MAGNOLIA OYSTER BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Auto fry chutes. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior fan. -Shelving under prep table. -Exterior of flat grill.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Under bar.

Basic - Floors not maintained smooth and durable. -Floor drain under bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some shelves under front bar. -Exterior of flat grill. -Exterior of auto fryer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -Wood around oyster bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Raw animal food stored over or with unwashed produce. -Raw shell eggs over lettuce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 63f, less than 4 hours. Advised to rapid chill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelving.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under microwave.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear handsink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue bottle at bar.

Basic - Food stored on floor. Cooking oil in kitchen. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Above three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. -At bar.

Basic - Floor soiled/has accumulation of debris. -Under auto fry.

Basic - Food stored on floor. -Cooking oil. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over mozzarella sticks.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers stored in handsink. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom.

Basic - Stored food not covered. Bread. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Container of corn meal.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license. Checked on Myfloridalicense.com. Current active April 1, 2022. Corrected On-Site** Corrected On-Site

Intermediate - Fryer basket and flat top located in the kitchen are soiled. Corrective Action Taken

Intermediate - Handwash sink not accessible, by plastic containers,for employee use at all times. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp located in the walk in cooler is not date marked. Corrected On-Site

Basic - Clean plates not stored inverted or in a protected manner on a dish rack located in the kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone, cigarettes, and glasses are stored on the bar area with clean glasses and sauce. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Per operator inside and outside has 60 seating. Per division of hotels and restaurant license states 45 seats. Seating change evaluation emailed to operator.

Basic - Ice buildup in white reach-in freezer located inside of the kitchen.

Basic - Larger fryer and walk in cooler gaskets are soiled with grease and food debris. Fan has an accumulation of dust above kitchen prep table. Corrected On-Site

Basic - No handwashing sign provided at the hand sink used by food employees inside of the kitchen. Corrected On-Site

Basic - Oil and bottled water stored on floor. Corrected On-Site

Basic - Raw fish and shrimp stored in undrained ice inside of the walk in cooler. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.