Restaurant · Wake County, NC

Jersey Mikes Subs #3132

Name: Jersey Mikes Subs #3132
Address: 2712 Hillsborough St, Wake County, NC

2712 Hillsborough St

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 92.5

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

The full inspection history

5 inspections

1 - Inspection

Jul 8, 2026

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

notedCode 4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: QUAT sanitizer in 3 comp sink was reading concentration below 150ppm. Manufacturer recommends between 200ppm to 400ppm. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily added more sanitizer in 3 comp sink and final reading was 200ppm. 4-703.11 Hot Water and Chemical Contact Time (P) After being cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: QUAT sanitizer in 3 comp sink was reading concentration below 150ppm. Manufacturer recommends between 200ppm to 400ppm. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily added more sanitizer in 3 comp sink and final reading was 200ppm. 4-703.11 Hot Water and Chemical Contact Time (P) After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (C) Chemical manual or mechanical operations; applying SANITIZING chemicals by immersion; manual swabbing; brushing; or pressure spraying. Contact times shall be consistent with those on EPA-registered label use instructions by providing a minimum contact time of: (3) 30 seconds for other chemical SANITIZING solutions (P). -Observation: food employee cleaned food prep table that is used to cut bread with water only and skipped the sanitizer step. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to Person in Charge (PIC) that talked to food employee to sanitize table. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: deli slicer had dry food and dry grease accumulated. -Corrected During Inspection (CDI): food employee voluntarily cleaned slicer.

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 REPEAT 7-102.11 Common NameChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

REPEAT 7-102.11 Common Name; Working Containers 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. Pf -Observation: bucket with QUAT sanitizer didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “SANITIZER” with permanent marker on the bucket.

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

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 at a concentration specified under § 4-501.114; -Observation: wet cloth was placed in bucket with QUAT sanitizer with concentration below 150ppm. As it can be read on the bottle; manufacturer recommended between 200ppm to 400ppm. Person in Charge (PIC) voluntarily replaced sanitizer on the bucket for 200ppm concentration. -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

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

Inspector’s notes

REPEAT 4-501.11 - Maintain equipment in good repair. -Observation: replace the rusting racks in the walk in cooler. -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 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.\ -Observation: display cooler’s sliding doorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.\ -Observation: display cooler’s sliding door; and small cold hold handle had dried food debris and grease accumulation. 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

notedCode 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands and touching soiled hand wash sink faucet; food employees wore gloves and started to cut bread for customers without using any approved clean barrier. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be used as a barrier to close soiled faucet to avoid hands recontamination. Food employees re-washed hands. (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (P) -Observation: food employee placed raw chicken on the grill; removed gloves; wore new gloves and then proceeded to work with bread and RTE food items without washing hands in between. -Corrected During Inspection (CDI): violation was explained to food employee; and hands were voluntarily re-washed.

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

3-304.11 FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned and sanitized; SINGLE-SERVICE and SINGLE-USE ARTICLES; or linens used as container liners for service. P -Observation: in display cooler; all deli meat are stored uncovered. During this inspection; sliced ham inside deli display was touching the soiled side of the display cooler; where the drain catch pan is located. -Corrected During Inspection (CDI): ham was voluntarily discarded by the Person in Charge (PIC).

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, 2026 · Original Source

1 - Inspection

Dec 31, 2025

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Establishment was not able to provide a written procedure for vomit/diarrhea clean up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS provided a written procedure via email for the store.

In plain English

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

More about other finding

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed donning gloves after being in back office on phone to work with food without first washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. Retrain staff on proper handwashing- when to wash. Employee washed hands. 2-301.12 (A);(B); Priority; Employee washed hands briefly when instructed to wash hands before food service. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- EHS explained violation; employee washed hands appropriately.

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

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels at back handwashing sink. Provide paper towels or approved alternative for hand drying at each hand sink. CDI- PIC 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

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Lettuce and tomato on both primary and secondary lines were above 41F. See temperature chart. Maintain TCS foods in cold holding at 41F or less. CDI- PIC voluntarily discarded the lettuce and tomato.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; Sanitizer in use during inspection was at 500ppm of quat. Provide sanitizer at correct concentrations; diluting as required. CDI- PIC remade to 200ppm of quat. 7-102.11;Priority Foundation; Bottle of sanitizer not labeled at working station. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC labeled.

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

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wiping cloth not stored in sanitizer buckets during inspection. Some wiping cloths were stored in sanitizer that was too strong; over 500ppm quat ammonia. 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

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; Ensure the cold wells for lettuce and tomato are holding properly. Replace the rusting racks in the walk in cooler. The foods were placed in the wells at 10am and should be maintaining temperature of 41F. Maintain equipment 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

notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Clean the gasket on the low boy freezer and detail clean the oven and grease receptacle. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The interior section of cabinets under the sode machine are deteriorating. The cabinet to the right of the flat top is deteriorating inside and the far right cabinet has shelf that is broken. Ensure that all appurtenances are maintained in good repair. Increase cleaning frequency in these areas. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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, Dec 31, 2025 · Original Source

1 - Inspection

Mar 18, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Staff not wearing beard restraint during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff not wearing beard restraint during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 Observation: In use wiping clothes not stored in a sanitizer between use (wiping up food contact surfaces with TCS foods). CDI: Wiping cloth hanging from counter removed from service to dirty linen. Other wiping cloth used under cutting board. (*Consider a rubber mat for under the cutting board to prevent sliding that is easily cleanable) 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes not stored in a sanitizer between use (wiping up food contact surfaces with TCS foods). CDI: Wiping cloth hanging from counter removed from service to dirty linen. Other wiping cloth used under cutting board. (*Consider a rubber mat for under the cutting board to prevent sliding that is easily cleanable) 3-304.14 Wiping Cloths; Use Limitations (C) (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

notedCode Observation: The interior section of cabinets under the sode machine are deteriorating. Ensure that all appurtenances are maintained in good repair. Increase cleaning frequency in these areas. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The interior section of cabinets under the sode machine are deteriorating. Ensure that all appurtenances are maintained in good repair. Increase cleaning frequency in these areas. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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 18, 2025 · Original Source

1 - Inspection

Aug 19, 2024

Score 99

Official score: 99 · Understand this area’s scale

6 recorded violations

notedCode Observation: The sanitizer concentration exceeded 500ppm when checked with test strips. Ensure that sanitizers are used according to manufacturers instructions and that these products are tested when sink is setup. CDI: Operator drained and added water to decrease to an acceptable level of 400ppm during inspection. 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The sanitizer concentration exceeded 500ppm when checked with test strips. Ensure that sanitizers are used according to manufacturers instructions and that these products are tested when sink is setup. CDI: Operator drained and added water to decrease to an acceptable level of 400ppm during inspection. 7-202.12; (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted;

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 Observation: The exterior doors in the rear hallway access where dry storage items are kept are not sealed and are gapped at bottom allowing for entrance of rodents and/or insects. 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The exterior doors in the rear hallway access where dry storage items are kept are not sealed and are gapped at bottom allowing for entrance of rodents and/or insects. 6-202.15; Core; FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode Observation: Staff wearing visors without hair nets providing full hair covering while performing production tasks. Ensure that all staff have full hair covering. 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff wearing visors without hair nets providing full hair covering while performing production tasks. Ensure that all staff have full hair covering. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

minorCode Observation: The can opener blade holder is rusted out no longer cleanable. Remove holder form prep table. The door to walk in is beginning to oxidixe in areas on front of door. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The can opener blade holder is rusted out no longer cleanable. Remove holder form prep table. The door to walk in is beginning to oxidixe in areas on front of door. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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: The gaskets around the handle of the deli slicer. The gaskets on the prep refrigeration units have accumulation of debris. Provide cleaning for these areas being missed. 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The gaskets around the handle of the deli slicer. The gaskets on the prep refrigeration units have accumulation of debris. Provide cleaning for these areas being missed. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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: The lighting over the prep sink production areaFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting over the prep sink production area; over the oven/hood system and over the utility sink where tools; chemicals are stored does not have sufficient lighting. 6-303.11; Core; (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT s

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, Aug 19, 2024 · Original Source

1 - Inspection

Feb 14, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet cloths not submerged in buckets. Wet cloths shall be stored submerged inside sanitizer buckets. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors look better but the walls behind equipment still need some cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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, Feb 14, 2024 · Original Source