Mg Restaurants Gets Conditional Pass on Health Inspection

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Observed unused wiping cloths stored on the basement metal prep table and on the left hand sink on the ground floor. Ensure unused wiping cloths used for food contact surfaces are stored in the approved sanitizer solution when not in use.

Foods held over 4 hours at room temperature reach dangerous bacteria levels. Staphylococcus aureus produces heat-stable toxins that cause severe illness.

Observed the salad topping cooler ambient temperature measuring 30F and below. Observed the various alas toppings stored on the salad topping cooler measuring 50F and above. Per the manager, the toppings are switched out within 3 hours and the toppings are discarded at end of the day. Ensure items on TPHC are labeled with the discard time (within 4 hours).

Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.

Observed a metal container of diced cooked chicken measuring 80F in the walk in cooler in the basement. Observed multiple metal containers of cooked quinoa measuring 120F in the walk in cooler in the basement. Observed the walk in cooler ambient temperature measuring 41F and below. Per the manager, the chicken was cooked around 10am this morning. Staff voluntarily discarded the cooked diced chicken. Per the manager, the quinoa was cooked earlier today in a rice cooker. The cooked quinoa was plac

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Observed food/vegetable debris in the strainer of the single compartment sink adjacent to the hand sink in the basement. Per the manager, the single compartment sink adjacent to the hand sink in the basement is used for food preparation. Discontinue using the single compartment sink adjacent to the hand sink in the basement for food preparation.

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Observed food/vegetable debris in the strainer of the single compartment sink adjacent to the hand sink in the basement. Per the manager, the single compartment sink adjacent to the hand sink in the basement is used for food preparation. Discontinue using the single compartment sink adjacent to the hand sink in the basement for food preparation.