Premises Information


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Name

HARRIS FOOD MART

Address

8400 OLD STATESVILLE RD

City/State/ZIP

CHARLOTTE

28269

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/27/2026

Final Score @ Grade

82.50

General Comments

This is the 6th consecutive time facility has been out on hot holding. This is the 5th consecutive time facility has been out on date marking. INTENT TO SUSPEND ISSUED. Facility will have 30 days to correct issues.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	Yes	Yes	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed facility out on hot holding for the 6th time. Facility was also out on dish washing. CDI- EHS educated PIC on topics. All items corrected on site. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer taken to the sink to be cleaned. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee take soiled pans rinse in the 2nd basin, then take the pan to use for fries. EHS reviewed washing, rinsing and sanitizing with employees. Pans were washed, rinsed and sanitized before use. 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 .
19	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken reheated to 141F. CDI- Chicken reheated to above 165F.
21	3	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs holding at 84F in the hot well. Observed chicken sandwiches holding out on prep table below 135F. Sandwiches are going to be held in the hot case for service. Chicken sandwiches reheated. CDI- All items reheated and placed in the hot case for holding. 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	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dogs, chicken and cheese holding above 41F. Observed walk in cooler door open. The door stays cracked if not completely pushed closed. Once door was closed completely, walk in cooler cooled down. Make sure that walk in cooler door is all the way closed so that the cold air is not flowing out. EHS re-checked food temps. Food temps cooling down. See temp chart. 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 .
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bag of liver mush and cut tomatoes dated 3/20. CDI- Items discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
28	2	Toxic substances properly identified stored & used	Yes	Yes	No	7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed chicken flour stored in a container used to house car washing soap. -CDI- Container was discarded. EHS explained to PIC that containers used to house car wash chemicals or any other chemicals cannot be used for food.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on the floor. Remove from the floor.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-502.11(A) Maintain utensils in good repair. Observed frying baskets for fried chicken heavily dented.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	Yes	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer at 3 comp sink. VERIFICATION REQUIRED WITHIN 10 DAYS
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 prep top cooler lid in need of cleaning. Improvement observed in facility.
54	1	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area.
55	1	Physical facilities installed, maintained & clean	Yes	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning at fryers. Observed walls throughout in need of cleaning. observed ceiling vents above prep area in need of cleaning.