Restaurant · Wake County, NC

N. C. Bagel Cafe Deli

Name: N. C. Bagel Cafe Deli
Address: 3108 Grace Park Dr, Wake County, NC

3108 Grace Park Dr

Last inspected Mar 19, 2026 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

4 inspections

1 - Inspection

Mar 19, 2026

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed two pans of raw shell eggs stored directly above margarine; avacados and bacon bits. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed pan holding provolone; cheddar and pepper jack cheese holding above 41F. TCS food shall be held at 41F or below. Items 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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed open cartons of half and half; whole milk; open package of turkey; cut tomatoes and several pans of portioned cream cheese holding in tall reach in cooler without a date mark. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients. An example of a disclosure statement: * Asterisked items may contain raw or undercooked ingredients. Disclosure shall include: Menu is missing asterisks for items that may be served raw or under cooked i.e. raw shell eggs. Place an asterisk next to each food that can be ordered with an undercooked egg.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop handle touching ice inside ice maker. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: In food that is not Potentially hazardous food (Time/temperature for food safety food ) with their handles above the top of the food within containers.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Observed Quat test papers expired . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.

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 (C) Observed a build up of residue/ bagel debris inside cabinets. Cleaning needed inside all cabinets including cabinets under coffee station in the dining rooms.

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 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Debris on floor corners/ under equipment. Physical facilities shall be maintained in good 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, Mar 19, 2026 · Original Source

1 - Inspection

Jan 31, 2025

Score 92

Official score: 92 · Understand this area’s scale

9 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) Flip top cooler next to the grill was not holding all product at or below 41F. Product closest to the grill was as high as 50F and product farthest from the grill was at 40F. All potentially hazardous foods must be held at 41F or below. Cooler was adjusted down and individual lids were put on product closest to the grill and temps were recovered.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Numerous products had discard dates that were more than seven days past the prep date listed. Only one pan of turkey had exceeded seven days and was voluntarily discarded. PIC to relabel foods with proper discard dates. Milk and plant based milks must be date marked and may not be held for more than seven days. CDI-labels added.

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 3-603.11 Consumption of Animal Foods that are RawFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) Facility must provide a consumer advisory for the lox. EHS provided an advisory to post.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Cleaning needed inside cabinets.

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 2-102.12 (A) Certified Food Protection Manager (C) Must have a CFPM onsite at all hours of operation. CFPM was not on site when EHS arrivedPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Must have a CFPM onsite at all hours of operation. CFPM was not on site when EHS arrived; CFPM arrived 20 minutes later.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-102.11 (C) (2)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-102.11 (C) (2); (3) and (17) Demonstration (Pf) PIC was unsure of reinstatement and reporting duties. CDI-EHS provided guidance materials.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) One employee beverage stored above facility food and utensils in back prep area. Store all employee beverages on lowest possible nonworking surfaces or on designated employee table.

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 2-301.14 When to Wash (P) Employee observed changing gloves after cracking eggs and then continuing with ready to eat food prepHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Employee observed changing gloves after cracking eggs and then continuing with ready to eat food prep; but not washing hands. Gloves are to be used in addition to handwashing; not in place of handwashing. CDI-PIC advised employees that hands must be washed after cracking eggs.

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

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shell eggs stored on shelf with unwashed produce and the produce was touching the eggs. Store all raw shell eggs on the bottom shelf and separate from the produce. Cooler was rearranged and produce will be washed before use.

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, Jan 31, 2025 · Original Source

1 - Inspection

Mar 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink in the back room. Each handwashing sink shall be provided with individual; disposable towels. CDI - paper towels 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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Found two spray bottles of sanitizer and cleaner hanging on a shelf near clean dishes. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/use articles. CDI - chemicals moved on a shelf with all chemicals.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed that plastic and metal containers were stacked together while still wet inside in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.

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; Refrigerator's handle is taped with a duct tape and both gaskets are damaged. Equipment shall be maintained in a state of good repair. Repair the above-mentioned items.

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 22, 2024 · Original Source

1 - Inspection

Oct 3, 2023

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - provided a poster.

In plain English

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

More about other finding

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at both handwashing sinks. Each handwashing sink shall be provided with individual; disposable towels. CDI - paper towels 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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Found one spray bottle of quat sanitizer that was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - labeled by PIC. ; 7-202.11; Priority Foundation; Containers of febrise and lavender air deodorizer were found near to-go containers. Also; WD-40 was found in the establishment. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment; such as for the cleaning and sanitizing of equipment and utensils shall be allowed in a food establishment. CDI - Containers were taken out.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed that bagel reach-in cooler is leaking water inside; refrigerator's handle was taped with a duct tape; also; cabinet's bottom is deteriorating/collapsing; on top of that cabinet coffee makers are stored. Equipment shall be maintained in a state of good repair. Repair the above-mentioned items.

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; Gaskets on bagel reach-in cooler have residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the gaskets 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; Floor of walk-in cooler have debris accumulation; especially under the shelving. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.

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 3, 2023 · Original Source