Murphy's Deli

*12 Report Sickness

NOT ON FILE FOR EMPLOYEE- PROVIDED A COPY

*20 Grease Trap Tickets

NO CURRENT RECORDS

*21 Outfitter-Certified Food Manager

NO COD RFSM CERT

*30 Food Establishment Permit

NOT AVAILABLE

*31 Individual, disposable towels

PLEASE PROVIDE

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*24 Food Labeling- with common name of the food

*42 Dirty nonfood contact surfaces

CLEAN INSIDE OF RIC

*47 Other Violations

NOTICE OF CURRENT HEALTH REPORT

*10 Clean Sight and Touch

CLEAN INSIDE RIC, CLEAN WATER POOLING IN RIC

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW GROUND BEEF STORED OVER CHEESE IN COOLER DRAWER

*31 Handwashing lavatory - accessible

KEEP BACK HAND SINK CLEAR

*21 RFSM - Not On Site

REGISTER WITH THE CITY

*02 Cold Hold (41øF/45øF or below)

GRILLED CHICKEN 45 DEGREE F, RAW EGGS 54 DEGREE F

*39 Equipment in good repair and proper adjustment.

RIC AT 53 DEGREE F

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL PREPACKAGED ITEMS WITH BUSINESS NAME, ADDRESS, AND CONTACT NUMBER

*28 Date marking > 24 hrs,on site,temp 41F

ITEMS IN COOLER MISSING DATE MARKS IN RIC

*20 Grease Trap Tickets

NOT AVAILABLE

*10 Equipment / Utensils (PHF) every 4 hours

MEAT CUTTER NEEDS TO BE CLEANED

*36 Cloths in-use for wiping between uses stored

*39 Keep utensils handles upright or protected

HANDLE STORED IN ICE

*38 Thawing. under running water criteria

FROZEN CHICKEN

*31 Handwashing lavatory - used for other purpose

EQUIPMENT STORED IN HAND SINK

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS STORED OVER CONDIMENTS IN RIC

*47 Handwashing signage

AT HAND SINK IN BACK

*19 Water & Plumbing in good repair- per code

FIX DRAIN ISSUE AT FRONT HAND SINK

*20 Grease Trap Tickets

MUST HAVE ON SITE

*47 Handwashing signage

*29 Sanitizing solutions, testing devices

NEED QUAT TEST STRIPS

*24 Food Label- manufacture/packer/distrubtor name

ON BAKED GOODS FROM REPACKAGED (NAME, ADDRESS, AND PHONE NUMBER)

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ON DELI MEAT AND CHEESE

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*43 Light bulbs, light shields provided

Lights in storage area not shielded. Compact fluorescent lights over main service area not shielded.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*28 Date marking > 24 hrs,on site,temp 41F

Cut fruit and gyro meat should be date marked once processed by employees

*20 Grease Trap Tickets

No records of recent grease trap were available on site.

*36 Cloths in-use for wiping between uses stored

Cloths not stored in sanitizing solution

*31 Individual, disposable towels

No towels at one hand wash sink.

*02 Cold Hold (41øF/45øF or below)

Keep food covered to maintain proper temperature when not busy.

*24 Food Label- manufacture/packer/distrubtor name

Food packaged on site not labeled - should have name and address of business & date packaged or expiration date.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cut lunch meats over breads. Raw shell eggs over cooked chicken.

*14 When to wash hands before donning new gloves

Hands were not washed before donning gloves.

*39 Store equipment & utensils - avoid contamination

Bowls were stored adjacent to both hand wash sinks with no barrier to avoid splashing.

*10 Equipment and Utensils Sanitization

No sanitizer available at time of inspection. Needs to be at 100ppm Chlorine (50ppm minimum)

*28 Date marking > 24 hrs,on site,temp 41F

Any employee processed foods should be date marked if stored over 24 hours on site.