Depot On Magnolia

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

Reach-in cooler at the cook line, observed thawed mahi not removed from reduce oxygen package, Manager started removing fish from package. Corrective Action Taken

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

At the server station, observed knife and utensils in 74F and 79F water.

Basic – In-use wet wiping cloth/towel used under cutting board

Under cutting board at the cook line.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave at the server station soiled, employee cleaned during inspection. Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler

Reach-in cooler at the cook line.

High Priority – Container of medicine improperly stored

At the cook line, medicine stored above reach-in cooler, manager moved. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Male employee at the cook line touched heated bread with his bare hands, inspector addressed situation. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the cook line, items stored above filling area, butter 48F, quiche 57F, manager moved below. Corrective Action Taken 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

At the cook line, soup 119F, Manager moved to grilled to reheated. Corrective Action Taken