Premises Information


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Name

HARRIS TEETER CORP. CAFE

Address

701 CRESTDALE RD

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/13/2024

Final Score @ Grade

General Comments

Remodeling observed completed. Three customer grab-n-go units have been installed where the buffet line used to be. One unit is a three door reach-in freezer. The other two units are reach-in refrigerators with six doors each. One of these is currently being used only for bottled beverages and the other is being used to store TCS items. Self checkout registers have been installed where the salad bar used to be. No remodeling observed to have been completed in the kitchen area. Per PIC, the only items being cooked and cooled are now chicken wings and salmon. EHS confirmed these items are received raw and frozen. PIC stated catering orders are still available (for meetings in the facility as well as outside of the facility) but no items are returned to be cooled. EHS will reassess menu at next routine inspection and place facility on spreadsheet to have a reduced risk category if no changes have occurred between now and then.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed salads cooling at an insufficient rate (0.06F/min) while cooling in customer RIC. - CDI - PIC moved items to WIC to quickly cool. Salads have sufficient time remaining in 4 hour window to reach required cooling parameter. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
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 bottle of sanitizer stored on prep table. - CDI - PIC moved sanitizer to proper location.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	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 salads cooling at an insufficient rate (0.06F/min) while in closed containers in customer RIC. PIC stated she was running behind this morning and placed the salads directly in the customer RIC after prep instead of first placing in WIC to cool. - CDI - PIC moved salads to WIC to quickly cool. Do not cool items in customer RIC. 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	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-502.11(A) Maintain utensils in good repair. - Observed multiple utensils stored clean with damaged handles. Replace.