A97
SUPER G MART
7323 E INDEPENDENCE BV, Charlotte, NC 28277
Meat Market · NC permit/State ID 2060300353
Latest gradeA (97)
Last inspectedSep 14, 2026
Inspections on record36
On record sinceAug 13, 2013
Score history
Aug 13, 2013Higher is betterSep 14, 2026
Inspections & violations
Sep 14, 2026 A 97 · 5 violations
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed birds present in the store. Birds were not present in the cutting area, however facility must ensure that birds are removed from premises.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cuts of pork stored on the floor in the WIF. Food was wrapped and packaged. Ensure that all foods are kept at least 6 inches off of the floor. -CDI- PIC lifted food to be at least 6 inches off of the floor.
#45 · Single-use & single-service articles: properly stored & used
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 single service styrofoam trays with presence of splatter. Ensure that styrofoam trays are stored in a manner that prevent splatter or buildup.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
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 rusting on shelving, doorways, and external portion of equipment throughout the cutting room. Ensure that shelving, doorways, and equipment is free of rust and corrosion.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 chipped and cracked floors throughout the WIC and cutting area of the facility.
Apr 8, 2026 A 96.5 · 3 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed unpackaged oxtails stored in a shopping cart in the WIF. The bottom of the shopping cart had a small barrier, however the oxtail was touching the metal sides of the cart. PIC stated that the cart is only used for packaged meats, packaged in the facility. PIC stated that the oxtail is received frozen and remains frozen through the cutting process. EHS observed no visible soil, rust, or debris on the cart. No visible contamination was present on the food -CDI- PIC had food employee move the frozen oxtail into food grade bags so that it was no longer in contact with the cart and so that the food was covered.
PIC spoke to food employees and told them that all meats even frozen shall remain in the original packaging until cut and packaged by the facility.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
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 rusting on shelving, doorways, and external portion of equipment throughout the cutting room. Ensure that shelving, doorways, and equipment is free of rust and corrosion.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 chipped and cracked floors throughout the WIC and cutting area of the facility.
Dec 9, 2025 A 96 · 4 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed Food employee wash hands in hand sink adjacent to the 3-Comp Sink food employee than turned off the faucet of the sink with bare hands and go to put gloves back on. -CDI- PIC and EHS coached food employee how to properly wash hands correctly. Food employee rewashed hands.
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- Observed food employees wash hands for approximately 5 seconds, turn off sink with bare hands and then go to place gloves on. -CDI- PIC and EHS coached food employee how to properly wash hands correctly. Food employee rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#45 · Single-use & single-service articles: properly stored & used
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 single service containers with blood splatter directly above the cutting table adjacent to the door that leads into the cutting room. Ensure that single service containers are stored in a way to preclude the exposure of splash, dust, and other contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
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 rusting on shelving throughout the cutting room. Ensure that shelving is free of rust and corrosion.
4-501.11 Maintain equipment in good repair. Observed drain plugs for 3-Comp Sink not functioning as designed. 3-Comp Sink drains were able to be manually adjusted by PIC at the time of inspection, however food employees did not know how to manually adjust the plugs so that they would stay closed and hold Water and or Sanitizer. -CDI- PIC put in a work order at the time of the inspection to get the drain closing levers to properly function in the 3-Comp Sink. Ensure all equipment is maintained in good repair.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 chipped and cracked floors throughout the WIC and cutting area of the facility.
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 and residue present on the condensers and fans of the facility. Maintain vents and condensers as clean.
Jul 16, 2025 A 96 · 5 violations
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed much of the grab n go raw meats holding above 41F. PIC had all item above 41F but below 45F moved to WIC to re cool quickly. VR required to ensure case is repaired/temp lowered.
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 −1.5
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed smoked pig feet that the PIC stated come from a bulk quantity, purchased no produced in house, that was holding dates beyond 7 day date marking. VR to check on date marking.
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
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 raw meat items being cut and separated, wrapped, then placed in grab n go with out re cooling. Items were above 41F. CDI PIC facilitated items returning to WIC first before placement into grab n go.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Repeat
Observed wobbly hand sink next to the 3-compartment sink.
Re-caulk hand sink.
Observed rusted shelves/non-food contact surfaces inside the grab and go meat case.
Replace rusted shelves.
Observed sanitizer pump for three comp sink not operating correctly. Repair.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 cracked floors in between the 3-compartment sink and the meat cutting tables, no longer making the floor in this area smooth and easily cleanable.
Repair floor.
Observed walls near double door peeling and in need of re surfacing so that it is an easily cleanable surface.
Apr 14, 2025 A 97 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed one sanitizer spray bottle of chlorine reading 0ppm.
CDI: PIC dumped the bottle and refreshed with properly concentrated chlorine sanitizer, testing around 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
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 two stacks of single-serve trays stored right-side up on a prep table. Observed stacks of single-serve trays stored right-side up on the shelf above the meat-cutting table, with visible food debris and residue contamination.
CDI: PIC voluntarily discarded single-serve trays that were contaminated, and inverted the ones that had not been contaminated.
REPEAT VIOLATION.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed wobbly hand sink next to the 3-compartment sink.
Re-caulk hand sink.
Observed rusted shelves/non-food contact surfaces inside the grab and go meat case.
Replace rusted shelves.
#51 · Plumbing installed; proper backflow devices −1
Repeat violation
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak from the pre-rinse spray nozzle at the 3-compartment sink.
PIC stated that he put a work order in to get it repaired.
REPEAT VIOLATION.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin for disposal of sanitary napkins in the female employee restroom.
Obtain a covered waste bin.
#55 · Physical facilities installed, maintained & clean
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 cracked floors in between the 3-compartment sink and the meat cutting tables, no longer making the floor in this area smooth and easily cleanable.
Repair floor.
#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 employee drinks and food stored on a prep table where single-serve trays are stored for packaging meat.
CDI: PIC removed employee drinks and food to prevent contamination.
Dec 20, 2024 A 97.5 · 4 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 4 packages of chicken hearts that were cold holding above 41 degrees F.
CDI: PIC voluntarily discarded the packages of chicken hearts that were temping above 41 degrees F.
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 .
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 a single stack of single use trays stored right-side up without a protective barrier, right above the meat cutting table.
CDI: PIC inverted single use trays.
All other single use stacks were inverted or were stored in it's original protective packaging.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed a handsink in the female employee restroom with a broken valve.
PIC stated that they have a work order in to get it repaired.
#55 · Physical facilities installed, maintained & clean −1
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 a leak dripping onto the floor, coming from a ceiling vent in the meat cutting room.
There is a bucket the employees have placed on the floor to catch the water.
Repair.
REPEAT VIOLATION.
Note: This is a repeat violation for the citation, and not the same observation from the previous inspection.
Sep 26, 2024 A 97 · 5 violations
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live birds inside the store. Remove. -2-
#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 packaged food trays stored on floor in meat prep room. CDI - Utensils removed from floor by employee. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board. -0-
#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 non-food contact surface of meat grinder with dried food debris (food pedal). Keep clean. -0-
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT VIOLATION: 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 floor damage at entrance leading into meat prep room, in meat prep room and inside of the walk-in cooler.
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 damaged wall adjacent to door entrance of meat prep room.
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 cleansing needed on floors in the walk-in cooler and ceiling tiles (above meat slicer) in meat prep room. -1-
Mar 25, 2024 A 97 · 4 violations
#10 · Handwashing sinks supplied & accessible −1
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 shopping cart stored in front of hand washing sink. CDI - Shopping cart removed by PIC. -1-
#38 · Insects & rodents not present; no unauthorized animals −1
REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bird inside the store. Remove. -1-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed detached pre-rinse at 3-compartment sink. Also observed ice accumulation due to leak at walk-in freezer condenser lines. Repair. -0-
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT VIOLATION: 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 floor damage in meat prep room.
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 damaged ceiling light covers in walk-in freezer. -1-
Nov 8, 2023 A 96.5 · 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 Observed several wrapped containers of pig ears and whole chicken cold holding at 52F and 49F in prep area. The ambient air temperature in prep area is 54F. PIC stated items were there for no longer than 2 hours. CDI-PIC relocated items into walk in cooler to rapidly cool.
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 .
#35 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed several boxes of frozen turkey products ambient thawing prep area. CDI-PIC relocated items back to cooler until ready to be cut. -REPEAT VIOLATION-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies at 3 compartment sink and main prep area. Contact pest control for removal of small flies.
#41 · Wiping cloths: properly used & stored
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed bloodied wiping cloth with raw food debris stored on prep counter.
#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 blood and dried meat splatter on single use meat containers and paper towel roll. CDI-PIC discarded items.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 some floor damage in prep area. -REPEAT VIOLATION-
Jul 5, 2023 A 96.5 · 4 violations
#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. Observed various soiled in use knives at different meat stations. When asked of PIC how often knives are cleaned and sanitized PIC stated once a day. REHS asked if there was a more frequent cleaning schedule more than just once a dat and PIC stated no, only once a day and staff continues to use the same knife all day for same animal specific meat. CDI-PIC provided education to wash food contact surfaces at least ever 4 hours and PIC placed knives in 3 comp and grabbed new cleaned knives.
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 .
#35 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed chicken necks thawing in large round container on floor beside prep table at ambient air temperature. CDI, chicken placed in container with cold running water under 70 degrees F to thaw. -REPEAT VIOLATION-
#39 · Contamination prevented during food preparation, storage & display
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed a dozen pork ribs uncovered and stored directly in shopping cart in walk in cooler.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 some floor damage in prep area. -REPEAT VIOLATION-
Jan 4, 2023 A 96.5 · details not yet loaded
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Jul 1, 2022 A 97.5 · details not yet loaded
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Feb 23, 2022 A 96.5 · details not yet loaded
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Oct 18, 2021 A 96.5 · details not yet loaded
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May 6, 2021 A 95.5 · details not yet loaded
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Jan 15, 2021 A 95.5 · details not yet loaded
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Oct 27, 2020 A 95 · details not yet loaded
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Feb 26, 2020 A 95.5 · details not yet loaded
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Oct 1, 2019 A 90 · details not yet loaded
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Jun 18, 2019 A 90 · details not yet loaded
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Jan 30, 2019 A 90 · details not yet loaded
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Jul 18, 2018 A 90 · details not yet loaded
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Apr 19, 2018 A 94.5 · details not yet loaded
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Jan 9, 2018 A 95.5 · details not yet loaded
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Sep 1, 2017 A 95.5 · details not yet loaded
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May 22, 2017 A 96.5 · details not yet loaded
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Feb 3, 2017 A 97 · details not yet loaded
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Oct 5, 2016 A 96.5 · details not yet loaded
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Apr 26, 2016 A 94.5 · details not yet loaded
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Feb 18, 2016 A 91.5 · details not yet loaded
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Jul 23, 2015 A 95 · details not yet loaded
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Jan 29, 2015 A 93.5 · details not yet loaded
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Jul 31, 2014 A 97 · details not yet loaded
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Apr 23, 2014 A 96 · details not yet loaded
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Jan 2, 2014 A 94 · details not yet loaded
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Aug 13, 2013 A 95 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SUPER G MART” or State ID 2060300353). Inspection type (routine vs. follow-up) is not published in the county's data.