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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

FRESH MARKET, #104 DELI/SUSHI, THE

Address

20623 TORRENCE CHAPEL RD

City/State/ZIP

CORNELIUS

NC

28031

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

9/6/2023

Final Score @ Grade

97.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 rotisserie chickens hot holding at temperatures between 120F - 132F at hot holding station. Chickens were cooked and placed at hot holding station prior to inspection and are held for 4 hours then broken down to make chicken salad. CDI - Chickens were taken to oven to be reheated to 165F. PIC has been advised to hold rotisserie chickens in single layer at hot holding station to maintain proper hot holding temperatures of 135F or higher. -1.5 points- 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 .
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 kale salad and meatballs in cold display case holding at temperatures between 43F and 47F. All other items in display case were 41F or below. CDI - Items were allowed to cool to 41F or less. PIC has been advised to conduct proper cooling step prior to placing in display case and to perform frequent temperature checks. -0 points- 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 .
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 tightly covered deep plastic tubs of orzo and slaw cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 .