Restaurant · Wake County, NC

American Deli

Name: American Deli
Address: 1601-11 Cross Link Rd, Wake County, NC

1601-11 Cross Link Rd

Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 15, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The hand sink in the employee restroom is 84F. Provide at least 100F water at hand sinks. This is a repeat item.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 3-304.12 RiceEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 Rice; starch and bread crumbs does not have a handle on the scoop. In-Use Utensils; Between-Use Storage.During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: In the FOOD with their handles above the top of the FOOD and the container; In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goo

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Sep 15, 2026 · Original Source

1 - Inspection

Feb 6, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The hand sink in the employee restroom is 51F. Provide at least 100F water at hand sinks. This is a repeat item.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11(B) Priority foundation: Metal stem thermometer is reading 40F in ice water. Metal stem thermometers that read from 0-220F shall read 32F in ice water. Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. CDI-This thermometer was placed out of service another thermometer that reads 32F in ice water is being used.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Feb 6, 2026 · Original Source

1 - Inspection

Aug 13, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Core: The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The hand sink in the employee restroom is 81F. Provide at least 100F water at hand sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority: The chicken wings are 68F in the steam table. Maintain TCS foods in hot holding at 135F or above. The wings were reheated to 205F once REHS spoke to PIC.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 3-305.11 Food Storage - Cases of chicken wings are stored on the floor of the walk-in cooler. Preventing Contamination from the Premises (C) Except as specified in par.par. (B) and (C) of this sectionContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Cases of chicken wings are stored on the floor of the walk-in cooler. Preventing Contamination from the Premises (C) Except as specified in par.par. (B) and (C) of this section; food shall be protected from contamination by storing the food: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Wake County Environmental Services, Aug 13, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 7-201.11 Priority: Fire extinguisher spray stored next to barbeque sauce and spices. Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Priority: Fire extinguisher spray stored next to barbeque sauce and spices. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. The fire extinguisher spray was moved away from the above areas once REHS spoke to PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Wake County Environmental Services, Feb 13, 2025 · Original Source

1 - Inspection

Sep 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Two fryer baskets have a lot of build up on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The fryer baskets were taken back to the 3 compartment sink to be washed; rinsed and sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabled floor cleaner and Chlorox in spray bottles. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name of the material. The spray bottles were labeled once REHS spoke to PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Sides of fryer and inside the fryer door have grease build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 16, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Large shelving unit is blocking access to the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The shelving unit was moved once REHS spoke to PIC.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Inside the fryer doors; sides of the fryer and the hood have grease build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; The toilets in the men's and women's restroom are disassembled. The hand sink in the men's restroom is disassembled. Plumbing shall be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor under the cook line and walls in the dry storage room have build up. Physical facilities shall be cleaned as often as necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 11, 2024 · Original Source