Restaurant · Wake County, NC

Subway #4331

Name: Subway #4331
Address: 9101 Leesville Rd, Wake County, NC

9101 Leesville Rd

Last inspected Jun 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

6 inspections

1 - Inspection

Jun 17, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 2-101.11Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-101.11; Priority foundation; Upon speaking with the food employees no manager or other person in charge was present. A person in charge shall be designated and present during all hours of operation. CDI - One of the food employees was designated as the person in charge for 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 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager was present during the inspection. 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. Acquire this certification before the 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 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; A container of precooked chicken was holding at 45F in a makeline cooler. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Lid on makeline cooler was closed to allow food to cool.

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 4-603.16Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.16; Core; Observed a food employee washing containers with soapy water then immediately placing them into the sanitizing solution without rinsing off the soap suds. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water prior to sanitizing. CDI - Provided education to food employee of proper procedures.

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, Jun 17, 2026 · Original Source

1 - Inspection

Sep 5, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; No certified Food Protection Manager present at time of inspection. PIC claimed to have a certificate; but no certificate was available for review onsite and no valid certificate was available on Serv Safe's website. There shall be at least one certified Food Protection Manager; who has shown proficiency of required information through passing a test that is part of an accredited program; present during operating hours. Acquire CFPM.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The walk-in freezer and lowboy cooler gaskets are soiled with black accumulation and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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, Sep 5, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A-C)&(E); Priority; Employee health policy provided; but no employee signatures available for review; indicating it may not have been reviewed by employees. SIgnatures are required for confirmation. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - PIC to have all employees review and sign.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The front handwashing sink reached 84 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.

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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in the prep coolers. Refer to temperature chart. TCS foods shall maintain 41 F or below. CDI - Cut tomato and cut lettuce voluntarily discarded. All other foods moved to cool rapidly in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Containers observed being towel dried by an employee. After cleaning and sanitizing; equipment and utensils shall be air dried and may not be cloth dried except utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Do not towel-dry utensils or equipment unless for polishing after air-drying.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The front lowboy cooler is holding 46 F ambient. Lowboy cooler limited to non-potentially hazardous foods at time of inspection. According to the PIC; this cooler is never used for the storage of potentially hazardous foods. Equipment shall be in good repair and proper adjustment. Repair to hold at 41 F or below.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The walk-in cooler and lowboy cooler gaskets are soiled with black accumulation and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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 6-304.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-304.11; Core; Intense sewer gas odor present in the kitchen. Mechanical ventilation needs improvement to prevent obnoxious odors.

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, May 5, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 97.5

Official score: 97.5 · 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

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The water in the men's bathroom handwashing sink could not reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust this sink to provide warmer water before the next inspection.

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; When tested during the inspection; the multi-quat sanitizing solution had a concentration less than 150ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A multi-quat solution shall have a minimum concentration of 150ppm not to exceed 400ppm. CDI - Compartment was drained and refilled with new solution; when tested the solution as within allowable range.

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 4-603.16Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.16; Core; Observed a food employee wash utensils with soapy water then immediately start sanitizing utensils without rinsing. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed/diluted through the use of water by using a distinct; separate water rinse after washing and before sanitizing if using a 3-compartment sink. Ensure utensils are thoroughly rinsed with water before sanitizing.

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 30, 2025 · Original Source

1 - Inspection

Jul 5, 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

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 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed a food employee washing then rinsing a food container but not sanitizing before setting the container aside to air dry. Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Sanitizer compartment was filled and container was placed inside for sanitizing.

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; A container of sliced tomatoes in the prep line cooler and a container of chicken salad in the lowboy cooler were holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded sliced tomatoes and moved chicken salad to freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; When discussing temperature monitoring with PIC; the thermometer provided was an infrared thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure temperature of thin masses shall be provided and readily accessible. CDI - Educated PIC that an infrared thermometer is not an allowable thermometer for measuring food temperatures; thermometer comes with a thin-probe attachment that should be used when measuring temperatures of foods.

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

Official record from Wake County Environmental Services, Jul 5, 2024 · Original Source

1 - Inspection

Dec 20, 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. List of testing sites sent to 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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed metal pan stored inside hand sink- item removed. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing.

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

4-602.11;Observed black debris inside ice machine chute inside self service coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. PIC agreed to call coke detail clean chute .

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 7-203.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-203.11 ; Priority; Observed chemical bottle re-labeled as bleach. The bleach chemical is stored inside of a spray bottle which previously held peroxide disinfectant and glass cleaner. A container previously used to store poisonous or toxic materials may not be used to store; transport; or dispense food. P sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. Item discarded.

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, Dec 20, 2023 · Original Source