Inspection Violation

Premise Information


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Name

HARRIS FOOD MART

Rules Governing Inspection Scores.

Address

8400 OLD STATESVILLE RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28269

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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

8/27/2019

Final Score @ Grade

85.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	No	Yes	No	REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No certified food protection manager onsite.
4	0	Proper eating, tasting, drinking, or tobacco use	No	No	Yes	No	No	General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on a prep table with utensils. CDI - drink was removed.
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee put on gloves without washing hands prior throughout the inspection, including switching from working with raw to ready to eat foods. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee wash hands and then turn off the faucet with bare hands. CDI - explained the proper procedure for glove use and handwashing; employee agreed to this procedure.
8	2	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink in the kitchen. CDI - paper towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink in the kitchen and women's restroom. CDI - soap was provided.
13	1.50	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw eggs stored above pickles and cheese in the walk in cooler. CDI - eggs were moved to a correct location.
19	1.50	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and fried bologna holding below 135F in front hot box. CDI - items were voluntarily discarded.
26	1	Toxic substances properly identified, stored, and used	No	No	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 4 bottles of chemicals unlabeled. CDI - PIC (person in charge) labeled the bottles.
34	0.50	Thermometers provided and accurate	No	No	No	No	Yes	4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Facility using a non-thin probe thermometer. Verification required 9/6/2019.
36	1	Insects and rodents not present; no unauthorized animals	No	No	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.
37	0	Contamination prevented during food preparation, storage and display	No	No	No	No	No	General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bag of onions stored on the floor.
43	0.50	Single-use and single-service articles; properly stored and used	No	No	No	No	No	4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed 2 boxes of cups stored on the floor and a box of to-go boxes stored on the floor.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	General comment 4-501.11 Maintain equipment in good repair. - Observed a leak in the walk in freezer causing a large amount of ice build up. Repair the leak and remove ice build up.
46	0.50	Warewashing facilities: installed, maintained and used; test strips	No	No	No	No	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - No test kit for QUAT sanitizer onsite. Verification required 9/6/2019.
47	1	Non-food-contact surfaces clean	No	No	No	Yes	No	REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the handles of the reach in cooler and walk in cooler.
53	1	Physical facilities installed, maintained and clean	No	No	No	Yes	No	REPEAT VIOLATION 6-501.12 Floors, walls, ceilings shall be clean. Caution should be used to minimize food exposure. - Observed food and grease build up under the fryers. Observed splash on the walls beside the reach in coolers.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's wallet, lunch box and keys stored on a prep table.