Harris Teeter #440 Deli
Restaurant Information
| Facility ID | 2060019291 |
|---|---|
| Restaurant Name | Harris Teeter #440 Deli |
| Phone Number | +17043038601 |
| Last Inspection Date | 2018-10-25 |
| Last Inspection Score | 96 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-10-25 | 96 | routine |
| 2018-09-06 | followup |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-10-25 | 42 | 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored min container with water in the bottom. |
| 2018-10-25 | 37 | 3-307.11 protect food from contamination sources not specifically noted by code. observed food employee adding water to cooked salmon at the unclean sushi prep sink. |
| 2018-10-25 | 36 | 6-501.111 keep the premises free of insects, rodents, and other pests.observed some flies in kitchen |
| 2018-10-25 | 27 | 8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi rice ph test at 4.13-4.18 for 930(same 930 am batch that tested at 3.97. cdi - remai |
| 2018-10-25 | 22 | 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved tphc forms incorrectly fille |
| 2018-10-25 | 14 | 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some visibly soiled utensils and felt grease on multiple utensils. cdi- removed to re- wash |
| 2018-10-25 | 13 | 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved food employee hand trash can, place soiled glove from floor in can then ahndle packaged foods. cdi- isntruction provided on when to wash hands |
| 2018-10-25 | 6 | 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 sushi food employee recontaminate hands after hand wash by turning off knobs bare handed. |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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