Murphy's Deli

*32 Damaged Equipment

damaged seals on equipment doors

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

date mark all RTE food

*03 <<<HOT HOLD (135øF)>>>

HOT HOLD MUST BE 135 F

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

COOK CHICKEN BY RAW BEEF

*31 Hand sinks: number installed for convenient use

HANDSINK SIGN "FOR HANDWASH ONLY"

*32 Maintain in Good Repair

REPAIR COOLER GASKET

*33 Rinsing procedures - 3 compartment sink

LABEL 3 COMP SINK "WASH/RINSE/SANITIZE"

*47 Other Violations

USE OF HOUSEHOLD STYLE APPLIANCES

*20 Grease Trap Tickets

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

clearly date mark TCS food for 7 days only

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

*22 Handlers-Certificate Not On Site

new employees need to obtain food handler cards

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off floor

*39 Utensils, single serve items 6 inches off - floor

store utensils 6 inches off floor

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*10 Clean Sight and Touch

clean slicer

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, cabinets inside

* 21 RFSM notify 10 days & replacement in 45 days

obtain RFSM certificate from the City of Dallas within 45 days

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*36 Cloths in-use for wiping between uses stored

observed wet cloth sit on cutting boards, store wet cloth in sanitizer bucket

*03 Food products not maintained at 135øF or above

scramble eggs 121-129.6 degrees f, potato 110 degrees f

*29 Sanitizing solutions, testing devices

sanitizer test strips

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedures for milk/creamers

*42 Dirty nonfood contact surfaces

clean coolers, tables

*40 Reuse of single service articles

do not reuse single use articles

*31 Handwashing lavatory - used for other purpose

observed employee washed utensils in hand sink

*47 RFSM Certificate - Not Display

*10 Clean Sight and Touch

clean ice machine, slicer, can opener, 3 com sink

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from City of Dallas

*36 Cloths in-use for wiping between uses stored

*39 Cutting surfaces.

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedures for milk

*23 Water, Plumbing,& Waste Water - Pressure

water pressure on hand sink

*40 Reuse of single service articles

do not reuse single use articles

*03 Food products not maintained at 135øF or above

sausages 131 degrees f

*39 Equipment in good repair and proper adjustment.

gaskets around cooler doors broken, cooler

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*02 Cold Hold (41øF/45øF or below)

tuna salad 49.1, cut chicken 50, sliced turkey 50.2 degrees f

*47 Handwashing signage

provide hand washing sign

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off floor

*42 Dirty nonfood contact surfaces

clean shelves in coolers, cabinets inside

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks

*22 Washing hands only at a designated hand sink

observed employee washed hands at 3 com sink, use hand sink to wash hands

*02 Cold Hold (41øF/45øF or below)

tuna salad 51, chicken salad 51.4, turkey 49 degrees f

*45 Premises shall be maintained in good repair

base board, floor

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*03 Food products not maintained at 135øF or above

rice 118, beans 124 degrees f

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*39 Cutting surfaces.

resurfaces cutting boards

*21 RFSM - Not On Site

manager with Registered food manager certificate not on site

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*18 Use toxics according to additional condition

sanitizer bucket more than 200 ppm (bleach)

*03 Food products not maintained at 135øF or above

scramble eggs 113, cut chicken on hot holding table 61 degrees f

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedure for creamers (starbucks)

*39 Store equipment & utensils - avoid contamination

provide physical barrier between to go boxes and hand sink

*20 Grease Trap Tickets

provide grease trap ticket

*36 Cloths in-use for wiping between uses stored

observed wet cloth sit on prep tables, store wet cloth in sanitizer bucket

*47 Handwashing signage

provide hand washing sign

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

clean freezers inside, shelves, tables

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the floor

*40 Reuse of single service articles

do not reuse single service articles (sour cream containers)

*24 Food Label- manufacture/packer/distrubtor name

PROVIDE LABEL TO ALL PRODUCTS FROM CUSTOMER SELF SERVE COOLER BY CASHIER

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHED HANDS IN MOP SINK

*14 When to wash hands before donning new gloves

*10 Chlorine sanitizer concentration, minimum temp.

*15 Bare hands contact with ready-to-eat foods

*03 Food products not maintained at 135øF or above

EGGV116'F

*30 Food Establishment Permit

Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and application

*45 Premises shall be maintained in good repair

REPLACE ALL WORN GASKETS

*47 Handwashing signage