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MURPHYS RESTAURANT - ESTABLISHMENTSMVOAV' RAJVWg ')ap Vel6Y thee) ftNI IERSAL® UNV-12110 MADE IN USA SUSTAINABLE MM BECyCLED IN�ITIEATNE COWENrIQ%® Ce ed Fber SeumiW POS RONSUHR w .ftmgmm"o Yi "1-" Commonwealth of Massachusetts e City of Salem Board of Health IGmberiey Drisooll 120 Washington Street, 4th Floor Mayor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTEM, . 01/04/2010 ESTABLISHMENT NAME: File Number: BHF -2008.000003 LOCATED AT: Murphy's Restaurant ._ 300 Derby Street SALEM MA 01970 SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2010-0099 Jan 4, 2010 Dec 31, 2010 $420.00 ESTABLISHMENT PERMIT EXPIRES Total Fees: $420.00 2010 Board of health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 KIMBERLEY DRISCOLL MAYOR DAVID GREENBAUM, ACTING HEALTH AGENT CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4m FLOOR TEL. (978) 741-1800 FAs (978) 745-0343 DGRFLNBAUM@SALEM. CONI 2010 APPLICATIONFORPERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT UI h TEL# IV 7 t f 5829 ADDRESS OF ESTABLISHMENT 3(%O t FAX # MAILING ADDRESS (if different) EMAIL- Business': I� J OWNER'S NAME l .tom 13 ADDRESS 30O (� STREET Website: u,106(, dY c le.M TEL #_ f7 K ',�) J`Z I -f gl 3 CITY STATE ZIP 0 CERTIFIED FOOD MANAGER'S NAME(S) Pe 6r- 160L , CERTIFICATE#(S) (Required in an establishment where potentially Fardous food is prepa ) EMERGENCY RESPONSE PERSON e i SPI \r HOME TEL # 1-7 � 314 14-8 9 3 AlSt© OPERATIONa i ';(Mpnday Tuesday�4 Wd day:Tihursd'a"y Fnda �1 .' :Saturdays ',&uOURS OF OPERATIONease r wMe in time of dor example 11 am-11pm Ilam.-1Rrn Ila�r,-h.r"; Ii�r.�—1 ar+t lw...- In,v, )lkm -Ia+�t :: `dam <IRM art.--InLm TYPE OF ESTABLISHMENT RETAIL STORE YES NO (Outdoor Stationary Food Cart $21 FEE (check only) less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 less than 25 seats =$140 25-99 seats 0 more than 99 seats=$42 --------------------------ES -------- -O ----------------------------- -----------------------------------------------------$---100-"- BED/BREAKFAST/ YN MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES NO $25 TOBACCO VENDOR YES NO $135 ALL NON-PROFIT (such as church kitchens) YES NO $25 'Please pay total with one check payable to the City of Salem. This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant/fo MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have filed all state tax r%-79ms pd� II � e xes required under the I w. Date Revised 424/07 FOODAP2008.adm Check# Social Security or Federal Identification IMPORTANT MESSAGE w � FOR �i - X � Pin. / DATE l 42 /ZJ&TIME . n/ NA PHONE AREA CODE NUMBER EXTENSION ❑ FAX ❑ MOBILE AREA CODE NUMBER TIME TO CALL TELEPHONED PLEASE CALL CAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU RUSH RETURNED YOUR CALL WILL FAX TO YOU SIGNED bp&FORM 4009 iiiiYYYY MARE IN U.S.A. Commonwealth of Massachusetts City of Salem \\ Board of Health Kimberley Driscoll 120 Washington Street, 4th Floor Mayor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 05/26/2009 ESTABLISHMENT NAME: File Number: BHF -2008-000003 1111zyv101INN V Murphy's Restaurant 300 Derby Street SALEM MA 01970 SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2009-0467 May 22, 2009 Dec 30, 2009 $420.00 ESTABLISHMENT Total Fees: $420.00 PERMIT EXPIRES December 30, 2009 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 KIMBERLEY DRISCOLL MAYOR JANET NIANCINI, ACTING HEALTH AGENT CITY OF SALEM, MASSACHUSETTS BOARD OF HEAL"I'H 120 WASHINGTON STREET, 41P. FLOOR TEL. (978) 741-1800 FAX (978) 745-0343 IMANCINI(C ALEM. COLLI 2008 APPLICATION FORPERMIT TOOPERATEA FOOD ESTABLISHMENT NAME OF ESTABLISHMENT I I U.r�f kf � nn1__�2bff,'Cfl.`� -O t\L`` TEL # 61-7 Z, 7 1` / 0 9fl ADDRESS OF ESTABLISHMENT G(90 ! ( �U CbFAX# 4T& qte�f MAILING ADDRESS (if different) EMAIL- Business': Website: CERTIFIED FOOD MANAGER'S (Required in an establishment where TEL# C1IS V-1>'t—I-P183 CERTIFICATE#(S) 12�624sI-r'72- TEL#qlS 31'� 6EI,� TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES NO less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 more than I0,000sq.ft. =$420 RESTAURANT (Outdoor Stationary Food Cart IROJ less than 25 seats =$140 25-99 seats =$280 more than 99 seats =$420 BED/BREAKFAST/ YES NO $100 CHILDCARE SERVICES -- ------- -- --------------------------------------------------------------------------------------------------------------- ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES NO $25 TOBACCO VENDOR YES NO $135 ALL NON-PROFIT (such as church kitchens) YES NO $25 *Please pay total with one check payable to the City of Salem. This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Purs MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have filed all state tax relu paid stet required under the law. 6-22%q 2A4�794�3 Date Revised 4/24/07 FOODAP2008.adm Check# & Date or CITY OF SALEM BOARD OF HEALTH Violations Ralatod to Foodborne fitness Interventions and Risk Factors (Iteft 1-22) {Cont) PROTECTION FROM CHEMICALS iz7---1 Food or -Color Additives Poisonous or Toxic Substances 7-161.11 idernifying Infolnisfion -Original 7-102.11 1 CmarnonName - 7-202.32 .osdition, of lisa 7-203,11 1 Toxic Confxpeya - Poollihniolo, 7-204.12 1 clicinicaL for -yLas!lng'rodltc�, 7-104,14 Dizina &Lont�� Criteri,,0 7-206.11 1 Raarllaad Use Peticldel;, cmeria, 7-206.E---TR�7jom Brit Siauon,, 7-206,13 1 Tzackirm Pmtdecs, Pest Control and TIMEfTEMPERATURE CONTROLS 16 Proper Cooking Temperatures for PHPHFs 3-461.11 ",( 1 )(2) I --,g, 15S'F 15,5oc, -T-Z I . I I ( —K) (2) Cotmnnuac.d Fe,h, Meat, & ti Sane Animals - 155 F t5 sec 7i40lJ1(13)(1)(2) Tl,,,k and fi(�ef R(mst - 1301' 121 nin, 3-40 1. 1 1(A)(2) Ratites, hw (jeci-ad Meats - 155 F 15 sec 3,401.11(A)(1) Poultry, Wild Game, Stuffed PHFS', Stuffing ContainoilFish- Mem, Poultry u; Katitcs 165`T t5 scc. 3 4-01 11 f Wholemus;:lv, Intact iie,'J"Slea" t45"T 3-401.12 Raw Animal Fm4� Ctx&cd ill a Nficlowave 1WF ?-401J1.{A)(1)(b) "Mi Other PKFs -- 1,15'T 15 sec. 17 Reheating for Hot Holding pi -11" 165"T IS gel,. '3-403.11_(b) 4ticrowawc 165°F2NImw,Swnding Time' 3--163.11(.) Commercially Processed iTIEKxk - 14WF" 3-403 1 I(E) Remanlialo ,oruons nrBack Roast,* Tg —Proper Cooling of PRFs 7501.14(,A) ing Cooki,,xi PHFs from 140'F to i 710°F' Withan 2 liourand From 701' to 4 I'F/45OF Within 4 Room F14(1) Cooling PHFs Made Front Ambient "renlj)�� _ Ito Femperatore lngremimts to 41OF/45'F is the lodkx,' 1444 1-oM(AKIeair 105 ("'Alt 590000. 3-50 1. ) 4( Q PHFs Re",ivkal at T=jrralmci According to Lams Cooled to 41'F145 F Within 4 Hours, PHF Hotd Cold anHolding 501 . Wit Cold PHFs Manintitual at or bek,,,w 590 G(1f1,(F,1 41")41° F" 3-101, �k) TO"i FC1 Pill 1%laintained at or above 140'17, 3-501,16(A) Poasts Held at or above 130'K Time as a Public Health Control 3-S01 19 Time as a Public Health Control' 596,004(10 Variance R uirement REOUIREMENTS FOR HIGHLY SUSCEPTIBLE 3801.11(13) 1 UsootPastemindEa,,%' Awmal FlxA and Raw, Sct,d Sprouts W...4 Pq,,L-- ra,, A 22 1 3-60AI Consumer -,Vtv isory Vlnled The Colmimption 0 lnitwd 1,,l0K'1ln0 are Raw. Undeiayuked tax 4 '"lot Othei'wex pr(xvased n) Eliminate 1 3-302 " , 13 P3 .aswurizud Eg, Snt*aitutv for Raw Shall SPECIAL REQUIREMENTS �, Al 7D)7 5 Violations of Section t)0.009(A)- (D) in catering. mobile x inxrd, temporary and residential kitchen operations should be i dehited ander the appropriateseclions ab,nve if relined to fcodborTic illness interventions and risk factorq. Other 490.009 violations relating to good reltan pactices ihould he debited under #29 - Special kequircrwuits. (ftents 23-30) Cliliral and non-(rilhol vio,vinao, wha.h do not rekate ins Me fiwdhorne tineas imervennionsasd riakfin iors Rwad above tan be, found in thefoiltln-mg set unmet o'l the rood Code and 105 CAM '90,014 CITY OF SALEM Rr)ARn r)F HFAI TH _ Violations Related to Foodborne Illness 1rurrinverelot and Risk Factors (terras 1-22) (Cont) PROTECTION FROM CHEMICALS 14, Food or Color Additives 3-202.12 3 3 302.14 Pmtocttci It,,,, Uoawi-o,,d 44dulve4' ; IWAT 1 7-102,11 1 Coisluon Names- W, 7-201.13 processed RTE Food 7 -20111 Retrio ton - Prnc 7-202.12 Co dimers of I Ise idaule o 1-204. 11 Sailit�iiei Criteria - Clienden[s for %ishoie Prodece. CdtoaW 7-205,11 lead ❑tat F A treftct-J.Allo icanis" 7-206.1 l Re uu ed lNe peucidets Gltena* 121111w, —B"t stat'—IoTtT 7206.13 Tracking Powdet i, P -,,q Control and TIMErrEMPERATURE CONTROLS 16 Proper Cooking Temperatures for PHFs 1,45'Fi5sec 1-40I1I(A)(2) Colrunulwod pish' Meats &- Genic Ardwals 1551-' 1S sec. 3-401.1I(B)(1)(2) Poik and 13,-ef Roast - 130"F 121 min* -740 1 1 oo Melus - 05 3F I -401.1 I (AT lem T) lory, IX ild Gro aeStuffed PI-if'"R, 5luffinn Coal-mi,ing Fish, M -mi, Pounry or Kaotes- 165'F 75sec. 3-401, 1, 1 'Nhole-nauslc, intact Bf Steaks 1451A i 4J 3.12 Raw Anonat Foois Cwked in a Nlicitmavc 16,SF 3-40j,ll(A)(10) All Wen 111 -IF -1 - 14TT 15 .cc t17 Reheating for Hot Holding swc, 13-403.11 tB Nbcrowave- 165'' F' 2 Minute StandingAV ) Ctkm'l 105 CMR 590000 PHFs Received at Temperatures According to Lath Cooled to 4 1 'F/45"F Within 9' Hauls_ Conlin- Methods for PHFs 3 501A6tB) Cold PHRs Mairtutined at or below Colt! F' Ct� 590 004l F) _141-147F- 3501,lh(A) Hot 111-lFq Maintained at of above I 3.-501.16(A) kwsts Held at or above 130°F. 20 —Ti. as a Public Health Control :=as a REOUIREMENTS FOR HIGHLY SUSCEPTIBLE 21 j 3-801,t1(A) linpaqwurizcd Pre-packaged Juices and Beverave, with Warniloa I abdt;' 2;iw S,d Sans Nut scg tad. 22 3 hU3 11 Coestonor Aoyisoi v Posiod lor Conswuption of Aoinkel F ,iid5That arc Raw. Undercooked of Not Othcrw iso Processed lo Flihninate, llatho"Qns C;2. iT , I I ailvurued Fivg: Substitute ton Raw She!! SPECIAL REOUIREMENTS 390009(Ay-TDJ7 Victlations of Section 590.009(tt)-(D) in catering. mobi1c. ")d. temporary and residentW kitchen operations 4iould be debited under the appropriate sections al-Kwe if rohoed to foodborne i[Iness inlet vcntons and risk factors, Other 590.009 violations relating, to ,00d retail practices should Ise debited under 1129 - Special Requirements - (items 23-30) Cfiiirnl und nori-e rigwal which do wn leiate ' w like foodhorne illness twet ventiousand K.4jdelors hilt ahow, con be found in ilia jollfmotg.sections (,,f flit, Food Code and 105 CXIR processed RTE Food ;40''F*, 3-403, i i qi) Rernaining Uwshced Portions ofBeef ProperCooling01 P"rq 3-3iTT40%) cisilin", cookod PHFS �roru 140'T to i 70°F Within 2 Hours and From 70'1-' to 4 l' F145'F Withor 4 Hours. 1-1 4(B)�oefiiw FWMade, FiooTAynbient rTlempor ature Ingredients to 4VF/45'F Ctkm'l 105 CMR 590000 PHFs Received at Temperatures According to Lath Cooled to 4 1 'F/45"F Within 9' Hauls_ Conlin- Methods for PHFs 3 501A6tB) Cold PHRs Mairtutined at or below Colt! F' Ct� 590 004l F) _141-147F- 3501,lh(A) Hot 111-lFq Maintained at of above I 3.-501.16(A) kwsts Held at or above 130°F. 20 —Ti. as a Public Health Control :=as a REOUIREMENTS FOR HIGHLY SUSCEPTIBLE 21 j 3-801,t1(A) linpaqwurizcd Pre-packaged Juices and Beverave, with Warniloa I abdt;' 2;iw S,d Sans Nut scg tad. 22 3 hU3 11 Coestonor Aoyisoi v Posiod lor Conswuption of Aoinkel F ,iid5That arc Raw. Undercooked of Not Othcrw iso Processed lo Flihninate, llatho"Qns C;2. iT , I I ailvurued Fivg: Substitute ton Raw She!! SPECIAL REOUIREMENTS 390009(Ay-TDJ7 Victlations of Section 590.009(tt)-(D) in catering. mobi1c. ")d. temporary and residentW kitchen operations 4iould be debited under the appropriate sections al-Kwe if rohoed to foodborne i[Iness inlet vcntons and risk factors, Other 590.009 violations relating, to ,00d retail practices should Ise debited under 1129 - Special Requirements - (items 23-30) Cfiiirnl und nori-e rigwal which do wn leiate ' w like foodhorne illness twet ventiousand K.4jdelors hilt ahow, con be found in ilia jollfmotg.sections (,,f flit, Food Code and 105 CXIR CITY OF SALEM BOARD OF HEALTH Establishment Name: C.II fG //� l f r'l���S Date: r�1 W.'1 cllol Page:of Item Code C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date Verified No. Reference R - Red Item PLEASE PRINT CLEARLY 94 1 h hCFc c)r+ (av+ fl iv v - cr+-� l nr P.--timu- -0I n �rJ,- vin- �� i (04..r {c4W 1 6 .f. Q CP OE4-3��-f t Dryd, 1"P '" �t���"c,'' t r �r/Y •cs �Cr Inrr�/ too �� Ip,c�' .�e SIYI♦ b - - WtlfiVA 5k h,, l )k -'t cI, k."P k-) l a f ("R t ri i�E ,P- O (- (�It Y Ai 't �hf;P. VN: t, ` IZ 1 I sI n \� S t - ( l 4'1 C l l (i l 1. 05 '71 k1 (Z" 1111 1i 1 b iP 4) < ;1') K�' 1`k Y i1`' 4; . iTY'I �,{ l i.�AYK :� ... 1t GEr ,Tn` E aS� lP 'ori Of .i e(i. �� { •C 1 f/ vrl sa L .5- ott s .F r` 4 ._{i. T.:{.. �` 115f enx�,.o,v�,1�(�`/P.PS� 1125 t Q��n hQh til SICVI�,. �1i: 1 � tillJ c jl r ,.P 1 t' l 4 shim IQQ �n� <74t i n� l� • cx"A 'x4'ft'';' he crti`r,:l6bl rri If I,,-.ck_ S-Eafln z-f-cft( Jin�GS. Mak kc e n i k r�+ (-)P C, i i, or'1 +-)-f"(r(- i 1�C� C k Y -k . • r • Irdtri -�I l i� (,l E �F' l I(1S`P�9,ti� f A c;I'1 �C.l l 'P i �. �i l t 'SJR (�l /D,�n'T;t _'X L -n r))C Q_ n -, -fir„ t`.r 'I; vtQc s�cr n I-crin ho 1 nnlur(4, 4o Ct ho'� %to Ot6h -) v Discussion With Person in Charge: Corrective Action Required:, ❑,. No ❑ Yes ' t5✓/eI., _. 4 r'u, I havexead this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re -inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of ,twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. / f / ❑ Voluntary Disposal ❑ Other: I Violations Related to Foodbarne illnese Interventions and Risk Factors (ifintis 1-22) (Cont) 14 1 1 Food or 16 7-203.11 1 Tom Contaime - P Sarnu7clN. crimria - 7 204,14 Dr ui i cots. Criteria" ,Z--,, 2(15.11 Imilizirtal NxXl Contact, IAN;cimis, 4, edent Bai! statiom, -- 7-206.13 1 TiacHng Psi Control and 3-401, 1 1,4,ti (2) rgp- 15:,'F155: Poisonous or Toxic Substances )01.14(A) & 70'F Within 2 Hours :wad From WPF 5401.11(5)(1}(2) Commort Namt - Workin�-, Coniai 7-201,11 ait(m - StL)l pregenco and 11,�C* 7-203.11 1 Tom Contaime - P Sarnu7clN. crimria - 7 204,14 Dr ui i cots. Criteria" ,Z--,, 2(15.11 Imilizirtal NxXl Contact, IAN;cimis, 4, edent Bai! statiom, -- 7-206.13 1 TiacHng Psi Control and 3-401, 1 1,4,ti (2) rgp- 15:,'F155: I PHI, 165"F I �-4� 3-403.111111) 1 Microwave- Il e5' F 2 Tvimuie Stuudiru, I I (C) I commercladv Processed. RTE' KW 3401,11 (E 1 1 Rea annnii UiOired Portions of 1g I Proper Cooling of PHFs )01.14(A) & 70'F Within 2 Hours :wad From WPF 5401.11(5)(1}(2) T1,14, and rlef Riaastt 130-F 121 rlin- 501.14(R3 Cooling PHF, Made From Ambient Temperature ingredients to 41,01--145"F .3 Within 4 Dcaote< "Titieal nem sluffing, Cow"imm', Fish' Meat, Poultry or katires -165'1sec. (C)(3) vVhcle mu tc Intact BtJ Sleaks 1451-T ill 8 Mictowave 165'F 3-461 11 (Ar(I)(b) I Ali Other 1141s -_145"F 15 I PHI, 165"F I �-4� 3-403.111111) 1 Microwave- Il e5' F 2 Tvimuie Stuudiru, I I (C) I commercladv Processed. RTE' KW 3401,11 (E 1 1 Rea annnii UiOired Portions of 1g I Proper Cooling of PHFs )01.14(A) Co:,ling Cooked PHFs from I40°F to 70'F Within 2 Hours :wad From WPF �3 to 4 I'T-1,15"F W'nhirp 4 Hows " 501.14(R3 Cooling PHF, Made From Ambient Temperature ingredients to 41,01--145"F �r3FilJ6EA3 Within 4 Dcaote< "Titieal nem "111, tole", FYN Food CXle ur 105 CNIR 5901)00. m -,-5Q1A4(0 PHFs Received aflempereturms According to Lau Couled to F)45"T Within 4 Hour%,. T�-1171. T —5 3-5(I'! .16(Bi Cold PHFs Nitimijined at or below 590JX)4(F) 41`145° F^ -71 50 uA) fint PHFs ',vfaintninedaEorabove 140'F'. * �r3FilJ6EA3 I Rualts Held at ca above 1300F. Time as a Public Health Variance REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HST I —ap"Itenrized 9-80' 11 (B) i,vc of'Pa,leurized Eg,e* 111(1')) or 11,irntiliv Cooked Anunaii F(KA and z 3 11 1 fC, Unoriened F(xgi Pack aia e toot Re -sensed. CONSUMER ADVISORY 22 3 -60' , I I Consumer Ad iso" Posted lot (701mumption of Anini'd F':q)<k That are Raw. UndemxAcd or Nor 01hel wise Proceed to hUrliflan -30' 1 a I'alieurizod Step substitiov fol RAW Snell Vielatii-tw, of'Section 590,00% A) -(D) in catoring, mobi1cbast, teirijuxacy and lemdenbai kitchen op rations should be dobited under the appropriate scx'uons abuve if related to f,"iflorlie illness intervenfloni and risk, factors, Oder 590,009 violations ridatin1c, to �o(xi relajl practices should hould be debited under 1129 - Special Requircruents, VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Items 23-30) Critical and non-critical riultrttans, which donfr' relate to ohs foodhorne illness enctveireow and nAkj&iors IiAled ahowe can be found ire the follomagsmions of the Fewil Corte and 105 (,-,VR 1n11 c,nV ate.. CITY OF SALEM II� BOARD OF HEALTH Establishment Name: �hiI f i5/JVl U 0VIX S Date: SIIG Incl Page: of 3 Item r No. Codex Reference r ` C — Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION x 1? " PLEASE PRINT CLEARLY Date 1 Verified Sud i t-kPd 4;( a o o I ova 1 iLw oA -kic4,Q f lurp. tTh �j �c h P (k l P C� bf r,rF��tPd. T - �i��f1i-�-Q�Ice Discussion With Person in Charge: I have read this report, have had the opportunity to ask questions and agree to correct all violations before the next inspection, to observe all conditions as described, and to comply with all mandates of the Mass/Federal �o'bd'Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of your food permit. j� Kj f V I V V r Corrective Action Required:❑ Noa Yes ❑ Voluntary Compliance U Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal U Other: a Vlahunans Related to Foodborne Illness liter obvions and Risk Factors (Items 1-22) (Cont) PROTECTION FROM CHEMICALS _ f4 __f_____ Food or Color Additives 3-20 -22 1-1wlres—i-- 3-V2,14 - 3-30214 Prote ctlam from Lica rtwaci AddRSves'' _ Poisonous or Toxic Substances 7I41.'tt -1 k[enffyiuginfdtmation-f)tigin.c€ iAnkatner:s 7-102-11 1 Common Name - Workine: C ilvtarners* `?-24211 1 Restriction- Pn,,s.nce and Use* 7-202.32 Curtdi tions of Ilse 7-20111 Toxic Coamaisctt.- Prohibinonsa 204.1 i .-._} Sanntaet,, CdWi t Chutuc lc 7-2€14.1.2 ( Chemicals for W a,lur.a Proih x Critr ia': r-245.1€ In:ad ntat Food Contact. lobo scants' "F-205.31. Renu tU. d tic Fe hci(lo". criteria'! 7-206.22 pollen Blit swtios -" _ 7 206.1 i 1 Trx king Pijwdee fest Cemt o€ rad _ TIMEtrEMPERATURE CONTROLS 36-1 F Proper Cooking Temperatures for 3-401. U A(I ('} Egg"- 155 r 19 S e F�; s-Liu�n.lt ttc Se rice 1,5`F37see.� 3-4f IJIiA)C2) Comnfntw ' 1 rdt Meats & Gallic 1(2_)__ € ork and lh.+ol Ruayt - 1301`12j rniW 7- 3-401.11 (A)G) i ii lutes, lvjcod Mrz¢s 155`R J5 .1W1-IitA)t3i f'aa0ur Wi3dGame $talfedPllFs, _ S offing Cun+aino Fish beat. }'t;uitr4 or Rt—la s-1e5°F )9 See_ — 3-44LIU0(3i vi�h<ilc-mug_€e,intact Ito fSicaks 145'.F sr. - — &401.12 Raw Anirnx€ FoiAs Ccxsked in a Miciowave 1557 * -401 I I(Ai(1Hb) I Ali Othet III sF -- 1.45'P 15 we, 3--"43.11(A)&(D) I PHFs 16T`F 15se 3-403,12(H) Wilco"ow'avN Io5'F2Mtnnt<'.Standing PIIFsRecinvedat'17--diperallosq T2mO _ -d03.11(C) Cotnsncrrta lv Processed RTE Kxxt - .�_. 140'F` __ j-4{),1,1 ttl } R('1Sia1711nfi I tliifC'Bd PorttonS of HvTf Roast;* 3-561,14(A) 1 Culling C:xsked PRFs from 1,40-F to 1 70°1; Within 2 flour, and From 76"t' _ to 411-1,15, Root Withia 4 ootF. e 3-501.14(}3) C oohug PHF6 blade From Ambient Tcmperatnre lnt rcdicraq tt 41"Fl45`F 'th'notes ccincxi item is the fedel td 199=) Focxi C',"k or 105 1.MR 590 t100. 1501 i4(C) PIIFsRecinvedat'17--diperallosq A .cordinb io I. GllsuA to .�_. 41 F/45'F Within 4 Hours, 3-501.7 s _��..�. Credo, Methods for f'IiFs W PHF Hot and Gold Holding 3-501.15(13) Coad PHFs Mainmined at or baiow 590.4814(1-) 410/45`F* ;-j41.16iA} _ I [nt Plii s maimsined !it of abr-ve 44'F. 3_M7t.15(A) Raoasta I-tei(€ at o7 above 130'F- L Sime as a Public Health Control variant REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS IRS iA? urized Pre-packaged 3otces and 3-801.1 I(H) 1 Raw or Partially Ux,ked Animal Pard and _ fItw '.red Sscouts Not S(,,rvice 3-ROt.IIfC I L' oaenedFcxxiPatkaswNotRc-served. _ CONSUMER ADVISORY 22 3•o -131 Conswricr Niiyisot 4 Posted fur Coasmnption of Annual I txxis I fiat arc Raw. Undercooked or �� NotOthrryisr l'rlxestiedv)FIbumate I lathroutn 7 l-30° 12 il-k'asYeanr I Eggs S tbsl+tute 1t7t Raw Shell 590fY)9(A)-J))- Violations Of Section 590.009(A) -(D) in catering, mobile fcxxl, teiritiorarvalid resida ul al kitchen operations 5€could be debited odder the appropriate se(ilons abriee if related to foaltwrne illness interventions and risk factors Other 590.909 violations rt latinp to good retail practices ,hould be debited trader 7129 -- Special Reduiacvnattts. t 10-LAPONS RELATED To Good) RETAIL PRACTfCES ( tents 23.30) Cria, ev and non-, rawal violations, which do wri relate to ihr. foodborne illnrsailareiveatiom and risk faetors listed ah )vc (tall be .found in the fallnr,d+ag scctiorl. of7hr, Food Carle anal 1O5 CMR snxy�.a n.6uAti z.c-. IMPORTANT MESSAGE FOR DATE `�/ally l TIME - .M. M OF�.(`� PHONE AREA COOE NUMBER EXTENSION D FAX ')I O MOBILE A� cooE ,ivuMaEannETO CALL TELEPHONED CAME TO SEE YOU PLEASE CALL WILL CALL AGAIN RUSH WILL FAX TO YOU WANTS TO SEE YOU RETURNED YOUR CALL i r' • 1.: rsaa rnz) If 1 TES / fQzDb�! AVER ���FAc� Its z SINK T- r , i Iq`V�a 5 &F t � RA D a `t 'E*ov,�] L/I 1 Z*J r" 04W uNf( �,pis�l i i 0 _ Fp -�OOILY te LJ 19-111 1 ,�,,- p l u C,e . ST (� o General Environmental Services, Inc. "TEAM GES" Diversified Ertermirtating/Northeast-envlronmenldlAmericon Pest 930 Eastern Avenue, Mo!den, Wossachusetts 02148 1781)'321.4533 • (8001 343-82.78 • (7811321-9528 Fox ledmgev'Ootmoli.com • wAw.ieomcm,nei 1 SERVICEAh1C MURPIdY'S RFSTAURANT LOCAnoN ADDREss: �0 DERBY ST. CURRENTLY SPIRITS crcv,srAtE, zIP: i SALEM, MA. D1970 TELEPHONE NUMBERo 938-317-4893 FACSIMILE NUMBER: i l 1 INSPEC?ION DATE. /31 12009 j Pest Management Service ProposalfAgreement BILLING NAME: RILLING ADpRESS: I crrY. arr nrE Err. —�-------- cOMAC] PERSON: 1 �I EMAIL ADDRESS: rEAMOES PROPERTY DESCRIPTION: RESTAURANT WITH 3 FLOORS, 2 KITHCHENS, 2 BARS, STORAGE, AND OFFICE SPACE. OBSERVATION NOTES: DURING THE INSPECTION THERE WAS EVIDENCE OF A HEAVY MOUSE INFESTATION ON EACH l LEVEL OF THE BUILDING, MOUSE DROPPINGS ON THE FIRST FLOOR WERE THROUGHOUT THE BAR, KITCHEN, STORAGE ROOMS. TWO DEAD MICE ON A GLUEBOARD BEHIND THE BAR TOO. SANITATION IS ALSO A SIG ISSUE IN THE KITCHEN AREA, DROPPINGS NEED TO BE CLEANED UP AND A GENERAL CLEANING SHOULD BE DONE. IPM PROGRAM NEEDED FOR RESTAURANT. FOR THEMANAGEMENT OP, RODENTS, COCKROACHES, ANTS, AND OCCASIONAL INVADERS, I MANAGEMENT PROCEDURES: WE WILL PROVIDE TWICE A WEEK SERVICE FOR 4 WEEKS IN ORDER TO GETTHE MOUSE PR,091,EN, UNDER CONTROL. WE WILL [HEN GO TO A TWICE A MONTH SERVICE SCHEDULE. THIS BUILDING HAS A LONG HISTORY OF MICE. ALL 3 FLOORS WILL BE SERVICED AT EACH TIME. MOSTLY TRAPS WILL BE USED WITH MINIMAL BAITS. $987.00 FOR FIRST 8 SERVICES WITHIN 4 WEEKS. $72.00 A SERVICE THEREAFTER. --- ROUNTINE SERVICE IS BR.L® EQUAL PAYMENT OF `—YOU WIU BE INVOICED FOR SERVICE AT EACH SERVICE CALL. Carpentrywork tnoi rRoy be required CS. a result at insect or animal oan'.age IS not provided under the ms of 1hl' agreement. Thisis a coTVinuing agreement but may be cancellcd at any time by ether parry. NO= see Reverse nns and CondHions. _PATRICK rACHALE TEAVC'c$ SATE giF a Murphys Restaurant and Pub APPETIZERS Buffalo Fingers Served with Bleu Cheese and Celery Jalapeno Poppers Served choice of Dressing Potato Skins With Melted Cheese, Bacon and Sour Cream Mozzarella Sticks Served with Marinara Sauce Nachos (Add chili $2.00) Topped with Melted Cheese, Tomatoes, Peppers, Onions, Olives, and Jalapeios Chicken or Steak Quesadilla Served with Salsa & Sour Cream Veggie Quesadilla Served with Salsa & Sour Cream Wings Side of Fries Side of Rings Chili Chips and Salsa Soup of the Day (available Monday- Thursday) Clam Chowder (available Friday- Sunday) House Salad Caesar Salad (Add Steak Tips For $4) (Add Grilled Chicken For $2) I Salads I I Toasties I $7 $6 $6 $6 $6 Chicken $7 /Steak $9 Cup $3/ Bowl Cup $2 / Bowl Cup $3 / Bowl $6 $6 $3 $4 $6 $3 $3 $5 $3 Dressing Choices: Italian, Creamy Italian Bleu Cheese, Ranch, Parmesan Peppercorn, Balsamic, Caesar & Russian Tuna Melt Toastie $8 Turkey, Bacon & Cheddar Toastie $8 Turkey Reuben Toastie $8 Classic Reuben Toastie $8 Ham & Cheese Toastie $7 Tomato, Onion & Cheddar Toastie $7 I Sandwiches & Wraps I All served with French Fries(seasoned or regular), or Onion rings (Add Cheese, Bacon, BBQ Sauce, Onions or Peppers for $.50 each) Hamburger $7 1/2 pound burger with lettuce and tomato Pickled O' Burger $g 1/2 pound burger topped with: (Cheese, bacon, BBQ sauce, lettuce, tomato, onions, peppers & mushrooms) Boca Burger $7 Vegetarian Burger with lettuce and tomato Chicken Sandwich (Plain, BBQ orBuffa/o) $8 6 oz. Chicken Breast, Topped with Lettuce and Tomato Turkey Club $8 Sliced Turkey, Tomatoes, Lettuce, Bacon and Mayo on White Bread Steak Tip Sub $8 Soup & Sandwich $7 Chicken Caesar Wrap $8 6 oz. Chicken Breast with Romaine Lettuce, Parmesan Cheese and Caesar Dressing Fajita Wrap $8 Your choice of Chicken or Steak with Sauteed Peppers and Onions with Melted Cheese B.L.T. $7 Veggie Wrap $7 1 Entrees I Sides Include French Fries (Seasoned or Regular), Onion Rings, Rice Pilaf, or Mashed Potatoes Steak Tips $12 12 oz. Marinated Angus Steak Tips (served with side and salad) Baked Haddock Market Price 12 oz Haddock with Cracker Crumb Topping (served with side and salad) Chicken Or Steak Tip Kebob $12 Grilled Chicken or Steak and Vegetables served on a Bed of Rice (served with side and salad) Vegetable Stir Fry (add chicken $2.00) $8 Fish & Chips $11 Fresh Haddock Served with Fries, & Tartar Sauce 112 Rack Of Ribs For Full Rack Add $5.00 (served with side and salad) $9 Grilled Combo $14 Choice of two, '/z Rack of ribs, Steak Tips, Or Chicken (served with side and salad) I Pizza I Cheese ($.50 per topping) $8 Bacon Double Cheeseburger $11 The Old Way $g Florentine $11 BBQ or Buffalo Chicken $11 Classic White $10 Consuming raw or undercooked ,Meats,Poultry,Seafood,Shellfish orEggs may increase your risk of foodborne illness especially if you have certain conditions CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Inc,Ci 1'19IPage: of Item No. Code Reference C -Critical Item" R - Red nem DESCRIPTION OF VIOLATION / PLAN OF CORRECTION _ PLEASE PRINT CLEARLY Date Verified �4 C-Ia ,e 6�)/2P_C111c� tit - --- Discussion With Person in Charge: I have read this report, have had the. opportunity to ask questions and agree to correct all violations before the next inspection, to observe all conditions as described, and to P comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty` -five dollars or suspension/revocation of your food permit. / % �( / i 1 1 i v^- V Corrective Action Required:' ❑ No "' f m ❑ Yes ty ❑ Voluntary Compliance ❑ Employee Restriction / Emersion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: i .:5,r1,141C) Pt(S'sRs�,cive.dat"Peatperaturc�s Violations Rotated to Foodborne Bines Interventions and Risk A cordin„ to l.ays Cooled to Factors (Hems t-22) (Cont) II'FAS F Within 4 Hows. PROTECTION FROM CHEMICALS � 3 Sr11.3 S _ Cuv nor i4 thx s for PIIFs 9 PHF Hot and Sold Hording 14 i - Farsd ar Caiar Additives _ Cord PHFS miaret elueti at or below 4-202 Thain ,r 540.0041(Fe AiV45°k _ ?-3112.}4 Protection iron?. t napproleti Addt£i CS* 5-501 16(A) ti..t PHF, hfainiained'a to above Ia r Poisonous or Toxic Substances .. ' 140'F, '-IC1111 ikleni fying imonroalee0111,amIJ 1j M j-501 16(A) Roasts Held at or above 1:90'F X20`r`yime as a Public Health Control 7 102,11 Common t— internees' ;.901-19 Time as a Public }leahle Control' 7-201-11 SeJat zuon_Sine agc 7211_ Restn�l:an Presence and 11ke* __-__ ,90.OpTefH7.� V tnaotx ttcqutrtniertt' _____ 7-202.£2 v Co dihowofUso- 7-2011, 1 .Toxic { ontainar Psobibuion.' f REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 204.3 ( Samt�-esa C iteria tbeuti resPOPULATIONS {HSP) 1 2(}4.12 Cixmuals for Wash F odnt'c f dtezia` 21-T i-&41 11(.A) Urepwceiriicdi'r lar -:aged 3uicos and _ Z-20414 IOi�tan cots, t rresiia Revere es with Kdimna.l.tb..lsr'_ 1-2ti5, } t lucid atai C xx1 t ontact. Lobi icants' - 3«S43 31(}3) L'wc of Pa<teunrt d 1 iT 7-206.11. Reuued'seYeircides_Cntezri?-kl)li1(ll) Riworl'artiallvCtk7kv.dlniinaiFaideal ----. _ 12 in Sc dSnonts Roi Strvc.0 _ 7-206.12 i 12cnle111 l3ortSorion,'' 3-k'{UI 13'Ci L,ni coed Faxl PacYa *w 7206 13Ftnt,Ainj, A;ecdcr,, lest Control and ----�- ._,.._ 8 ho. Rc eervetl�. ouCONSUMER ADVISORY TIAL EMPERATURE CONTROLS F223 0 i 1 Consumer Ail,isor4 Posted for f wistttnptson o1 unit Foo& That art; Raw. Crderweked ur Ib Proper Cooking Temperatures for Not C}therts is PHFs t Pru:. Used to }ainrmate '— .., Patho� sus 3 =401. 1 £ r1(h{.�} t cg155 F 15 See, - ----- F c lmtnu3e iu Su=iu t i5 Y15eee- .--50' 11 Pi,rei i v ] 1,gg-: Substitute! for Raw Sheth 01 Ito v}t< G mmina<ed + sh 1e,ts h _ Anunals 1n T 1 e SPECIAL REQUIREMENTS Gori, tree fi Gt Rci i,t ' lo-Fl21 ruin — ---------- .ti69{.i1I t I Vioiatiow of Scotian I)) in r .3-40111(A}t2) � Kantes, I111ceIt i 4kats 175 h 15 � i � i { ,c eatering. mobile Itxtd- temporary and >-401.11(A)!3) Pouin. Rind G"Anl', Stinted 1't1BSH re; id att,al kitchen olretati,4n, bould be S utf ng Containing Fist hI it, debited utider the appropriate. secizons leiulhr orRatrms 165`1 15xc above drelatedit) foodbornc ilhnci, 3-201,11{0(3) N4gele-min le m1aci €f, Steaks interventions and riskfaetorc (kbet 1451, " _ 590 .009 vlolatso )S relating to aotid! retail �3-431.22 Rau An9ttral 1 tx>d, Cooked io a practices should be debited under ,#29 - _ tiiieiouavt 165'F'* 5pzeialkequiremetw, 3-441 I I G( 0)(b) Ail Other PHF ; 145°F 15 sec. �_� _ 17 Reheating for Hot Holdhig _ iOLAitOkS RELATED TO GOOD RETAIL PRACTfCES 3-1d3.t£(A}&iD) PHF., i65"F I5scc, ^ (items 23-30) 3-4011.11 (B) Microwave- 165"F 2 Aiiniue S randing C•ririsa+;err' nrn� critirat vio Ine),V�, ireen,h do nae relate en the _ 7inte° {nodhorne din ss interveruionr acid rr~$ jwrorr tic ul anow, (on 9c 3-40;..11{C1} ((f immerciatiy 1 io e5sed RTE Food - fwaid'sn the fol, nt-ing s rthau q(the; Food(ade cord 105 F4941? J90'006e' I E {13j Remain iq, Unsliretl Poaions elf ,l3tt.[ I :i-50114C.A,} ( cuxAing Cooked PRFs town 14)'F to ' 70°F Within 2 Hours and From 76`1 to 4i'F/4S'F 14-itlim 4 Hours. 3-501.14(W Cooling PHFs Made From ;vmbient Tzmpecatrire Iaeredients to 43`1145`1 _ W.Ithia 4 Hours *'1?motes addmxt item ea the x449 i'ocxi C'.xie cr 105 Cmc, 59t} ppp. .., .S V Z5 ',.,. CITY OF SALE ROARn nF HFALTH 1 3-501,14(0 Violations Related to Foodborne fitness Interventions and Risk According to Law Cooled to Factors (Iferm; 1-22) {Cont) .11 Ti45'F Within,! Rims, PROTECTION FROM CHEMICALS 13-561.15 Coriliw, Methods fire I'llFs i 19 PHF Hot and Cold Holding T— 7'� -12 _T20i —1 —7 3501j6(B) old PHFN Nq�aifltain at or below j4- Food or Color Additives 590.QWF) -11 "'/45" F' 3-30114 Protection fro Poisonousor Toxic Substances Fl-.�6 1, Ini'A) -f-JoI —PI -lits Maintan)NI —at or above 141.11 15 1400F. uf I I'll"nurvi" Intiainafion - Oriental 16(.A)I Risons Hpld at or above 13VT. Containers, — ----- 1 Time as a Public Health Control 7 LLAL 102,11 Conarcon Name - 7-2©t.1 bh<Health Conftat Variance Rt 1 -202.1 Rcstrictiorn - Prcsiw ntand Uw* 7-202.12 condiflon", of REQUIREMENTS FOR HIGHLY SUSCEPMBLE 7-203, 11 Toydc : Coiotuhers - ProlubnnnWc POPULATIONSJHS 3-801.13 (A) Uidra�teuireid Pre-packaged Juices and - -j4 anaiMS, crilcri� - C' cnlic�W T-2 (-412 Clicinicatr for !V4�lr!Llg Clitotias -I- - - ---- lievvraafs with 7-2141& Driinp-Amitv. Craerm" 1*111 ...... 3-801.11(lb ljs"' of Pasteia ized Ein,s hicid"anal ForA Contact, Lahti -ants 1-801 1 [(1)) Raw or Parliatt,, Ciaikcd Animal Food and aw Not Served. 7-206.12 R(Aern Bin slmn'ra,L3-X Lfl irCi ['U;a �eotal jAxol P Not Re served. j-'06.13 Fracifing Powder Net control and TIMENEMPERATURE CONTROLS 16 Proper Cooking Temperatures for PHFs 15,Sce. 145"F 1 - 5! & Einit Animals- i55"F 15 W'- " 3-401.1 I(A)(21 Rrotes, lr�ieclA War I �� 1,-' 15 74 Al(A)(3) �1'ou�;ry,t§tldCia'lnt' stuthed I'l-Mi, g C Stuffinontaining Fish, k4an, lloofn-�� or katita-s51 -16' t,5 sei;. 740, 11 --inol WhOe-rinescru . Intact BeefSlcaks 145F F(TZ- ,,401 12Fiok�;d In it Nficfowav(� 165-y h —A 741 -1-1-4-5°T —15scc. Reheating tor Hot Holding 103,1 F(AAl U) PHFs Wl-' I > sec' - 3401.11(B) tviccowaw- 10' F 2 iclilur�, Sunidin�- l Tina," C!ommerciall-I Processed RWTIXd 3-403, J I (E) j Remaining Unshced Portions of Beef iH 1 Proper Cooling of PRFs 11 lu'Alll co,:i1h)" ccxllaal PlIFS firoin 14Y F to it mi 2 Hours, and Front l0°F to 4 PF1451- Within 4 Hone;;. 4(B) Coohin, PHN Made Ff ran Ambient 1 'remperalorc ingredients u, 41° F/45qF Within 4 Hours ]"cn,tce critical nern in th" 1999 Frog n Cc or 105 ( NIR 590 D00, 22 -00;, 11 Consuraer Advisory fronqed for COWURDritron, Ardnell F":iods 'lliat, are Raw. Undercooked of Not Othery. iw 11r(wcss&,d to E'litionare I, ad,01'ens solistowe for Iraix, Shelf SPECIAL REOUIREMENTS 390 Of �9(1% r-(6) T—Vit:,IatwnN of Section 590.(0)(A)TI0) in I catering, mobilt: foxid, ternpuraty and rt',sidenliat kitchen oporations Alt oold be d6lied under the above if related to toodirs)rne intoes; interventions and risk faclois;, Other 594 009 violatior9 relating to pool retail practices should be debited under #29 - Special Re to etnant<. (Ittruis 23.301 Critical and nOn-Critical viotalimis, whirt, do neelan., io the foodborne illness inlro'rerrli"AyOnd risk factors listed aboi e, car, bc fousai in the joliouing sections of the Food Code and 105 CMR 590,OUO, I � I)c U., �5�IL1 - g�n�� wi Peer �2ttr• Will see, i� c�vrewt ou�U.w hr..�rc, can le#�( i� duty door p�an• No+ -�'ixtin� sa1MQ �j"`P'� i�lccc�n5 cotrt�u--laps� p�eyti1tri(�y will NC�1?1Cbc2 Tens Olo•xilSrS. 64t L)p5+ E k.�`tc,lnsrl• i I ►� � ,, • •. .,.. i �����, L,l,. b� � ����� �, �,fi C.,V�S�- J� - �����t� � ts� Db �`�- W2. As MAO V\�L 0 L'd V,01 A61br LEI s� {� bbd � l U -z) k A\�Lo CITY OF SALEM, MASSACHUSETTS LICENSING BOARD 120 WASHINGTON STREET SALEM. MA 01970 DAVID J SHEA. CHAIRMAN TEL, 978-745-9595 EXT. 5648 JOHN H. CASEY FAX 978-744-6775 RICHARD LEE MELISSA PAGLIARO KIMBERLEY DRISCOLL CLERK OF THE BOARD MAYOR HEATH DEPARTMENT NOTIFICATION FORM IF YOUR APPLICATION INCLUDES THE SERVING OF FOOD YOU MUST HAVE THIS FORM SIGNED BY THE HEALTH DEPARTMENT PRIOR TO SUBMITTING YOUR APPLICATION TO THE LICENSING BOARD. (this form MUST be signed and returned with your application). NAME OF BUSINESS Corporate name: r1homond, Inc. d/b/a: Mui_phy's LOCATION: 300 Derby Street, Salem, MA TELE.# 978-317-4892 TYPE OF LICENSE On Premises All Alcoholic APPLICANTS INFORMATION Name: Susan Kelly Home address: 82 Marblehead Street City: N. Reading State: MA Zip: 01864 Home Tele.# 978-664-4783 TH • GENT/INSPECTOR'S COM ENTS: _n / /j j /(� ///� �/ , -I A , . I n/l0 Q// -t �A 7, 10 � // �.i11IPJ) A ro-fl Z(l az 0")-e !" l a -k I 'T l l Vl !T�(� fP��a� 'e 0� �,�ulhd �a WLY rh d/ ono � ,� 0 S DATE 3 O f 11 V1� e Ith Agentnt health dept. Teti f. Form 2;09 CITY OF SALEM BOARD OF HEALTH Date: March 19, 2009 Name of Establishment: Murphy's Address: 300 Derby Street Owner(s): Peter Kelly Phone: 978-317-4894 3 The proposed owner of this establishment, Peter Kelly, presented the existing Floor Plan for this establishment and Menu for review in accordance with the State Food Code. Proposed owner Peter Kelly to submit up-to-date floor plan for this establishment as for the plans presented at the time of this review were not up-to-date. Please have them drawn to scale. Floor plans shall show all parts of establishment including restrooms, bar areas, dinning areas, kitchen and food prep areas. An updated Floor Plan must be submitted. Please include location of all equipment. Please submit floor plan for review. CERTIFICATION Mr. Kelly will be the Certified Food Manager (CFM) at this location. A "Person in Charge" or "PIC' must be available at this location when the CFM is not present. The PIC must have knowledge of sanitation techniques, holding temperatures, operations, etc. FLOOR PLAN A Hand Sink must be located in each food prep and service area.. The hand sink must have a wall hung soap and paper towel dispenser. These must be stocked at all times. The hand sink must be used for hand washing only. All floors, walls, and ceilings where food, utensils, paper products, etc, are stored, prepared or served must be intact, impervious, and easily cleanable. This includes any storage of these items in the basement. A dishwasher and. a three bay sink for washing, rinsing and sanitizing all utensils equipment, dishes will be used. The dishwasher must have a final rinse temperature of 180 degrees in the final rinse OR an automatically fed chemical sanitizer in the final rinse with an audible alarm. MENU/FOOD PREP Reviewed preparation of clam chowder and steak tips. All food must be held at 41 °F or lower, or 140°F or higher, at all times. Therefore, soup and other hot items should be brought to boiling before being held hot. Food may not be added to containers in holding unit. Instead, a sanitized container with new product may replace the existing container and the old product may be placed on top of the new product. The review of clam chowder indicated that it is cooled and stored in a 5 gallon container. An ice paddle is used to reduce heat and cool to proper temperature. Soups and chowders shall be broken down into smaller containers and stored no more than 4 inches in each container. Please take temperatures of chowder to ensure correct holding temperatures are met. There may be no bare hand contact of ready -to -eat foods. Gloves, tongs, or tissues must be used when handling such food. All refrigerator/freezer units must have internal thermometers. All equipment in the establishment must be operating properly. Any unused equipment must be removed. UNDERCOOKED FOODS The advisory will be printed on the menu. Please provide a copy of menu. CHOKE SAVING A person trained in choke saving techniques must be available whenever this establishment is open for business. EXTERMINATION Monthly services of a Licensed Pest Control Operator are required. Please keep receipts for inspections. Prior to opening a signed contract with a licensed pest control operator must be signed and an initial inspection conducted. SANITIZING SOLUTION Sanitizing Solution must be accessible at each prep station and for the patrons' tables. Test strips corresponding to the kind of sanitizer be on hand to check concentration of solution. Solution must be miaA daily, tested, and the results recorded on a log sheet for examination by Board of Health inspectors. Outside area of premises, including the dumpster area, must be kept clean and sanitary. Please call to submit the final floor plan for review. and check were not submitted at the time of this review ncini Agent MOO Date Corned Beef Sandwich Beef Stew $10 Sheppards Pie $10 Bangers & Mashed $10 Teriyaky Chicken Over Rice $8 Bbq Steak Tip Wrap $8 Thousbay HaL.: Puice Apps @S Fufb Tobin & Leahy @S The National Registry Of Food Safety Professionals® Certifies PETER; KELLY Has Successfully Satisfied the Requirements For The Food Safety Manager Certification Examination W�esident. — issue Date: April 15, 2008 Certificate No: 1820245472 - Test Form: 1$09 '1'hls ceriifionm n n!51 reHtl Ym more �i�Ic�Leca ,� FE li1�IJ E www.Pickled-Onion.com APPETIZERS Buffalo Fingers Served with Bleu Cheese and Celery Jalapeno Poppers Served choice of Dressing Potato Skins With Melted Cheese, Bacon and Sour Cream Mozzarella Sticks Served with Marinara Sauce Nachos (Add chili $2.00) Topped with Melted Cheese, Tomatoes, Peppers, Onions, Olives, and Jalapenos Chicken or Steak Quesadilla Served with Salsa & Sour Cream Veggie Quesadilla Served with Salsa & Sour Cream Wings Side of Fries Side of Rings Chili Chips and Salsa Soup of the Day (available Monday- Thursday) Clam Chowder (available Friday- Sunday) House Salad Caesar Salad (Add Steak Tips For $4) (Add Grilled Chicken For $2) I Salads I I Toasties I $7 $6 $6 $6 $6 Chicken $7 /Steak $9 Cup $3/ Bowl Cup $2 / Bowl Cup $3 / Bowl MT $6 $3 $4 $6 $3 $3 $5 $3 Dressing Choices: Italian, Creamy Italian Bleu Cheese, Ranch, Parmesan Peppercorn, Balsamic, Caesar & Russian Tuna Melt Toastie $8 Turkey, Bacon & Cheddar Toastie $8 Turkey Reuben Toastie $8 Classic Reuben Toastie $8 Ham & Cheese Toastie $7 Tomato, Onion & Cheddar Toastie $7 Sandwiches & Wraps All served with French Fries(seasoned or regular), or Onion rings (Add Cheese, Bacon, BBQ Sauce, Onions or Peppers for $.50 each) Hamburger $7 1/2 pound burger with lettuce and tomato Pickled O' Burger $9 1/2 pound burger topped with: (Cheese, bacon, BBQ sauce, lettuce, tomato, onions, peppers & mushrooms) Boca Burger $7 Vegetarian Burger with lettuce and tomato Chicken Sandwich (wain, BBQ or Buffalo) $8 6 oz. Chicken Breast, Topped with Lettuce and Tomato Turkey Club $8 Sliced Turkey, Tomatoes, Lettuce, Bacon and Mayo on White Bread Steak Tip Sub $8 Soup & Sandwich $7 Chicken Caesar Wrap $8 6 oz. Chicken Breast with Romaine Lettuce, Parmesan Cheese and Caesar Dressing Fajita Wrap $8 Your choice of Chicken or Steak with Sauteed Peppers and Onions with Melted Cheese B.L.T. $7 Veggie Wrap $7 Entrees Sides Include French Fries (Seasoned or Regular), Onion Rings, Rice Pilaf, or Mashed Potatoes Steak Tips $12 12 oz. Marinated Angus Steak Tips (served with side and salad) Baked Haddock Market Price 12 oz Haddock with Cracker Crumb Topping (served with side and salad) Chicken Or Steak Tip Kebob $12 Grilled Chicken or Steak and Vegetables served on a Bed of Rice (served with side and salad) Vegetable Stir Fry (add chicken $2.00) $8 Fish & Chips $11 Fresh Haddock Served with Fries, & Tartar Sauce 1/2 Rack Of Ribs For Full Rack Add $5.00 (served with side and salad) $9 Grilled Combo $14 Choice of two, '/z Rack of ribs, Steak Tips, Or Chicken (served with side and salad) I Pizza I Cheese ($.50 per topping) $8 Bacon Double Cheeseburger $11 The Old Way $9 Florentine $11 BBQ or Buffalo Chicken $11 Classic White $10 Live Entertainment 'PQ Monday — Saturday Schedule available at the bar or at w .MySpameom/PickledOnion