Restaurant · Wake County, NC

Lowes Foods #187 Deli

Name: Lowes Foods #187 Deli
Address: 12524 Capital Blvd, Wake County, NC

12524 Capital Blvd

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

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Score 96

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Aug 19, 2026

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode Observation: Metal lids in the prep cooler are not being pulled out daily and washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Metal lids in the prep cooler are not being pulled out daily and washed; rinsed; and sanitized. The lids have food and micriobial build up on them. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Metal lids were pulled from prep cooler and 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 Observation: Stuffed baked potato in aisle display cooler was holding at 45F. 3-501.16 (A)(2) Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Stuffed baked potato in aisle display cooler was holding at 45F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: Potato was pulled and 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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The display cooler sliding glass rails have food debris accumulating on them. The prep cooler has leafy green food debris encrusted on it. 4-601.11 (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, Aug 19, 2026 · Original Source

1 - Inspection

Jun 9, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: White cheddar cheese expired 6/7/2026 and was still in deli prep unit. 3-501.18 Ready-to-eat time/temperature control for safety foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: White cheddar cheese expired 6/7/2026 and was still in deli prep unit. 3-501.18 Ready-to-eat time/temperature control for safety food; disposition A)A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). P (B) Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared in a FOOD ESTABLISHMENT and dispensed through a VENDING MACHINE with an automatic shutoff control shall be discarded if it exceeds a temperature and time combination as specified in par. 3-501.17(A). P

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 Observation: Food debris is building up in drawers below prep surfaces. Debris is building up on rails and shelves below prep surfaces. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Food debris is building up in drawers below prep surfaces. Debris is building up on rails and shelves below prep surfaces. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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, Jun 9, 2026 · Original Source

1 - Inspection

Feb 17, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Multiple cold hold items on display were holding above 41F. Examples: rot. chicken 46Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple cold hold items on display were holding above 41F. Examples: rot. chicken 46; chicken nugget 47; potato 46. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All items were pulled and placed in freezer to cool to 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Single service containers were stored outside of origanal packaging and stored facing upward where debris was fall in them. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI: Single service containers were moved and stored facing downward.

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 Observation: Grease/ debris are building up inside fryers and below other equipment. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease/ debris are building up inside fryers and below other equipment. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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, Feb 17, 2026 · Original Source

1 - Inspection

Aug 20, 2025

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

criticalCode Observation: Multiple foods were holding above 41F in deli meat cooler and deli display cooler. Examples: Deli display cooler: Chicken 44F-47FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple foods were holding above 41F in deli meat cooler and deli display cooler. Examples: Deli display cooler: Chicken 44F-47F; rot. chicken 44F; fried chicken 45F; Deli meat cooler: 46F - 49F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods were removed from cooler and discarded. A work order has been submitted to have coolers repaired.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Grease and food debris are building up behind the fryer and stove. Dust is building up on vents and ceiling tiles. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease and food debris are building up behind the fryer and stove. Dust is building up on vents and ceiling tiles. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C)

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 Observation: The floor by the fryer is in ill repair. it is no longer smooth and easily cleanable. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor by the fryer is in ill repair. it is no longer smooth and easily cleanable. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 20, 2025 · Original Source

1 - Inspection

May 30, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode Observation: Numerous cold hold foods were holding above 41F due to being stacked to high in display coolers. Examples: wings 50FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Numerous cold hold foods were holding above 41F due to being stacked to high in display coolers. Examples: wings 50F; tenders 45F; fried chicken 48F; rot. chicken 45F; mac and cheese 43F; potato 45F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Foods that were holding above 41F were thrown away. Foods on the lower level of the display coolers were holding at 41 F or below.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Four packs of deli meat were in the display cooler with an expiration date of 5/29/25. Water melon in the standing cooler expired 5/25/25. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Four packs of deli meat were in the display cooler with an expiration date of 5/29/25. Water melon in the standing cooler expired 5/25/25. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: All expired items were thrown away.

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 Observation: Food and grease are building up behind the fryer and on the outside of the fryer. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Food and grease are building up behind the fryer and on the outside of the fryer. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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 Observation: The floor around the fryer is in need of repair. It is nop longer smooth and easily cleanable.The top layer of the floor is falling apart. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor around the fryer is in need of repair. It is nop longer smooth and easily cleanable.The top layer of the floor is falling apart. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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, May 30, 2025 · Original Source

1 - Inspection

Jan 6, 2025

Score 98

Official score: 98 · 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; TCS foods shall maintain a hot hold temp of 135F or above. Rice and Mac&Cheese 125F. CDI: Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Weak quat sanitizer buckets. Maintain Quat sanitizer buckets between 200-400ppm. CDI: Corrected to 200ppm

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Physical facilities shall be maintained clean. Cleaning needed of floors under 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, Jan 6, 2025 · Original Source

1 - Inspection

May 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; Several ham and turkey sandwiches were placed in the grab n go cooler directly after preparation without cooling to 41F or below prior. TCS items shall be cooled to 41F or below prior to being placed in grab n go coolers. CDI: Employee took sandwiches back to the cooler to cool.

In plain English

More about food kept at an unsafe temperature

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; Some cleaning needed on the divider behind the blast chiller and on the outside of the prep cooler closest to the stove. Non-food contact surfaces shall be maintained clean. *Significant improvement noted* Continue working to improve cleaning.

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, May 2, 2024 · Original Source

1 - Inspection

Nov 27, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; One hand sink found without paper towels. Each hand sink shall be supplied with an approved hand drying method. CDI: Paper towels were replaced.

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.

Official wording

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

Inspector’s notes

4-501.11; Core; Warming pad at wrapping station found torn. Gasket in one of the coolers found torn. Equipment shall be maintained in good repair. Ensure equipment is in good repair.

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 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; Cleaning needed in the bottom of some coolers; on the gaskets and tracks of sliding doors; and inside drawers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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, Nov 27, 2023 · Original Source