Restaurant · Wake County, NC

Subway 3152

Name: Subway 3152
Address: 4003 Wake Forest Rd, Wake County, NC

4003 Wake Forest Rd

Last inspected Mar 17, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

5 inspections

1 - Inspection

Mar 17, 2026

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

2-102.12 (A); Core; The PIC’s food protection manager certification has recently expired within the last month...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. Have a PIC certified in food protection management on site during food prep/service. Deductions will be taken if food protection manager certification is not renewed by next 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 2-301.12 (A)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 (A);(B); Employee was observed turning off handwashing sink with bare hands after washing. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel).

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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements have been made since last inspection; a portion of deli meat was being stored too highly in a prep top cooler and were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to the walk in cooler to be rapidly cooled before a 4 hour period elapsed.

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 7-207.11 (B)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 (B); Advil was being stored on top of a microwave above a food preparation area. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- Advil was relocated 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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Piping is leaking on to floor underneath 3 compartment sink. Employees have placed a container underneath the sink to catch the water. Equipment shall be maintained in a state of good repair.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Caulking holding together handwashing sink has pink and brown buildup and should be replaced or cleaned if possible. Non food contact surfaces shall be kept free of soil 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, Mar 17, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Multiple potentially hazardous food items were being stored too highly in a prep top cooler and were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to the walk in cooler to be rapidly cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15 Cooling Methods (Pf)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf); Potentially hazardous food was found being cooled inside of a large container with tightly fitted wrapping. Potentially hazardous food shall be cool in containers with loose or no wrapping to facilitate cool airflow. CDI- Wrapping was partially removed for cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Caulking holding together handwashing sink has pink buildup and should be replaced or cleaned if possible. Non food contact surfaces shall be kept free of soil 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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Soiled mops were being stored face up against the wall. Store mops for air drying after use in a way that prevents potential contamination of physical facilities.

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 23, 2025 · Original Source

1 - Inspection

May 16, 2025

Score 97

Official score: 97 · 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 PIC could not provide a certification for being a food protection manager...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. Have a PIC certified in food protection management on site during food prep/service.

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 - Many cold potentially hazardous foods (steak and cut tomatoes) were above 41F in refrigerated sandwich make line unit (see temperature chart)...Unless actively preparing or properly cooling; cold potentially hazardous foods shall be kept at 41F or less throughout entire product. CDI- Both items were removed and taken to walk-in cooler to cool down before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf); Cut lettuce was in the walk-in cooler cooling with tightly fitted coverings in containers that were stacked on top of each other. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool airflow transfer. CDI- Coverings were partially removed for cooling.

In plain English

More about food kept at an unsafe temperature

majorCode 6-501.111 Controlling Pests (Pf)Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf); A few flies were observed in the establishment. The premises shall be maintained free of insects and other 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, May 16, 2025 · Original Source

1 - Inspection

Jul 31, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

minorCode 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

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC could not locate the bodily fluid cleanup procedure. CDI: County poster provided...Facility does not have a written procedure for the cleanup of bodily fluid events...All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI: County cleanup poster provided.

In plain English

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

More about other finding

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The ice machine had residue collecting on the inner chute. Have this machine fully cleaned and sanitized more often...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue.; 4-501.114; Priority; The chlorine sanitizer in the spray bottle measured below 50 ppm. CDI: A packet of the chlorine powder was added and the concentration was 200 ppm after...A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm) when used as a sanitizing solution.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; The meatballs in the steam table had a time stamp of 0900 but the contents measured 93F. CDI: Meatballs reheated in the microwave past 170F in most portions...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.

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; A box of peppers and juice cartons were on the floor in the walk-in cooler. A box of mayo packets was on the floor in the dry storage...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The ice bucket had light debris collecting in the bottom. CDI: Bucket and scoops sent to dish...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Base at the corner of the mop sink is damaged. The cover over the grease trap is no longer easily cleanable and has edges that curl up making it not flush against the floor...Physical facilities shall be maintained in good repair.

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, Jul 31, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing clean up poster.

In plain English

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

More about other finding

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation - In women's bathroom; sanitizer was in the soap dispenser by handsink...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by placing soap at handsink.

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

4-501.114; Priority - Chlorine concentration in one sanitizer spray bottle was less than 50 ppm...Chlorine concentration shall be at least 50 ppm but should not exceed 200 ppm...CDI by filling bottle with correct sanitizer strength.

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 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 - Many cold TCS* foods were above 41F in refrigerated sandwich make line unit (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation - Refrigerated sandwich make line was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide proper cooling and cold holding...Provide maintenance/repair on unit so it maintains TCS* foods at 41F or less...Not corrected during inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core - Paper was lining some trays in back kitchen; and paper was soiled...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove paper from trays.; 4-502.11(A) and (C); Core - At least one metal bowl was cracked...Food service utensils shall be kept in good repair...Discard cracked/damaged utensils.; 4-501.11; Core - Some wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace rusty shelves with similar approved ones.

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 - Some wire shelves were soiled (walk-in cooler)...Equipment nonfood contact surfaces shall be kept clean...Increase shelf cleaning frequency.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - Outside dumpster used by establishment had many cracks; with leachate leaking onto pavement below dumpster...Trash and recycling receptacles shall be kept in good repair...Contact proper manager to replace damaged dumpster with one that is in good repair.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Wall edge by mop sink was damaged. No hot water was available at mop sink (know could not be turned). Water drained very slowly from front handsink basin...Physical facilities shall be kept in good repair...Repair damaged wall; and provide hot running water at mop sink. Ensure faucet knobs can be easily turned on and off. Unclog handsink drain so water drains freely.; 6-501.12; Core - Vent stack above oven had dust accumulation...Physical facilities shall be kept clean...Increase vent stack cleaning frequency.

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, Feb 6, 2024 · Original Source