A98

PUBLIX #1481 DELI

9815 ROSE COMMONS DR, Huntersville, NC 28078

Food Stands · NC permit/State ID 2060022744

Latest gradeA (98)

Last inspectedOct 22, 2026

Inspections on record39

On record sinceOct 20, 2014

Score history

Oct 20, 2014Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 98 · 6 violations

Inspector comments: Establishment uses TPHC for items on hot bar. Discard times are tracked using dry erase boards located in kitchen, on hot holding equipment, and time stickers on each item. Written TPHC procedures are located on electronic tablet.

#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 tomatoes and cut spinach in sandwich station cold holding at 45F and 47F. All other TCS foods were 41F or less. Observed various sliced deli meats at boar's head display with temperatures of 45F or greater. Ambient air temperature of both units were 41F or less. CDI - All deli meats in boar's head display were taken to blast chiller to rapidly cool to 41F or less. All meats had been in display for less than 2 hours. Sliced tomatoes and cut spinach at sandwich station were placed on TPHC and will be discarded at end of lunch service. PIC has been advised to conduct frequent temperature checks of TCS foods to ensure cold holding temperatures of 41F or less and to ensure all equipment is in working order. PIC has also been advised to ensure TCS foods have cooled to 41F or less prior to placing in sandwich station or other display units. -1.5 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

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 frozen chicken nuggets stored on floor in walk in freezer. -0 points-

#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 employee wearing a bracelet while preparing food. -0 points-

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

4-502.11(A) Maintain utensils in good repair. Observed torn gasket on lower drawer of sandwich station. Replace gasket. Observed one light not working under hood system at fryer station. -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 non-food contact surfaces of turbo chef, blast chiller, on the online orders deli case, and in gaskets of sandwich station. Recommend higher frequency and more thorough cleaning. -0.5 points-

#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 splash and residues on flooring under sandwich station and under fryers. Recommend higher frequency and more thorough cleaning. -0 points-

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Jun 12, 2026 A 100 · 0 violations

Inspector comments: Establishment uses TPHC for items on hot bar. Discard times are tracked using dry erase boards located in kitchen, on hot holding equipment, and on date stickers. Written TPHC procedures are located on electronic tablet.

No violations were recorded for this inspection.

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Jan 9, 2026 A 98.5 · 2 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded lettuce, cheese, and deli turkey cold holding at temperatures between 44F - 46F at sandwich station. External thermometer of sandwich station read 41.5F. PIC stated that items were placed in sandwich station approximately 2 hours prior to inspection to handle lunch rush. CDI - PIC placed TCS foods in blast chiller and took equipment out of service. Establishment has second sandwich station with all foods cold holding at 41F or less. PIC has been advised to service equipment and to conduct frequent temperature checks if TCS foods and holding equipment throughout the day. -REPEAT- -1.5 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 .

#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 build up of debris and grime under cooking equipment, shelving, and in high traffic areas. Recommend higher frequency and more thorough cleaning. -0 points-

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Sep 18, 2025 A 99 · 3 violations

#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 bus tubs used to store TCS foods on drying rack with date sticker still attached and making contact with inner food contact surfaces. CDI - PIC was advised to remove stickers and to wash, rinse, and sanitize bus tubs. -0 points- 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham in low boy reach in holding at 48F. PIC stated that ham had been in reach in since day prior. All other TCS foods were 41F or less. CDI - PIC discarded ham. -0 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 .

#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 food splash, residues, and debris on gaskets of deli case and on non-food contact surfaces of cooking areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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May 27, 2025 A 99 · 3 violations

#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 TCS items held on TPHC with incorrect time labeled on white board used to indicate 4 hour time limit. CDI- PIC was aware of time food was placed at location noted in TPHC procedures and had white board updated. PIC was aware of daily SOPs for food held on TPHC.

#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 food debris accumulation in gaskets of hot box near 3-comp, food debris accumulation in gaskets of cold drawers under flip top adjacent to prep sink, heavy food debris accumulation on bottom shelf of prep table next to fryers, and heavy food and residue accumulation on top of equipment under hood system. *REPEAT*

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

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed half drunken water bottle without a straw stored on shelf above prep table with salads prepped on it. PIC had bottle thrown away.

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Feb 12, 2025 A 99.5 · 3 violations

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for holding hot bar items on TPHC. Establishment has converted all training materials and SOPs to digital platform. TPHC procedures could not be found on electronic tablet. Establishment uses TPHC for all hot bar items and discards items after 4 hours. CDI - Written TPHC procedures were created with PIC during inspection. TPHC procedures were given to PIC. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#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 unlabeled shaker containers and food containers in establishment. -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 heavy food splash and residues on non-food contact surfaces of fryers, along shelving throughout facility, and in gaskets of cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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Oct 11, 2024 A 98 · details not yet loaded