Restaurant · Wake County, NC

Publix 1552 Deli

Name: Publix 1552 Deli
Address: 425 Emissary Dr, Wake County, NC

425 Emissary Dr

Last inspected Sep 10, 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

8 inspections

1 - Inspection

Sep 10, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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) Multiple packages of sliced deli meats in the boars head case were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Product was moved to blast chiller to rapidly cool to 41F. Case had an ambient temperature of 41F and some products were maintained at 41F. Ensure that case is not overfilled beyond cold holding capacity. PIC placed a work order for servicing of unit. Repeat violation.

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 3-501.18 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) Multiple chubs (ham; turkey x2; chicken) in deli display case were not labeled with date of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC voluntarily discarded turkey and chicken chubs. Ham chub was labeled for 9/9/2026 preparation. Repeat violation.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 System Maintained in Good Repair. Dish machine was leaking water from back tubing. Repair leak.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Flooring in back kitchen prep area; especially under equipment; were soiled with accumulations of food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed. Repeat violation; half-points deducted due to noted improvements in overall 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, Sep 10, 2026 · Original Source

1 - Inspection

May 12, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

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) One container of chicken in the salad bar was maintained above 41F. Pan was not fitted correctly and allowed cool air to escape unit. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Chicken removed and cooled to 41F. Use pans within salad bar that are fitted for the salad bar and do not create gaps where air can escape.

In plain English

More about food kept at an unsafe temperature

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 house-made pasta salad (prepared 5/5/2027) was maintained beyond 7 days within the customer grab and go section. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC voluntarily discarded food.

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 3-501.19 Time as a Public Health Control (P) Containers of catfish and containers of fried chickenOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) Containers of catfish and containers of fried chicken; maintained on time as a public health control; were not discarded after 4 hours from temperature removal (discard time 12:40 PM and time observed 1:40 PM). When using time as a public health control; the food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI: Food voluntarily discarded by PIC.

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) Gaskets of prep coolers and racks within poultry walk-in cooler were soiled with food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas more frequently.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & 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

Official record from Wake County Environmental Services, May 12, 2026 · Original Source

1 - Inspection

Dec 3, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-703.11(B) After being cleaned in a mechanical dish machineCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer (P) High temperature dish machine was unable to achieve sanitization of utensils to at least 160F. CDI: Work order placed for dish machine. Zero-points deducted as dish machine was not currently in-use.

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

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Flooring in back kitchen and under units of sandwich prep area were soiled with accumulations of food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Tiles near dish machine were damaged and broken. Physical facilities shall be maintained in a state of good repair. Repair 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, Dec 3, 2025 · Original Source

1 - Inspection

Jul 8, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Sanitizing solution in 3-copmartment sink had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing dispensing bottle was replaced and tested by REHS to be 200 PPM.

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) 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) All bags of sliced deli meat and cheese were maintained above 41F within Boar's Head self-service case. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: All bags prepared within past four hours were placed in blast chiller to cool to 41F. Bags prepared beyond four hours were voluntarily discarded by PIC. Work order placed on cold holding unit and technician arrived during inspection. Repeat; Half-points deducted due to immediate repair and improved cold holding conditions from prior inspection report. Full points will be deducted for any cold holding violations on next routine sanitation inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (Pf) Containers of rotisserie chickenOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (Pf) Containers of rotisserie chicken; maintained using time as a public health control; were not labeled with the times of preparation. PIC stated these rotisserie chickens are not saved or repurposed and are maintained using time in lieu of temperature. When using time a public health control; 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. CDI: Time of chicken being removed from oven was logged at 10:00 AM by oven; labels added to chicken. Ensure chicken is properly labeled when using time as a public health control. Zero points deducted.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Jul 8, 2025 · Original Source

1 - Inspection

Jan 7, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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) Two bags of lettuce and one bag of spinach was maintained above 41F within deli prep cooler. Ambient air of prep cooler was 55F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded by PIC and work order was placed for the unit.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floor under oven and fryers had accumulations of grease and food debris. Wheel of table holding fryer had accumulations of grease. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.

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 7, 2025 · Original Source

1 - Inspection

Sep 12, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Opened box of raw cat fish was stored above ready-to-eat foods within walk-in freezer. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. Frozen; commercially processed and packaged raw animal food may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. When raw food is removed from commercial packaging; food should be stored according to final-cook temperatures. CDI: Raw fish was rearranged and placed on bottom shelving.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Soda nozzles at the drink machine had black residue along interior. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean soda nozzles every day; scrubbing with soapy water and sanitizer. CDI: Nozzles removed for cleaning by PIC.

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 12, 2024 · Original Source

1 - Inspection

Mar 28, 2024

Score 98

Official score: 98 · 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; Observed TCS food (ham sandwiches) at the customer grab-n-go cooler that were above 41F; see chart above. TCS food (time/temperature control for safety food) shall be maintained cold at 41F or less. CDI - items were moved to blast chiller for further cooling (prepped in the morning).

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor under the oven has accumulation of grease and old food debris. Also; floors in the walk-in freezer and chicken walk-in cooler have some paper/tape/food debris under the shelving. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.

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 28, 2024 · Original Source

1 - Inspection

Nov 13, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; Observed several TCS foods (deli meats & cheeses) in display case cooler that were above 41F; see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or less. CDI - items were moved to walk-in for further cooling (in the cooler since morning; less than four hours). PIC contacted maintenance to repair the cooler.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Found a spray bottle of sanitizer hanging on the shelf near single-service trays. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; single-service and single-use articles. CDI - sanitizer moved to proper area.

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

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 food debris in the spaces under the drawer unit. Also; front of the drawer unit has residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the equipment more thoroughly.

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 13, 2023 · Original Source