Magnolia Village Pub
I sat down with my head chef and he and I evaluated our inspection report line-by-line. We are still furious over such a poor score and we have taken every action to correct it. We did not get even close to a fair shake to begin with and you will see why in our evaluations below. Please note: We still stand by our original stance and wish to not have our name or establishment featured in any fashion. It is also worth noting the entire reason this health inspection in question occurred is due to a woman who reviewed us on "Yelp!" and thought she would get salmonella from eating salmon that was not well done. Although the word "salmon" is within the word "salmonella", we are very aware that salmonella is not contracted from undercooked fish--hence our great love for sushi.
Proper hot holding temperatures--25 points
-Our soup warmer was a few degrees lower than it should have been. We immediately changed where and how we hot-hold soup and test the temperatures several times of day now.
Hands washed as required--25 points
-Our cook on staff that night was changing from one set of gloves to the next. He had washed his hands previously many times that evening and had not been handling any meats. We believe this one was very questionable.
Proper barriers used to prevent bare hand contact with ready to eat foods--25 points
-Our bartender garnished a drink without tongs. We have since corrected this measure, but it is worth noting how many bars and restaurants you'll see that it is common practice to not use tongs (not saying it is justified, however almost everyone does this).
Proper cold holding temperatures--10 points
-Our prep cook had just finished slicing tomatoes and restocked the upstairs deli cooler with them. They had not had time to get down to temperature. All other food in this cooler was at or below health department standard temp of 41 degrees F.
Food worker cards--5 points
-The health inspector never gave anyone a chance to present to him food worker cards on file. If he would have, he would've found current and up-to-date health cards for every single employee on our staff. This was not fair or just.
Food surfaces clean, maintained, sanitized--5 points
-There was a pinched line in one of our dishwashing detergent chemical lines. We called our chemical company and had the problem fixed within 12 hours of this visit. Side note: we have a fully functioning and up-to-code triple sink for washing dishes by hand should our dishwasher be out of service at any time.
Potential food contamination prevented during delivery, preparation, storage, display--5 points
-We had a food delivery within a few hours prior to the inspection. All food had been properly unpacked and stored at proper temperatures. The item in question here was a box of bread that was still sealed, with all bread still in packaging. It was sitting near our kegs in the cooler and was not a contamination threat in any way. We have since made sure to be extra cautious about where and how we store food.
Things to consider:
The health department states they will be back within two weeks of an "unsatisfactory" inspection. To date, we are over 3 months past that and they still have not yet been back for a follow-up inspection (which our public records reflect)
Joel Stedman, Owner
Magnolia Village Pub
KIRO
