How many inspections has Tortilleria & Paleteria Mi Mexico in Apopka had?

Tortilleria & Paleteria Mi Mexico in Apopka has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Tortilleria & Paleteria Mi Mexico in Apopka find?

Tortilleria & Paleteria Mi Mexico in Apopka was most recently inspected by FDACS on April 18, 2023 (Met Inspection Requirements).

Has Tortilleria & Paleteria Mi Mexico in Apopka had any stop-sale or stop-use orders?

No, Tortilleria & Paleteria Mi Mexico in Apopka has no stop-sale or stop-use orders on record with Florida FDACS.

Tortilleria & Paleteria Mi Mexico in Apopka

Name: Tortilleria & Paleteria Mi Mexico in Apopka Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 18, 2023

389 E Main St, Apopka, FL 32703

Seminole County · Retail Bakery · FDACS
Owner: Tortilleria & Paleteria Mi Mexico INC
FDACS Estab #: 356467

Overview

Tortilleria & Paleteria Mi Mexico, a retail bakery in Apopka, received an inspection on April 18, 2023 that identified 8 violations, including multiple priority-level food safety issues. The inspector documented cold-held produce at the fresh fruit counter stored at 44–45°F, exceeding the safe temperature of 41°F; the employee removed the overflowing melons and placed them in the freezer for rapid chilling during the inspection. In the bakery area, leftover bread intended for tres leches cake was found stored in non-food-grade "Thank you" bags rather than proper food storage containers, and a non-food-grade hose was attached to the faucet by the large mixer in the production area. The inspector also observed a food service worker placing gloves on her hands without washing them first; the employee washed her hands and changed gloves immediately. The establishment lacked a written procedure for cleaning up vomit or diarrhea, and industry guidance was provided. Four of the five violations cited were corrected on site during the inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

8Violations

Last inspected FDACS: April 18, 2023

Tortilleria & Paleteria Mi Mexico in Apopka: FDACS Inspection History (1)

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 — 1 inspection

Apr 18, 2023 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: COLIN YOUNG, 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 . RAQUEL BARRAGAN, OWNER COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Counter: Cut water melon, cut cantaloupe 44-45 degrees F, at fresh fruit counter display. COS: The melons were filled too high; the employee removed the product and placed in the freezer for rapid chill to 41 or lower. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

The establishment does not have a written procedure for the clean up of vomit or diarrhea. Industry guidance provided. o Print Date: 4/18/2023 Page 1 of 3

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Observed food service worker put on gloves without washing her hands. COS: The employee washed her hands and placed on new gloves. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Bakery: Hand wash sink blocked with various bakery items. COS: The sink was made accessible. x

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Individual portions of flan, cake with whip cream, on display for customer self service not labeled. COS: The items were removed from customer self service. x

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Bakery: Left over bread used for tres leches, stored in "Thank you" bags. COS: The food was placed into proper food storage containers. x

5-201.11 Plumbing system, or hose conveying water not constructed or repaired with approved materials; or water filter not made of safe materials. 5-201.11 P

Bakery: Non food grade hose attached to the faucet by large mixer in the baker production area. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Processing area: Employee personal belongings, pocket book, bottle water stored with food items for the establishment. o

Tortilleria & Paleteria Mi Mexico in Apopka: Frequently Asked Questions

When was Tortilleria & Paleteria Mi Mexico in Apopka last inspected?: Tortilleria & Paleteria Mi Mexico in Apopka was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 18, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Tortilleria & Paleteria Mi Mexico in Apopka had?: Tortilleria & Paleteria Mi Mexico in Apopka has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Tortilleria & Paleteria Mi Mexico in Apopka find?: Tortilleria & Paleteria Mi Mexico in Apopka was most recently inspected by FDACS on April 18, 2023 (Met Inspection Requirements).
Has Tortilleria & Paleteria Mi Mexico in Apopka had any stop-sale or stop-use orders?: No, Tortilleria & Paleteria Mi Mexico in Apopka has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Tortilleria & Paleteria Mi Mexico in Apopka?: The most frequently cited FDACS violations at Tortilleria & Paleteria Mi Mexico in Apopka are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 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.