A97.5
COMPARE FOODS MARKET
3600 N SHARON AMITY RD, Charlotte, NC 28205
Meat Market · NC permit/State ID 2060300348
Latest gradeA (97.5)
Last inspectedAug 25, 2026
Inspections on record38
On record sinceOct 16, 2013
Score history
Oct 16, 2013Higher is betterAug 25, 2026
Inspections & violations
Aug 25, 2026 A 97.5 · 3 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 1 pan of raw beef measured 44-47F. TCS foods in cold holding shall measure 41F or less. Ensure staff place meat in walk-in cooler after preparation to cool to 41F before placing in meat case. CDI - PIC moved raw beef to walk-in cooler to cool. Kept at half credit due to no increase in severity from last inspection. 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 .
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on cutting board. Store wet wiping cloths in sanitizer solution when in between uses. Place soiled towels in soiled linen area until they are picked up to be washed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Paint chipping on ceiling of walk-in cooler. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards have large amount of deep cut marks and are no longer smooth and easily cleanable. Resurface or replace damaged cutting boards.
Mar 16, 2026 A 96 · 7 violations
#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. Meat display case had temperatures above 41F, including chicken at 52F, Pork at 48F, and Beef at 46F. PIC stated the meat had been placed in the display case that morning and that the equipment was undergoing a defrosting cycle. All of the meat was moved to the WIC to cool back down to 41F. PIC also called a technician to come look at the equipment. * 3 DAY VR REQUIRED *
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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed two bottles of spray disinfectant resting on for prep surfaces. CDI. PIC relocated the spray bottles. * REPEAT *
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. EHS observed a bag of salmon resting in a large rolling container of ice directly next to an ice scoop. CDI. A food employee relocated the salmon, and said that the ice scoop would be cleaned and the ice would be thrown away.
3-307.11 Protect food from contamination sources not specifically noted by the code. Unwrapped frozen fish were inside a non-food grade container and touching it without any barrier.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. EHS observed several knives in the seafood WIC resting on shelves and boxes. CDI. PIC relocated the knives.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Numerous damp cleaning rags were resting on top of food prep surfaces. Damp wiping cloths shall be stored in a sanitizer bucket. PIC stated they did not use sanitizer buckets but would look into getting some.
#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. EHS observed a box of single service bags being stored directly next to and below chemicals. CDI. Food employee relocated the single service items.
#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. EHS observed ice buildup on the floor of the WIF. Ice should be removed to avoid any potential injuries.
EHS also observed water pouring through a leak in a door to the outside of the building where rainwater was pooling on the floor in the dry storage area.
Dec 22, 2025 A 98 · 4 violations
#15 · Food separated & protected −1.5
Follow-up verification required
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 animal products commingled both in WI and RI coolers.
Will be back to check on food storage in freezers, WI Coolers and RI.
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
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED SANITIZER IN bottle stored directly by sliced raw beef. CDI. PIC removed
#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 boxes of food items stored directly on the floor in the WI.
#50 · Hot & cold water available; adequate pressure −0.5
Follow-up verification required
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. OBSERVED no hot water in the facility during inspection.
Will be back to check on the hot water.
Jul 31, 2025 A 98.5 · 3 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee turn faucet off with bare hands after washing hands. CDI EHS instructed employee to use barrier when turning faucet off.
#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 large beef roast holding above 41. CDI PIC removed some and returned to WIC and laid flat the other roasts so that air flow circulated around the beef. 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 .
#23 · Proper date marking & disposition
Corrected during inspection
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 cooked crab, fake crab, mussels, and mixed seafood salad with cooked ingredients with no date label. CDI PIC date labeled.
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 .
Apr 4, 2025 A 99.5 · 5 violations
Inspector comments: Walk-in cooler used to store fish products currently not in use as it is being cleaned and serviced. All items pertaining to seafood are being stored separately in walk-in freezer. EHS verified proper storage order of seafood products during today’s inspection.
#16 · Food-contact surfaces: cleaned & sanitized
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. Observed employee wash and rinse a plastic container and set it to dry. CDI - Discussed about W/R/S, utensil placed in 3-comp and sanitized in quaternary solution of 200 PPM. -0-
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 41 F or less. - P. Observed crab in retail case at 51 F. All other items in the case were 41 F or below. Ice added to cool down crab. -0-
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.
#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. Observed jalapeño cheese held past its expiration date of 4/1/25 according to the date labeling. CDI - Discussed about first in first out and cheese voluntarily discarded. -0-
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.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed food prep sink and hand wash sink next to chicharron case was leaking from their fixtures. Repair. -0-
#55 · Physical facilities installed, maintained & clean −0.5
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles surrounding floor drain in the fish walk-in cooler. Repair. -0.5-
Dec 19, 2024 A 98.5 · 3 violations
#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 plastic doorway flap inside hand sink basin. CDI: Flap was removed.
#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 ham, turkey, cooked shrimp and crab legs without dates. PIC was able to confirm shrimp and crab legs were opened yesterday. CDI: Dates were placed on shrimp and crab legs, ham and turkey were voluntarily discarded.
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.
#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 ventilation fans in meat cutting room with dust build up. Clean as needed.
Aug 9, 2024 A 96 · 7 violations
#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 trash can and shopping cart in front of hand sink at beginning of inspection. CDI: Items were relocated.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed smoked turkey and jowls in retail case above 41F. All other items in the case were 41F or below. VERIFICATION REQUIRED.
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 .
#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. Observed smoked turkey with pack date of 7.22 and smoked jowls with pack date of 7.31 which exceed the 7 day date marking requirement. PIC stated items were fully cooked when received. Items were also marked to be held for 30 days. 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 .
#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 beef cooling at a rate of 0.01F/min inside display case. CDI: Items were moved to walk in cooler.
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 .
#35 · Approved thawing methods used −0.5
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tripe thawing under running water at 77F, tripe was also not submerged. CDI: Items were moved to walk in cooler. Visit will be made to set up risk control plan, due to previous violations.
#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. Observed ventilation unit inside meat cutting room dripping. EHS did not observe any food being contaminated during inspection. Points decreased due to previous violation corrected.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT
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 floor tiles near display case.
May 28, 2024 A 98 · 4 violations
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed a tub full of oysters on display in front of seafood display case. Oysters did not have any packaging or shields to protect them from customers. CDI: PIC moved oysters behind seafood display case.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 compartment sink at 0ppm quat. Facility was not actively sanitizing dishes at time of inspection. PIC stated they will manually mix quat in 3 compartment sink until dispenser is repaired.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout facility with deep cuts and grooves. Resurface or 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 food debris build up in bottom of meat display cases.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT
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 floor tiles in meat area and seafood areas. Repair.
Dec 14, 2023 A 98 · 5 violations
Inspector comments: Inspection lead and written by M. DENONCOUR, REHSI
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dead tilapia in live fish tank. Remove dead fish in timely manner.CDI-PIC removed dead fish. -0pts-
#15 · Food separated & protected
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 boxes of raw turkey legs over boxes of raw pork in walk in cooler. CDI- PIC moved boxes of raw turkey legs to appropriate location. -0pts-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio
#35 · Approved thawing methods used −1
Repeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef tripe thawing in prep sink at 58F and tilapia thawing in three compartment sink at 61F. Constantly monitor temperatures throughout the thawing process and ensure all parts of the food is not exceeding 41F. Future violations will result in a risk control plan and/or permit action. REPEAT -1pt-
#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 boards with deep non-cleanable grooves. Replace or resurface affected cutting boards.
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 not cleanable untreated wood used to support scale used for raw meats with visible raw meat contamination. Replace wood that has been contaminated with raw meat. Untreated wood also being used to support cutting board at seafood three comp sink and under live fish display tank. Paint/repaint all untreated wood to make it easily cleanable.
4-501.11 Maintain equipment in good repair. Observed door gaskets on meat walk in and seafood walk in in disrepair. Replace gasket. -.5pt-
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 broken floor tiles in meat area of facility. REPEAT -.5pt-
Sep 27, 2023 A 95.5 · 6 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 a few raw shrimp that spilled over onto the cooked shrimp in the seafood area. CDI: Contaminated Shrimp was voluntarily discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
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 beef that was cut today, cooling after 3 hours in display case still 45F. CDI: Product moved to walk in cooler to continue cooling. After 4 hours product was not discarded due to being raw. Product still continued to cool. REPEAT VIOLATION Ensure items are fully cooled to 41F prior to placing in the display case.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 several fish filets, mussels, shrimp and blue crab holding on ice above 41F. CDI: Product was heavily iced and cooled below 41F within 15 min. Ensure items are not over stacked as the ice is only underneath the product. Items on the bottom layer of the tray were 41F or less. Alternatively, cover product more heavily with ice to maintain temperatures. Observed 2 packages of chicken above 41F in customer display area. Chicken was over stacked. CDI: Chicken moved to cool down in walk in.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 2 types of beef cooling in display case after it was cut today. CDI: Beef moved to the walk in cooler. REPEAT VIOLATION
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 .
#35 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in 3-comp sink under cold water at 80F. Water was coming from the tap at above 70F. EHS and PIC discussed that adding some ice to help chill the water could help. EHS suggested that if water must be used, that staff stand at the sink and agitate the food loose of ice during the process and immediately place it back into refrigeration/holding when it is no longer icy. CDI: Shrimp was bagged and placed submerged in ice. Observed tilapia thawing in standing water in the sink at 70F. CDI: Fish was beginning to be drained, bagged, and placed on ice during inspection. REPEAT VIOLATION
#55 · Physical facilities installed, maintained & clean
Repeat violation
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 2 cracked floor tiles remaining in the meat area of the facility. REPEAT VIOLATION All other violations corrected.
Jun 15, 2023 A 95 · 8 violations
#14 · Required records available: shellstock tags, parasite destruction −2
Repeat violation
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 no tag with tub of oysters. CDI: Tag provided and placed in container. Observed tag had 6/12 written on it, when the oysters were not all sold yet. CDI: Date of last sale removed. Through discussion, PIC stated that they have had a couple of bags within the last month. Observed no tags retained for those oysters that were sold. VERIFICATION REQUIRED REPEAT VIOLATION
#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 ice machine with black build up around chute. Ensure more frequent cleaning.
#20 · Proper cooling time & temperatures −1.5
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 beef that was cut today, cooling at a rate of 0F/min in display case. CDI: Product moved to the walk in and rapidly cooled.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 beef cooling in display case after it was cut today. CDI: Beef moved to the walk in cooler.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in 3-comp sink under cold water at 81F. Water was coming from the tap at above 70F. EHS and PIC discussed that adding some ice to help chill the water could help. EHS suggested that if water must be used, that staff stand at the sink and agitate the food loose of ice during the process and immediately place it back into refrigeration/holding when it is no longer icy. CDI: Shrimp was bagged and placed submerged in ice. Observed tilapia on ice in the display cooler above 41F. PIC stated that it was thawed from frozen this morning. CDI: Fish was spread onto 2 trays and ice added to rapidly cool it.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self-serve shell stock oysters on ice with no protective covering or monitor. CDI: Employee stationed to monitor food.
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed oysters stored in bucket of ice with no drain.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gasket on reach in part of display case near the deli meat is damaged.
#55 · Physical facilities installed, maintained & clean
Repeat violation
Repeat: 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 floor tiles throughout facility. REPEAT VIOLATION Some have been replaced since last inspection. Observed rusted and peeling vent on wall near meat saw for beef.
Dec 16, 2022 A 96 · 5 violations
#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 oyster tags did not have the date of last use written on it.
#23 · Proper date marking & disposition −1.5
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 the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed queso fresco with a discard date of 12/14/2022 still in display case. CDI - PIC discarded.
Observed open chub of ham not dated in case. PIC stated it was opened the previous night. CDI - Item was properly dated.
#37 · Food properly labeled: original container
Corrected during inspection
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 spray bottle of oil at meat slicer not labeled. CDI - PIC labeled at time of inspection.
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair.
Observed hand wash sink next to chicharron case was leaking from the drain. Repair.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat: 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 rusting/peeling ceiling in walk in cooler by packing machines. Observed cracked floor tile around drain at seafood walk in freezer. Need repaired.
Oct 6, 2022 A 95.5 · 4 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
Repeat: 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 blue lobster, black tilapia, golden pompano, and parrot fish cold holding above 41F. Observed items not fully submerged in ice, only on bottom portion. CDI, item move to freezer to cool.
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
Repeat: 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef cecina thawing under prep table near front. Employee states items has been thawing for 15 minutes. CDI, item moved to walk in.
#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. Observed large amount of water pooling from ice machine in seafood area. Employee states water is coming from lid and from under the machine. Need repaired. No escalation in points due to different affected area.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
Repeat: 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 rusting/peeling ceiling tag walk in cooler by packing machines. Observed cracked floor tile around drain at seafood walk in freezer. Need repaired. No escalation in points due to different affected area.
Jun 17, 2022 A 96 · 6 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 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 king fish, red snapper, raw chicken, and smoked pork chops cold holding above 41F. CDI, items relocated to walk in.
#23 · Proper date marking & disposition −1.5
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 the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on 2 ham chubs. PIC did not know when chub was opened. CDI, items discarded by PIC.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed intestines and red snapper thawing under 80F water. CDI, Items relocated to walk in to thaw.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at front area near display case.
#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. Observed ice build up around door entrance in back. Need cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
Repeat: 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 warping ceiling tile in back corner near front walk in cooler. Need repaired.
Jan 27, 2022 A 97 · details not yet loaded
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Aug 24, 2021 A 92.5 · details not yet loaded
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Apr 28, 2021 A 93.5 · details not yet loaded
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Jan 8, 2021 A 95 · details not yet loaded
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Oct 1, 2020 A 95 · details not yet loaded
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Feb 17, 2020 A 96.5 · details not yet loaded
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Aug 22, 2019 A 98 · details not yet loaded
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May 7, 2019 A 93 · details not yet loaded
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Jan 28, 2019 A 94.5 · details not yet loaded
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Oct 19, 2018 A 95 · details not yet loaded
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May 1, 2018 A 91 · details not yet loaded
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Dec 21, 2017 A 90 · details not yet loaded
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Sep 5, 2017 A 90 · details not yet loaded
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May 30, 2017 A 93.5 · details not yet loaded
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Jan 25, 2017 A 90 · details not yet loaded
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Oct 26, 2016 A 94.5 · details not yet loaded
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Jun 29, 2016 A 96.5 · details not yet loaded
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Feb 10, 2016 A 95 · details not yet loaded
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Oct 5, 2015 A 90 · details not yet loaded
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Apr 15, 2015 A 96.5 · details not yet loaded
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Dec 4, 2014 A 97 · details not yet loaded
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Aug 15, 2014 A 96 · details not yet loaded
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Feb 20, 2014 A 95.5 · details not yet loaded
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Oct 16, 2013 A 95 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “COMPARE FOODS MARKET” or State ID 2060300348). Inspection type (routine vs. follow-up) is not published in the county's data.