Restaurant · Wake County, NC

Pat Murnane's Irish Pub

Name: Pat Murnane's Irish Pub
Address: 2108 S Main St, Wake County, NC

2108 S Main St

Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96

Get the next inspection, free.

We'll email you when Pat Murnane's Irish Pub has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

Sep 8, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode Observation: Low temp ware wash machine was out of sanitizer. The sanitizer bottle was totally empty. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppmCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Low temp ware wash machine was out of sanitizer. The sanitizer bottle was totally empty. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. P CDI: Dishes are being washed in the three comp sink with quat sanitizer until new bottle of chlorine sanitizer arrives.

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 salad bar/hot hold line in the dining room is not holding cold hold foods at 41F or below. Examples: pesto salad 45Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The salad bar/hot hold line in the dining room is not holding cold hold foods at 41F or below. Examples: pesto salad 45; egg salad 44; tomato47; mushroom 47. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained 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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Employee cell phone was stored on the cutting board of prep cooler. 3-307.11 Miscellaneous Sources of Contamination (C) CDI: Phone was removed.

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

notedCode Observation: Dishes were stacked prior to air drying. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked prior to air drying. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 Observation: Dust is building up on the ceiling vents and around them. Microbial growth is building up on the left hand side of the wallk in cooler by the door. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dust is building up on the ceiling vents and around them. Microbial growth is building up on the left hand side of the wallk in cooler by the door. 4-601.11(C) 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 8, 2026 · Original Source

1 - Inspection

Mar 24, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine had microbial growth build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.

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: Multiple items on the salad bar were holding below 41F. Examples: mushrooms 49FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple items on the salad bar were holding below 41F. Examples: mushrooms 49F; bell pepper 49F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Cut cucumber was prepared 3-16-26 and was still in the prep cooler. Should have been discarded 3-22-26. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Cut cucumber was prepared 3-16-26 and was still in the prep cooler. Should have been discarded 3-22-26. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Cut cucumber was 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 —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Wings were cooling on a pan at room temp. They were at 75F. 3-501.15 Cooling Methods (Pf) CDI: Wings were placed in freezer to cool.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 24, 2026 · Original Source

1 - Inspection

Aug 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has microbial growth in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.

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 Obsdrvation: Multiple foods on the self service salad bar are holding above 41F. Examples: egg 47FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Obsdrvation: Multiple foods on the self service salad bar are holding above 41F. Examples: egg 47F; chicken 43f; SLAW 46F; chicken salad 48F; pot salad 42F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All foods were pulled from self service salad bar and placed in walk in to cool.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 12, 2025 · Original Source

1 - Inspection

May 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has microbial growth in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)

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: Multiple foods at salad bar are holding above 41F. Examples: ham 54FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple foods at salad bar are holding above 41F. Examples: ham 54F; chicken 54F; egg 51F; tomato 50F; potato salad 46F; chicken salad 48F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Stew had experation date of 4/30/25Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Stew had experation date of 4/30/25; meatballs had expiration date of 4/4/25 and 4/23/25/ 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Meatballs and stew were thrown away.

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

Official record from Wake County Environmental Services, May 12, 2025 · Original Source

1 - Inspection

Nov 22, 2024

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority foundation; One of the handwashing sinks in the kitchen does not have a hot water faucet; so hot water is not available - but there is another handwashing sink in the same metal bar. Handwashing sinks shall be available and operational for handwashing at all times. CDI- PIC provided service order from October and November showing that sink has been serviced and parts have been ordered.

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; Core; The inside of the ice machine has black residue along the ceiling and back wall. The enclosed components of ice machines shall be cleaned as often as necessary to prevent a build up soil and mold. Clean the ice machine.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2);Priority; The items on the salad bar temp between 44-46F. TCS foods being held cold shall be maintained at 45F or below. CDI- Foods replaced; discussed holding foods on time in lieu of temperature in 4 hour intervals and/or adjusting thermostat.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; A box of napkins and a box of to-go trays were on the floor of the buffet area. Single service/use items shall be stored at least six inches above the floor. CDI - Boxes put on pallets.

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 stainless steel utensil rack by the walk-in cooler is rusting. Equipment shall be maintained in good repair. Remove rust/replace rack. **No points taken due to this being a different piece of equipment.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The fan-guards on the evaporator need cleaning. Non-food contact surfaces of equipment shall be frequently clean to avoid build up of dust; food residue or debris. Clean these items more frequently. **Points not taken due to this being a different piece of equipment.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The hot water side of the faucet at the left prep sink at the double prep sink station leaks continuously when turned off. Plumbing systems shall be maintained in good repair. Repair leak.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The ceiling vents by the entrance (dish area side) as well as the handicap stalls in both bathrooms have a build up of dust. The physical facilities shall be maintained clean. Clean the walls; floors and ceilings on a frequent basis. Points not increased due to slight improvement in appearance of 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 problems

Official record from Wake County Environmental Services, Nov 22, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sinks in the women's bathroom do not temp above 60F. Tempered water at handwashing sinks shall be maintained at 100F or above. Adjust water thermostat at these sinks.

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

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A ramekin was stored in the corn meal. Utensils being stored in food shall be stored with their handle above the food. CDI- Ramekin was removed and taken to dish area.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; A box of styrofoam cups was on the floor of the storage area. Single service/use items shall be stored at least six inches above the floor. Store box of cups on shelving. Points remain the same since it is a different violation under the same category.

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; The ceiling of the microwave near the bread station is missing its ceiling cover and a door hinge is broken on the tall cooler. All equipment shall be maintained in good repair. Replace ceiling cover/ repair door.

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 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 ceilings of both microwaves need cleaning; the outsides of the standing oven needs wiping down due to crumbs/food splash; there is standing water in the bottom of the expo cooler; the top of the knife holder needs wiping down; the rack with the bread station rack; black rolling cart; shelf under the steam table and the utensil rack on the wall and shelving by the walk-in cooler need wiping down; and there are food crumbs in the tall reach-in freezer.

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; The front/underside of the urinal is soiled. Plumbing fixtures such as urinals; toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the urinal more frequently.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The ceiling vents by the entrance (dish area side) as well as the handicap stalls in both bathrooms have a build up of dust as well some of the ceiling tiles ; and some of the light shields have bugs and other debris in them. The physical facilities shall be maintained clean. Clean the walls; floors and ceilings on a frequent basis.

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 12, 2023 · Original Source