A98

SUBWAY #2033

3039 SOUTH BV, Charlotte, NC 28211

Restaurant · NC permit/State ID 2060016880

Latest gradeA (98)

Last inspectedOct 9, 2026

Inspections on record26

On record sinceSep 13, 2013

Score history

Sep 13, 2013Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 98 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no Certified food protection manager onsite during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed household ant killer present in the kitchen. EHS advised PIC that household pesticides are not permitted to be used or stored in the kitchen. CDI- PIC removed the ant killer from the kitchen. -1-

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed two ants on dry chemical storage rack in kitchen and two ants in restroom. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed racks used to store clean dishes is starting to rust. -0-

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed baseboard tiles missing from wall near mop sink. -0- 6-501.12 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. EHS observed buildup on floors in dry storage area and under the 3-compartment sink. -0-

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Mar 11, 2026 A 97.5 · 3 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating at prep area where they were about to slice cucumbers. CDI- Food employee relocated food and properly cleaned area before starting prep. -0-

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee actively washing dishes at the 3-compartment sink with quat sanitizer at 0ppm. CDI- EHS observed that chemical dispenser was not functioning properly. EHS advised PIC on how to hand mix quat sanitizer to correct levels. EHS verified that sanitizer was at 200ppm. Food employee rewashed/rinsed/sanitized dishes. PIC is going to contact vendor to service dispenser but will continue to hand mix sanitizer until then. -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes stored in clean dish storage with visble dust/debris present. EHS advised that facility remove equipment that is no longer being used or wash/rinsed/sanitize and protect equipment (plastic wrap/bags). CDI- Dishes were taken to 3-comp to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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Aug 20, 2025 A 96.5 · 3 violations

Inspector comments: EHS observed that the walk in cooler was holding an ambient temperature above 41F. The outer thermometer of the unit displayed 46F. The internal thermometer measured at 46F. After 30 minutes the unit did not cool any lower. PIC stated that the unit was in defrost mode and switched the unit off defrost mode. EHS observed that the outer thermometer temperature dropped to 44F after 15 minutes. The internal thermometer temperature measured at 49F and the outer thermometer rose to 48F once the door was opened. EHS advised facility that they are to keep hourly temperature logs for the unit. Facility shall take a temperature of an item inside the unit. EHS will make return visit tomorrow to verify that the unit is able to maintain TCS foods at 41F or below.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the walk in cooler that were holding above 41F. Observed that the unit was holding temperature above 41F. See temperature chart. See comment section. 3-day VR Required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes and cut lettuce cooling in walk-in cooler covered and stacked. EHS advised proper cooling methods. CDI- Items were moved into the walk in freezer to rapidly cool as they were above to miss 4 hour mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Jan 21, 2025 A 97.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC rewashed hands. -0-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling at a low rate. Items were found cooling in WIC with lids and stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and unstacked containers to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squeeze bottles with no labels. Per PIC, contents were oil and vinegar. -CDI- PIC properly labeled items. **REPEAT** -1-

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on vent in WIC. Increased and more thorough cleaning frequency recommended. -0-

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Jul 19, 2024 A 97.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cut tomatoes, chicken rolls, cheese rolls and white American cheese prepared yesterday or day before above 41F in WIC. Refer to temperature chart. Per PIC, items have not been out for use since they were prepared. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed cleaner spray bottle labeled “hormigas” (ants). -CDI- PIC voluntarily discarded. -0-

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut tomatoes, chicken rolls, cheese rolls and white American cheese prepared 1-2 days ago above 41F. Observed items prepared today cooling in containers filled to the top with lids on. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid and unstacked items to facilitate rapid cooling for items prepared today and voluntarily discarded of items not prepared today. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 oil and 2 vinegar containers at prep unit/make line with no labels. Observed salt, pepper and oregano on line with no labels. -0-

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Feb 14, 2024 A 98.5 · 3 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. Repeat

#27 · Food additives: approved & properly used −0.5

Corrected during inspection

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed an employee take a knife from the wet side of the Subway “Sani Station” and attempt to cut a sandwich. CDI - REHS stopped employee and provided education on air drying before use.

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 (A) Provide at least 108 lux (10ft candles) of light in the walk-in cooler. Observed lighting less than 5ft candles in the walk-in cooler.

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Aug 14, 2023 A 95.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC is not a CFPM. REPEAT.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS items stored in the sandwich prep above 41F. (Shredded Chicken, steak, Capicola). CDI - Shredded chicken was placed inside the WIF for rapid cooling, the steak and capicola was voluntarily discarded.

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of salt, pepper and other spices with no label. CDI - Items were labeled.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee medications stored with sauces. CDI - Medications were removed.

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Feb 24, 2023 A 96 · 3 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in flip top cooler recorded above 41F. CDI - Placed on TPHC and discarded. Suspected items were left out. Keep cold holding TCS Foods cold. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food and items stored on drainboard to prep sink. CDI - Items moved and drain board cleaned

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Dec 21, 2022 A 96 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2)Maintain TCS foods in cold holding at 41 F or less.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some food items in make table above 41 F (See temperature log). Observed spinach and lettuce in reach in behind make table at 60 F and 58 F. CDI - PIC stated make table was loaded not long after being turned on and temperature was not checked before putting food in. Food was voluntarily discarded. Reach in containing spinach and lettuce was not holding temperature and reading ambient temperature of 62 F. Spinach and lettuce was prepped at 9 and moved to freezer to cool before the end of 4 hours. REPEAT.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed reach in was reading an ambient temperature of 62F. Needs to be repaired.

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on dry storage shelf with items for facility and on soda fountain boxes. Employees need a designated area to store possessions away from food service items.

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Feb 3, 2022 A 95.5 · details not yet loaded