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 4/17/2023 
Final Score @ Grade
85.50 B
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
8 4 Hands clean & properly washed No No Yes Yes No 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee go from washing dishes to handling food without washing her hands. CDI EHS had employee wash her hands. REPEAT 2-301.15 Only wash hands in handwashing sink. -PF Observed prep sink with hair and debris. When asking what it is used for the PIC stated that employee sometimes washes her hands in the prep sink. CDI EHS educated PIC and employee. Prep sink was cleaned. For more information on handwashing, please visit: or view our training video at the following web link, .
10 1 Handwashing sinks supplied & accessible No No No No Yes 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. CDI PIC provided sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no sign, soap, or paper towels at remodeled women restroom hand sink VR Needed 4-27-23
15 1.50 Food separated & protected No No Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken on shelf with corn. CDI Employee moved corn in tall reach in. Observed pooled eggs on shelf with lunch meat and cheese slices. CDI Employee voluntarily discarded eggs. Eggs where 44F. For more information on food storage order please visit:
16 1.50 Food-contact surfaces: cleaned & sanitized No No No No Yes 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers, pans, and utensils with food debris and residue stored as clean. CDI PIC moved some of the unclean dishes to 3 comp sink. VR needed 4-27-23 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 .
21 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 chicken tenders, fries, and fried eggs in Hot Box at 120F. PIC stated they were put in 30 minutes ago. CDI Food employee reheated to 185F. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
22 0 Proper cold holding temperatures No No Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled raw eggs in low prep unit cooler at 44F. CDI PIC voluntarily discarded. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
23 0 Proper date marking & disposition No No Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bologna, cheese, and liver mush in reach in with no DM. PIC stated bologna is dated at the end of the day. CDI PIC put DM on RTE foods. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely .
37 0 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed to squeeze bottles unlabeled.
40 0 Personal cleanliness No No No No No 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food emplyee with jewelry on hands and arms.
45 0.50 Single-use & single-service articles: properly stored & used No No 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 boxes of single-service articles on floor throughout kitchen. PIOC stated that they had no deliveries today or yesterday.
47 0.50 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 condenser in WIF leaking. A bucket is being used to catch water. Bucket was full of water. Observed WIC door not latching closed. REPEAT
48 0.50 Warewashing facilities: installed, maintained & used; test strips No No Yes No No 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash water with large amount of debris and cloudy. CDI PIC changed wash water. 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 wash water temperature at 100F during active warewashing. CDI PIC changed wash water
49 0.50 Non-food contact surfaces clean No No 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 inside and outside of WIC and WIF doors with buildup.
53 1 Toilet facilities: properly constructed, supplied & cleaned No No No Yes No 5-501.17 Provide a covered waste bin in female restrooms. 6-302.11 Supply toilet tissue at each toilet. -Pf REPEAT Observed no toilet paper or covered trash in restroom. Only one restroom available. The other one is still being remodeled
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. Observed wall and floors throughout kitchen with grease and debris buildup REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several soiled towels on floor near fryer. PIC stated they are there to catch grease.
56 1 Meets ventilation & lighting requirements; designated areas used No No No Yes No 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink commingled with customer food and clean dishes throughout facility. REPEAT