A99.5

FOOD LION #2203 MEAT/SEAFOOD MARKET

2226 PARK RD, Charlotte, NC 28203

Meat Market · NC permit/State ID 2060300345

Latest gradeA (99.5)

Last inspectedSep 17, 2026

Inspections on record36

On record sinceDec 19, 2013

Score history

Dec 19, 2013Higher is betterSep 17, 2026

Inspections & violations

Sep 17, 2026 A 99.5 · 1 violation

#49 · Non-food contact surfaces clean −0.5

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Apr 29, 2026 A 99 · 2 violations

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

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 package of single-service items (to-go trays) directly on the floor. Ensure all single-service items are stored at least 6 inches above the floor. -CDI- PIC raised items off the floor.

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

Repeat violation

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Jan 8, 2026 A 99 · 4 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 -Observed beef strip and beef stir fry in customer grab-and-go (oven-ready meals section) above 41F. All other TCS foods in unit were at or below 41F. Ambient temperature of unit was 39F. -CDI- PIC moved beef strip and beef stir fry to WIC for rapid cooling. By end of inspection, EHS observed all items at or below 41F. 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 .

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed meat grinder ‘worm’ with visible corrosion, with rusted appearance. Replace worm.

#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 dark growth on shelving in poultry WIC. Increase frequency of cleaning shelves or replace shelves.

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

Repeat violation

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Sep 22, 2025 A 99 · 2 violations

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. -Observed active condensation drips from ceiling ventilation inside meat prep room on the floor. Facility is finishing remodels and PIC stated he will ensure work order is submitted to repair leak. -REPEAT-

#55 · Physical facilities installed, maintained & clean

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. -Observed dark buildup on floor/wall behind ice machine. Observed ice buildup on floors in WIF. Increase frequency of cleaning. -REPEAT- No point escalation to due to great improvement in cleanliness of ceiling and light covers from past inspection. Facility is currently undergoing renovations, which are scheduled to be completed in the upcoming weeks.

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Jun 17, 2025 A 98.5 · 5 violations

Inspector comments: This location is currently under remodel and projected completion is end of July 2025. Store front is currently being renovated. Per discussion with PIC, the facility is longer producing seafood as no longer arrives fresh. Product now arrives frozen and prepackaged. Extra equipment for seafood will be removed off site for salvage.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed evidence of hand sink being used as a dump sink with visible food debris inside hand sink. CDI - Discussed using hand sink as intended and employee was tasked with cleaning the hand sink. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic trays wet stacked at 3-compartment sink drain board. -0-

#45 · Single-use & single-service articles: properly stored & used −1

Corrected during inspectionRepeat violation

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 packages of single service food trays being stored on the floor between the eye wash station and mop sink. CDI - Employee instructed to bring food trays to shelving unit. -1-

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed active condensation drips from ceiling ventilation inside meat prep room on the floor. From discussion with PIC, the condensation drips occur from roof leak in result of heavy rain fall. Facility is currently under remodel and the roof is also being repaired with completion of repairs by end of July 2025. No escalation of points due to different area observed. -0.5-

#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. Cleaning needed on ceiling and light cover in the meat prep room as they were observed with visible evidence of condensation/moisture and dark grey growth. Increase cleaning frequency on floors in the walk-in freezer due to debris and ice build-up. Clean and maintain. -0-

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Dec 13, 2024 A 91.5 · 11 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide food safety manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observation: EHS noted a food employee washed their hands for approximately 10 seconds. CDI: food employee rewashed hands.

#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 Observation: EHS noted that a food employee handled cooked crab legs with their bare hands in display case. CDI: EHS asked food employee to discard the crab leg they touched. 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

#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. Observation: EHS noted a hand sink blocked by a table at the beginning of inspection. CDI: Table was moved so hand sink was not blocked.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed cooked crab legs touching raw salmon in the seafood display case. CDI: Food employee voluntarily discarded the cluster of crab legs that was in contact with the raw salmon. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. Observation: EHS noted soiled knifes, metal containers, metal bowls stored as clean. CDI: Dishes were removed form clean storage and placed in dish pit to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observation: EHS noted build-up on the chute in the ice machine.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pan of cooked shrimps and cooked crab legs in the display case without a date mark. CDI: PIC date marked the items with the correct date the packages were open. 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 .

#36 · Thermometers provided & accurate

Corrected during inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observation: EHS observed that the thermometer provided was not working at the time of inspection. CDI: PIC was able to get a functioning thermometer.

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

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observation: EHS observed torn surface of wrapping pad. Repair.

#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. Observation: EHS noted black build-up on the curtains and shelves in the chicken WIC. Observation: EHS noted food debris and build-up in the steam unit. PIC stated the steam table was no longer in use by the facility. EHS advised that if equipment was no longer in use that it be removed from the facility. EHS stated that if it is not removed the equipment needs to be cleaned.

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Aug 1, 2024 A 98 · 4 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pan of crab legs inside chicken walk in cooler without a date. PIC was unsure of when product was opened. CDI: Items were voluntarily discarded. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal trays wet stacked.

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

4-501.11 Maintain equipment in good repair. Observed torn surface of wrapping pad. Repair.

#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 cracked wall tiles near between chicken walk in cooler and walk in freezer. Repair.

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Mar 11, 2024 A 94.5 · 8 violations

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspectionRepeat violation

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS provided procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#15 · Food separated & protected

Corrected during inspectionRepeat violation

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef over intact whole muscle beef inside walk in cooler. Both items were still in their hermetically sealed packages. CDI: PIC rearranged storage order. Points reduced due to improvement from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of green liquid without label. CDI: PIC voluntarily discarded item.

#36 · Thermometers provided & accurate −0.5

Repeat violation

REPEAT 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thermometer during inspection. VERIFICATION REQUIRED.

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

Repeat violation

REPEAT 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 inside chicken walk in cooler and walk in freezer.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

#45 · Single-use & single-service articles: properly stored & used −1

Repeat violation

REPEAT 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 packages of single service items being stored on the floor near mop sink.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without any sanitizer for 3 compartment sink. CDI: PIC purchased bleach and mixed it to required concentration during inspection.

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Dec 1, 2023 A 96 · 10 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 bio spill bucket with no available written instructions. Bucket was unable to be opened at time of inspection. CDI - EHS provided written instruction sheet to PIC to be held alongside bucket. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed approximately six (6) packages of ground lamb over whole muscle steaks at retail grab n go 3. Observed approximately seven (7) packages of packaged ground turkey over burger patties stored over whole muscle pork chops at retail grab n go 4. Department manager rearranged retail grab n go storage to prevent potential contamination. REPEAT. Note: No escalation due to noted improvement from previous inspection. Storage in WICs sufficient to prevent contamination. Note: Observed ready to eat shrimp stored adjacent to raw shrimp in iced display case. No divider was separating food containers during inspection. While no cross contamination was observed at time of inspection, steps should taken to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor soil accumulation on interior chute of ice machine. Clean as needed to prevent soil accumulation.

#28 · Toxic substances properly identified stored & used −1

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) in use bag of sanitizer at 3 compartment sink with no visible labeling. Label had been removed due to wear and tear. Second three compartment sink was observed with intact sanitizer bag. CDI - EHS labeled sanitizer by hand.

#36 · Thermometers provided & accurate

Corrected during inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no readily accessible thin probe thermometer when asked. Per conversation with deli manager, thermometer is stored with manager on duty or in the office. CDI - PIC provided thermometer. Keep thermometer within the department and readily accessible.

#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 two (2) stacks of food boxes stored on floor of walk in freezer. Elevate as needed to prevent potential contamination.

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

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 five (5) bags of single service articles (meat trays) stored on floors near ice machine and dry storage. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of trays at storage rack with exposed food contact surfaces. CDI - PIC inverted trays to prevent potential contamination.

#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 considerable rusting on chemical storage shelving. Replace or resurface rusted storage as needed. REPEAT. 4-501.11 Maintain equipment in good repair. Observed 3 compartment sink dispenser not functioning at time of inspection. Per conversation with PIC, sanitizer is being mixed by hand during 3 compartment preparation. Observed condensation drip on floor adjacent to 3 prep table. Repair equipment as needed.

#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 soil buildup at back wall and non food contact portions of prep table adjacent to ice display case. Observed display case door tracks with food soil. Clean as need to prevent contamination. Observed accumulation of water in steamer from previous service.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation in vent above prep table. Clean as needed.

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Aug 15, 2023 A 98.5 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) box of ground turkey and cheese burger patties stored over whole muscle meat in Meat WIC. Observed approximately six (6) packages of ground lamb over whole muscle steaks at retail grab n go 3. Observed approximately seven (7) packages of packaged ground pork stored over whole muscle pork chops at retail grab n go 4. CDI - Department manager rotated turkey burger patties to poultry and seafood WIC. Department manager rearranged retail grab n go storage to prevent potential contamination. EHS provided PIC with WIC storage order guide. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one (1) recently washed and sanitized metal pan stacked on another at storage rack above 3 compartment sink. CDI - Pan was separated out and used to make calibration ice bath and check sanitizer levels, then placed in three compartment sink for proper cleaning and sanitizing.

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

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Apr 25, 2023 A 99 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed precooked crab legs stored on ice next to raw salmon filets without partition. Foods were not in direct contact. Ensure raw and RTE foods are protected from cross contamination while stored on ice in display cases. CDI-PIC placed clear partition between products and also suggested that facility keep precooked crab legs next to precooked shrimp in seafood display case. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 residue from raw meat preparation and other debris on rolling cart used to transport product to display shelving.

#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 minor leak coming from condenser piping on cooling fans above prep area. Drip form leak did not contact prep sink or surface during inspection.

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Jan 23, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 6, 2022 A 99.5 · details not yet loaded