A100

HARRIS TEETER #272 MARKET

7715 REGENCY PARK DR, Huntersville, NC 28078

Meat Market · NC permit/State ID 2060300305

Latest gradeA (100)

Last inspectedSep 3, 2026

Inspections on record38

On record sinceJul 29, 2013

Score history

Jul 29, 2013Higher is betterSep 3, 2026

Inspections & violations

Sep 3, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Mar 30, 2026 A 97 · 2 violations

Inspector comments: No island merchandising units in use at meat market.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray nozzles for hose stored in front handwashing sink at beginning of inspection. CDI - EHS moved nozzles out of sink and PIC notified. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at the handwashing sink by the front display counter. CDI - PIC had employee restock dispenser. - 2 - REPEAT

#14 · Required records available: shellstock tags, parasite destruction −1

Follow-up verification required

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags without date of last use of container. PIC notified. A VR will be conducted within 10 days to check that dates are being placed on tags from this point forward. - 1 -

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Dec 3, 2025 A 99 · 1 violation

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towels not dispensing at the handwashing sink by the ice machine. CDI - PIC rethreaded dispenser. - 1 -

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Jul 24, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Apr 10, 2025 A 99.5 · 2 violations

Inspector comments: Grab-n-go #3 not in use during inspection due to issue in temperature fluctuations. PIC stated unit is scheduled to be worked on tomorrow.

#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 fish thawing in WIC without packaging being cut open. - CDI - PIC cut open ROP packages to continue thawing.

#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 black tape on exterior of ice display case. Remove tape and clean underneath.

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Jan 29, 2025 A 95 · 4 violations

Inspector comments: Ensure TCS foods in cold holding cases do not go above 41F during defrost cycle.

#14 · Required records available: shellstock tags, parasite destruction −1

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not in chronological order. Ensure shell stock tags are in chronological order. EHS will follow up within 10 days.

#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 salmon filets, tilapia filets, and RTE crab cakes above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. REPEAT 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 .

#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 employee putting freshly prepared containers chicken cordon bleu in grab and go cold holding cases to cool. CDI- PIC put chicken cordon bleu containers in WIC to promote faster cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 HVAC vent covers in need of cleaning due to buildup of dust. Clean.

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Oct 11, 2024 A 96.5 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turn off faucet with bare hands. CDI- Employee rewashed hands and turned off faucet with paper towel barrier.

#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 hand sink by 3 compartment sink blocked by 2 metal rolling carts. CDI- PIC moved carts so hands sink is accessible.

#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 RTE shrimp po boy, RTE seasoned shrimp and lobster cakes above 41F after cooling over 4 hours, see temperature chart. PIC stated that these items were prepared and put out into grab and go case directly after. CDI- PIC voluntarily discarded items. 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 .

#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 raw beef steaks and raw beef hamburger patty’s in display case over 41F, see temperature chart. Ambient temperature of display case was 47F. PIC was able to pull up defrost cycle chart and show that the case had come out of defrost cycle 30 minutes prior. Ambient temperature of case dropped to 37F by the end of the inspection. CDI- PIC moved steaks and hamburger patty’s to WIF to rapidly cool before placing back in display case. REPEAT PIC stated that technician will adjust defrost time and temperatures. 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 .

#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 RTE shrimp po boy, RTE seasoned shrimp, and lobster cakes unable to meet proper cooling rate due to being prepared and packaged with tightly covered lids or plastic wrap and put directly into grab and go cases which are meant to maintain temperature, not cool. CDI- PIC voluntarily discarded these foods due to missing 4 hour cooling window. 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 .

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Mar 11, 2024 A 98.5 · 1 violation

#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 raw salmon holding above 41F in grab-n-go case with ambient temperatures of 47F (see temperature chart). PIC moved items to WIC to quickly cool and placed work order for case. - CDI - Technician arrived while EHS present and fixed issue. Case was going into defrost mode 6 times a day for 45 minutes causing temperature fluctuations. Defrost cycles have been shorted. EHS observed ambient temperatures of 33F. 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

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Nov 13, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 9, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Apr 12, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 13, 2023 A 98.5 · 1 violation

#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. For more information please visit: http://meck.co/FoodSafety 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 . Observed utensils in a bus tub with some residue and debris. Clean and maintain. CDI - rewashed and sanitized.

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Jul 20, 2022 A 100 · 0 violations

No violations were recorded for this inspection.

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Apr 6, 2022 A 99.5 · 2 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior of the microwave accumulating food debris. Clean and maintain.

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler without a beard guard. Provide.

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Jan 28, 2022 A 99.5 · details not yet loaded