Premises Information


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Name

HARRIS TEETER #209 BAKERY/DELI

Address

9925 ROSE COMMONS DR

City/State/ZIP

HUNTERSVILLE

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/20/2023

Final Score @ Grade

94.50

General Comments

NOTES: If store manager is the PIC over the deli area ensure that they know general food safety concepts (washing, rinsing and sanitization of equipment, food temperatures, date marking). Deli manager did know about food safety concepts when asked questions. Ensure corrective actions are given when finding out of temp foods prior to being prompted by EHS. If food items are out of temp go ahead and follow the correct corrective action as per company or facility standards. EHS found 1 meat chub in the meat case WITH label that had been rubbed off. The label was on the meat chub , however the date was rubbed off. There were 20+ meat chubs in the deli case that did have the correct date markings. EHS had discussion with PIC. PIC discarded meat chub. Not noted on inspection based on severity and observation of all other necessary food items dated. Facility has proven to have a good date marking system with the exception of the one meat chub.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Utensils stored in 2 soiled buckets. Observed dishes stored on top of soiled drain board at 3 comp sink. Observed containers soiled with old food debris at the dish pit. 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	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi in grab and go sushi case, taco/ gyro tray/ pizzas at grab and go station, cheese, salami in low reach in at sub station and cheese in prep top at sub station holding above 41F. CDI- Items placed in the walk in freezer for quick cooling. Items cooled to 41F or below. 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 .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of cleaners and equipment oils stored with dishes. CDI- Removed.
37	0	Food properly labeled: original container	No	No	No	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 containers of spices at Asian wok not labeled. Label items
38	1	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed card board in use to stabilize cutting boards at the sub prep top station. CDI- All card board discarded.
49	0	Non-food contact surfaces clean	No	No	No	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 meat cases, oven, side of fryer, sushi rice bin in need of cleaning.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	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 under and around equipment throughout kitchen (cook line, sushi area, sandsich area).