Restaurant · Wake County, NC

Lowes Foods #262 Deli/Cheese

Name: Lowes Foods #262 Deli/Cheese
Address: 687 Mills Park Dr, Wake County, NC

687 Mills Park Dr

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

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Score 96.5

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

The full inspection history

7 inspections

1 - Inspection

Sep 28, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Potatoes; lima beans; and baked chicken within deli display were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Chicken and beans were sent to be reheated. Potatoes were voluntarily discarded by 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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of sausage and chicken within sandwich flip-top were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food placed into lower compartment of cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12 Conformance with Approved Procedures (P) Facility is not complying with written HACCP plan. Multiple days were missing logs from 9/9/2026 to 9/28/2026. pH probe was unable to be correctly calibrated during inspection until after manager intervention while inspection was being typed. Brown rice cooling rate is not being documented as per written HACCP plan. Facility is missing logs from prior to December 2024. HACCP plan states that two years worth of logs must be present and available at sushi area. Facility shall comply with approved procedures within HACCP plan. CDI: Educational moment with PIC. REHS spoke to regional managers for sushi company to discuss noted deviations from approved HACCP procedures. HACCP verification form completed and provided to PIC and regional manager.

In plain English

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

More about other finding

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 (C) Sliding tracts of prep coolers and interior of prep coolers were soiled with food debris. Wheels on fryer were soiled with accumulations of food debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; and food debris. 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, Sep 28, 2026 · Original Source

1 - Inspection

May 1, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Containers of prepared salad were stored without coverings or lids on a food-service cart in the center isle customer area. CDI: Cart moved back to deli area and lids placed on food.

In plain English

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

More about other finding

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of mozzarella was labeled with a discard date of 5/11/2026 (beyond 7 days). Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Label was corrected by employee. Ensure that food is labeled properly with the date of preparation/date of discard.

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 —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Prepared rolls of sushi were cooling in the to-go display case during inspection with tight fitting plastic lids. Quickly cool foods using rapid cooling equipment such as blast chiller or freezer. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Sushi moved to walk-in cooler before REHS could assess cooling rate within display cooler. Lids removed.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Knife holder at sushi station was soiled with food debris. Clean knife holder more frequently.

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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) 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. Plastic spoons were soiled with food debris. CDI: Spoons voluntarily discarded by 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Pizza prep cooler interior paneling was broken and coming apart. Repair unit.

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 4-601.11 (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 (C) Sliding tracts of prep coolers had prep coolers were soiled with food debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; and food debris. 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, May 1, 2026 · Original Source

1 - Inspection

Aug 13, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Rolls of sushi made shortly before inspection were observed in the to-go display case still cooling. Rolls measured 54 - 66F. (Rice is room temp when rolls are made). Quickly cool foods using rapid cooling equipment such as blast chiller or freezer. To-go case units are not designed to cool packaged foods and TCS food should already be cold when sold to the customer. CDI- rolls were moved to the walk-in freezer to flash cool.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Small flies present in warewashing area likely originating from floor drains. Keep the premises free of insects; rodents; and other pests. Utilize approved methods of pest control and keep floor drains clean to eliminate harborage. Full points maybe taken for repeat violations.

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

notedCode 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; Food debris and residue present in the sliding door tracks of display coolers and along top of oven where old tin foil is also sticking to the oven. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; and food debris. 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, Aug 13, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee prepare raw chicken; remove single-use gloves and then proceed to the warewashing sink without washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service articles. Wash hands when changing tasks and when hands have become contaminated. CDI- employee was stopped and hands were washed. Handwashing education provided.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A container of fried chicken under the fliptop cooler was holding at 48F. Container was placed above other containers inside fliptop so product would not stay cold. TCS foods shall be maintained at 41F or below in refrigeration. CDI- chicken voluntarily discarded. All other cold holding observed compliant. Full points not taken.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Salt and pepper shakers are unlabeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Add labels to shakers. No point taken.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Small flies present in prep area and warewashing area likely originating from floor drains. Keep the premises free of insects; rodents; and other pests. Utilize approved methods of pest control and keep floor drains clean to eliminate harborage.

In plain English

More about signs of rodents or insects

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; A spoon and its handle were observed inside a pizza sauce container. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- spoon removed. No point taken.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D): Core; Bowls and metal containers were stacked wet on the clean equipment shelf. After cleaning and sanitizing; store equipment in a self-draining position that allows air drying. CDI- containers separated for drying.

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, Apr 29, 2025 · Original Source

1 - Inspection

Dec 9, 2024

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 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; A few TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Chicken on display moved to cool rapidly in the blast chiller. Chicken in the prep cooler voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Excessive ice buildup surrounding the walk-in freezer door. Equipment shall be maintained in a state of repair. A technician visited for evaluation; and determined new gasket(s) are needed. Gaskets have not been replaced as of today's inspection. Continue to work with technician(s) for repair and remove ice as needed.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Food debris and residue present in the sliding door tracks of display coolers and storage. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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, Dec 9, 2024 · Original Source

1 - Inspection

Oct 18, 2024

Score 96

Official score: 96 · Understand this area’s scale

8 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; Multiple containers; a few utensils; and lids stored as clean soiled with old sticker residue; food and debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Overall; cold holding temperatures have improved. However; a few TCS (Time/Temperature Control for Safety) foods holding above 41 F in the chicken kitchen side display cooler. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods moved closer to cooler fans and pushed behind the 'food line'. Keep all foods stored behind this line to ensure adequate air flow and proper temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Dead flies observed on equipment in the dish area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures. Equipment moved for thorough cleaning.

In plain English

More about signs of rodents or insects

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Air dry completely prior to stacking

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 4-903.11(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; Single-use to-go containers stored with the food-contact surface exposed in storage. Store inverted until use to prevent contamination. Containers inverted.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Excessive ice buildup surrounding the walk-in freezer door. Equipment shall be maintained in a state of repair. Continue to remove ice as needed. A work order for evaluation/repair placed prior to inspection and shown to EHS.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

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; Broken floor tiles present underneath fryers. Physical facilities shall be maintained in good repair. Repair floor 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

Official record from Wake County Environmental Services, Oct 18, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods out of temperature moved to the flash chiller to cool rapidly. Majority of foods out of temperature prepared within the past two hours. EHS recommends using temperature logs for control; particularly for the chicken kitchen side cooler and the salad bar cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation; The salad bar digital display thermometer reading 29-30 F ambient. EHS's calibrated thermometer registered 40-41 F when rested inside of the salad bar cooler. Ambient air temperature measuring devices shall be accurate to ±3 F in the intended range of use. CDI - PIC to have a technician further evaluate and ensure the salad bar's digital display thermometer is calibrated correctly.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Air dry completely prior to stacking

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Excessive ice buildup surrounding the walk-in freezer door. Equipment shall be maintained in a state of repair. Ice buildup is removed weekly according to PIC. Continue to remove ice as needed and if buildup persists; place an order for 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

Official record from Wake County Environmental Services, Feb 6, 2024 · Original Source