- Toilet room
receptacle, enclosed, fixtures clean
- Using a handwashing sink- operation and maintenance
Upon arrival, handwashing sink filled with warewashing soap and water.
- Separation from food, equipment, utensils, linens, and single service
Chemical (awesome) stored with ketchup and mustard.
- Posting of a valid license
- Equipment and utensils are adequately rinsed after washing
Improper washing procedures. Proper procedures: Wash, rinse, sanitize and air dry *.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces not in sanitizer solution between uses.
- Roasts held at a temperature of 130°F or above
Green beans for special on stove at 100 degrees. Reheated at time of inspection.
- Duties of PIC
Due to presence and nature of violations, person in charge not properly training staff. Staff not familiar with reportable diseases.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer *.
- When to wash
Food handler did not wash hands prior to preparing food.
- Food storage - preventing contamination from the premises
Food on floor in walk-in cooler *.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Mold on onion and large amount of mold on container of casserole - disposed of at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked foods in walk-in cooler not date marked. Working packages of deli meats not date marked.
- Service sink required
Toilet in men's restroom soiled. Mop sink plugged, dumping outside.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to presence and nature of violations, person in charge not properly training staff. Staff not familiar with reportable diseases.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw hamburger stored directly on top of shredded cheese and deli meats *. Raw shell eggs stored over cooked foods and sittinng directly on top of bread in walk-in cooler. Not sanitizing probe on thermometer between uses.
- Disclosure of menu items offered or served raw or undercooked
Menu does not identify items that can be cooked to order.
- Beverage tubing, cold plates, and ice unit drain lines
Ice in contact with cold plate. If change of owner ship or remodel, this shall be removed.
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10/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Murphy's Pub & Grub, 115 S Cherry, Letts, IA 52754 »