Restaurant · Wake County, NC

Subway #11874

Name: Subway #11874
Address: 411 S Main St, Wake County, NC

411 S Main St

Last inspected May 28, 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

6 inspections

1 - Inspection

May 28, 2026

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Small amount of meatballs in the hot holding unit measured between 107F-124F. It was determined that the unit was set to low and the water in basin was barely contacting the food container in holding well. TCS foods held hot shall be held at a minimum temperature of at least 135F. CDI- Meatballs were made at around 9am and were voluntarily discarded. Fresh meatballs were reheated from commercial package.

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; TCS foods in prep cooler on the makeline with top portions observed holding above 41F (see temperature chart). TCS foods shall be held cold at 41F or below. CDI- Top portions of food were voluntarily discarded during the inspection. Ambient air of units were holding between 40F-41F. Discussion about restocking the food at the start of the day while the makeline unit is still cooling down to proper cold-holding temperature. Also discussed the use of built-in lid covers for the makeline units. Full points deducted.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Found unprotected stacks of disposable cups with mouth-contact portion exposed at the POS station- overstocked in holder. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Do not overstock the disposable cups. If more cups are needed; keep plastic sleeves on stacks of cups so that the mouth-contact portion is protected.

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

Official record from Wake County Environmental Services, May 28, 2026 · Original Source

1 - Inspection

Nov 26, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Meatballs in the hot holding unit measured between 110F-126F. TCS foods held hot shall be held at a minimum temperature of at least 135F. CDI- Meatballs were reheated in microwave to above 165F.

In plain English

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; TCS foods in prep coolers observed holding above 41F (see temperature chart). TCS foods shall be held cold at 41F or below. PIC states that the first person arrives 15 minutes prior to store opening. That person would turn on cold well and begin to stock product from walk-in cooler. This method allows for TCS foods to rise in temperature due to the cold well not being at the proper temperature prior to placing food in unit. Ensure glass covers are closed when prep cooler is not in use. CDI- Food was relocated to the walk-in cooler to rapidly cool and replaced with food that was already at 41F and below. SOPs for stocking TCS foods in this unit at the start of the day may need to be adjusted. Current methods may leave the TCS foods above 41F for more than 4 hours while the unit is still cooling down to proper holding temperature (41F).

In plain English

More about food kept at an unsafe temperature

notedCode 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; A few clean utensils were stored in a container of standing water at the sandwich station. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. CDI- Container and utensils were taken to the warewashing area to be re-cleaned and sanitized.

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

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

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

notedCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting is extremely dim in some areas in the walk-in cooler. At least 10 foot candles are required at a distance of 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. Illuminate walk-in cooler.

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, Nov 26, 2025 · Original Source

1 - Inspection

May 12, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer in the 3-compartment sink is dispensing at 0ppm active quat. when tested. A chemical sanitizer used in a sanitizing solution for manual operation shall have a concentration between 200-400ppm active quat. CDI- In the meantime; the quat sanitizer will be hand-mixed in the 3-compartment sink. Solution was made during visit and test strips were used to verify concentration. Call technician to service the sanitizer dispenser at the 3-compartment sink so that it functions as intended.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Meatballs in the hot holding unit measured between 95F-101F. TCS foods held hot shall be held at a minimum temperature of at least 135F. CDI- Meatballs were reheated in microwave to 166F-178F.

In plain English

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; TCS foods in cold well observed holding above 41F (see temperature chart). TCS foods shall be held cold at 41F or below. PIC states that the first person arrives 15 minutes prior to store opening. That person would turn on cold well and begin to stock product from walk-in cooler. This method allows for PHF to rise in temperature due to the cold well not being at the proper temperature prior to placing food in unit. EHS recommends keeping cold well on overnight to ensure temperature is adequate for morning stocking. Ensure glass covers are closed when cold well is not in use. CDI- Food was relocated to the walk-in cooler and EHS verified a drop in food temperature. Ambient air of prep units were reading 40F-41F prior to leaving establishment.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

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

notedCode 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; Minor amount of frost buildup on the shelving and hermetically sealed boxes in the walk-in freezer. Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the shelving on a more frequent basis. *Full points may be deducted on future inspections.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Ice machine was empty at the time of inspection and is no longer being used; according to PIC. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Remove the ice machine from the premises. 6-501.11; Core; A few floor tiles near the 3-compartment sink and prep sink in the back are cracked. Physical facilities shall be maintained in good repair. Replace broken floor tiles in this area.

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, 2025 · Original Source

1 - Inspection

Dec 13, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; The handwashing sink in the serving line area had banana peppers and olives in it. Handwashing sinks may not be used for purposes other than handwashing. CDI - The handwashing sink was cleaned. 6-301.12; Priority Foundation; The paper towel dispenser at the handwashing sink in the back was empty. Handwashing sinks shall provide individual disposable towels or a hand-drying device for dying hands. CDI - Papertowels were added to the dispenser.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The ice guard and walls of the ice machine need cleaning due to black residue. The enclosed components of ice machines shall be cleaned frequently enough to prevent a buildup of soil or mold. Clean the inside of the ice machine.

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; The cover of the papertowel dispenser in the back of the store has a large hole in it. Maintain equipment in good repair. Replace papertowel dispenser.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; There is frost buildup on the shelving and boxes in the walk-in freezer. Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the shelving on a more frequent basis. *Points not increased due to there being less snow in walk-in freezer.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The faucet at the handwashing sink in the men's bathroom is corroding and has a crack in it. Maintain a plumbing system in good repair. Replace faucet.

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

Official record from Wake County Environmental Services, Dec 13, 2024 · Original Source

1 - Inspection

Jun 21, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat.ammmonia sanitizer tested below 150 ppm. Quat. ammonia sanitizer shall be maintained between 200-400 ppm. CDI- Quat.ammonia sanitizer was added until it tested within range.

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; There is frost buildup on the shelving and boxes in the walk-in freezer; there is dried-on food debris on the ceiling of the microwave. Nonfood contact surfaces of equipment. Clean these items on a more frequent basis.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; There was debris in the handwashing sink in the serving area. Plumbing fixtures such as handwashing sinks; toilets and urinals shall be cleaned as often as necessary to keep them clean. CDI- Sink was cleaned.

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 21, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; There is not any hot water at the handwashing sink by the ice machine. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. A verification visit will be made no later than Thursday; December 21; 2023 to ensure the hot water is working at this handwashing sink.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The ice guard in the ice machine needs cleaning due to black residue. The enclosed components of ice machines shall be cleaned frequently enough to prevent a buildup of soil or mold. Clean the inside of the ice machine.

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; There is ice buildup on the shelving in the walk-in freezer. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the shelving.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Priority; The cold water side of the faucet at the prep sink does not work. Plumbing systems shall be maintained in good repair. Repair prep sink.

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

Official record from Wake County Environmental Services, Dec 11, 2023 · Original Source