Select your filters and click the Search button to search for data, or click Clear to clear all filters
 
Logo Main Menu
Mecklenburg County Health Dept
Public Health Inspections
Select your filters and click the Search button to search for data, or click Clear to clear all filters
 
  
 

Premises Information

Return to Inspections
NameHARRIS TEETER #208 DELI
Address112 S SHARON AMITY RD
 
City/State/ZIP
CHARLOTTE NC 28211
Premise Type2 - Food Stands
CountyMecklenburg
Inspection Date 1/27/2014
Final Score @ Grade
97 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
14 1.50 Food-contact surfaces: cleaned and sanitized Yes No No 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces and non food contact surfaces shall be clean to sight and touch after cleaning and storing as clean. Observed food debris attached to several spoons and scoops on the clean rack. CDI- returned to cleaning process.Observed greasy feel to handle of knife on clean rack. CDI- returned to cleaning process.
21 1.50 Proper date marking and disposition Yes No No 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Provide documentation that pasta ranch dressing / sauce is not a TCS food or implement a date marking system for this product. Observed this item, which contains feta cheese, to be date marked with a one month holding time. Date mark TCS foods with date packaged product is opened. Found opened container of pimento cheese not date marked.Date mark TCS foods with DAY ONE being the earliest date of preparation for any TCS ingredient. Found apricot chicken with chicken cooked previous day with today's date on label. CDI- relabeled.
27 0 Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan Yes No No 8-103.12 Conformance with Approved Procedures - P,PF: Follow approved HACCP plan procedures for acidification of sushi rice. Observed acidified rice with no label attached to tub. CDI- labeled.
31 0 Proper cooling methods used; adequate equipment for temperature control Yes No No 3-501.15 Cooling Methods - PF: Do not tightly cover foods that are cooling until they reach 45 F or below. Found apricot chicken 55 F in tightly covered tub. CDI- tub vented.
42 0 Utensils, equipment and linens: properly stored, dried and handled No No No 4-901.11 Equipment and Utensils, Air-Drying Required - C: Store cleaned utensils in a clean dry place. Found several knives stored in gaps of storage racks. Racks are dusty.