Restaurant · Wake County, NC

Subway #30454

Name: Subway #30454
Address: 7850-100 Alexander Promenade Pl, Wake County, NC

7850-100 Alexander Promenade Pl

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

Read Reviews on Google

Score 96

Get the next inspection, free.

We'll email you when Subway #30454 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 4, 2026

Score 96

Official score: 96 · 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; No certified Food Protection Manager onsite. At least one Supervisor/Manager shall be a certified Food Protection Manager by passing a test; such as Serv Safe; that is part of an ANSI accredited program. This certified person shall be always on-site during operation. Obtain certification(s).

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 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Super Sani at the 3-compartment sink registered 0 ppm when tested. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer instructions. CDI - Sanitizer re-made.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cut tomato; portioned chicken strips; and portioned rotisserie chicken in the front prep cooler holding above 41 F. Refer to temperature chart. Do not fill foods above the fill line to maintain proper temperatures at 41 F or below. CDI - Foods moved to cool rapidly in the walk-in cooler.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Lowboy cooler gasket soiled with black accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 4, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 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; No certified Food Protection Manager onsite. At least one Supervisor/Manager shall be a certified Food Protection Manager by passing a test; such as Serv Safe; that is part of an ANSI accredited program. This certified person shall always be on-site during operation. Obtain certification(s).

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; All meats; cheeses; cut lettuce and tomato stored in the front prep cooler holding above 41 F. Refer to temperature chart. CDI - PIC adjusted cooler to a lower setting and cooler lids closed. Keep lids closed as much as possible to maintain proper temperatures and take temperatures throughout the day to ensure foods are holding at 41 F or below. EHS recommends keeping the cooler at a colder setting during busy periods (lunch/dinner rush) when cooler lids will be open for extended periods of time.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 9, 2026 · Original Source

1 - Inspection

Aug 22, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Brooms and dust pans blocking the back handwashing sink. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Brooms and dust pans moved (temporarily). A new storage location is needed. 6-301.12; Priority Foundation; No paper towels available at the back handwashing sink. All handwashing sinks shall be provided with a hand drying device. CDI - Towels provided. 6-301.11; Priority Foundation; No soap available at the back handwashing sink. All handwashing sinks shall be provided with hand soap. CDI - Soap 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) and (B); Priority; The walk-in cooler maintaining 45-47 F ambient upon arrival. Numerous meats; cheeses; cut lettuce; and cut tomato holding above 41 F in the front prep cooler. Prep cooler maintaining 47 F ambient. Refer to temperature chart. CDI - Cut lettuce and cut tomato voluntarily discarded. All other foods moved to the walk-in to cool rapidly. Prep cooler adjusted to lowest setting (dial set to '1') and 40 F ambient reached. Walk-in cooler cooled to 39 F. Do not leave the walk-in cooler door open for extended periods; and limit the amount of times the door is opened and closed as constant opening and closing increases the temperature of the cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Bread on a rolling sheet rack stored in close proximity to the 3-compartment sink. No cover present on the bread rack. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash. A sheet or food-grade covering is needed to protect the bread from splash at the 3-compartment sink.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

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; Walk-in cooler fan soiled with dust and debris. Shelving where single-use cups are stored is soiled with dust and debris. Lowboy cooler gasket soiled with black accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting in the walk-in cooler is dim. Lighting shall be sufficient in areas where employee safety is a factor. Obtain a brighter light bulb or install additional light fixtures.

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 22, 2025 · Original Source

1 - Inspection

Apr 1, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed a food employee cleaning a plastic food container then setting aside to air dry without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Directed employee to place container at dirty side of 3-compartment sink for proper cleaning and sanitizing. REHS recommends more training for new food employees on cleaning and sanitizing procedures.

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)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Several TCS foods in the prep line coolers were holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded lettuce above 45F; sliced tomatoes were cooling and placed in the walk-in cooler with other foods below 45F.

In plain English

More about food kept at an unsafe temperature

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The back sink next to the mop sink is having issues where the faucet is leaking inconsistently; the hot water unable to be turned off completely unless manually turning the knob off on the hot water supply pipe. A plumbing system shall be maintained in good repair. Repair leak in handwashing sink so manual altering of hot water is not necessary.

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, Apr 1, 2025 · Original Source

1 - Inspection

Oct 1, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode The handwashing sink in the back area had been turned offHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

The handwashing sink in the back area had been turned off; not allowing for any hot water. 5-202.12; (c); A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. CDI - PIC was able to adjust sink valves to provide running hot water. Ensure hot water is provided at all times.

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

Observed some minor pink and black residue in the ice chute of the soda machine. 4-602.11 (E) (4); (c); Surfaces of equipment contacting food that is not TCS food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; and water vending equipment at a frequency necessary to preclude accumulation of soil or mold. Clean ice chute in soda 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 Observed an employee coat stored between and on top of boxes of single-use utensils and packages of food. 6-501.110 (B)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observed an employee coat stored between and on top of boxes of single-use utensils and packages of food. 6-501.110 (B); (c); Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI - Employee moved coat to a different location.

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, Oct 1, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The back handwashing sink could not provide hot enough water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust faucet to allow for water at adequate temperatures.

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) and (B); Priority; A couple containers of TCS foods in the front row of one of the makeline coolers were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid on the makeline cooler was closed to allow foods to cool. Temperature rise could have been due to ovens being used while lids are open. Close makeline cooler lids while ovens are open.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Cooling chopped rotisserie chicken was tightly wrapped in plastic while inside the walk-in cooler. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer. CDI - PIC lifted edges of plastic wrap to help with cooling.

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

4-903.11(A); (B) and (D); Core; A couple metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The pipe under the front sink had become dislodged from the basin; allowing for a large leak. A plumbing system shall be maintained in good repair. CDI - PIC was able to reattach pipe to the sink basin to stop leak.

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, Mar 21, 2024 · Original Source

1 - Inspection

Nov 21, 2023

Score 96

Official score: 96 · Understand this area’s scale

5 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; No certified food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required informed through passing a test that is part of an accredited program. Acquire food protection manager certification.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Sliced turkey was not reaching an adequate cooling rate in the walk-in cooler. TCS (time/temp control for safety) foods shall be cooled within 4 hours or less if prepared from ingredients at ambient temperature. CDI - Cooling foods moved into the freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

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; A couple containers of TCS foods in the right side of the makeline cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Food employee voluntarily discarded foods that were over 45F; other foods moved into walk-in cooler. Do not leave lids on makeline cooler open for extended periods of time.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Sliced turkey in the walk-in cooler was cooling while in a covered container while wrapped in plastic. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer. Open lids or loosely cover containers of recently prepared sliced deli meats.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed condensation from vent in walk-in cooler dripping onto packages of food. Food shall be protected from contamination by storing the food: Where it is not exposed to splash; dust; or other contamination; in a clean; dry location; and at least 6 inches above the floor. Moved foods out from under drip or protect foods in some other way.