A95.5

JERRYS MARKET

4227 STATESVILLE RD, Charlotte, NC 28213

Meat Market · NC permit/State ID 2060300505

Latest gradeA (95.5)

Last inspectedJul 8, 2026

Inspections on record26

On record sinceApr 5, 2017

Score history

Apr 5, 2017Higher is betterJul 8, 2026

Inspections & violations

Jul 8, 2026 A 95.5 · 8 violations

#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 Observed open box of raw pork stored directly on top of box uncut tomatoes in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) 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 . Observed chubs of bologna, ham, and hot dogs being held in display case without date marks. CDI: PIC was allowed to date mark items from 2 two days ago. 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). 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 .

#35 · Approved thawing methods used −1

Corrected during inspectionRepeat violation

REPEAT 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several raw turkey wings thawing in 3-comp-sink without any water flowing into compartment. CDI - PIC turned cold faucet for proper thawing.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. increase frequency of cleaning and removal of garbage.

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

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 open box of collard greens stored on the floor in WIC. CDI - PIC placed box on storage crate.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use wet wiping cloths stored on top of cutting boards and prep top tables. CDI - PIC created quat sanitizer solution at 200PPM and places wet wiping cloths inside.

#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 two sliding doors on display case repaired by duct tape. Remove duct tape as it is not smooth and easily cleanable and replace or repair broken doors. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting board discolored with deep grooves and score marks. Replace or Resurface.

#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 floors in WIC not sealed pooling water in areas with dips and large cracks. Observed floors throughout with large cracks and in poor repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicers not in use in food prep area and in WIC. Observed downstairs area where WIF is located with several pieces of equipment in disrepair, construction equipment, and other random items not part of the establishment. 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 floors in need of cleaning throughout. Increased and more thorough cleaning frequency recommended.

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Feb 24, 2026 A 96.5 · 4 violations

#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 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 . Observed two chubs of bologna and a tray of sausage links being held in one display case and packages of pork neck bones being held in another display case all above 41F. See temp chart. CDI: PIC placed items in walk in cooler to rapidly cool. REPEAT.

#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 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) 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 . Observed chubs of bologna being held in display case without date marks. CDI: PIC date marked items as they were opened this morning.

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a box of raw chicken wings and a box of turkey wings being thawed in 3 compartment sink not submerged or under running water. CDI: PIC moved items to walk in cooler to complete thawing process.

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

4-501.11 Maintain equipment in good repair. Observed two sliding doors on display case repaired by duct tape. Remove duct tape as it is not smooth and easily cleanable and replace or repair broken doors.

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Oct 6, 2025 A 96.5 · 4 violations

Inspector comments: EHS observed sanitizer dispensing at low concentrations from tube. At time of visit, no active sanitizing was taking place. Ensure that sanitizer is at correct concentrations during sanitization. If not able to correct concentrations via tube, may pour directly from bottle, diluting as required.

#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 raw bacon stored over hot dogs and sliced cheese in RI display unit. Observed raw beef slab bacon over hot dogs in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored with visible food debris. -CDI- EHS educated PIC on ensuring thermometer is cleaned and PIC cleaned item. -0-

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken wings above 41F in chicken sliding display cooler. Observed ambient air at 46F. Observed cheese, hot dogs, and raw bacon above 41F in RI/display cooler #1. Observed ambient air at 41F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** **OVERALL IMPROVEMENT OBSERVED WITH COLD HOLDING** **REPEAT** -3- 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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 damp wiping cloth stored in bucket in 0ppm sanitizer concentration. -CDI- PIC correct sanitizer concentration to 100ppm items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

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Sep 3, 2025 B 87.5 · 18 violations

Inspector comments: EHS spoke with owner over the phone and advised him to have someone come to service the display units and reach in display unit. If units cannot be properly repaired, all items must be moved to WIC until repairs can be made. Failure to do so and maintain ambient air and temperatures of all TCS items at 41F or below will result in permit action at tomorrow’s verification visit. EHS observed facility did not have any way to stop up 3-comp sink compartments. PIC stated that facility was currently using rags as stoppers. Must ensure that sink can properly stop up in order to properly W/R/S dishes. EHS educated PIC on best practices for protecting food from contamination during preparation by using a tong to get items out of display case. For re-inspection, call front office at 980-314-1620.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present copy of EHP that included restrictions and exclusions. -CDI- EHS provided PIC with handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -Pf- Observed PIC and food employee wash hands in 3-comp sink. -CDI- EHS educated food employees on where to wash and food employees washed hands at handsink. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed 2 food employees don gloves to begin food prep without washing hands. -CDI- EHS intervened, educated food employees on when to wash and food employees washed 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 employee and PIC wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed all employees wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated all employees on when to wash and all rewashed hands. -0-

#15 · Food separated & protected

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee use gloved hand to open sliding display case and use same gloved hand to touch chicken. -CDI- EHS educated food employee on proper food contact surfaces and food employee voluntarily discarded items. -0-

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm from 3-comp sink due to not pulling from tube. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE SANITIZER DIRECTLY FROM CONTAINER UNTIL REPAIRS CAN BE MADE** -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items cold holding above 41F in display cases and RI display coolers. Observed ambient air of one unit at 43F and another at 50F. Observed ambient air of other units at 41F or below. Refer to temperature chart. PIC stated that none of the items in the display case had been prepared today. -CDI- PIC PLACED RAW MEATS BELOW 45F IN WIC TO COOL BACK DOWN AND VOLUNTARILY DISCARDED OTHER ITEMS. **FACILITY TO RELOCATE ITEMS TO WIC OR OTHER UNITS UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED** -1.5- 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. 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). -Pf-/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. 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) -P- Observed opened containers of pop wieners, hot links and 4 cases of bologna with no date marks. Per PIC, items were opened prior day. -CDI- PIC allowed to date the following TCS food product(s), pop wieners, hot links, and 4 cases of bologna, because PIC stated items were opened prior day. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -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 .

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

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed one sanitizer spray bottle above 400ppm quaternary sanitizer. -CDI- PIC corrected to 200ppm. **REPEAT** -2-

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed one thermometer not functioning and the other with no battery. **10 DAY VERIFICATION REQUIRED** -0.5- 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometers in most cold holding equipment.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flying pest on NFCS of display case. Observed multiples dead flying pests in insect traps. Remove. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps along the sides and of door and downstairs garage door with gaps along the frame. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of meat on floor in WIF downstairs. -CDI- PIC relocated items. **REPEAT** -1-

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee and PIC engaging in food prep with wrist watch. -0-

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several orange wet wiping cloths not stored in sanitizer solution throughout kitchen. CDI - PIC discarded wiping cloths. **REPEAT** -0.5-

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

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 lots of food splash on sides of single-use containers. EHS recommended facility maintain items in plastic wrap until ready for use. -CDI- PIC voluntarily discarded items with food splash. **REPEAT** -0.5-

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed both wrapping stations without heat wrapping pad. Observed gaskets in poor repair at display cases and at WIC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed most cutting boards in need of replacing, resurfacing or discontinued use due to deep score marks and dark stains. **REPEAT** -1-

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed 2 containers of quaternary test strips that expired in 2019. **10 DAY VERIFICATION REQUIRED** -0.5-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in NFCS of display case and RI units. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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

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 floors in WIC not sealed pooling water in areas with dips and large cracks. Observed floors throughout with large cracks and in poor repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicers not in use in food prep area and in WIC. Observed downstairs area where WIF is located with several pieces of equipment in disrepair, construction equipment, and other random items not part of the establishment. **REPEAT** -1- 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 floors in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. 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 non absorbent ceilings in need of cleaning.

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Jun 2, 2025 A 93 · 11 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

#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 Observed sliced chub of roast beef, cooked ham, and bologna with no label or date marking in customer display case. CDI - PIC could not verify when items were cut and voluntarily discarded the items. 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 .

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

Corrected during inspectionRepeat violation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed three secondary spray bottles of pure quaternary sanitizer throughout kitchen area used on food contact surfaces above 400PPM. CDI - PIC discarded solution and made new quaternary sanitizer at 200PPM.

#38 · Insects & rodents not present; no unauthorized animals −1

Corrected during inspectionRepeat violation

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area and customer area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps along the sides and of door. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed downstairs garage door with gaps along the frame. 6-202.13 Properly locate mechanical insect control devices. Observed insect zapper filled with dead insects directly over air drying drainboard of compartment of 3-comp-sink. CDI - PIC removed device

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

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 several boxes of raw foods stored on the floor in downstairs WIF. CDI - PIC moved boxes off the floor.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

#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 two columns of white single service trays stored directly on the floor under prep table. CDI - PIC moved items off the floor.

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

Corrected during inspectionRepeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed both wrapping stations without heat wrapping pad. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three large cutting boards that need to be replaced, resurfaced or discontinued use due to deep score marks and dark stains. CDI - PIC removed cutting boards from kitchen. 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 rubber mat starting to flake apart with pieces missing underneath large white cutting. CDI - PIC discarded black rubber mat. 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 rusted storage bench in WIC in need of replacement.

#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 build up on railing of all three customer display case and water pooling inside beef display case.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed random garbage scattered around dumpster area for example, concrete blocks, broken pallets. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and garbage scattered around the floor.

#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 floors in WIC not sealed pooling water in areas with dips and large cracks. 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 cracks on the floors around display cases in need of repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed downstairs area where WIF is located with several pieces of equipment in disrepair, construction equipment, and other random items not part of the establishment.

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Nov 8, 2024 A 96 · 6 violations

Inspector comments: Second WIC is being used for storage of shelves and racks.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed secondary squeeze bottle of pure quaternary sanitizer being used for soap at hand washing sink. CDI - EHS instructed PIC to discard the concentrated quaternary sanitizer and replace it with hand soap.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed chub of sliced country ham in customer display case with mold growth. CDI - EHS instructed PIC to discarded chub of sliced country ham.

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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pure bleach in secondary spray bottle without any identification stored underneath meat slicer. CDI - PIC labeled spray bottle "Bleach Sanitizer". 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed pure bleach in secondary spray bottle not diluted. CDI - PIC discarded bleach and added water to bring down the concentration to approximately 200PPM. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure quaternary sanitizer not diluted under prep sink. CDI - PIC discarded liquid and added water to dilute concentration to approximately 250PPM.

#38 · Insects & rodents not present; no unauthorized animals

Corrected during inspection

6-202.13 Properly locate mechanical insect control devices. Observed insect zapper hanging over air dry drainboard of 3-comp-sink. CDI - PIC removed insect zapper from location.

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

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. Observed both wrapping stations without heat wrapping pad. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three large cutting boards that need to be replaced, resurfaced or discontinued use from deep score marks and dark stains. CDI - PIC removed cutting boards from kitchen. 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 rubber mat starting to flake about and pieces missing underneath large white cutting. CDI - PIC discarded black rubber mat. 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 rusted bench in walk in cooler where food is stored.

#55 · Physical facilities installed, maintained & clean

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Aug 15, 2024 A 96.5 · 5 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 quaternary sanitizer at 3-comp-sink below 50PPM. CDI - PIC added manually added sanitizer to solution. New solution concentration was observed at 200PPM. 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

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing on drainboard of 3-comp-sink. EHS educated PIC on how thawing methods. CDI - PIC moved food into WIC.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats and flies throughout kitchen area.

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths stored on top of prep tables. CDI - PIC moved wiping cloths to one centralized sanitizer bucket.

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed both wrapping stations without hear wrapping pad. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observe five stored cleaned cutting boards that need to be replaced, resurfaced or discontinued use from deep score marks and dark stains. CDI - PIC removed cutting boards from kitchen area to be resurfaced.

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Mar 28, 2024 A 97.5 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink with diluted degreaser bottle instead of soap. CDI - PIC was able to obtain hand soap.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowe Observed food service worker handling food with two bracelets and watch on.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wet wiping cloths stored directly on prep table. CDI - PIC discarded cloths.

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

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 two wrapping stations with no heat pads for wrapping raw foods.

#49 · Non-food contact surfaces clean

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed three large cutting boards in need of replacement or resurfacing, cutting boards are heavily scored with dark marks.

#54 · Garbage & refuse properly disposed; facilities maintained −1

Corrected during inspectionRepeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed blue dumpster with lids opens , located in the back of the building. Dumpster isn't shared with any other establishments. CDI - PIC closed lids after cleaning surrounding area.

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Nov 14, 2023 A 97 · 6 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 chicken stored directly above fish and crab legs. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#35 · Approved thawing methods used −1

Repeat violation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed chicken thawing without running water. Needs to run water on it when thawing. Repeat

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility during inspection. Repeat ***improvement from last time.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed insure wet wiping cloths stored directly on prep table. CDI. PIC removed

#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 single use dishes stored directly on dirty surface in the front annd back area. CDI. PIC removed.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster in the back of the building during inspection. Needs to be covered. Repeat

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Aug 24, 2023 A 96.5 · 7 violations

#6 · Proper eating, tasting, drinking or tobacco use −1

Corrected during inspectionRepeat violation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking coffee while working and had the cup on prep table. CDI. PIC removed. Repeat

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no soap at hand sink. CDI. PIC placed soap at hank sink.

#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. Observed chicken and pork with expired dates. CDI. PIC 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 .

#35 · Approved thawing methods used −0.5

Repeat violation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed chicken thawing without running water. Needs to run water on it when thawing. Repeat

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility during inspection.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster in the back of the building during inspection. Needs to be covered.

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

Repeat violation

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May 17, 2023 A 96.5 · 6 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

#35 · Approved thawing methods used

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed chicken thawing without running water. Needs to run water on it when thawing.

#39 · Contamination prevented during food preparation, storage & display −2

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef stored directly on the floor in the WI. CDI. PIC REMOVED. REPEAT.

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

Corrected during inspectionRepeat 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 single use dishes stored directly on dirty surface in the front area. CDI. PIC removed. Repeat

#49 · Non-food contact surfaces clean

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up on cutting board. Needs to be cleaned.

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

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Feb 6, 2023 A 94.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. repeat

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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 ready to eat bologna, ham, beef without a date mark. CDI. PIC date marked. REPEAT

#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 spray stored directly on prep table. CDI. PIC removed.

#36 · Thermometers provided & accurate −0.5

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 thermometer in the facility during inspection. CDI. PIC ordered one.

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

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed turkey stored directly on the floor in the WI. CDI. PIC REMOVED. REPEAT.

#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 single use dishes stored directly on the floor in the front area. CDI. PIC removed.

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Nov 17, 2021 A 94.5 · details not yet loaded

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Aug 12, 2021 A 96.5 · details not yet loaded

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Mar 25, 2021 A 94 · details not yet loaded

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Oct 13, 2020 A 93 · details not yet loaded

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Feb 11, 2020 A 91.5 · details not yet loaded

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Dec 9, 2019 A 93.5 · details not yet loaded

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Aug 19, 2019 A 93.5 · details not yet loaded

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May 21, 2019 A 93 · details not yet loaded

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Feb 25, 2019 A 93.5 · details not yet loaded

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Oct 25, 2018 A 90 · details not yet loaded

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May 8, 2018 B 88.5 · details not yet loaded

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Dec 7, 2017 A 90 · details not yet loaded

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Jul 27, 2017 A 90 · details not yet loaded

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Apr 5, 2017 A 92 · details not yet loaded

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “JERRYS MARKET” or State ID 2060300505). Inspection type (routine vs. follow-up) is not published in the county's data.