Restaurant · Wake County, NC

Saints And Scholars Irish Pub

Name: Saints And Scholars Irish Pub
Address: 909 Spring Forest Rd, Wake County, NC

909 Spring Forest Rd

Last inspected May 14, 2026 · View Map ↗ · Compare ↗

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Score 98

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 14, 2026

Score 98

Official score: 98 · 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

2-102.12 (A); Core; PIC has CFPM certification that expired in September of 2022. 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. A list of ANSI approved CFPM classes is available at wake.gov/food.

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 3-603.11 (B) (1)(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B) (1)(2); Priority Foundation; Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients and that animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.. CDI- The menu changes have been sent to the printers... a sign is posted at the door with the correct phrasing until menus are received. -no points taken due to sign at door.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Reduced oxygen packaged tuna indicating that it shall be removed from packaging prior to thawing was thawing inside of the intact package...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or oxygen shall be introduced by puncturing or cutting a slit into the package. CDI: Slits were made to packages. Core; Portioned fries in a container were stored on the wire rack to thaw; fries temped at 33F. CDI- Fries were put in the bottom of the large prep cooler.

In plain English

More about food kept at an unsafe temperature

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 ceilings of the microwave are burnt out in spots. Equipment shall be maintained in good repair. *No points taken due to this being a different violation under the same code.

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 14, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 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; PIC has CFPM certification that expired in September of 2022. 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. Ensure the person that is left in charge is 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 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); Core; A cup without a lid was stored in the bread area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- Cup was voluntarily discarded.

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 3-603.11 (B) (1)(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B) (1)(2); Priority Foundation; Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients and that animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.. CDI- The menu changes have been sent to the printers... verified that menus are scheduled to be delivered the first week of January.

In plain English

More about food kept at an unsafe temperature

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 ceilings of the microwave are burnt out in spots. Equipment shall be maintained in good repair. *No points taken due to this being a different violation under the same code.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The underside of the urinal is soiled. Maintain handwashing sinks; toilets and urinals clean. Clean the underside of 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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; One of the lids on the garbage dumpster has a hole. Storage areas and dumpsters for waste shall be in good repair. 5-501.114; Core; The drain plug is missing from the recycling dumpster. Dumpsters with drains are required to have drain plugs. *Notify your landlord by email or text message and request a drain plug for the recycling dumpster and a new garbage dumpster.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; There is a build up of dust on the return vent and dust and debris on/in the light shields. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls; and ceilings on a more 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 16, 2025 · Original Source

1 - Inspection

Jun 16, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 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; PIC has CFPM certification that expired in September of 2022. 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. Ensure the person that is left in charge is 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 3-603.11 (B) (1)(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B) (1)(2); Priority Foundation; Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients and that animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.. CDI- The menu changes have been sent to the printers... the updates will be verified during the next inspection

In plain English

More about food kept at an unsafe temperature

notedCode 3-502.12 (F)Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

3-502.12 (F); Core; Wings are vacuum sealed and held for up to 3 days. Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date; and be held at 41 F or less during refrigerated storage. CDI- Discussed rule; times will be added to the dates and only held for up to two days - no food needed to be discarded.

In plain English

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

More about other finding

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop for the popcorn kernels was sitting laying flat on top of the kernels. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. Dig scoops into 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

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; Piping on evaporator and shelving unit in walk-in freezer is beginning to accumulate ice. Portions of the handles on the large fliptop cooler are missing. Portions of the ceilings of the stacked microwaves have burned out. The gasket on the double door cooler is torn. Equipment shall be maintained in a state of good repair and condition. Chip away ice and call refrigeration technician if problem persists in walk-in freezer; repair/replace handles and gaskets; ensure holes are not created in the ceilings.

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 ball and socket joint on the faucet in the women's bathroom continuously leaks when turned on. Maintain a plumbing system in good repair. Repair faucet.

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, Jun 16, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One chemical spray bottle was missing the identifying label. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled as degreaser.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Spinach dip had a prep date of (1/30) and cheese sauce with chicken had a prep date of (1/28) in the prep cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Remember that prep/open date counts as Day 1. CDI- Food was voluntarily 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 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC has CFPM certification that expired in September of 2022. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In walk-in cooler; raw meat was stored on speed rack above cooked rice. Ready-to-eat foods taken from the freezer were found on same shelving as raw seafood and raw beef also in the walk-in cooler. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was rearranged during the inspection.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Feb 13, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 97

Official score: 97 · 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

2-102.12 (A); Core; PIC has CFPM certification that expired in September of 2022. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes.

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 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority; High temp dish machine was not reaching 160F at the utensil surface. Dish machine hot water sanitizing step not reaching the required temperature. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- Facility is equipped with a 3-compartment sink that will be used to sanitize dishes until unit can be repaired or replaced. The 3-comp sink has a sanitizer dispenser attached and EHS verified that the solution was dispensing at the appropriate concentration (200-400ppm active quat.)

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Small amount of cheese sauce in prep cooler observed with a prep date of (10/21). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Remember that prep/open date counts as Day 1. CDI- Food was voluntarily 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 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; Coil on evaporator unit in walk-in freezer is beginning to accumulate ice. Equipment shall be maintained in a state of good repair and condition. Chip away ice and call refrigeration technician if problem persists.

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 31, 2024 · Original Source

1 - Inspection

Dec 1, 2023

Score 97.5

Official score: 97.5 · 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

2-102.12 (A); Core; PIC has CFPM training that expired in September of 2022...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...Renew this certification.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A bottle of degreaser was stored on the lip above the drawers in the chef base cooler...Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI: Bottle relocated.; 7-102.11; Priority Foundation; Two bottles of degreaser and bleach were not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles labeled.

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

majorCode 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core; An ambient air thermometer couldn't be located in the reach-in cooler...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Place a thermometer in this unit that is visible when opening the door.; 4-302.12; Priority Foundation; The only available thermometer has a dead battery...A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible...VR: REHS will verify by 2023.12.11 that the battery or thermometer have been replaced.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Containers of ketchup still in boxes were stored on the floor of the dry storage area near the 3 comp sink...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store these boxes off the floor.

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

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; Some of the shelves in the walk-in cooler and at the end of the cook line have light dust/food debris buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 1, 2023 · Original Source