Restaurant · Wake County, NC

Publix 1551 Deli

Name: Publix 1551 Deli
Address: 9640 Leesville Rd, Wake County, NC

9640 Leesville Rd

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Aug 17, 2026

Score 97.5

Official score: 97.5 · 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; Brisket and cut lettuce holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to the blast chiller to cool rapidly.

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; Numerous recently sliced deli meats and cheeses (in various coolers); cut tomato; cut lettuce; and cut watermelon cooling in non-rapid cooling equipment. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall cool using rapid cooling equipment (walk-in cooler; walk-in freezer; blast chiller). Cool to 41 F or below prior to placing in cold holding units; and do not fill foods above the fill line to maintain proper temperatures. Cut watermelon cooling in large portions and container shut with a lid. When cooling; foods may be left uncovered (as long as no potential for contamination overhead) or catty-corner lid to allow for air flow. CDI - Foods moved to the blast chiller to cool rapidly. Watermelon placed in smaller portions and moved to the walk-in 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; According to the thermometer located on the outside of the sub station (top portion) the cooler is maintaining 48 F ambient. EHS's calibrated thermometer indicates the outside of the sub station (top portion) is maintaining 34 F ambient. According to the thermometer located on the outside of the sub station (cooler drawers) the cooler is maintaining 34 F. EHS's calibrated thermometer indicates this portion of the cooler (drawers) is maintaining 39 F ambient. Ambient air temperature measuring devices that are scaled in Fahrenheit shall be accurate to ±3 F in the intended range of use. VR - Repair thermometers. They shall be accurate to ±3 F.

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; The tall reach-in cooler (back prep area near produce prep sink) is leaking condensate in the far right upper corner. Additionally; sub station cooler drawers do not shut fully unless forcefully pushed to close. An order for new gaskets has been placed to address this issue. Equipment shall be in good repair and proper adjustment. Place a work order for the tall reach-in cooler to determine cause of leak and to assess leak. Continue to work towards repair of sub station cooler drawers.

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 17, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 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; Recently prepared ham (for subs) cooling in a cooler drawer. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall cool using rapid cooling equipment (walk-in cooler; walk-in freezer; blast chiller). Cool to 41 F or below prior to placing in cold holding units. CDI - Ham moved to the blast chiller to cool rapidly.

In plain English

More about food kept at an unsafe temperature

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. Dishes shall be stored in a self-draining position that allows air drying. Air dry 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 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Grease deposits present on hood vents above the oven/fryers and grease buildup present on exterior drawers in the back cooking area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk-in freezer floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them 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, Jan 8, 2026 · Original Source

1 - Inspection

Mar 19, 2025

Score 96.5

Official score: 96.5 · 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; The sliced tomatoes and shredded lettuce in the sandwich prep line as well as one of the sandwiches in the grab-and-go cooler were holding above 41F; sandwich line cooler appears to be having issues. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods were moved to blast chiller for rapid cooling; do not store TCS foods in the sandwich line cooler until it is adjusted to keep foods at safe temperatures. Repeat. Improvement from previous inspection; full points not taken.

In plain English

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; A couple of the open packages of TCS deli meats were missing their date marking labels. A refrigerated; ready-to-eat; TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Correct dates were added to deli meats.

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 3-501.13 (B)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (B); Priority foundation; Observed frozen pasta and sauce thawing in standing water in the food prep sink. TCS food shall be thawed: If completely submerged under running water at a water temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow; for a period of time that does not allow thawed portions of ready-to-eat food to be above 41F for more than 4 hours. CDI - Water was turned on to continue thawing process. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 4-502.11 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B); Core; The air thermometer on the sandwich line cooler does not appear to be functioning properly; as it reads a temperature of 50F and this cooler has given the establishment problems with cold-holding in the past. Ambient air temperature; water pressure; and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. CDI - Maintenance arrived to address issue of thermometer discrepancy.

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, Mar 19, 2025 · Original Source

1 - Inspection

Nov 1, 2024

Score 98

Official score: 98 · 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; The sliced tomatoes in the sandwich prep cooler and the sliced deli meats in cheeses in the front deli grab and go cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods were moved into the blast chiller for rapid cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (B)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (B); Priority Foundation; Thawing turkey was not submerged under running water while in a prep sink. TCS food shall be thawed: If completely submerged under running water at a water temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow; for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41F; for more than 4 hours. CDI - Sink was plugged again to allow for thawing turkey to be submerged.

In plain English

More about food kept at an unsafe temperature

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; Observed grease buildup on some of the hood vents above the fryers and some debris buildup on the low metal shelves in the chicken walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently. 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, Nov 1, 2024 · Original Source

1 - Inspection

Jun 24, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 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; The sliced cheeses stored in the front sub prep cooler drawer were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Cheeses were moved to blast chiller for rapid cooling.

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; A couple packages of open deli meats did not have date marking. A food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Food employees were able to recall date of package opening; correct open dates added to deli meats.

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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed a sanitizer spray bottle stored next to single-use containers and cups. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Spray bottle relocated to prevent contamination.

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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; The testing device for the high-temperature dish machine could not be located during the inspection. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire new testing device; follow-up by 7/03/2024.

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; Observed buildup of debris in some of the drawer gaskets and grease buildup on the hood vents and fire suppression system above the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas.

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 24, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 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; Observed personal drink stored on prep table in frying area. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quat sanitizer less than 100PPM at 3 comp sink due to a detached line.Quat sanitizer shall register 200-400PPM. Manager repaired unit during inspection. Solution residual 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

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation;No time records available at the beginning of inspection for all items hot holding inside deli cases. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- items shall be time stamped as they are prepared.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation;Observed cut tomatoes; bold chef; and turkey cooling inside tighlty covered plastic or holding on an open door serving line. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed. Tomatoes placed in blast chiller.