Restaurant · Wake County, NC

Subway

Name: Subway
Address: 13200 Falls Of Neuse Rd, Wake County, NC

13200 Falls Of Neuse Rd

Last inspected Aug 13, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

5 inspections

1 - Inspection

Aug 13, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Person that was left in charge did not have a certified food protection manager certification. The PIC must be a certified food protection manager and there must be a certified food protection manager during all hours of operation. CDI- Owner with approved certification returned at the time of the inspection. Facility needs more certified food protection managers for coverage throughout the day or when owner needs to leave the store. *Points may be assessed on the next routine inspection if violation continues to occur.

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 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Batch of meatballs were reheated and placed in the steam table at 116F-130F. TCS food that is reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheat commercially processed; ready-to-eat food to 135F within 2 hours. CDI- Meatballs were placed back in the microwave to be reheated until at least a temperature of 135F was achieved through all parts of the food.

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 cold well observed holding above 41F (see temperature chart). TCS foods shall be held cold at 41F or below. PIC stated that the opener was an hour and 45 minutes late today and delayed in turning on the cold well unit. 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. CDI- Food was relocated to the walk-in cooler to rapidly cool and replaced with food that was already at 41F and below. Prep cooler SOPs for stocking TCS foods in this unit at the start of the day may need to be adjusted. Current methods will leave the TCS foods above 41F for several hours while the unit is still cooling down to proper holding temperature (41F). Ambient air of cold well dropped from 65F to 58F in 45 minutes.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 13, 2026 · Original Source

1 - Inspection

Dec 3, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Clean utensils found stored on rack directly above the wash basin of the 3-compartment sink- utensils were wet from recent warewashing. Cleaned equipment and utensils shall be stored: in a clean; dry location; where they are not exposed to splash; dust; or other contamination. CDI- Shelf was relocated and utensils were re-washed 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

Official record from Wake County Environmental Services, Dec 3, 2025 · Original Source

1 - Inspection

May 23, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; 1)Slicer used for tomatoes was stored as clean and still had leftover tomato slices jammed in crevice of slicer. 2)Prep sink still has tomato residue and seeds present on drainboard and in basin- tomatoes were cut yesterday. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Slicer was taken to the warewashing area to be re-cleaned and cleaning was initiated on the prep sink during the 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

notedCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; One overhead lid to shared outside dumpster is missing. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle repaired or replaced. 5-501.114; Core; Drain plug missing on shared outside dumpster receptacle. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Obtain drain plug from waste management. Owner has contacted landlord regarding these issues.

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, May 23, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The inside of the sprayer head has a buildup of black residue. Warewashing equipment used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean the sprayer head.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The garbage dumpster is missing its drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Have your landlord contact your waste management company for a replacement.

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; A mop is being stored in water and used during lulls to mop the floor. Store mops for air drying when not in use. CDI- Mop was wrung out and moved to the top section of mop bucket.

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 17, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Upon arrival; hand sink near the three compartment sink found blocked with spray bottle and rag stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: PIC moved items.

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.