Inspection Management System
Premise Information
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NameHARRIS FOOD MART Rules Governing Inspection Scores.
Address8400 OLD STATESVILLE RD Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 7/7/2022 
Final Score @ Grade
77 C
NC Department of Environmental Health: 
General Comments
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 NANOCDIRVRComments
1 1 PIC Present, demonstrates knowledge, & performs duties No No No Yes No 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, , for more food safety information related to PIC Duties, Training, and managing food safety. Observed nobody on site with food knowledge, the FE knows a little bit. The normal manager is not there but they have only had 1 grade that was an A. They do not have strong food knowledge or leadership.
2 1 Certified Food Protection Manager No No No Yes No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: Observed no CFPM on site during inspection.
10 2 Handwashing sinks supplied & accessible No No No Yes No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at HS. CDI-PIC provided paper towels. REPEAT.
15 3 Food separated & protected No No Yes Yes No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: Observed eggs over bologna in the prep unit and eggs over RTE sauce in the WIC., CDI-PIC moved eggs to the bottom. EHS has explained eggs have to stay on the bottom,
16 3 Food-contact surfaces: cleaned & sanitized No No No Yes No 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice chute has residue on the inside. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed FE (main kitchen person) wash dish without a full basin of soapy water, then set aside as clean. No sanitizing process involved. CDI-EHS filled up both basins and showed them how to do it properly and how to test. REPEAT.
21 3 Proper hot holding temperatures No No No Yes Yes 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed mac/cheese beans and two other items in the hotwell at 89F. FE explained they keep the temp on low and hold it here. They sometimes reheat it at the oven first or they heat it at the steamwell on high. FE voluntarily discarded. EHS wants to confirm process. VR REQUIRED 7/17/2022
28 2 Toxic substances properly identified stored & used No No No Yes No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles without labels. CDI-FE labeled. REPEAT. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Talked with FE and they said they use raid for pests, they use it on corners and not on FCS. EHS said this is not an approved source of pest control. EHS recommends either a pest control company or an approved spray. FACILITY HAS BEEN GIVEN AN ITS FOR PEST.
38 2 Insects & rodents not present; no unauthorized animals No No No Yes No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches on the walls, flies flying around. FE explained they spray roach/ant killer (raid, not approved) around the corners at night to help with this. EHS has told them this spray is not approved and due to the high amount of disease carrying insects in facility is requiring them to get a pest control service OR another alternative. VR REQUIRED 7/17/2022. REPEAT. ITS GIVEN.
39 2 Contamination prevented during food preparation, storage & display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on the floor . repeat.
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed HH not holding, water in the bottom of prep unit 1 (sandwich station) WIC/WIF has ice building up. Rusted shelves. REPEAT.
48 1 Warewashing facilities: installed, maintained & used; test strips No No No No No 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed no soapy water
49 1 Non-food contact surfaces clean No No No Yes 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 drains building up black build-up, black build-up in the WIC walls. Grease next to the fryer. Inside of prep units, shelves have debris build-up and handles on coolers need cleaning; REPEAT.
55 1 Physical facilities installed, maintained & clean No No No Yes 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. Floors, Walls, ceilings need cleaning. REPEAT.