Restaurant · Wake County, NC

Harris Teeter #289 Deli

Name: Harris Teeter #289 Deli
Address: 2603 Glenwood Ave, Wake County, NC

2603 Glenwood Ave

Last inspected Aug 25, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 25, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: carts were blocking the handwashing sink access near the oven. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved carts to give free access to handwashing sink. 6-301.12 Provide paper towelsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: carts were blocking the handwashing sink access near the oven. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved carts to give free access to handwashing sink. 6-301.12 Provide paper towels; or an approved alternative for hand drying at each hand sink. Pf -Observation: paper towels dispenser was empty in the hand wash sink near coolers. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily restocked paper towels dispenser.

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

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: coolers didn’t have air thermometer in the warmest part of the cooler. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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

notedCode 6-501.111 Controlling Pests The PREMISES shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions. -Observation: food debris were observed in several parts of the facility; make sure to keep areas clean to avoid the attraction of flies in the facility. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: food cartCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: food cart; rail and corners of cooler’s sliding door had food debris accumulation; -Walk-in cooler gasket; and inside microwave had accumulation and buildup; -Make sure to clean those areas as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. -Observation: grey water from the hand wash sink was draining slowly. Make sure the drain can support the water flow that comes out from the faucet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 6-201.16 Wall and Ceiling Coverings and Coatings. (A) Wall and ceiling covering materials shall be attached so they are EASILY CLEANABLE. -Observation: ceiling tile in food prep area was missing. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.16 Wall and Ceiling Coverings and Coatings. (A) Wall and ceiling covering materials shall be attached so they are EASILY CLEANABLE. -Observation: ceiling tile in food prep area was missing. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: ceiling tiles had accumulation; around equipment and under tables there was visibly accumulation as well. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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, Aug 25, 2026 · Original Source

1 - Inspection

Oct 9, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

10 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed walking in from outside area; placing on a hair net; and then walking to the walk in freezer to begin putting food away/opening boxes of food. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- PIC instructed employee to wash their hands. Employee washed hands. 2-301.12 (A);(B); Priority; When above employee was instructed to wash hands; hands were washed briefly (less than 10 seconds). Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- Employee instructed to re-wash hands appropriately for required amount of time. Employee washed hands correctly.

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 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Sprayer nozzle stored in bakery handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Sprayer nozzle moved.

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 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Prioroity; Tuna and salmon poke bowls stored on same pan as pre-cooked BBQ ribs. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Store in designated area for sushi. CDI- Sushi employee moved to bottom of the sushi reach in cooler.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cut turkey chub with prep date mark of 10/1. Cut top corned beef chub with prep date mark of 10/1. Pre-cooked chicken opened and not date marked in the walk in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- All items above were voluntarily discarded by the PIC.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority foundation; No written procedure for baked/fried chicken held on time present. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- EHS and PIC constructed TPHC written procedure at end of inspection. NOTE: Rotisserie chickens used for chicken salad at this location and not held on time.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Box of single-use cake containers stored partly on the floor inside storage closet. A box of cups were stored directly beside the back handsink with water splashing on them. A box of plastic covers stored directly beside middle handsink. 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. EHS recommends a splash guard on these sinks if items are to be stored directly beside them.

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

notedCode 4-601.11 (B)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B); Core; The chicken skewers and baking sheet trays have heavy accumulation of debris/encrusted deposits. Baking sheets pans are beginning to accumulate buildup. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Replace these as neccesary if they are no longer cleanable. Repeat.

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

minorCode 5-205.15 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B); Core; Leak noted at mop sink faucet. Repair. Maintain plumbing 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the ceiling tiles and light shields throughout including the mop sink. Heavy dust accumulation and debris is present. Clean the floors underneath the prep sinks. Clean the floors under equipment more frequently. 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.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting throughout the facility is noticeably low. Provide 50 foot candles of light in the facility over food prep areas. EHS does not have a light meter so light cannot be effectively measured today. If any light bulbs are out; replace them. If any light shields are soiled; clean them. This should help bring up lighting intensity as required.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 9, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: WHole rotisserie chickens wer enot cooling rapidly under (2) two stage cooloing method. Chickens were pulled from hot case 1230-1245 and were observed at 315pm temperature measured at 96F. CDI: Chickens were voluntarily discarded during inspection. Educated staffing about modifying cooling methods and not to leave chickens in plastic containers during cooling. Increase monitoring for evaluating meeting cooling parameters during cooling process. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: WHole rotisserie chickens wer enot cooling rapidly under (2) two stage cooloing method. Chickens were pulled from hot case 1230-1245 and were observed at 315pm temperature measured at 96F. CDI: Chickens were voluntarily discarded during inspection. Educated staffing about modifying cooling methods and not to leave chickens in plastic containers during cooling. Increase monitoring for evaluating meeting cooling parameters during cooling process. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.

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

notedCode Observation: The chicken skewers for whole chicken roasting has heavy accumulation of debris/encrusted deposits. Baking sheets pans are beginning to accumulate buildup. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The chicken skewers for whole chicken roasting has heavy accumulation of debris/encrusted deposits. Baking sheets pans are beginning to accumulate buildup. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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, Mar 11, 2025 · Original Source

1 - Inspection

Nov 13, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: Spray bottles of glass cleaner being stored on the food cart with single service itemsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Spray bottles of glass cleaner being stored on the food cart with single service items; CDI: Spray bottles removed from food cart and placed on shelf away from single service items. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P

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

notedCode —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Frozen chicken being thawed not under running water. Chicken was temped at 32F. CDI: Water was cut back on to ensure the water running while thawing. 3-501.13 Thawing (Pf) Use approved thawing methods.

In plain English

More about food kept at an unsafe temperature

minorCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting intensity over the food production area is insufficient. Ensure that lighting is at minimum of 50ftc over production areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 13, 2024 · Original Source

1 - Inspection

Apr 5, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage was found being stored above food items in a low boy cooler. Employees may drink from a closed beverage if the beverage is stored in an area that cannot potential contamination. CDI- Beverage was moved.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Two handwashing sinks were found with no paper towels supplied. All handwashing stations shall be provided with a hand drying provisions. CDI- Handwashing sinks were supplied with paper towels.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; One portion of cheese was found at 44F the grab and go cooler island. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken back to a closed cooler to be cooled to 41F.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Sliced deli meat from 3/27/24 was still being stored inside of a display unit. After being prepared or opened; ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Deli meat was voluntarily discarded. Full deductions will taken if this item is repeated again.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Repeat; Walk-in freezer floor has soil accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency needed to prevent soil accumulation. Full deductions will be taken if this item is repeated again.

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, Apr 5, 2024 · Original Source

1 - Inspection

Dec 7, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Multiple sliced deli meats were found being stored over 7 days in the establishment after being opened/cut according to date marking. After being prepared or opened; ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Deli meats were discarded as needed.; 3-501.17; Priority Foundation; Opened bag of cut lettuce was found with no date marking. After being opened/prepared; ready to eat potentially hazardous foods shall be dated to indicate when they must be discarded. CDI- Lettuce was dated as needed.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Box of single-use articles was stored on floor. Single-use articles shall be stored at least 6 inches above the floor. CDI- Box was moved.

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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; While visible improvements have been made in cleaning; The oven exterior has residue accumulation and needs to be cleaned. Non food contact surfaces shall be cleaned at a frequency 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk-in freezer floor has soil accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency needed to prevent soil accumulation.

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, Dec 7, 2023 · Original Source