1 - Inspection
Mar 24, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Mar 24, 2026 · Original Source
Restaurant · Wake County, NC
Subway #37092
1018-I Shoppes At Midway Plantation
Last inspected Mar 24, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections1 - Inspection
May 29, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
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; Observed multiple items in the cooler underneath ovens that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved and unit was turned down.
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 temperatureOfficial record from Wake County Environmental Services, May 29, 2025 · Original Source
1 - Inspection
Aug 1, 2024
Score 96
Official score: 96 · Understand this area’s scale
6 recorded violations
majorCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - Many stacked plastic and metal food containers stored as clean had old stickers and sticky residues on exteriors (residues on container exteriors can stick to interiors of containers stacked on top). Tomato hand slicer in stored as clean also had dried food debris on it...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
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 problemscriticalCode 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 - Some cold TCS* foods were above 41F (see temperature chart). In front reach-in refrigerator; air temperature was 40F; but several TCS* foods in unit had elevated temperatures (a few not taken out of refrigerator very frequently during afternoon--such as the eggs)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Do not place too many containers of foods in front reach-in refrigerator to ensure cool air can circulate well around food containers.
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 temperatureminorCode 3-305.12Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - In walk-in freezer; some ice was on boxes of food and shelves...Food shall not be stored under leaking water lines or under lines where water has condensed...Until evaporator/condensation leaks can be fixed; remove ice from food boxes and shelves and place pans under leaks to catch dripping ice.
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 contaminationminorCode 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 - Some wire shelves were rusty and/or peeling; including in walk-in cooler and reach-in refrigerator. Walk-in freezer door gasket was twisted...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved equipment.; 4-502.11(A) and (C); Core - Some food containers and pitcher were cracked; and one bread mold was torn...Food service equipment shall be kept in good repair...CDI by discarding damaged items.
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 problemsminorCode 5-501.114Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core - Both dumpsters in trash/recycling enclosure had missing drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plugs.
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 issuesminorCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Icicles were on ceiling grate in walk-in freezer from leaks above (ice was on shelves and food boxes below). Small holes were in back kitchen walls; and mop/sink can wash vacuum breaker leaked when water was turned on...Physical facilities shall be kept in good repair...Repair leaks above; and seal wall holes.
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 problemsOfficial record from Wake County Environmental Services, Aug 1, 2024 · Original Source
1 - Inspection
Jan 19, 2024
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode 4-501.12Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; The small cutting boards on the serving line had deep cuts on both sides of the cutting boards. Surfaces such as cutting boards that are subject to scratching and scoring must resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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 problemsOfficial record from Wake County Environmental Services, Jan 19, 2024 · Original Source