Magnolia Villa

Observed ranch prepped on 2/5/25 and chicken broth prepped on 2/19/25 in walk in cooler. Foods requiring date marking must be used or discarded within 7 days, with the day of prep counting as day 1. Will email PIC a helpful handout on proper date marking. COS by discarding.

Observed quat spray bottle at bar at a concentration greater than 400 ppm. A proper quat solution must be between 200-400 ppm. COS by making new solution of 200 ppm.

Observed unlabeled quat spray bottles at bar. All chemicals outside their original container must be labeled with the common name of the product. COS by adding labels.

Observed exposed brick wall in dry storage area near restrooms. Also observed unfinished wood cove basing, and eroded/unfinished wood flooring in same area. Floors, walls, and ceilings must be smooth and easily cleanable. Must seal with a washable sealant or replace. [CORRECTION: BRICK WALL IN DRY STORAGE AREA MUST BE COVERED WITH A SMOOTH, DURABLE, CORROSION RESISTANT PANEL IN AREAS THAT ARE EXPOSED TO CHEMICAL OR FOOD SPLASH.]

Observed employee drink and vape stored directly on counter in front of prep top unit. Employee personal items must be stored in a separate, designated area away from food prep to prevent contamination. COS by moving.

Observed an expired ServSafe certificate for Salem Makhlouf, expired 11/23/2023, posted in public view.
2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Corrective action: Provide a current Certified Food Safety Manager certificate for a manager that is designated for this facility only. Remove expired certificate. 511-6-1-.03(3) Certified Food Safety Managers must be designated to ONE food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Within ninety (90) days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam, and obtain a new certificate.

Observed a drinking glass filled with a clear, colorless liquid and a straw sitting on the prep table next to the food sink. An employee was preparing food on this table. Corrective action: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Drinking glass was removed from the food prep area.

Trace amount of quat sanitizer present in the 3-compartment sink. Trace amount of quat was dispensed through the Ecolab dosing device at the sink. Reading on the test strips was slightly above 0ppm active quat, the minimum required per label directions is 150ppm. Corrected on site: Sink was emptied and replaced with a chlorine solution with a concentration of 50-100ppm active chlorine.

Observed the dishwasher in use and sanitizing at 0ppm available chlorine. Corrective action: Ecolab was contacted, and the machine is scheduled to be serviced on 9/20/2024. The dishwasher must sanitize at the correct chlorine concentration 50ppm -100ppm available chlorine. Dishes will be sanitized at the three-compartment sink.

At the beginning of the inspection, observed two bags of frozen raw shrimp thawing at room temperature in an empty food prep sink, not under running water. The bags were still in the sink over an hour later. The shrimp was still partially frozen. Corrective action: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C)

Observed a trace amount of quat present as measured with a quat test strip in the sani-bucket on the cook line. Corrected on site: Solution was replaced with a chlorine solution with a concentration ~ 50ppm.

Observed several individual dishes of lasagna being reheated in the hot holding unit. Must reheat to 165 degrees with in 2 hours and hot hold above 135 degrees. Lasagna was being reheated in the unit since 8 or 9am . COS by discarding.

Observed foods not covered in the cooler, baine marie. Must cover the foods when not in use. COS by placing the lids.

Observed no quat sanitizer in the facility since Saturday or Sunday. Using plain water for sanitizing the dishes. Using 0ppm quat sanitizer to clean the food prep surfaces. Must use bleach between 50 and 100ppm and quats between 200-400ppm. COS by making a bleach solution at 100ppm.

Observed several foods prepared onsite stored past disposal date. Must use with in 7 days of preparation including the day of preparation COS by discarding.

Observed in use utensils stored in the sanitizer (0ppm quats). Management follows this since the day of opening. In use utensils cannot be stored in the sanitize. Must either cold hold below 41 degrees or hot hold above 135 degrees or clean and sanitize every 4 hours. COS by hot holding above 135 degrees.

Observed wet stacking of utensils. Must be air dried completely and stacked.

Observed the cooler gaskets dirty.

Observed mold on the wall behind the 3 compartment sink. Must thoroughly clean and redo the silicone.

Observed personal food and drinks stored on the food prep table next to and above the food. Must store in designated areas away from food and food contact surfaces.