Murphy's Market #5 - Trinidad
1 Main ST, Trinidad
“Take a victory lap, Murphy's Market #5 - Trinidad! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”
08. Proper hot and cold holding temperatures.
Conditions Observed: A jalapeno chicken patty on the lower shelf in the deli hot hold rotisserie grab and go case was measured at 124.4°F. The item was voluntarily discarded; thank you. Other items in the unit were measured at correct temperatures of 135°F or above, and it was noted that this particular item was stacked on top of others, though the lower shelf of the unit is heated only from the bottom, not from the top. Please maintain hot hold items on this lower shelf in a single layer only, in order to ensure that all items remain at or above the correct minimum temperature for hot holding. Pre-packaged sliced mushrooms on the top shelf in the produce area were measured at 46.0°F. Potentially hazardous foods, including cut produce, must be maintained at or below 41°F. Please adjust/repair unit or move sliced produce to a cooler location to ensure cut produce items are held at or below 41°F.
“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))”
22. Hot and Cold Water Available
Conditions Observed: The two 3-comp warewash sinks in the deli area did not supply water at the required minimum temperature of 120°F (water at the faucets was measured at 109.4°F and 111.2°F, respectively ). Each sink has its own dedicated water heater; since both sinks had been extensively used before the first temperature measurements were taken, water temperatures were checked again later in the inspection, but the water had still not reheated to the necessary temperature. Please either adjust /repair water heaters to ensure they are capable of providing hot water at 120°F or above at all times, or upgrade to larger -capacity or on-demand water heaters if the existing equipment is not adequate to meet the demand for hot water during busy periods. Note also that water temperatures below 110°F for warewashing are considered to be an imminent health hazard and are classified as major violations. Because the measured temperature of 109.4°F during this inspection is within the +/- 1 degree margin of error of the measuring device, this violation is being classified as a minor violation. However, this issue should be addressed promptly, and hot water temperatures at the warewash sinks should be regularly monitored for safety.
“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: The floor under the storage shelves (for non-food items) against the wall in the back storage room (next to the walk-in freezer) showed evidence of dried spills and other debris. Please maintain all floors clean in order to avoid attracting vermin into the facility.
“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”