Murphy's Bar & Restaurant

Year by year

Inspections

1. Apr 14, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     French onion soup in two door upright cooler dated 03/31.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Containers of flour, sugar are in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Air thermometers missing in the three door prep cooler and the two door undercounter cooler in the server station off the kitchen.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

2. Jan 15, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cheesy hashbrown mix was placed into walk in cooler in a deep pot (~7-8 inches product depth) with lid on it. Recipe was made from cooked potatoes that had been cooled and room temperature ingredients. Product temperature was 67-70F after being in the walk in for 30 minutes. The product depth was too great to allow for proper cooling plus the lid was on the container, not allowing product to cool rapidly.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: ice bucket on top of the ice machine is not stored upside down as it should be to prevent water accumulation and accidental contamination. If it is not possible to hang the bucket, then place it upside down on a flat pan on top of ice machine (the flat pan that the bucket is stored upon should be washed often enough to keep it clean).

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Recommend to obtain a digital thermometer (not required but it will read temperatures faster and it will calibrate more quickly, saving the staff time).

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     A red sani bucket using chlorine bleach for sanitizer tested well over 200 ppm.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

3. Sep 18, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The kitchen food prep sink does not have a proper air gap between the drain and the sewage system. The drain line has a brace and clamp attached to it and it appears this is to keep the drain pipe elevated to maintain an air gap with the floor drain, however, the clamp may have become loose and allowed the end of the drain line to slip into the opening of the floor drain.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the slicer are soiled and unclean. (Food contact surfaces, such as the slicer blade are clean.)

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. The cleaning of all parts of the slicer should be a wash/rinse/sanitize process.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink at the bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     1) In the exterior walk in cooler, the floor, fan covers, and ceiling are soiled/unclean; 2) hard to reach areas of the kitchen, such as back corners, under equipment such as coolers, dish machine, etc are soiled and in need of cleaning. Compliance time frame provided by health department reflects the establishment being short staffed.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia) is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     In kitchen, chemical cleaners and WD-40 are stored over spice rack.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

4. May 12, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. May 9, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Dec 28, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 19, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

8. Oct 6, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jul 12, 2013 Pre-inspection · No Reinspection Required

   No violations cited.