MURPHS PATIO BAR AND GRILL Inspection – January 30, 2024

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers Stacked last fill line, sliced Roast beef (44F – Cold Holding);overnight. Operator reduced amount and placed top level in refrigerated unit. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Container being filled with water at cookline hand sink. Educated operator, **Corrective Action Taken**

Corrective Action Taken

#8Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#9Intermediate02B-02-5

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator Advisory. **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic36-36-4

Basic – Ceiling tile missing, by kitchen ice machine

#3Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Fish stored with food to be served to customers without Being segregated and identified as personal food. Corrected On-Site** **Corrected On-Site**

Corrected On-Site

#4Basic36-34-5

Basic – Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#5Basic36-22-4

Basic – Kitchen floor area(s) covered with standing water.

Florida Food Watch