GOLDEN MAGNOLIA RESORT

High Priority - Displayed food not properly protected from contamination. All pies, pastries and cookies not covered with self hinged lids.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining tomatoes.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested sanitizer and it tested at 0ppm. Added sanitizer and it tested at 200ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In downstairs chest freezer; raw chicken over apple cake.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Creamer temp'd at 48F. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Above fill line; pad Thai 58F; ( - Cold Holding). In cooler over night. Inside reach in cooler overnight; creamer 48F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above fill line; pad Thai 58F; ( - Cold Holding). In cooler over night. Inside reach in cooler overnight; creamer 48F. Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment does not have test strips for sanitizer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 not dated. Person in charge did not know when it was opened. Stop sale issued.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee was a mixer in hand washing sink. Addressed immediately and person washed mixer in 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have test strips to check sanitizer.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Staff does not have proof of training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche in downstairs reach in cooler not dated.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance in back of inside machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep counter with food items. Person in charge removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In downstairs reach in cooler bottom shelf is soiled.

Basic - Single-service articles not stored inverted or protected from contamination. At self service counter; spoons not inverted. Person in charge inverted. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added downstairs prep area and coolers, 3 compartment sink and a hand washing sink without submitting plans to plan review first. Warning - From follow-up inspection 2023-01-24: Time need to submit plans to plan review. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In downstairs reach in freeze; raw chicken over tortillas.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In make; sausage dated 1/11, cheese dated 1/12, shrimp dated 1/12. Today is 1/23. Cream not dated. Milk in downstairs reach in cooler not dated. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make; ham 51F, quiche 47F, cream 48F, chicken 47F; ( - Cold Holding). Items in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52F, potatoes 49F; ( - Cold Holding). Person in charge placed on ice. Bottom of make; ham 51F, quiche 47F, cream 48F, chicken 47F; ( - Cold Holding). Items in reach in cooler overnight. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added downstairs prep area and coolers, 3 compartment sink and a hand washing sink without submitting plans to plan review first. Warning

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. Only 1 staff member has their training certificate.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles in kitchen. Person in charge labeled. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses and plates on top shelf not inverted. Person in charge inverted. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in reach in freezer. Not ID'd.

Basic - Food not stored at least 6 inches off of the floor. Downstairs; water is on floor. Person in charge moved water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometers in glass door reach in coolers downstairs.

Basic - Old labels stuck to food containers after cleaning. Establishment has old lids on clean dishes on rack in kitchen. Person in charge took off old labels. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados in use not washed. Stickers still on produce. Person in charge took stickers off and washed avacados. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reaches only 90 degrees. Supposed to reach 180 degrees. Person in charge set up 3 Compartment sink and it tested at 200ppm.

High Priority - Displayed food not properly protected from contamination. Blueberry bread for self service unprotected. Person in charge removed bread. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter @ cookline; Butter 61F; ( - Cold Holding) In top of make; ham, chicken 49F, cheese, cubed cheese, sausage 47F, hummus 44F; ( - Cold Holding). Items in cooler 4+ hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter @ cookline; Butter 61F; ( - Cold Holding) In top of make; ham, chicken 49F, cheese, cubed cheese, sausage 47F, hummus 44F; ( - Cold Holding) Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold on interior ice plate.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Crepe utensils in standing water. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - 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. At the time of inspection, dishmachine tested at 0ppm. Sanitizer container is empty, person in charge does not have replacement. Operator set up triple sink with quaternary ammonium during inspection at 200ppm Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Pastries at breakfast counter for self service uncovered.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored over opened package of cheese in reach in freezer. Also in reach in cooler on ground floor, raw chicken stored over milk and vegetables. Person in charge began moving to appropriate location. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pickled onions date marked 10/12.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the time of inspection, person in charge unable to provide test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At time of inspection, no paper towels at hand wash sink. Person in charge provided. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. At the time of inspection ice machine added to closet on floor below the kitchen with customer self service, ice is scooped, no dispensing mechanism. Person in charge indicates it is used by food service establishment. Warning

Basic - Food stored on floor. Water stored on floor on ground floor. Person in charge moved to appropriate location. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located in closet with customer self service, ice is scooped, no dispensing mechanism. Warning

Portable fire extinguisher is inaccessible. For reporting purposes only. Fire extinguisher in kitchen is kept behind large plant, with no sign indicating it is there.