Restaurant · Wake County, NC

Subway

Name: Subway
Address: 4112 Pleasant Valley Rd, Wake County, NC

4112 Pleasant Valley Rd

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 18, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: A certified fodo manager was not available during inspectionPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: A certified fodo manager was not available during inspection; The person in charge (PIC) must be a CFM - Certified Food Manager; during all hours of operation. Provide additional staff and ensure that a certification is obtained. **REPEAT** 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.

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 Observation: Cooked chicken for sandwiches in the cold prep top unit were prepped out into stackable containers inside of bins and top 2 layers were observed at 53FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked chicken for sandwiches in the cold prep top unit were prepped out into stackable containers inside of bins and top 2 layers were observed at 53F; 52F respectively; Ensure that food levels in the prep top containers do not exceed the fill line on the food bin to ensure proper cold holding temperature of 41F or below; CDI: Product was voluntarily discarded during inspection; 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: Dry ingredients contaienrs were not labeled with food contentsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Dry ingredients contaienrs were not labeled with food contents; Ensure all working containers are labeled with food products. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 Observation: Staff performing production tasks are not wearing a head covering. Staff are wearing visors without head covering. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff performing production tasks are not wearing a head covering. Staff are wearing visors without head covering. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: The ceiling tiles installed to replace tiles in kitchen/service area have perforated holes and are not approved for use in food production areasCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The ceiling tiles installed to replace tiles in kitchen/service area have perforated holes and are not approved for use in food production areas; Replace these tiles with smooth; sealed and easily cleanable tiles. 6-201.11 Floors; Walls and Ceilings - Cleanability (C) Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Observation: Mops are not being hung up to air dry - The current mop holder is in poor repair. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: Oven not functioning being stored in rear of kitchen; Repair; replace or remove any equipment that is not being used. 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observation: Ceiling areas; wall areas in kitchen are accumulated with debris; Clean these areas frequently to prevent build up. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 18, 2026 · Original Source

1 - Inspection

Jul 21, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode Observation: A certified fodo manager was not available during inspectionPermits, 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 Observation: The boxed product in the walk in freezer is being stored under leaking compressor system. Move food products to another shelf and ensure that food is protected during storage. 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: The boxed product in the walk in freezer is being stored under leaking compressor system. Move food products to another shelf and ensure that food is protected during storage. 3-305.12 Food Storage; Prohibited Areas (C) Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination.

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

Official wording

Personal cleanliness

Inspector’s notes

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: The walk in freezer compressor is leaking water onto shelvingCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The walk in freezer compressor is leaking water onto shelving; floor of unit. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

notedCode Observation: The hose attached to the water spigot was down below the flood rim level of the mop sink. CDI: The hose end was cut off to be above the flood rim level of the mop sink to prevent cross connection as a corrective action. 5-202.13 Backflow PreventionWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hose attached to the water spigot was down below the flood rim level of the mop sink. CDI: The hose end was cut off to be above the flood rim level of the mop sink to prevent cross connection as a corrective action. 5-202.13 Backflow Prevention; Air Gap (P) An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.

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, Jul 21, 2025 · Original Source

1 - Inspection

Feb 18, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 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; Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. Obtain certification for all shift managers.

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; Repeat; Multiple portions of cut lettuce and cut tomato were holding at 45F in the prep top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded. Have cooler adjusted to hold food at 41F or below throughout the entire day/service. Full deductions taken due to repeat violation.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); One wet wiping cloth was found being held outside of sanitizer during the inspection. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was observed being stored in a food container with its handle directly touching the food. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Small holes were observed on the wall behind the three compartment sink. Physical facilities shall be maintained in a state of good repair. Fill holes to allow proper cleaning and prevent pest harborage.

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 18, 2025 · Original Source

1 - Inspection

Sep 11, 2024

Score 97.5

Official score: 97.5 · 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

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

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; No handwashing signage was found at the handwashing sink in the front area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign was 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; Repeat; Chicken salad and cheese were holding at 45F in the prep top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded. Full deductions may be taken if this item is repeated again.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Flooring in the kitchen area has cracks/damage. Prep sink faucet is rusting. Physical facilities shall be maintained in a state of good repair. Repair physical facilities as needed.

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 11, 2024 · Original Source

1 - Inspection

Mar 8, 2024

Score 97

Official score: 97 · 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

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed seared chicken; shredded cheese; ham; fresh mozzarella; teriyaki chicken; diced chicken; ect.. holding above 41F inside deli case- items placed in walk in. Items were likely held outside too long before they were placed inside the case. Diligent preparation is required for TCS foods. TCS foods shall be held at 41F or below.

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; Observed "eat in" trays and baskets stored directly above paper towel dispenser; exposed to drip contamination from hands after washing. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor Items removed.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed rusty shelves inside reach in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements. Replace shelving.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Observed soiled hand sink in men's restroom. Observed soiled toilets in mean and womens restroom. Cleaning of restrooms Plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them 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, Mar 8, 2024 · Original Source

1 - Inspection

Oct 5, 2023

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;Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. Obtain certification for all shift managers.. List of testing sites sent to PIC.

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;Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed a buildup of dried food residue inside food prep sink. Observed dried food on knives stored inside soiled green container at deli case.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 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 problems

minorCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Observed soiled toilet inside mens restroom. Cleaning of restrooms Plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them 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, Oct 5, 2023 · Original Source