Maggie McFly's

The inspector came back, found the problems fixed and allowed the business to reopen.

• Dishwashing facilities and test kits
  • Basic: Dishmachine not washing/rinsing properly. Operator needs a new machine. Order for a new machine in in place. One at bar street view.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. fried onions 96°F hot holding.
  • High priority: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food.
  • Basic: Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • Basic: Old labels stuck to food containers after cleaning.
  • Basic: Old food stuck to clean dish ware at the dessert counter.
  • Basic: Dishmachine not washing/rinsing properly.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Single-service items
  • Basic: Single-service articles improperly stored.
• Plumbing and backflow prevention
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
• Garbage and refuse
  • Basic: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 2 live near beverage storage area. Manager removed. 1 live by bar area. Manager removed. Ecolab rep is on site and sprayed areas.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food items in the cook line cooler over night 47°F to 51°F
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in package that bearing label to remove from packaging upon thawing in the walk in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Raw Tuna 58°F cold holding, blue cheese 46°F cold holding, raw tuna poke 53°F cold holding, eggs 53°F cold holding, cooked diced chicken 53°F cold holding , shredded cheese 53°F cold holding, cooked mushrooms 53°F cold holding.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. fried onions 96°F hot holding. White rice 109°F hot holding. Advised to rapid reheat. Chicken cooked 126°F hot holding, recheck cooked chicken 173°F finish reheat.
  • High priority: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. Chicken cooked 126°F hot holding. Advised to reheat. Was double panned.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Raw fish on speed rack.
  • 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. See stop sale. 8 portions of thawed raw tuna.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Blanched broccoli found with labels and rubber bands in walk in cooler. Per Chef, was washed with labels and rubber bands still attached. And, unwashed avocados cut with sticker. Education provided.
  • Basic: Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Raw chicken drippings on prep table where carrots are stored underneath could lead to possible contamination. Advised Manager to clean and sanitize area.
  • Basic: Standing water in undrained ice found at ice bin at bar.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. For bulk sugar.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 58/60°F.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer buckets.
  • Basic: Old labels stuck to food containers after cleaning. Dish area.
  • Basic: Old food stuck to clean dish ware at the dessert counter.
  • Basic: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. One of the bar sinks.
• Wiping cloths and linens
  • Basic: Clean linens are hanging off cooks and servers that once wet is not being laundered. And, clean linens stored at bar under clean glasses. Education provided to manager.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
• Single-service items
  • Basic: Single-service articles improperly stored. Pizza boxes on expo line.
• Plumbing and backflow prevention
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At 3 bay sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. On cook line, blocked by large fan and towels in bag. Chef removed.
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
• Garbage and refuse
  • Basic: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple trash items in the back of establishment found in bush area.
  • Basic: Grease receptacle lid open, broken, or missing. Employee closed.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 10 live in kitchen area. 10 in the expo area. Manager removed rug to clean. 4 live in bakery area. 18 live at bar area. 100 in beverage storage hallway. Total 142
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Back door.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Bar area, dessert counter in the mop sink area.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.