Restaurant · Wake County, NC

Bruegger's Bagel Bakery #0701

Name: Bruegger's Bagel Bakery #0701
Address: 8204-113 Tryon Woods Dr, Wake County, NC

8204-113 Tryon Woods Dr

Last inspected Jun 12, 2025 · View Map ↗ · Compare ↗

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Score 97.5

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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

3 inspections

1 - Inspection

Jun 12, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Egg White 105 degrees F. Maintain TCS foods in hot holding at 135F or above. -P Time as a Public Health Control is an option also. Manager noted the setting on the hot holding unit is low. Egg White was 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 3-501.16(A)(2) Salmon 43F & 42.2 F in open-top make-line refrigerators. Maintain TCS foods in cold holding at 41F or less. -P Use thermometer to monitor food temperature. Pans for salmon are very small. Covers may be neededFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Salmon 43F & 42.2 F in open-top make-line refrigerators. Maintain TCS foods in cold holding at 41F or less. -P Use thermometer to monitor food temperature. Pans for salmon are very small. Covers may be needed; or deeper metal pans. Salmon was moved to the walk in cooler to cool below 41F.

In plain English

More about food kept at an unsafe temperature

minorCode 4-602.13 Nonfood Contact Surfaces (C) Speed Racks inside the walk in cooler for bagel boards are soiledCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Speed Racks inside the walk in cooler for bagel boards are soiled; not clean. Fan Covers inside the walk in cooler are dusty. Maintain these items free of unclean build up.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Vents in the kitchen and in the dining room are dusty; not clean. Maintain vents and surrounding ceiling 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, Jun 12, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 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; Cream cheese; turkey; tomatoes; sundried tomato spread in left side make line at 43-45F; then checked later at 48-50F. Maintain TCS (Time/Temperature Controlled for Safety) foods in cold holding at 41F or less. Items voluntarily discarded during inspection. Do not use left side until cooler can be adjusted or repaired to maintain at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation along walls in back near three compartment sink. Dust accumulation along ceiling tiles in back of facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Front area near bagels and menu improved on cleaning from previous inspection.

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 19, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Clean drainboard of three compartment sink soiled with residue buildup. Warewashing equipment; the compartment of sinks; basins; drainboards or other receptacles used for washing and rinsing equipment; utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination. Dirty dishes on soiled side of sink; recommend washing and cleaning sink basins and drainboards before next 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

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; Microwave inside soiled with black residue buildup. Shelving along make line; and wire shelving throughout facility soiled with residue buildup; dust and/or food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Heavy dust accumulation along lights in front of menus near exposed bagels. Dust accumulation along ceiling tiles in back of facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these 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

Official record from Wake County Environmental Services, Jan 8, 2024 · Original Source