Restaurant · Wake County, NC

Subway #28785

Name: Subway #28785
Address: 10450-101 Durant Rd, Wake County, NC

10450-101 Durant Rd

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

Jun 30, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A); Priority Foundation; A spray bottle is hanging off of the handwashing sink in the prep area near the prep sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Spray bottle was removed.

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

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The green knife container had a buildup of food residue in the water. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS may be stored in a container of water if the water is maintained at a temperature of at least 135F and changed frequently to prevent a buildup of food residue and oils. CDI- Water and knife were changed.

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 5-501.114 (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 (C); Core; The recycling dumpster is missing its drain plug. Dumpsters with drains are required to have plugs. Have your waste management company replace the drain plug.

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, Jun 30, 2026 · Original Source

1 - Inspection

Sep 5, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The handwashing sink Provide soap for handwashing at each handsink. CDI- Soap was 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

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Pizza (60F); shredded lettuce (57F); and egg patties (56F) in the counter cooler against the back wall temped above 41F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Foods had been out of temp less than 3 hours; foods moved to walk-in cooler to cool back down. Cooler was serviced during inspection.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The ceiling of the microwave and one of the highchairs has stuck on food debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The handwashing sink and base of the toilet in the men's bathroom is soiled. Handwashing sinks; toilets and urinals shall be maintained clean. Clean the bathroom more frequently. CDI- Bathroom 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, Sep 5, 2025 · Original Source

1 - Inspection

Apr 14, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; The person in charge has a food protection manager certification that expired on January 2024. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Prepped chicken; roast beef; and turkey in the walk-in cooler and prepped egg patties and veggie patties in the reach-in cooler on the line were lacking a date label. All refrigerated; ready to eat; TCS food must be date marked if held for more than 24 hours. CDI- Open date was known and facility was allowed to place labels on these product during the inspection.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The front handwashing sink discharge pipe was clogged- Drano was used to unclog the pipe temporarily until plumber can visit for a more permanent solution. Repair the drip at the handwashing sink in the back prep area when the hot water is supplied to the sink. A plumbing system shall be maintained in good repair. Ensure plumbing is repaired.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Soap dispenser is broken in women's restroom- soap is provided. Physical facilities shall be maintained in a state of good repair. Repair or replace soap 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

Official record from Wake County Environmental Services, Apr 14, 2025 · Original Source

1 - Inspection

Oct 4, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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; Ham/turkey in walk-in cooler holding between 41F-42F; chicken holding at 44F; and tuna holding at 43F. It was determined that the walk-in cooler was in a defrost cycle. Ambient air temperature of unit measured 47F-48F. TCS food shall be maintained at 41F or less. CDI- Walk-in cooler was adjusted to a lower setting during the inspection and EHS noted a drop in food temperature. Ensure food holds at 41F or below even during a defrost cycle.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Two chemical bottles found stored on splashguard of handwashing sink- one pointing towards the handwashing sink and the other pointing towards the prep sink. Poisonous or toxic materials shall be stored so that they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI- Chemicals were relocated upon request. 7-204.11 ; Priority; Sanitizer bottle of quat. solution observed with a concentration of 0ppm when tested. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall register 200ppm-400ppm QAC (food-contact surface sanitizing solutions). CDI- Contents of spray bottle were emptied and solution was remade during the inspection.

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 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 on the makeline in an area that had collected debris. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust or other contamination. A metal third pan was placed in this location to store clean utensils moving forward.

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, Oct 4, 2024 · Original Source

1 - Inspection

May 3, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 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; Improvement noted on this violation since last routine inspection. Facility has repaired prep coolers on the line and all meats holding in prep cooler 2 were holding at 41F or below. All foods in prep cooler 2 have individual lids on each container to help maintain temperature. Sliced tomatoes (46F) and shredded lettuce (44F) in prep cooler 1 were the only TCS foods found holding at incorrect temperatures. Mozzarella cheese in prep cooler 1 holding below 41F and it was determined that this unit is functioning properly. TCS food shall be maintained at 41F or less. CDI- Food was switched out with colder items from the walk-in.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

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

minorCode 4-402.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11; Core; The prep sink is no longer secure to the wall. Handwashing sink in the men's restroom is detaching from the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Resecure these sinks.

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 3, 2024 · Original Source

1 - Inspection

Nov 21, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

criticalCode 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; Various deli meats in the make line cooler and a portion of the tomatoes in the second cooler measured over 41F and up to 50F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: The units are turned on in the morning so the ambient temperature isn't low enough to maintain proper temperatures for food safety; even though the food is being removed from the walk-in at 39F. Food was swapped with colder items from the walk-in and the make line units cooled to at least 33-41F during the inspection. Food was actively cooling and discussion had about allowing the units to cool before placing food inside. Full points taken upon another repeat violation.

In plain English

More about food kept at an unsafe temperature

minorCode 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; The bottom of the green self-serve lid holder has a light collection of sticky debris...Single-service/use articles shall be stored by using means that afford protection from contamination until used.

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 4-402.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11; Core; The prep sink is not securely connected to the wall on one side...Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Secure this sink to the wall.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; The only testing strip on site was heavily damaged...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. CDI: A kit was provided from another store 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

Official record from Wake County Environmental Services, Nov 21, 2023 · Original Source