MAGNOLIA POINT GOLF AND COUNTRY CLUB

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed and vacuum sealed mahi in reach-in cooler across from fryer.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose outside back kitchen exit. Operator located vacuum breaker and installed during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink by triple sink. Operator removed strainer. Also, ice observed in far right handwash sink in downstairs bar. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four packages of completely thawed and vacuum sealed mahi in reach-in cooler across from fryer.

Basic - Dead roaches on premises. One dead roach in front of bag in box soda rack in downstairs bar. Operator removed and discarded dead roach. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf labeled "employee" is stored over take out boxes in downstairs bar.

Basic - Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Floor under fryers has grease/food debris accumulation. Ceiling vents in kitchen with dust. Repeat Violation

Basic - Plumbing system in disrepair. Leak under handwash sink by triple sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at triple sink tested at 0ppm quaternary ammonium. Operator found chemical empty, replaced chemical and retested at 150ppm quaternary ammonium. 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. Dishmachine tested at 10ppm chlorine. Chemical container was empty. Chemical replaced and retested at 50ppm chlorine. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands place a raw beef patty on the grill then handle a clean utensil. Employee was coached on proper glove change/handwashing. Employee removed gloves, washed hands and removed utensil for cleaning. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back kitchen exit, threaded faucet with attached hose is missing a vacuum breaker.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at far right handwash sink in bar. Operator replaced towels. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Vent and surrounding ceiling tiles above make line, at walk in cooler and above oven in kitchen are soiled. Vent at service station upstairs is soiled. Floor under all cooking equipment is soiled. Wall behind dishmachine is soiled. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in upstairs service station is soiled.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for Devon R expired on 2-28-2025.

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen around ice machine and under cooking equipment in kitchen are soiled.

Basic - Single-service articles improperly stored. Case of take out boxes on floor in outside shed.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. House made bacon jam in walk in cooler with a prepared date of 8/9. Gallon of milk in cooler in downstairs bar dated 8/12.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made bacon jam in walk in cooler with a prepared date of 8/9. Gallon of milk in cooler in downstairs bar dated 8/12.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna in flip top reach in cooler in kitchen at 45F. Per chef, tuna has been in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Tuna in flip top reach in cooler in kitchen at 45F. Per chef, tuna has been in unit overnight.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose outside to left of back kitchen door exit. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside to the left of back door, vacuum breaker missing from threaded faucet with attached hose.

Basic - Utensils in poor condition. Rubber spatula hanging above three compartment sink has a piece of rubber missing from food contact area. Operator discarded spatula. 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. Dishmachine tested at 0ppm chlorine. Operator changed chemical and reran machine and tested at 50ppm chlorine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flying insects under three compartment sink at downstairs bar. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash in cold well at 51F. Per operator, egg wash placed on cold well from reach in cooler approximately two hours prior. Operator moved egg wash to freezer. Temperature approximately 30 minutes later at 36F. Corrective Action Taken

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. Missing some employee training.

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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in soda storage room behind downstairs bar not secured. Repeat Violation

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents throughout kitchen, ware washing and storage areas soiled. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine and pots and dishes on rack in dry storage stored not inverted. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged/missing from where floor meets wall on left side of wall by oven in kitchen. Wall on left side of oven in disrepair near bottom. Wall paneling behind three compartment sink and the right of ice machine coming off from the wall.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at flip top reach in cooler top reach in cooler in kitchen has deep grooves.

Basic - Dead roaches on premises. 1 dead roach at left corner of dishroom storage rack. 1 dead roach at threshold to walk in cooler. Operator discarded both and cleaned the areas. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water noted under three compartment sink in bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled in kitchen across from oven. Hood system under filters has accumulation of grease. Sides of fryer have accumulation of grease. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at mop sink in red zone.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed six flying insects under three compartment sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Provided and discussed DBPR Form HR 5030-104 with operator. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Empty sanitizer bucket in handwash sink by three compartment sink. Operator moved bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at banquet bar handsink.

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. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with operator.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured carbon dioxide tank next to the bag in box sodas in pub bar storage.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout kitchen are soiled. Floors under cooking equipment in kitchen have grease build up.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stored plates and pots on rack in dry storage are not inverted. Also, ice bucket beside ice machine is not inverted.

Basic - Equipment in poor repair. Handle on microwave across from grill is loose/broken.

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles broken or missing under cooking equipment in kitchen and in dry storage area. Hole in wall under three compartment sink. Cove molding missing from under dish table to three compartment sink.

Basic - Food stored on floor. Cases of bread on floor in walk in freezer. Cases of bag in box soda and single service cups on floor in storage shed.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at banquet room handwash sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets across from flat grill are soiled. Gaskets on server counter top reach in are soiled. Pre-rinse nozzle at dishmachine has build up of black debris.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at the banquet and pub bars on the counter within customer reach.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed lack of a consumer advisory. 2 were printed and posted. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 in down stairs dry storage, unsecured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged ceiling tiles in dry storage.

Basic - Current Hotel and Restaurant license not displayed. Observed the current license was not available for review.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink stored on a prep table.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed the hood filter system has gaps. The manager tried to adjust them, gaps still remained. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed both ice machine scoops stored in standing water. The containers were emptied and cleaned. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados on the cook line, stickers attached.

High Priority - Food with mold-like growth. See stop sale. Three red bell peppers in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cheese curds in refrigerator on cook line, manager rearranged during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in refrigerator on cook line, manager rearranged during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. individual sour cream (55°F - Cold Holding); individual ranch (56°F - Cold Holding) in small reach in cooler at wait station, per manager they have been in cooler since the previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual sour cream (55°F - Cold Holding); individual ranch (56°F - Cold Holding) in small reach in cooler at wait station, per manager they have been in cooler since the previous day. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg wash on cook line held on time does not have any time markings, employee marked with correct time. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station at bar under register, employee corrected during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Int of both ice machine in kitchen and ice machine in downstairs storage shed. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen have a build up of debris

Basic - Equipment in poor repair. One hood filter missing baffles over fryers on cook line.

Basic - Floor soiled/has accumulation of debris. Under ice machine in kitchen

Basic - Food stored on floor. Bag in box soda and box of chips in storage room behind bar, employee corrected during inspection Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In both downstairs men and women's bathroom Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood system with a build up of grease over grill on cook line.