Murphy's Deli

*21 RFSM - Not On Site

*47 Other Violations

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

LABEL S. BOTTLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR

*02 Cold Hold (41øF/45øF or below)

chicken 55.3 , tuna 51.1 b. eggs 49.7, c. tomatoes 52.7, pico de gallon 53.7F , s. cream 47.7, s. cucumbers 49.4

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOODS

*37 Storing the food where it is not exposed to splash, dust, or other contamination

SINGLE SERVICE & FOOD IMPROPERLY STORED BY HAND SINK & SINGLE SERVICE ITEMS STORED UNDER LINE

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*20 Conveying Sewage

SEWAGE BACKING-UP INTO KITCHEN

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above

*31 Handwashing lavatory - accessible

back hand sink is blocked- mst be accessible at all times

*36 Cloths in-use for wiping between uses stored

sanitation cloths must be in solution when not in use

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

standing water in the bottom of makeline

*18 Toxic items storage adjacent to food/utensils

hand cream above utensils

*21 RFSM - Not On Site

must register learn to serve with the city of dallas

*40 Handle & dispense of cleaned utensils, single-use

self service forks and spoons must be handle up

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*03 Food products not maintained at 135øF or above

Temperatures not maintained above 135 degrees F

*21 RFSM - Not On Site

must register learn2serve with the city of Dallas

*31 Handwashing lavatory - accessible

back hand sink blocked

*10 Clean Sight and Touch

deep clean meat slicer

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

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

raw eggs next to lettuce

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*10 Clean Sight and Touch

clean can opener blade after every use

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*39 Keep utensils handles upright or protected

single us utensils must be stored handle up

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

employee drink on prep table

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*31 Handwashing lavatory - accessible

hand sink blocked in the back

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths/ wipes must be solution when not in use

*02 Cold Hold (41øF/45øF or below)

temperatures above 44F

*21 RFSM - Not On Site

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

Open employee drinks

*36 Cloths in-use for wiping between uses stored

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

Food and drinks must be stored 6" off the ground

*40 Store single-service item in original package

*45 Unnecessary articles prohibited

clothes and personal items on prep table -- jackets hanging above utensils

*47 Permit/license posted

-Permit posted in view of customer -need a sign saying that a copy of your last health inspection is available upon request -need a RFSM (blue) certificate in customer view

*24 Food Labeling- with common name of the food

*31 Handwashing lavatory - accessible

blocked on 3 sides must be open on 2 sides

*02 Cold Hold (41øF/45øF or below)

feta cheese 49F

*31 Handwashing lavatory - accessible

keep sink open on 2 sides

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

separate rte food and raw shell eggs

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

*20 Grease Trap Tickets

every 90 days