Premises Information


	Return to Inspections

Name

FRESH MARKET #19 DELI

Address

7625 PINEVILLE-MATTHEWS RD

City/State/ZIP

CHARLOTTE

28226

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

8/26/2025

Final Score @ Grade

95.50

General Comments

EHS advised to take more temperatures of TCS foods in equipment when doing temperature checks. PIC stated they take one temperature per unit at a frequent rate, those temperatures automatically go into tablet for storage. EHS was able to observe temperatures taken at 11am and all were below 41F. EHS emphasized taking temperatures of more than one item can help pin point issues in equipment or processes. EHS will circle back to flank steak served in cold display. EHS could not verify if product was fully cooked or whole muscle intact. EHS observed pink interior of flank steak during inspection and will verify how this product is sent to facility.

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	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two robo-coup blades with food debris still present on surface of blades. Observed a cheese grating blade with food debris on blade. Observed dicing blade with food residue present on blade. This equipment was stored as clean on drain board of three compartment sink. CDI - PIC removed equipment and placed in three compartment sink to be wash, rinsed, and sanitized. (1.5) 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 .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in hot display case below 135F. PIC stated this item was reheated an hour prior to inspection. CDI - PIC removed wings and reheated to 165F within the two hours it was prepared. (0) 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	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in grab-n-go displays where facility stores prepared meals above 41F (see temp chart). Observed numerous sliced meats and cheeses in another grab-n-go display above 41F(see temp chart). Observed numerous items above 41F in 2 door reach in unit in kitchen area (see temp chart). PIC placed work order for 2 door reach in and display case for prepared meals. Grab-n-go cooler for meats and cheeses was overfilled and PIC will reduce the amount stored moving forward to allow for more air flow. All items prepared today and within 4 hours were moved to WIC to cool down effectively, any items prepared beyond 4 hours or from the day prior were voluntarily discarded. 3-day VR required. REPEAT. (3) 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 .
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 food debris throughout kitchen in display case gaskets and interiors of coolers. Observed fans and ceiling of WIC with black residue accumulating. Increase cleaning frequency to avoid accumulation. (0)