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Restaurant · Wake County, NC

Harris Teeter #395 Deli

1432 Brogden Woods Dr

Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

5 inspections

1 - Inspection

Jul 28, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Several prepped sandwiches; salads; and cooked chicken across various coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods were moved into walk-in cooler for cooling. Ensure all prepped foods are at 41F or less before placing them into the floor coolers. Repeat.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed a spray bottle of wide-range disinfectant stored beside a package of bread on a table. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/single-use articles by: Separating the poisonous/toxic materails by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the listed items. CDI - Spray bottle was moved to a different location.

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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed debris buildup inside the lower section of the sandwich prep cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean interior of this cooler and maintain 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
notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed damage to floor around the edges of the tiles in the deep fryer and oven area; allowing for water and debris to collect in the area. Physical facilities shall be maintained in good repair. Repair damaged flooring to allow floor to be smooth and easily cleanable before the next inspection. 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

Official record from Wake County Environmental Services, Jul 28, 2026 · Original Source

1 - Inspection

Dec 31, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the concentration of the chlorine sanitizer solution was tested to be less than 10ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm; not to exceed 200ppm. CDI - Sanitizer container was empty and replaced; when tested again sanitizer solution was within allowable range.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed a fried chicken bucket holding below 135F; see temperature table. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded chicken.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Several TCS foods in the grab-and-go coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods that were recently prepared were moved to the walk-in cooler for rapid cooling. Repeat.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed damaged flooring around the tiles in the deep fryer and oven area. Physical facilities shall be maintained in good repair. Repair damaged flooring to allow floor to be smooth and easily cleanable before the next inspection. Repeat. 6-501.12; Core; Observed grease buildup on the wall and floor behind the deep fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area more frequently to prevent buildup.

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 31, 2025 · Original Source

1 - Inspection

Jun 27, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed several TCS foods in the floor and grab-and-go coolers holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods moved into walk-in for cooling.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed several deli meats with prep/opening dates that ranged from 6/14/2025 to 6/19/2025 which made them over the 7 day (with date of prep/opening counted as day 1) date marking and a container of tuna salad with a 6/21/2025 expiration date. A refrigerated; ready-to-eat; TCS food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code or exceeds manufacturer's use-by date. CDI - PIC voluntarily discarded out-of-date foods.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a couple boxes of food stored on the floor of the walk-in freezer under shelving. Food shall be protected from contamination by storing the food: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Boxes were moved onto shelving.

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
notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed leak from hose attachment in wall; leading to water pooling on the floor. A plumbing system shall be maintained in good repair. Repair hose attachment before the next inspection.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed damaged flooring around the edges of the tiles in the deep fryer/oven area; allowing for water to pool in the spaces. This damage can inhibit cleaning because it is not smooth. Physical facilities shall be maintained in good repair. Repair damaged flooring to allow floor to be smooth and easily cleanable before the next inspection.

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, Jun 27, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation;; Observed a dried thick residue inside chicken prep sink and on spray nozzle hanging above the sink. Observed a buildup of icing inside bakery nozzles "used for frosting cakes" held in large containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed pan of brown rice cooked yesterday 2/5/25 did not meet cooling threshold of 41F. Item temping 44-45F. TCS foods shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed sliced turkey and brown rice cooling in tightly covered containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Brown rice discarded. Turkey moved to walk in cooler.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Observed black residue inside spray nozzle hanging above 3 comp sink. Grease buildup is present along the walls inside sanitize basin. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment.

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, Feb 6, 2025 · Original Source

1 - Inspection

Jun 10, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

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; Observed a buildup of debris on reach in handles; rolling carts; and deli case doors. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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
criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed chlorine sanitizer residual 0PPM at 3 comp sink. Chlorine shall register 50-200PPM. Manager called for service on unit.; 4-601.11 (A); Priority Foundation;; Observed a dried thick residue inside chicken prep sink. Observed buildup of brown debris inside corners of deli meat food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. This violation has been cited on the past 4 inspections.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed dead fly in chicken prep sink. 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: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control.

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

Official record from Wake County Environmental Services, Jun 10, 2024 · Original Source

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