Paddy Murphy's Irish Pub
1089 N Collier Blvd #440, Marco Island
Jul 2, 2025
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Dishwashing facilities; chemical test kits; gauges
Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on the top of the dishwasher. **Warning**
16-21-4 - High Priority·Food-contact surfaces clean and sanitized
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up quaternary sanitizer in the triple sink. **Corrective Action Taken** **Warning**
22-41-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler near the dish pit raw beef is stored over cut onions. Operator moved the raw beef to the walk in cooler. **Warning**
08A-05-6 - High Priority·Date marking ready-to-eat (RTE) PH/TCS foods
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, Turkey gravy 6/19/25 1 quart Shepards pie 6/24/25 3 pounds Turkey breast cut 6/19/25 3 pounds Beef gravy 6/19/25 1 quart. See stop sale. **Warning**
02C-01-5 - High Priority·Food safe and unadulterated; sound condition
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, Turkey gravy 6/19/25 1 quart Shepards pie 6/24/25 3 pounds Turkey breast cut 6/19/25 3 pounds Beef gravy 6/19/25 1 quart. See stop sale. **Warning**
01B-24-5 - High Priority·Receiving and holding PH/TCS foods coldCorrected on-site
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler closest to the bar, cooked shrimp (46F - Cold Holding); cooked turkey (46F - Cold Holding); chicken salad (45F - Cold Holding). Operator reduced the temperature of the make table, cooked turkey 37F cold holding, chicken salad 36F cold holding, cooked shrimp 36F cold holding. **Warning**
03A-02-5 - Intermediate·Food-contact surfaces clean and sanitizedCorrected on-site
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service station T the bar. Operator cleaned the soda gun nozzle. **Warning**
22-02-4 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink not accessible for employee use at all times. There is a container inside the hand washing sink on the cook line. Employee removed the container from the hand washing sink. **Warning**
31A-09-4 - Intermediate·Handwashing supplies and handwash sign providedCorrected on-site
No paper towels or mechanical hand drying device provided at handwash sink at the bar. Operator provided paper towels. **Warning**
31B-02-4 - Intermediate·State approved food handler training; employee training
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5 - Intermediate·Chemicals/toxic substances
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle on a cart bynthe gar. **Warning**
41-17-4
Violation codes
9 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Consumer advisory; food labeling; date marking |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 2 | Food-contact surfaces clean and sanitized |
| 2 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Chemicals/toxic substances |
| 1 | Food management certification; employee training |