Let's Cook LLC d/b/a Murphy's

3 findings recorded on Sep 17, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Multiple RTE TCS foods, including beef in the WIC observed without required date marking; CA- date mark qualifying RTE TCS FOOD HELD MORE THAN 24 HOURS WITH PREP/OPEN date counted as DAY 1. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Multiple RTE TCS foods, including beef in the WIC observed without required date marking; CA- date mark qualifying RTE TCS FOOD HELD MORE THAN 24 HOURS WITH PREP/OPEN date counted as DAY 1. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

2. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed date marked foods include tomato based sauce , tuna salad in both WIC observed without required to be bled beyond the date marked period; CA- discard food exceeding the date marking time limit. Corrected On-Site.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(h)

   Observed date marked foods include tomato based sauce , tuna salad in both WIC observed without required to be bled beyond the date marked period; CA- discard food exceeding the date marking time limit. Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed multiple ice scoop receptacles with debris accumulation where clean ice scoops are stored; CA- CLEAN AND SANITIZE scoop holders and store clean scoops in a clean, dry location and protected from contamination. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(d)

   Observed multiple ice scoop receptacles with debris accumulation where clean ice scoops are stored; CA- CLEAN AND SANITIZE scoop holders and store clean scoops in a clean, dry location and protected from contamination. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.

   Official report · Item 15C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.