A99

BJS WHOLESALE CLUB #114 DELI AND MEAT

11715 CAROLINA PLACE PY, Pineville, NC 28134

Meat Market · NC permit/State ID 2060300197

Latest gradeA (99)

Last inspectedSep 2, 2026

Inspections on record35

On record sinceJul 31, 2013

Score history

Jul 31, 2013Higher is betterSep 2, 2026

Inspections & violations

Sep 2, 2026 A 99 · 2 violations

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at center table in meat prep room with deep scoring, no longer cleanable. PIC states the new boards are onsite and only need to be cut to size. (-1)

#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 deteriorating caulking at hand sink in deli area near counter service. Repair. 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 yellowing of wall near deli counter hand sink. Deep clean needed. (-0)

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Apr 23, 2026 A 99.5 · 2 violations

Inspector comments: Final cooling rate check for sliced cheese exceeds end time on inspection due to cheese being verified upon completion of commissary/rotisserie department inspection. Total cooling time was less than two hours.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitize basin at 3 comp sink with 50PPM quat. Corrected- Dispenser tested and basin refilled to 350ppm. (-0)

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at center table in prep room with deep scoring, no longer cleanable. Replace at earliest opportunity. Replace boards at necessary intervals to ensure they are cleanable. (-0.5)

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Nov 21, 2025 A 100 · 0 violations

Inspector comments: No violations observed.

No violations were recorded for this inspection.

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Sep 3, 2025 A 99 · 1 violation

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in back prep room with deep scoring. Replace at earliest opportunity so they are easily cleanable. (-1)

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Apr 24, 2025 A 99 · 2 violations

#36 · Thermometers provided & accurate −0.5

10 DAY VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed the nearest thermometer available for use in the meat/commissary department. Please provide thermometer for use in the deli at earliest opportunity. EHS will make return visit to verify within 10 days. EHS also discussed with deli staff present the need to utilize a probe thermometer to verify proper cold holding in the deli cases, and not rely solely on the ambient sensors of equipment. (-0.5)

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting board in back prep area with deep scoring. Remove board from service at earliest opportunity. (-0.5)

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Jan 22, 2025 A 99 · 2 violations

#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 build up of food debris inside deli display case. Increased cleaning frequency is recommended. REPEAT. (-0.5)

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

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 employee beverage inside deli storage display case. CDI- PIC relocates beverage. EHS advises staff to designate a separate area from facility food prep for employee beverages. (-0.5)

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Jul 30, 2024 A 98.5 · 2 violations

#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 ground beef in front row of left hand side grab-and-go for raw meats at 45F. Items in back rows observed at 41F or below. CDI- PIC voluntarily disposes of ground beef and rearranges case to preclude storage of items in the front row. (-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 .

#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 of display case in need of cleaning, with food debris accumulating on the bottom surfaces. (-0)

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Mar 15, 2024 A 100 · 1 violation

Inspector comments: PIC explained that trash area clean up was the task he interrupted to accompany me on the inspection. No points taken due to his immediate attention to area once inspection had concluded.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed substantial overflow of recyclables at back area waste station, accumulating in piles on the ground. CDI- PIC immediately attends to trash removal. -0

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Nov 30, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 16, 2023 A 99.5 · 2 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. A few washed, rinsed and sanitized knifes were observed with some leftover meat residue on blade near handle - detail cleaning needed. CDI-Items sent back through 3 comp sink. 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 .

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

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 dust buildup on a/c vent covers above cutting table. Facility cleans vent covers every 2 weeks. Recommend higher cleaning frequency.

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May 12, 2023 A 97 · 5 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D procedures in facility. CDI - EHS provided written procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that deli slicer is sanitized every 4 hours but is not W/R/S. CDI - EHS instructed PIC to include wash/rinse every four hours. Deli slicers were broken down to be W/R/S before next use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer spray bottles at 0 ppm sanitizer concentration. Sanitizer concentrate at dispenser was empty and had not been replaced. CDI - PIC replaced concentrate and mixed new sanitizer at correct concentration. 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 −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple chubs in deli display case above 41 F. Display case is holding food above 41 F. PIC voluntarily discarded chubs. VR. 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 .

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

4-501.11 Maintain equipment in good repair. Observed deli display case holding food above 41 F.

#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 two employee drinks in WIC stored above food. CDI - food employee discarded drinks.

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Jan 17, 2023 A 98 · 3 violations

#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 is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety 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. Observed white american cheese with an expiration date of 1/16/23 and yellow american cheese with expiration date of 2/6/23. CDI - Both products voluntarily discarded. -1.5- ***Exempt products from date marking list forwarded to email address on file***

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knives stored inside wall mounted rack. CDI - EHS educated and utensils removed. -0-

#49 · Non-food contact surfaces clean −0.5

Corrected during inspectionRepeat 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 Nonfood contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on non-food contact surfaces of meat slicer. CDI - Meat slicer equipment broken down and thoroughly cleaned during inspection. -0.5-

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Sep 13, 2022 A 98.5 · 6 violations

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit:http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCSFoodshttps://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various products > 41 F at meat grab & go station. Refer to temperature chart. Products had been placed and kept in station over night. Upon further investigation, two sectioned areas at station (case # B-4b) registered ambient air temperatures of 43-44 F. All other surrounding products recorded at < 41 F. CDI - Products > 41 F voluntarily discarded. PIC placed emergency work order for repairs to case. Facility to discontinue usage of these particular sections until repairs made. 3-DAY VERIFICATION REQUIRED FORCOLD HOLDING

#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. For more information please visit: http://meck.co/FoodSafety or view our training videos at thefollowingweblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safety https://youtu.be/BOPsSNUajYs. Observed turkey with expiration date of Monday, 9/12/22. CDI - Product voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed bottom right corner of walk-in cooler door damaged; door unable to properly close. Repairs needed.

#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 Nonfood contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on grab & go meat display case trays.

#55 · Physical facilities installed, maintained & clean

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

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 employee drink stored on prep counter weigh station. No active prep being conducted at station during time of inspection. CDI - Drink removed.

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Apr 22, 2022 A 99.5 · 2 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. For more information please visit: http://meck.co/FoodSafety 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. Observed 1x container of pork loin chops at 44 F at meat grab & go. CDI - Product voluntarily discarded.

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspection

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 soiled single service meat trays stored as clean. CDI - EHS discussed with PIC and staff about keeping trays inside their sleeves to prevent contamination and trays voluntarily discard

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Jan 3, 2022 A 99.5 · details not yet loaded