A96.5

FERRUCCIS OLD TYME ITALIAN MARKET

20910 TORRENCE CHAPEL RD, SUITE D4, Cornelius, NC 28031

Food Stands · NC permit/State ID 2060022739

Latest gradeA (96.5)

Last inspectedOct 15, 2026

Inspections on record40

On record sinceOct 14, 2014

Score history

Oct 14, 2014Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 96.5 · 10 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands and then dry hands. CDI Employee re washed hands using paper towel as barrier to turn faucet off.

#23 · Proper date marking & disposition −1.5

Follow-up verification required

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). Observed multiple items with differing date marking systems (one with days of the week, one with date). Ensure the system is consistent throughout facility. Observed roast beef with out date mark, garlic and oil, and opened milk. CDI Roast beef discarded, garlic and oil and milk 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 . 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 multiple containers of marinara with date mark of October 8, held in use 1 day past the 7 day expiration. PIC stated that sauce, varying when, is not used, they freeze for individual sale. CDI PIC voluntarily discarded and will freeze marinara no later than the 6th day or earlier from the day of prep. 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 .

#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 a few container of liquids such as oils, in use with no labels.

#39 · Contamination prevented during food preparation, storage & display −1

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen towel being used to cover aged raw beef in display container.

#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 wiping clothes being held in use in sanitizer with quat sanitizer of 0ppm. CDI PIC changed out sanitizer and it tested at 200 ppm.

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink attached to wall with missing and torn sealant. Replace.

#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 debris and residue in tracks of deli glass doors, on shelves throughout facility. Clean with more frequency.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

#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 several ceiling tiles in prep area where stove is with heavy discoloration. Replace.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple places where personal food was stored amongst or over customer product. Ensure one designated area, with protective barrier (such as a tray) if stored above other products.

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Jun 5, 2026 A 98.5 · 2 violations

Inspector comments: Observed little neck clams for sale in meat case with tags present. PIC stated that little neck clams are sold with the intent to be cooked. If selling items for raw consumption, include a consumer advisory for items. EHS discussed shell stock tag requirements such as holding them for 90 days and marking them with the date of the last clam sold.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

Observed multiple items in deli case such as olives, peppers, antipasto, artichokes and mushrooms above 41F. PIC stated that items are pulled out often to serve to customers and have been out within the last couple hours. CDI: PIC took items to WIC to cool. Ambient temperature of deli case measured 36F. EHS verified that items cooled to 41F or below by end of inspection.

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

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of deli meat and a box of food items for an order stored on floor in WIC. CDI: PIC removed items from floor and placed on shelving.

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Feb 26, 2026 A 95.5 · 3 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 milk, heavy cream, ricotta cheese, arugula, different types of paninis, roast beef, and cooked chicken that was not dated. CDI items dated. Repeat. 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 .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −2

Repeat violationFollow-up verification required

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 ROP skirt steak that was in reach in display case at 42F. Product was just prepared and immediately placed in case opposed to walk in unit it other items at 41F. CDI steak placed back in the walk in unit. Observed ROP packages missing the dates when items are packed to trace shelf life for products. Observed ROP raw chicken in freezer but plan only mentions raw ground chicken sausage. Will follow up to ensure they are following parameters of their plan. Verification required.

#37 · Food properly labeled: original container −1

Repeat violationFollow-up verification required

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed allergens and list of ingredients missing from cakes that were repackaged in front display reach in freezer and no ingredients and labels for rigatoni. Verification required. Repeat.

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Oct 24, 2025 A 97.5 · 6 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch pepperoni rolls with bare hands. CDI roll handled was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#11 · Food obtained from approved source

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed veal osso in freezer section that comes in prepackaged but relabeled and missing safe handling instructions.

#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 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 lasagna rolls with meat made and dated today but the noodles were cooked on the 22nd. CDI dates cchanged. 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 .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

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 facility with ROP skirt steak and ROP flank steak that was above 41F in the display case. Items also were missing safe handling instructions and dates when items ROP. CDI items discarded. Observed ROP cheese that was held in the facility since 9/04. CDI items discarded. PIC stated they do not check for dates daily. Suggest checking daily as stated in HACCP plan. Observed frozen packages of sausage meet that was not labeled in any way. PIC stated items were prepared yesterday. Verification required. Observed raw beef osso bucca that was not dated and no safe handling instructions. CDI items discarded. Follow up needed.

#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 meatballs and lasagne rolls that were covered and stacked while cooling. CDI items unstacked to allow proper cooling. Observed potato salad, roasted red peppers, and pasta Salad that was prepared today and placed in the display case prior to fully cooling for holding. CDI items moved to walk in unit to drop in temperature. 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 −1

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged gluten free dinners, a package of stuffed ravioli, baked muffins and cakes, and tiramisu cups that were missing full labels or missing ingredients list on package. Verification required.

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Jun 26, 2025 A 98.5 · 2 violations

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items stored on the floor of walk-in cooler and freezer. CDI- items were placed on the shelves.

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

. 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 rusty shelving in walk-in cooler #1. Remove and replace rusty shelving.

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Feb 27, 2025 A 99 · 3 violations

#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 a container of roasted peppers cooling in display case cooler near front door of facility. Display case cooler is not meant to cool items. CDI- container of roasted peppers were placed in walk-in cooler and allowed to chill. -zero- 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 .

#40 · Personal cleanliness −0.5

Corrected during inspection

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 wearing bracelet will preparing food. CDI- employee removed bracelet.

#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. Clean edges of meat slicers in deli area of kitchen. Clean shelving under prep stations in kitchen area. Remove dust buildup for light base in walk-in cooler #1.

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Oct 31, 2024 A 96 · 2 violations

#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 in display coolers that were held above 41 F. CDI- items were placed into walk-in cooler and allowed to chill. REPEAT (full points). 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 .

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sausage links stored in non-food grade garbage bags in walk-in cooler #1. Also observed containers of food stored on floor in walk-in freezer. CDI- sausage was removed from bags, and items were placed off the floor.

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Jun 26, 2024 A 96 · details not yet loaded