Premises Information


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Name

HARRIS TEETER 346 DELI

Address

2835 REYNOLDA RD

City/State/ZIP

WINSTON SALEM

27106

Premise Type

2 - Food Stands

County

Forsyth

Inspection Date

12/4/2025

Final Score @ Grade

93.50

General Comments

When cooling chicken on sheet pans, be sure not to over stack in middle of the pan, this slows down the cooling process. Next inspection is due March - June.

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	Yes	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) REPEAT - Chicken skewers with dried food debris, bowls, containers, and several utensils with greasy residue and/or food debris, sticker residue on green lids in pizza area. Food contact surfaces shall be clean to sight and touch. CDI - placed at 3 comp sink to be re-washed. 4-702.11 Before Use After Cleaning (P) Food thermometer was used to check final cook temp of chicken, but it was not cleaned and sanitized before or after use. Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning. Recommend using alcohol pads, since quat sanitizer has a contact time of 1 minute. CDI - thermometer cleaned and sanitized, REHS provided some alcohol pads. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) sanitizer spray bottle stored under meat slicer read 0 ppm. A quaternary ammonium compound solution shall have a concentration as specified and as indicated by the manufacturer's use directions in labeling. CDI - emptied to be refilled at 3 comp sink.
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) In open case on sales floor (at sub station) - sliders, chicken, chef salad all temped at 43F. Pizza sauce in pizza area was 50F in top of prep cooler. Time/temperature control for safety (TCS) food held cold shall be maintained at 41F. VERIFICATION REQUIRED tomorrow for temperatures in open case. Pizza sauce had been opened at approx. 10:00, if any is left at 1:00 it will be discarded. Recommend pre-chilling sauce bags.
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) In base of sub prep cooler, container of philly steak meat was not dated. In top of sub prep cooler, opened bag of shredded lettuce was not dated. In deli case, several packages of sliced meats exceeded their use by dates. Ready to eat, time/temperature control for safety (TCS) foods that are opened/prepared and held for more than 24 hours must be date marked. Once foods exceed safe time limit (7 days including date of opening/prep if maintained at 41F or below), they must be discarded. CDI- voluntarily discarded.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11 Equipment and Utensils, Air-Drying Required (C) several metal bowls stacked were still wet inside. After cleaning and sanitizing, allow dishes to air dry. 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Black mats on rack in pizza area where clean dishes are stored had food debris. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT - 3 ovens are out of order and chicken is being baked in the bread oven. 1 pressure fryer is out of order. Standing water in base of sub prep cooler and 2 door work top cooler to the right of it. Extremely rusted shelving in base of sub prep cooler. Repair doors of deli case so they can be opened and closed without duct tape handles. Repair metal cabinet door under Turbochef oven. Rusted black chicken speed rack in walk-in cooler. Open case in front of sub prep cooler is not maintaining foods at 41F or below as required.
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-602.13 Nonfood Contact Surfaces (C) REPEAT - Clean the fronts, sides, legs, and undersides of equipment, tracks of doors esp deli case, cook line equipment, etc. Clean inside base of sub station cooler. Non food contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soil and residues.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-201.11 Floors, Walls and Ceilings - Cleanability (C) REPEAT - The floor tiles have low grout through traffic areas. The floor in the walk in freezer is rough concrete that needs to be smooth and finished to be cleanable. Floor coverings shall be smooth and easily cleanable. 6-501.12 Cleaning, Frequency and Restrictions (C) Clean dust from around ceiling vent in pizza area. Clean floor, esp. around/under/behind equipment at cook line. Clean floor drain grates. Physical facilities shall be cleaned as often as necessary to keep them clean.