A98.5

WHOLE FOODS MARKET #10592 MEAT

7221 WAVERLY WALK AV, Charlotte, NC 28277

Meat Market · NC permit/State ID 2060300507

Latest gradeA (98.5)

Last inspectedAug 31, 2026

Inspections on record27

On record sinceJun 14, 2017

Score history

Jun 14, 2017Higher is betterAug 31, 2026

Inspections & violations

Aug 31, 2026 A 98.5 · 2 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 untensil and cutting board prep table used at 6am and not yet cleaned and sanitized. CDI, employee cleaned and sanitized prep area and utensils. 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths held on counters and tables.

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Apr 15, 2026 A 98.5 · 2 violations

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

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottles of cleaning agents stored over clean equipment. CDI, chemicals relocated for proper storage .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep table.

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Feb 18, 2026 A 95.5 · 4 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee come back from outside back to prep area and handle clean equipment but not wash hands. CDI, employee washed hands.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed package of raw chicken store over package of raw pork. CDI, foods relocated for proper storage. Improvement made since previous inspection and points not escalated today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed several packages of short ribs cold held between 43-44 degrees F. CDI, short ribs 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 prep employee wearing watch.

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Aug 20, 2025 A 96 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels provided at ether handwashing sinks in meat department. CDI, towels supplied.

#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 beef kabob stored in direct contact with packages of raw chicken kabob. CDI, foods relocated for proper storage. Observed package of ground beef stored with package of RTE salad. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 ground beef held between 45-47 degrees F in display case. CDI, beef recently prepared relocated to cool and items left overnight 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 some chemical spray bottles stored over equipment. CDI, spray bottles relocated for proper storage.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on cutting board.

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Mar 7, 2025 A 99.5 · 1 violation

#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 grooves and scuffs that are no longer properly cleanable during inspection. Resurfacing or replacement needed. 0.5 pts.

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Dec 18, 2024 A 97 · 2 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink in dish pit area. CDI - PIC stocked.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed natural sausage casing being stored above RTE foods and marinades in WIC during inspection. CDI - PIC moved to bottom shelf. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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Jul 31, 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 dumped ice in handwashing sink during inspection. CDI - EHS informed employees to refrain from using handwashing sink moving forward. Ice was burned.

#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 raw bacon being stored above raw onions in beef walk in cooler during inspection. CDI - Employee moved bacon to more appropriate location. 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 food debris on thermometer being stored as clean during inspection. CDI - Employee sanitized thermometer.

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Mar 21, 2024 A 97 · 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 food employee using knife to cut various cuts of beef. When asked the frequency of cleaning for knife and electric saw food employee stated they clean the saw only once in the evening even if they use it more than once a day and they also only sanitize their knife if they have to work with different animal products, aside from that they only sanitize their knife in the evening or if it’s too soiled. CDI-EHS provided education to sanitize knives and saw every 4 hours if used throughout the day and food employee sanitized knife. 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 41F or less. -P Observed chicken breast and shredded cheese cold holding above 41F on two different cutting boards (refer to temperature chart). Both items were observed during start of inspection and were not in use or being prepared. Food employee stated that the previous food employee used items before leaving and did not put them back into the walk in cooler an hour prior. CDI-PIC placed both items back into the 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

#49 · Non-food contact surfaces clean −1

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 build up of food debris inside meat display case. Clean as needed. -REPEAT-

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

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on the wall near hand sink. -REPEAT-

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Jan 4, 2024 A 99.5 · 2 violations

#49 · Non-food contact surfaces clean −0.5

#55 · Physical facilities installed, maintained & clean

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Oct 3, 2023 A 97 · 2 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. Observed top layer of beef roasts in grab n go area above 41F. Beef roasts on the bottom layer were 41F or below. CDI: PIC placed top layer of beef roasts back in walk in cooler. If violation occurs on next inspection a risk control plan may be implemented. 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 .

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

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

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May 29, 2023 A 97 · 1 violation

#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: 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 . Observed 3 packages of beef kabobs and 2 packages of chicken kabobs being held in grab and go cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT

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Feb 16, 2023 A 98.5 · 2 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 7 packages of chuck roast being held in grab and go case between 43F - 44F. CDI: PIC placed items in WIC to rapidly cool to 41F or below.

#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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a tray of seasoned burger patties and 2 lamb shoulder roasts cooling in display case between 43F - 44F. Items were prepped approx. 1 hour prior to inspection. Display case should not be used to rapidly cool food items as the units are only designed to hold items not rapidly cool. CDI: PIC moved items to WIC to rapidly cool.

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Sep 19, 2022 A 97.5 · 5 violations

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed hand sink near 3 part sink with hot water at 91f max. Repair to provide hot water at least 100f.

#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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon stored directly above ready to eat fully cooked sausages in WIC. CDI - bacon relocated to bottom shelf.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed organic residue on metal meat trays stored as clean in market area. CDI - removed to sink for re-cleaning.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet on clean utensil rack in market room. Air dry pans before stacking. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed plastic guard on saw assembly near blade with damaged areas/chipped missing pieces. Repair/replace to prevent potential food contamination.

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May 3, 2022 A 99 · details not yet loaded