MAGIE / MANOLI

Violations (8)

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at scratch kitchen sushi area raw beef and chicken stored in same container over raw fish. **Warning**

  High Priority

• 36-04-5

  Utility lines are unnecessarily exposed.

  Basic - Utility lines are unnecessarily exposed. Observed at scratch kitchen sushi bar rear kitchen area. **Warning**

  Basic

• 02A-04-5Corrected on site

  Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

  Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed sign posted behind bar. Operator removed and posted at entrance window. **Corrected On-Site** **Warning**

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for quaternary and chlorine sanitizers. **Warning**

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter of SCRATCH KITCHEN/ MAGIE sushi bar. **Warning**

  Intermediate

• 31B-03-4

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at front counter of SCRATCH KITCHEN/ MAGIE sushi bar. **Warning**

  Intermediate

• 31B-04-4

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

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter of SCRATCH KITCHEN/ MAGIE sushi bar. **Warning**

  Basic

• 03G-50-2

  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.

  Intermediate - Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment using reduced oxygen packaging for fish, beef, lamb, chicken, and sauces held more than 48 hours with out an approved HACCP. **Warning**

  Intermediate