Restaurant · Wake County, NC

Village Deli Grill Lake Boone Trail

Name: Village Deli Grill Lake Boone Trail
Address: 2500 Wycliff Rd, Wake County, NC

2500 Wycliff Rd

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

Sep 10, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILSHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: food employee broke shell eggs in container to be cooked; when to wash hands; didn’t use any type of clean barrier to close the faucet after handwashing; donned gloves and proceeded to cook the eggs. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to food employee that voluntarily re-washed hands.

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

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: several employees were wearing watches and bracelets while cooking and preparing food. Another food employee was wearing a medical band in wrist while preparing food; and rings with stone. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution. -Observation: wet cloths were being stored on top of cutting board. Make sure to keep wet cloths inside bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

notedCode 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledgesCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment; dishwasher; and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in clean dishes. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sinks and hot temp dishwasher sink had caulking coming out of the wall. Make sure to re-caulk sinks on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: around soda nozzles and in walk-in cooler gasket were found black accumulation. Inside ice machine pink slime is starting to grow as well. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 10, 2026 · Original Source

1 - Inspection

Dec 15, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14 (G)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (G); Priority; Employee noted switching gloves after working with raw chicken to don new gloves and begin working with ready to eat foods without performing handwash. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- EHS made PIC aware who instructed the employee to wash hands. Employee washed hands.

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 cooling time & temperatures

Inspector’s notes

3-501.14(B); Priority; Chicken salad; lettuce and eggs cooling (cooling start time 10:45am) were at 55F; 49F; and 48F respectively at 1:45 pm in top of prep top cooler. At 2:45pm; the chicken salad was re-checked and was at 53F (rate of .03F/min); the lettuce was at 46F (rate of .05F/min); and eggs were at 46F (rate of .03F/min). Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. CDI- Foods were voluntarily discarded as they did not hit 41F in four hours; by 2:45pm.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Pimento cheese (52F) and lettuce (55F) holding in grill prep cooler above 41F. Food shall be maintained at 41F. CDI- Foods were voluntarily discarded and new product placed in cooler with ice bath to maintain temperature (see #47 for more info).

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11 (A)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (A); Priority Foundation; No consumer advisory provided for cooked to order eggs on the breakfast menu. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. EHS will verify this is corrected by 12/25/25.

In plain English

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; Observed items cooling from ambient temperatures in the top of heavily used flip top coolers in plastic containers (see #20). Prepared foods shall be cooled using one or more of the following methods: using rapid cooling equipment; placing the food into shallow pans and smaller portions loosely covered or uncovered if protected from overhead contamination; in an ice water bath and stirring; or adding ice as an ingredient. CDI- Discussed pre-chilling product in reach in freezers and walk in cooler prior to placing at flip top coolers as well as potentially utilizing TPHC for items such as tomato/lettuce. The foods were voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Flip top cutting board surfaces have deep scratches and staining. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.Repeat. 4-501.11; Core; Repair the cooler across from the flat top that is not properly working and holding at 46F. PIC is calling out repairman. Do not use cooler without placing items in ice bath temporarily until fixed or utilizing another working cooler.

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 15, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: A staff member was observed handling raw beef prior to handling rte foods without changing gloves between tasks. Gloves are a utensilOther

Official wording

Food separated & protected

Inspector’s notes

Observation: A staff member was observed handling raw beef prior to handling rte foods without changing gloves between tasks. Gloves are a utensil; shall be changed between tasks. Gloves used by personnel are not to touch ready to eat food; utilize other utensils and/or continue to train staff for glove usage. CDI: Spoke with staff member during this process and had change gloves immediately. Educated all staff during inspection about glov eusage; when to change and using other utensils in place of gloves. 3-304.15 (A) Gloves; Use Limitation (P) (A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. P

In plain English

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

More about other finding

notedCode Observation: The cutting board make line heavily scoredCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The cutting board make line heavily scored; 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned 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

Official record from Wake County Environmental Services, Jan 16, 2025 · Original Source

1 - Inspection

Sep 25, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Extra grease bin no longer in use store behind building. Remove receptacles no longer in use. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Maintain refuse areas clean.

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

notedCode Observation: TCS (temperature control safety) foods not holding 41F or below: Slice tomatoes 48F (make line refrigerator)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) foods not holding 41F or below: Slice tomatoes 48F (make line refrigerator); pimento cheese spread 51F (make line refrigerator). The make line refrigerator unable to maintain cold hold temperature. CDI: Products discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Wiping clothes not stored in a sanitizer between use. Observed clothes on cutting boardsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes not stored in a sanitizer between use. Observed clothes on cutting boards; prep top tables. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: Gasket on the make line refrigeratorCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket on the make line refrigerator; prep refrigerator (wait station); The cutting board make line heavily scored; The can operner blade is dull. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment must be maintained good repair. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-202.15 Can Openers (C) Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.

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 25, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed employee using a handwashing sink to fill a metal pan with water. Handwashing sinks may not be used for purposes other than handwashing. CDI: EHS brought this to the attention of the PIC on duty; and they addressed it with staff member.

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

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Ice build-up observed on food stored below an ice leak inside reach-in refrigerator. Food shall be protected from contamination by storing the food away from splash or other 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

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; Ice leak observed inside reach-in. Nonfood-contact surfaces shall be kept 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

Official record from Wake County Environmental Services, Mar 27, 2024 · Original Source

1 - Inspection

Jan 12, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Residue build-up inside ice machine basin. Equipment such as ice machines shall be frequently cleaned. Please have ice machine detail cleaned periodically.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Flip top cutting board surface across from grill has deep scratches and staining. Multiuse food-contact surfaces shall be smooth; and easily cleanable. Please replace this cutting board. EHS to follow-up next week to ensure cutting board replacement has been ordered.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; observed two employee phones stored on a rolling cart containing food equipment and ingredients. One bottle of employee orange juice stored in dry storage shelving near ovens.

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 12, 2024 · Original Source