Restaurant · Wake County, NC

Subway #42679

Name: Subway #42679
Address: 10300 Chapel Hill Rd, Wake County, NC

10300 Chapel Hill Rd

Last inspected Apr 28, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

Apr 28, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority Foundation; Observed commercially prepared meatballs reheated below 135F. Ready to eat food taken from a commercially processed; Hermetically sealed container; or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant; shall be heated to a temperature of at least 57oC (135oF) for hot holding. Item reheated during inspection.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed quat sanitizer greater than 400 PPM at 3 comp dispenser. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. EHS will return to verify quat concentration. Dilute solution until concentration is adjusted to proper range.

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

Official record from Wake County Environmental Services, Apr 28, 2026 · Original Source

1 - Inspection

Dec 8, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed meatballs holding below 135F inside steam table. TCS foods shall be held at 135F or greater. Items reheated above 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed ice buildup inside walk in freezer on shelving. Two boxes stored under walk in cooler vent to catch condenser drip. 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, Dec 8, 2025 · Original Source

1 - Inspection

May 20, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking egg patties. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed ice buildup inside walk in freezer on shelving and floor. Lock on door to women's restroom is not operational. 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, May 20, 2025 · Original Source

1 - Inspection

Oct 10, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Observed hot water 88-96F inside both restrooms. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Found a spray bottle of sanitizer next to paper towels in cabinet. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/use articles. CDI - PIC moved sanitizer containers to proper area.

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 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed ice build up on wrapped eggs inside walk in freezer. Physical facilities shall be maintained in good repair. Repair leak in walk in.

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 10, 2024 · Original Source

1 - Inspection

Mar 26, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Found a spray bottle of sanitizer (for the slicer) near container of sliced meat; condiments; and single service utensils. Also; found a bucket of sanitizer stored on the prep table in the back room. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/use articles. CDI - PIC moved sanitizer containers to proper area.

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

Official record from Wake County Environmental Services, Mar 26, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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; Several TCS foods were above 41F in display cooler 2; see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 41F or below. CDI - PIC put lids on the containers of TCS foods (foods moved from walk-in cooler to the display cooler in the early morning).