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Restaurant · Wake County, NC

Jason's Deli # 162

210 Crossroads Blvd

Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

Jul 2, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-305.11 Refrigerated Drawer portions of make-line refrigerators have unclean build-up that is visible when drawers are opened. Effectively clean these surfaces above pans of food. . . Old Light Clips above uncovered refrigerated pans are food are dusty including black plastic zip tie. Clean the drop-in refrigerators along edgesContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Refrigerated Drawer portions of make-line refrigerators have unclean build-up that is visible when drawers are opened. Effectively clean these surfaces above pans of food. . . Old Light Clips above uncovered refrigerated pans are food are dusty including black plastic zip tie. Clean the drop-in refrigerators along edges; open seams that are above uncovered pans of food. . Store food in a clean; dry location; not exposed to contamination.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.113 Storing Maintenance Tools (C) Wire cleaning brush is stored in the same container with tongs between the panini grills and bristles contact the tongs used for food. Store cleaning tools in an area separate from food and clean utensils. Low shelves in this area were identified as appropriate. Tongs were taken for cleaning in the dishmachine.

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 2, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-305.11 Refrigerated Drawer portions of make-line refrigerators have unclean build-up that is visible when drawers are opened. Effectively clean these surfaces above pans of food. . . Walk-in cooler shelving has visible microbial growth. Effective cleaning inside the walk-in cooler is needed to remove micribial growth. Some shelves were cleaned during today's inspection. . . Salad Bar interior supports have some unclean build-up. Clean these difficult to reach areas where food is stored. . Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Refrigerated Drawer portions of make-line refrigerators have unclean build-up that is visible when drawers are opened. Effectively clean these surfaces above pans of food. . . Walk-in cooler shelving has visible microbial growth. Effective cleaning inside the walk-in cooler is needed to remove micribial growth. Some shelves were cleaned during today's inspection. . . Salad Bar interior supports have some unclean build-up. Clean these difficult to reach areas where food is stored. . Store food in a clean; dry location; not exposed to contamination.

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 4-501.11 Top portion of the ice machine is in bad condition. It is taped. Large blocks of iceCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Top portion of the ice machine is in bad condition. It is taped. Large blocks of ice; not cubes; observed inside. Maintain equipment in good repair. 4-501.12 Cutting Surfaces (C) Cutting Board has several cuts and is rough. Restore cutting board to a hard; smooth; continuous surface that is easily cleanable.

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; Restore lighting to 50 foot-candles at the pre-wash sink where knives are handled and in the front preparation area.

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, Dec 17, 2025 · Original Source

1 - Inspection

Jul 7, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2) Randell Refrigerator with drawers for baked potatoes is not holding food at 41F as required. Macaroni & Cheese 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Randell Refrigerator with drawers for baked potatoes is not holding food at 41F as required. Macaroni & Cheese 46F; Fresco Mix 47F; Hummus 44F. Maintain TCS foods in cold holding at 41F or less. -P Refrigerator repair technician is on sight for another unit so was directed by the manager to repair this refrigerator also.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping Cloth are stored in a solution of only water according to test strips; no detectable sanitizer. Store wiping cloths in sanitizer. Use test strips to verify proper concentration. Dispenser at the ware washing sink is not functioning properly. Service technician for sanitizer was contacted for correction during today's inspection. We used the jugs of Quat sanitizer concentrate to hand-pour sanitizer into red bucket for towels.

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 —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Top portion of the ice machine is in bad condition. It is taped. The door collapses when opened. Slime accumulated on upper interior surfaces. Maintain equipment in good repair. Restore the ice machine to cleanable condition.

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 4-602.13 Nonfood Contact Surfaces (C) On the salad barCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) On the salad bar; metal supports for glass sneeze-guards have unclean build-up on the food side. Clean the metal portions of the sneeze guards.

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 7, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A) (1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1);Priority; Time / Temperature Control for Safety Food; Hot and Cold Holding; Grilled chicken in portioned bags in steam table stacked over fill line holding less than 135F. Chicken on top at 120F; while chicken closer to the bottom at 155F. Chicken removed and reheated to 200F before placing in a separate hot holding area.

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 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Several clear containers and metal pans stacked on dish shelf with water nesting in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Items rearranged during inspection and stacked in a pyramid to dry.

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) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; One reach-in cooler bottom and gasket on drawer cooler under oven has food debris residue and needs to be cleaned. Nonfood-contact surfaces shall be cleaned at a frequency necessary to prevent buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Employee began cleaning these areas during 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, Mar 10, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Slicer blade and dicer stored as clean with food debris on the blades. Several containers metal and clear stacked with sticker residue and sticker left on the containers; touching the inside of the other container it is stacked on. Equipment food-contact surfaces shall be cleaned to sight and touch. Items moved to three compartment sink dirty area.

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 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; Cooked pasta; spinach pasta mix and items on left side of the make line cooler above 41F. Several items at 45-48F. Right side of cooler holding items at 41F and below. Recommended moving TCS items to right side until unit can be serviced. Items swapped from bottom during inspection. Items in bottom of cooler at 41F and below.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Ice buildup in walk-in freezer on top shelf. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust or other contamination. Boxed food on shelves below that could be contaminated. Recommended to add metal sheet tray to this shelf to protect food below. Manager was aware of the ice and said they are in the process of servicing freezer and removing ice buildup.

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 21, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Chips Refrigerator has liquid pooled inside and spilling out the front. Pans of sauerkraut & corned beef are stored in the liquid. Store food in clean and dry location. Refrigerator repair is needed.

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
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; Shelves inside the walk-in cooler have accumulated microbial growth. Remove shelving for cleaning at the ware washing sink. Legs and stationary components of the shelving units also have black growth accumulating. Maintain shelving and food storage areas 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Toilet seat is textured; peeling; in bad condition. The toilet seat is not considered cleanable. Replacement is needed. . Replace missing wall tiles

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Restore lighting to 50 foot-candles at the pre-wash sink where knives are handled and in the front preparation area.

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, Jan 16, 2024 · Original Source

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