Murphy's Market #4 - Glendale
1451 Glendale Dr, McKinleyville
Friday, Oct. 22, 2021 (4 violations)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Foods in two open-air cold display cases in the deli area were found out of temperature today (pesto shells, 43.6°F; artichoke-jalapeno dip, 41.8°F; chicken caesar salad, 43.6°F; and sushi, 45.0° [surface temperature]). Please adjust or repair refrigeration units as needed to ensure that all potentially-hazardous foods are held at or below 41°F at all times; thank you.
ROACHY SAYS:
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”
33. Food properly labeled and honestly presented.
Conditions Observed: Containers of Gerber baby food (“Beef and Gravy” and “Turkey and Gravy” varieties) were found to be beyond their marked expiration dates (04Sep2021 and 10Jan2021). Manager immediately discarded all out-of-date items and double-checked dates on all others; thank you for correcting this violation on site. Please ensure that a process is in place to identify and remove expired baby food items by their marked expiration dates.
ROACHY SAYS:
“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”
34. Non-food-contact surfaces clean.
Conditions Observed: Dirt and debris accumulation was observed underneath shelving along back wall of storeroom area. Please clean area and maintain clean.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Scoop in dry cornmeal bin in deli area was observed laying in the bin with the handle in contact with food. In order to prevent cross-contamination, please ensure that utensils are stored in such a way that handles are not in contact with food.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
Thursday, March 12, 2020 (7 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed paper towel dispenser lacking paper towels at handwash station in the deli. Keep required supplies stocked in dispensers at all times for proper handwashing. Deli manager stocked paper towels, this minor violation was corrected.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured chicken wings 122.5F, fried chicken 127.5F and cajun chicken 121.5F with probe thermometer in deli hot case. Per deli manager, the hot case was stocked approximately 1 hour ago. Instructed deli manager to reheat all foods held in hot case to at least 165F. Deli manager adjusted hot case and will monitor and log holding temperatures to verify it is capable of holding hot potentially hazardous foods at/above 135F at all times.
ROACHY SAYS:
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”
27. Approved thawing methods used; frozen food.
Conditions Observed: Observed chicken thawing at room temperature in deli prep sink. Use an approve method for thawing potentially hazardous foods. Deli manager moved chicken to walk-in refrigerator then washed and sanitized the deli prep sink, this minor violation was corrected.
ROACHY SAYS:
“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: The meat department is lacking chlorine test strips to verify concentration of chlorine sanitizer solution. Obtain chlorine test strips, store in a readily available location, and use each time chlorine sanitizer solution is made to verify it is at the correct concentration of 100PPM.
ROACHY SAYS:
“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”
39. Thermometers provided and accurate.
Conditions Observed: Observed deli hot case lacking an internal thermometer. Manager installed an internal thermometer in the deli hot case and will monitor and log holding temperatures frequently, this minor violation was corrected.
ROACHY SAYS:
“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”
41. Plumbing: proper backflow devices.
Conditions Observed: Observed leak at soup well; water is leaking onto the floor. Repair leak. Observed hose attached to produce prep sink, lacking a backflow prevention device. Install backflow prevention device to protect the potable water supply. Manager removed hose until backflow prevention device is installed, thank you.
ROACHY SAYS:
“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”
48. Signs Posted, Last Inspection Report Available.
Conditions Observed: Observed expired food permit hung up in deli. Hang current permit to operate in a conspicuous location.
ROACHY SAYS:
“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”
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