Restaurant · Wake County, NC

Trali Irish Pub

Name: Trali Irish Pub
Address: 10370 Moncreiffe, Wake County, NC

10370 Moncreiffe

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

5 inspections

1 - Inspection

Jul 22, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Multiple foods uncovered in refrigeration on the cook line. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Plastic wrap added.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Various plates and bowls stored as clean in the expo area soiled with food and debris. These dishes are not frequently used according to PIC. EHS recommends re-washing dishes on upper & lower shelving in this area; and wrapping with plastic to prevent food and debris from falling onto clean dishes (in storage). CDI - A handful of plates and bowls moved for thorough cleaning.

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; All foods stored in the cooler drawers underneath the flat top holding well above 41 F. Cooler maintaining 42 F ambient. Refer to temperature chart. All foods removed from the walk-in cooler and placed in this cooler within the past 30 minutes; according to a kitchen employee. TCS (Time/Temp. Control for Safety) foods shall maintain 41 F or below. VR - Repair cooler to maintain 41 F ambient or lower (EHS recommends the coldest setting; so long as foods don't freeze). EHS will return to verify cooler drawer unit can maintain foods at proper temperatures.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Numerous recently prepared and recently cooked foods cooling in prep coolers on the cook line. Refer to temperature chart. Once 135 F or less is reached active cooling shall begin. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. Prep coolers are not designed to cool; but to maintain cold temperatures. CDI - Foods moved to the walk-in cooler to chill rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The dessert cooler and walk-in cooler fan guards soiled with black accumulation. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles and fans throughout the kitchen are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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, Jul 22, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 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; Miniature cheesecakes and house-made whipped cream holding above 41 F in the dessert cooler. Dessert cooler maintaining 50 F ambient. Cooler mostly limited to non-PHF (potentially hazardous foods). CDI - Cheesecakes and whipped cream moved to the walk-in cooler to chill rapidly.

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; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging.

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; As mentioned above in violation #22; the dessert cooler is maintaining 50 F ambient. Cooler mostly limited to non-PHF (potentially hazardous foods). Equipment shall be in good repair and proper adjustment. Repair cooler to maintain 41 F or below. Do not store cheesecake; whipped cream; or any desserts containing dairy in this cooler until fully repaired.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The dessert cooler fan soiled with black accumulation. 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, Feb 19, 2026 · Original Source

1 - Inspection

Sep 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple containers; bowls; plates; and squeeze bottles stored as clean soiled with old sticker residue; food and debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned.

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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Shredded cheddar cheese and garlic butter holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Food stored on the floor in the walk-in freezer. Food shall be protected from contamination by placing the food at least 6 inches above the floor; where it is not exposed to splash; dust; or other contamination; and in a clean; dry location. Remove boxes of food from 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

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

Official wording

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

Inspector’s notes

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Beer walk-in cooler gasket soiled with black accumulation. 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 11, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 3-301.11 (B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11 (B); Priority; Observed a food employee handling salad greens with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Salad greens were voluntarily discarded and food employee washed hands then donned gloves before continuing food prep. REHS strongly recommends more training for food employees.

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 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sinks near the dishwasher and the 3-compartment sinks were missing handwashing signs. A sign/poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage to PIC to post at the handwashing 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

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority; One container of cooked onions was holding around 106F in the steam table. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Cooked onions had been holding for less than two hours and was placed in the steamer to reheat to adequate temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2); Priority; A couple TCS foods in one of the prep coolers and in the top drawer cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - TCS foods less than 45F and foods that were prepared less than four hours ago were moved into the walk-in cooler for cooling; other foods were voluntarily discarded by PIC. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 4-302.12 (A)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 (A); Priority foundation; The current food thermometer was not functioning therefore there was not a way to check food temperatures. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - PIC placed an order for a new food thermometer; due to arrive tomorrow.

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 2-302.11 (B)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-302.11 (B); Core; Observed a food employee working with foods with painted nails. Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - Educated employee and had them wash hands and done gloves before continuing with food preparation.

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 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16; Core; Observed an untreated wood board being used as a shelf for storage of food containers in the walk-in freezer. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Due to the absorbent nature of the wood it cannot be easily cleaned and it can create unnecessary ledges and crevices. REHS recommends removing this wood board and replacing it with a shelf that is smooth and easily cleanable before the next inspection.

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, Feb 25, 2025 · Original Source

1 - Inspection

Jun 21, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

majorCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Observed a food employee cleaning their hands at the pre-rinse sink at the dishwasher. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Spoke to PIC to correct employee behavior.

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; A couple TCS foods stored in the top section of the prep cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.