.

#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 on the interior of pizza prep unit and sliding door tracks throughout facility. Clean and increase cleaning frequency to maintain clean.

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

Repeat violation

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Apr 17, 2024 A 97.5 · 5 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed condensation leaking directly onto food items in display cooler and lowboy portion of sandwich prep station unit. - CDI - PIC voluntarily discarded all adulterated items. Pan placed in units to catch leaks. PIC placed work order. EHS will conduct a follow up visit for long term compliance purposes to ensure leaks have been repaired.

#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 meat chubs dated for an 8 day holding period instead of 7. For example, ham chub dated 4/14 - 4/21. - CDI - PIC corrected labels by hand. PIC agreed to print labels with single date indicating when the chub was opened to avoid this issue moving forward. Observed pizza sauce and sausages lacking labels in pizza prep unit. Per PIC, sausage and pizza sauce were opened the previous day. - CDI - PIC labeled pizza sauce and sausage with yesterday’s date. Observed fried chicken dated 4/17 - 4/20 in grab-n-go unit. Per PIC, chicken was placed in container today but was cooked and cooled yesterday. - CDI - PIC printed new label to reflect date item was prepared and not the day it was placed in container. 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

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 sushi, salads, sliced cheeses, and sliced meats cooling in grab-n-go units as well as lowboy units. All cooling should occur in walk-in cooler or walk-in freezer. - CDI - PIC moved items to walk-in cooler to quickly cool. EHS observed items meet required cooling parameters. 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 on the interior and exterior of pizza prep unit, sandwich prep lowboy, and display case. Clean and increase cleaning frequency to maintain clean.

#55 · Physical facilities installed, maintained & clean

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Nov 13, 2023 A 98 · 2 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with cold holding with the exception of chicken tenders, poke fish and tuna > 41 F inside cold holding units. Refer to temperature chart. Fish utilized to prepare sushi rolls and put into cold holding during today’s inspection, while chicken tenders had been in refrigeration since previous day. CDI - Tenders voluntarily discarded, remaining products transferred to WIF to cool down.***No escalation of points due to notable improvement since previous inspection. -1.5- 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.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x spray bottles containing sanitizer with concentrations of < 50 PPM quaternary solution. CDI - Sanitizer discarded and replaced with solution reading 200 PPM. -0.5-

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Jul 14, 2023 A 97 · details not yet loaded