Premises Information


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Name

DELI SALVADORENA

Address

7209 E W T HARRIS BV

SUITE H

City/State/ZIP

CHARLOTTE

28227

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/11/2025

Final Score @ Grade

General Comments

Facility currently holds milk, cheese, and sour cream on time. They were holding papusa mix on time but EHS removed as the process of bringing papusa mix out, preparing and cooking all of the mix is less than 4 hours and part of their process.s Facility is going to move to block TPHC time for the following items Milk- in the morning only, then held at temperature after last container on time finishes and is discarded. Queso Sour cream Chicken wings Fried corn Tamales Pork Ribs Salsa Any food from list left in container after 4 hour block will be voluntarily discarded. The coleslaw will be held in small amounts on ice for temperature control. If items does not maintain 41F and below, then facility will change holding the coleslaw to TPHC.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	Yes	Yes	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at start of inspection, while food prep was occurring.Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and fried chicken wings holding below 135F. Items are held every day only for breakfast, from 7-11. CDI PIC placed items on TPHC. Observed pork ribs holding below 135F in the hot cabinet, item was quickly reheated to 165F. 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 .
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in WIC that had not been out of WIC holding above 41F. CDI PIC voluntarily discarded. WIC was holding all other items 41F and below. Observed coleslaw holding on the countertop for 1 hour, holding above 41F. CDI PIC placed back in WIC to quickly cool. PIC will take out only a small amount, place in metal container, and placed on ice to ensure coleslaw holds 41F and below. 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 .
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed milk with no start time for TPHC. PIC and EHS discussed using block window times for all TPHC items during rushes. During low times, milk can be held 41F and below if it is a new container just opened and was started on time.See general notes for further TPHC information.