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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

KATZ DELI

Address

8624 CAMFIELD ST

STE A

City/State/ZIP

CHARLOTTE

NC

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/10/2023

Final Score @ Grade

98

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, procedures supplied. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quart sanitizer below required concentration at 3 compartment sink. CDI, sink refilled to required concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
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 cheese held above chill line on containers in flip top prep refrigerator above 41 degrees F. See temperature observation chart. CDI, cheese relocated to cool. 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	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 recently prepared macaroni cooling in covered container. CDI, cover partially removed to vent and rapidly cool. 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 .