Restaurant · Wake County, NC

Subway #35970

Name: Subway #35970
Address: 4500 Fayetteville Rd, Wake County, NC

4500 Fayetteville Rd

Last inspected Jun 26, 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

6 inspections

1 - Inspection

Jun 26, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf At the start of the inspection there were several trays of cookies stored on the hand washing sink. There was no possible way for employees to wash their hands. CDI.. The trays of cookies were removed from the handwashing sink. 6-301.12 Hand Drying Provision (Pf) The handwashing sink near the vegetable prep sink did not have any paper towel at the sink. The manager did not have the key to replace the paper towel. All handwashing sinks must be supplied with an approved hand drying device. CDI... Paper towels were placed at the handwashing sink.

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.

More about handwashing problems

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the drink nozzles to remove the black build-up. Clean equipment at a frequency necessary to remove debris. CDI... The nozzles were cleaned during the inspection. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean but had dried food debris on surface of the dishes. All dishes stored as clean must be free of all dried food debris. CDI.. The dishes were placed 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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) There was a FVOAI Fly trap that was stored on the cutting board. The cutting board was stored on the serving line. Food must be stored in a manner to prevent contamination. Fly trap must be stored away from all food and food items. CDI.. The fly trap was moved away from the food line. At the start of the inspection there were trays of cookies stored on the handwashing sink. Food must be stored in a manner to prevent contamination. CDI... The cookies were moved away from the handwashing 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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) There was a subway hat that was stored with the clean dishes. Clean dishes must be stored in a manner to prevent contamination. CDI... The hat was remove and the dishes were placed at the three compartment sink to be washed again.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) An employee hat was stored with the clean dishes. Provided a designated area for employees to store personal item. No personal items should be stored with the clean dishes. CDI... The hat was removed and the dishes were cleaned during the inspection.

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 26, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been and passed. Each time food is handled; prepared; displayed or served the person in charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection. There was a valid certificate on hand but the person it was issued to was not on site 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

notedCode 4-601.11 (A) The large food slicer that had been used on 9/12 still had dried food debris on the slicer. All clean equipment must be clean to sight and touch. CDI... The large slicer was cleaned during the inspection. EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) The large food slicer that had been used on 9/12 still had dried food debris on the slicer. All clean equipment must be clean to sight and touch. CDI... The large slicer was cleaned during the inspection. Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf)

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. There was a small leak in the walk-in freezer. Ice was on the vents in the walk-in freezer. All equipment must be in good repair and easy to clean.

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 6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C) The baseboards are missing in the restaurant. All floors must be in good repair and easy to clean.

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 15, 2025 · Original Source

1 - Inspection

Aug 4, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink near the prep sink was not operating. The handwashing sink had a trash bag over the sink. All handwashing sink must be in good working condition. CDI... The manager put in a work order for the sink.

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.

More about handwashing problems

notedCode 4-903.11(A)(C) Single-Service cups were placed in a container that needed to be cleaned. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Single-Service cups were placed in a container that needed to be cleaned. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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

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) Clean the single-service storage containers. This item must be free of 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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. There was a steady leak at the food prep sink. All plumbing systems must be maintained in good repair.

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, Aug 4, 2025 · Original Source

1 - Inspection

Jan 10, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) - Noted soap missing from the rear handwashing sink. Provide soap for handwashing at each handsink. CDI- soap replaced. 6-301.12 Hand Drying Provision (Pf)- Noted paper towels missing from the rear handwashing sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI- Paper towels replaced. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Noted ladder blocking rear handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Noted ladder 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.

More about handwashing problems

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) - Found a container of tuna salad reading at 43/44 in the work top cooler. Also noted multiple TCS items reading between 42-43 F in the walk-in cooler unit. Further investigation determined that the walk-in cooler does not properly close in place due to ill fitting gaskets. Also noted air curtains not properly used in walk-in cooler (curtains pushed to side in unit). CDI-Noted by the end of inspection TCS items dropped 2+ degrees after walk-in cooler door locked and air curtains put back in place. At the work top cooler; tuna voluntarily discarded.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Noted a condensation leak at the condenser unit in the walk-in freezer. Repair condensation leak. The gaskets on the walk-in cooler are not fit to frame; thus allowing cold air to escape from the walk-in cooler. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 4-501.12 Cutting Surfaces (C)- At the front end make line; noted cutting boards are deeply scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Noted chlorine sanitizer in spray bottle measured at 0 PPM on tests strips. Noted chlorine sanitizer used to sanitize slicer throughout the day. Maintain sanitizer between 50-200 PPM. CDI The sanitizer was remade to 200 ppm of chlorine.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The gaskets on the walk-in cooler are not fit to frame; thus allowing cold air to escape from the walk-in cooler. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Observed dried residue/ meat build-up along the exterior bottom portion of the meat slicer unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 18, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 96

Official score: 96 · 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; Present manager is not an ANSI certified food protection manager. Consider 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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Battery replacement appears to be needed. Request has been made

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.

More about handwashing 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; Steak 45F; Chicken 43F in the forward left positions of the sandwich preparation refrigerator. Use your thermometer to monitor food temperature. Maintain deli meats at 41F and colder. Meats were rotated further into the unit (where peppers and onions are often stored).

In plain English

More about food kept at an unsafe temperature

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; Gasket on the walk-in cooler is ill-fitting and damaged on the side closest to the hinges. Replacement is needed. Food temperature inside the cooler shall be maintained at 41F and colder. ; 4-502.11(A) and (C); Core; Large plastic pan covers are cracked; broken. Replace utensils that are damaged and not considered cleanable.

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 25, 2024 · Original Source