Restaurant · Wake County, NC

Subway #2615

Name: Subway #2615
Address: 3416 Poole Rd, Wake County, NC

3416 Poole Rd

Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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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

6 inspections

1 - Inspection

Aug 4, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Core: No certified food protection manager on site. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A list of ANSI approved CFPM classes is available at wake.gov/food. This is a repeat item.

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

criticalCode 2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

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

Inspector’s notes

2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- REHS emailed a copy of the employee health policy to the PIC.

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 —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Priority foundation: The facility does not have vomiting and diarrhea clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- REHS emailed vomiting and diarrhea clean up procedures to the PIC.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; There were soda nozzles with debris. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight touch. CDI-The soda nozzles with cleaned and sanitized once REHS spoke to 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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1) Meatballs are 84F. TCS food shall be maintained at 135°F or above when held hot. CDI-The meatballs were reheated to 187F.

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

Official record from Wake County Environmental Services, Aug 4, 2026 · Original Source

1 - Inspection

Feb 3, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Bathroom cleaner stored next to condiment bottles. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; Linens; and Single-Service items. CD-The bathroom cleaner was moved away from the condiment bottles once REHS spoke to PIC.

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 —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Core: An employee that is handling food is wearing a bracelet. Employees that handle food shall wear no bracelets or rings on fingers or arms except a wedding ring. CDI-This employee removed his bracelet.

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

Official record from Wake County Environmental Services, Feb 3, 2026 · Original Source

1 - Inspection

Aug 18, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

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

Inspector’s notes

2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS emailed a copy of the employee health policy to the PIC.

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 —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Priority foundation: The facility does not have vomiting and diarrhea clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed vomiting and diarrhea clean up procedures to the PIC.

In plain English

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

More about other finding

notedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as a hatEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as a hat; hair net or visor. This employee put a visor on once she spoke to him.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Wiping cloths stored in quaternary ammonium sanitizer that is less than 200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. The sanitizer solution was voluntarily discarded.

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, Aug 18, 2025 · Original Source

1 - Inspection

Jan 10, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did have a valid Manager's ServSafe or ANSI approved certificate. The person-in-charge must have a valid Food Protection Manager's certificate on hand at the time of the inspection. This is a repeat from the last inspection.

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes that were stored as clean that were greasy to the touch. There were some dishes that were stored as clean that had food debris on the surface of the dishes. CDI.. The dishes were placed back at the three compartment sink to be washed again.

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 7-201.11 Separation - Storage (P) There were two bottles of cleaner that were stored above single-service items. Cleaners must be stored in a manner to prevent contamination. Cleaners must be stored below all foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) There were two bottles of cleaner that were stored above single-service items. Cleaners must be stored in a manner to prevent contamination. Cleaners must be stored below all food; food prep areas; and single-service items. CDI.. The cleaners were placed below the single-service items.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The small white cutting boards had deep cuts on both sides of the board. The manager on duty has ordered new cutting boards.

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 10, 2025 · Original Source

1 - Inspection

Jul 17, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The Manager on duty did not have a valid Manager's ServSafe or ANSI approved certificate. The person in charge must be a valid certified Food protection Manager's certificate on hand at the time of the inspection.

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

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; The manager did not have an employee policy that meets the current rules. Employees must know when to stay home from work while ill. Employees must know what needs to be done before they can return to work. CDI.. A sample form was given to the manager.

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

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; There was no written procedures for Employees to follow when responding to a vomiting or diarrheal event. A Food Establishment must have written procedures for Employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus of fecal matter onto surfaces in the Food Establishment. CDI.. A poster was given to the manager.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that had the day dot stickers. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight touch. The day stickers must be removed. CDI.. The stickers were removed.

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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; The glass cleaner was stored above food items. Oven cleaner were stored straw. Air fresher was stored above a large food slicer. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; Linens; and Single-Service items. CDI.. The items were moved.

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 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; There were dead flies and two dead roaches in the kitchen. Dead insects must be removed from the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests.

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

Official record from Wake County Environmental Services, Jul 17, 2024 · Original Source

1 - Inspection

Jan 29, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; ANSI certification is required for manager. Consider the ServSafe class.

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

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Metal covers on the banana peppers; olives; etc are not clean. Each time the pans are refilled; the covers shall be washed and sanitized. I located 3 clear covers today and replaced 3/4 of the metal covers which I added to the soapy water to start the cleaning process. Purchase additional covers as needed. ; 4-501.114; Priority; Sanitizer in the ware washing sink is very weak; almost undetectable. Sanitizer was emptied and sink refilled but solution is still too weak; less than 150 ppm quat. There is a lot of air in the concentrate dispensing line. Tip should be replaced and sanitizing dispensing system recalibrated. Use test strips to verify presence of sanitizer. Discussed concentration with manager.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Bread baking pans with black silt mats are wet from being stored under the paper towel dispenser. Store pans where they will not be exposed to splash or contamination. Consider storing inverted on the same cart; but second shelf down. Otherwise use a shelf in a dry area.

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; Both / two under-counter refrigerators are not functioning. Cutting board on the sandwich make-line is textured; fuzzy; not in cleanable condition. Cold Water Faucet on the handwashing sink is textured; deteriorating. Repair or replace equipment as needed.

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 29, 2024 · Original Source