THE MAGNOLIA CAFE

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw egg, then handle bun with same gloves with

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced ham dated 9/11. Pimento cheese dated 9/13. Two eggs with cracked shells in glass door reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at front line with debris buildup. Person in charge cleaned. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Hollandaise made with raw shell eggs with no disclosure. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge unable to provide proof of employee informed of reporting responsibilities.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at dishpit unlabeled. Person in charge labeled appropriately. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel observed under cutting board in kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black beans in reach in cooler dated 2/17.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes, pico in unit at 62-66F, person in charge states unit was unplugged for cleaning employees in process of discarding items during inspection. Person in charge discarded. Grueyere and blue cheese at 52-53F in fliptop. Items are closest to griddle on table next to unit. Items placed in unit 2 hours ago per person in charge. Person in charge discarded. In sliding glass door at front counter cold foam, heavy cream at 49F. Person in charge states has been in and out of unit. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine with debris buildup.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide quatanery ammonium test strips. Thermal test strips for dishmachine not indicating. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees on cookline with no proof of being informed of reporting responsibility. Provided form during inspection. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide written paperwork for time during inspection. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, also observed employee eating in kitchen during inspection. Person in charge discarded drinks, spoke to employee. Corrective Action Taken

High Priority - Container of medicine improperly stored. Employee vitamins stored in cooler above food to be served to customers, person in charge moved to appropriate location. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At the time of inspection, dishmachine only reaching 145F, color strip not changing color. Person in charge began setting up one sink as wash, one as sanitizer. Will rinse in dishmachine until it can be serviced. Person in charge states will get someone out today to repair. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sitting on counter 64F, cheese sitting on counter 56F, cheese sitting on counter 58F. Spoke to person in charge about the possibility of placing items on time. In sliding door cooler at beverage station milk 46F, person in charge states door has been opened frequently. Ambient temperature of unit is at 41F during inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter sitting on counter at 96F. Spoke to person in charge about holding on time. Person in charge marked for time during inspection. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM during inspection, states has been GM for 2 months. States did taste test last week, awaiting results.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes quatanery ammonium for sanitizer buckets, person in charge unable to provide test strips during inspection.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ employees present with no CFM.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide time paperwork during inspection.

Basic - Garbage on the ground and/or pad around dumpster. Food debris on the ground around dumpster with large amount of flying insects present.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers in clean dish area with old label residue. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting cucumber through plastic wrap without washing first. Employee washed during inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw whole muscle pork stored below ground sausage product.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One container of dressing made with fresh garlic and oil.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at make top 60F. Item was sitting on top of make top. Person in charge moved to reach in cooler below. Fresh garlic in oil mixture at 81°F made yesterday per person in charge. Person in charge discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Potatoes, waffle mix, pooled eggs, butter, creamer held on time for breakfast from 8-11 with no time mark.

High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottles stored on shelf above wrapped silverware.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow preventer missing at mop sink at non chemical side of the splitter with green hose attached.

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM for all managers except one during inspection.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch menu missing consumer advisory, person in charge states reprinted menus yesterday. Person in charge posted sign until new menu can be reprinted. Also, establishment serves eggs Benedict undercooked, no disclosure on menu. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef in cooler made 2 days ago with no date mark. Person in charge marked appropriately. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sinks in the kitchen and at front counter. Person in charge posted during inspection. Corrected On-Site