How many inspections has Publix # in Altamonte Springs had?

Publix # 0442 in Altamonte Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Publix # in Altamonte Springs find?

Publix # 0442 in Altamonte Springs was most recently inspected by FDACS on April 26, 2023 (Met Inspection Requirements).

Has Publix # in Altamonte Springs had any stop-sale or stop-use orders?

No, Publix # 0442 in Altamonte Springs has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Publix # in Altamonte Springs?

The most frequently cited FDACS violations at Publix # 0442 in Altamonte Springs are: 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 7-204.11: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P.

Publix # in Altamonte Springs

Name: Publix # 0442 in Altamonte Springs Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 26, 2023

851 S State Road 434, Altamonte Springs, FL 32714

Seminole County · Supermarket · FDACS
Owner: Publix Super Markets INC (pub)
FDACS Estab #: 286628

Part of: Publix Florida health inspections, violations & closures

Overview

Publix #0442 in Altamonte Springs had one comprehensive inspection on record, conducted April 26, 2023. The inspection identified six priority (P) violations. Hot-held chili was found at 120°F, below the required 135°F minimum; the manager reheated it to 165°F during the inspection. Cold-held items in the deli walk-in cooler — deviled eggs, crab salad, bow tie pasta, Gouda macaroni and cheese, macaroni and cheese, Brussels sprouts, Sabra singles, and grilled and buffalo chicken tenders, all produced April 25, 2023 — were measured between 50°F and 55°F. The manager voluntarily discarded these products. The bakery three-compartment sink sanitizer strength was measured at 400 ppm, below the required level; the manager corrected the solution during the inspection. All violations were corrected on site. The inspection was classified as "Met Inspection Requirements."

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

6Violations

Last inspected FDACS: April 26, 2023

Publix # in Altamonte Springs: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 2 inspections

Apr 26, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . DAVID MARTIN, MANAGER ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Retail: Chili was found to be at 120 degrees f. Cos- Manager had the Chili reheated to 165 degrees f. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Deli: Deviled eggs, crab salad, Bow tie pasta, Gouda macaroni and cheese, macaroni and cheese, Brussels sprouts, sabra singles Grilled chicken and buffalo chicken tenders were found to be at between 50 degrees f. and 55 degrees f. in the walk in cooler. These items were produced on 4/25/23. Cos- Manager voluntarily discarded the products. Deli: Ham and turkey sub kits, Greek style pasta, chef salads, rotisserie chicken, fried chicken tenders and tobouli were found to be at between 50 degrees f. and 55 degrees f. these items were produced on 4/26/23. Cos- Manager had the items moved to walk in cooler and freezer in the backroom to be cooled back to 41 degrees f. or below. Deli: sliced tomatoes and shredded lettuce in the sub station were found to be at 50 degree f. Cos- Manager had the items placed in the chill blaster to be cooled back to 41 degrees f. or below. x

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Bakery: Sanitizer strength at the three compartment sink was found to be 400 ppm. Cos- Manager had the sanitizer solution re made to the correct strength. x Print Date: 4/26/2023 Page 1 of 3

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Retail: Daylight shining through the emergency door frame by meat department. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Deli: Bag of raw chicken stored on the floor in the walk in cooler. Cos- Manager had the chicken moved to shelf. x

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom: Dust build up on the air vent in the mop room. Bakery/Deli/Meat: Ice build up in the walk in freezers. o

Apr 26, 2023 — Met Inspection Requirements· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . YOUNG KIM, SUSHI CHEF ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

No violations or enforcement actions recorded for this inspection.

Publix # in Altamonte Springs: Frequently Asked Questions

When was Publix # in Altamonte Springs last inspected?: Publix # 0442 in Altamonte Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 26, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Publix # in Altamonte Springs had?: Publix # 0442 in Altamonte Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix # in Altamonte Springs find?: Publix # 0442 in Altamonte Springs was most recently inspected by FDACS on April 26, 2023 (Met Inspection Requirements).
Has Publix # in Altamonte Springs had any stop-sale or stop-use orders?: No, Publix # 0442 in Altamonte Springs has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Publix # in Altamonte Springs?: The most frequently cited FDACS violations at Publix # 0442 in Altamonte Springs are: 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 7-204.11: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P.