How many inspections has P B Port and Fuel INC in Broadway Riviera Beach had?

P B Port and Fuel INC in Broadway Riviera Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of P B Port and Fuel INC in Broadway Riviera Beach find?

P B Port and Fuel INC in Broadway Riviera Beach was most recently inspected by FDACS on September 5, 2024 (Operating Without a Valid Food Permit; Re-Inspection Required).

Has P B Port and Fuel INC in Broadway Riviera Beach had any stop-sale or stop-use orders?

Yes, P B Port and Fuel INC in Broadway Riviera Beach has 53 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

P B Port and Fuel INC in Broadway Riviera Beach

Name: P B Port and Fuel INC in Broadway Riviera Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 5, 2024

1201, Broadway Riviera Beach, FL 33404

Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: P B Port Fuel and Food INC

Overview

P B Port And Fuel Inc in Riviera Beach received 12 stop-sale orders on September 5, 2024, requiring the immediate removal of products from sale. One order involved hemp extract products attractive to children under Florida Statute 581.217; eleven orders cited adulterated products under FS 500.04 and FS 500.10 for approved source violations. The facility was inspected on the same date and found operating without a valid food permit, resulting in 37 violations cited including high-priority violations for improper glove usage, inadequate cooling of cooked rice, unrefrigerated shell eggs, cold-held foods held above 41°F (including raw chicken, raw fish, raw hamburger, cooked meats, stock, and sour cream all measured at 44–48°F), and shampoo stored directly with ready-to-eat items. Multiple items were voluntarily discarded during the inspection. A re-inspection is required on or about September 19, 2024, pending correction of violations and completion of the food permit application process.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

37Violations

53Stop-Sale Orders

Last inspected FDACS: September 5, 2024

P B Port and Fuel INC in Broadway Riviera Beach: 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.

2024 — 1 inspection

Sep 5, 2024 — Operating Without a Valid Food Permit; Re-Inspection Required· 37 violations· 53 stop-sale orders· Re-Inspection Required

Inspector: STEPHEN COLLINS

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Handwashing Guideline, Warewashing Procedures, Cooking and Hot Holding Guidelines, Employee Health Guidelines and reporting agreement provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in ful once you have Met Sanitation Inspection Requirementsl. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen: Employee used single-use gloves to unclean dishes and then work with exposed foods. Person in charge used single-use gloves to handle register and then work with exposed foods. COS: Reviewed glove usage with person in charge and observed correct usage during visit. x Print Date: 9/6/2024 Page 3 of 7 13 P Citation Description: Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P Observation: Kitchen: Packages of raw chicken and raw fish stored in pan in reach-in cooler. COS: Items were voluntarily discarded due to another citation. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen: In-store rice cooked and started cooling process prior to 1:30pm, probed with accurate thermometer at 3:45pm with internal temperature of 98 degree F. COS: Rice was voluntarily discarded during visit. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

All employees are not trained in reporting responsibility of employee health. Industry documents provided during visit.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Employee is unable to answer questions on employee health. Industry documents provided during visit. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen: Raw shell eggs with ambient temperature of 64 degree F within reach-in cooler. COS: Eggs were voluntarily discarded during visit. 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

Kitchen: In-store cooked meats, stock, chicken, sliced cheese, sour cream, raw chicken, raw fish, raw hamburger, and sliced tomato probed with accurate thermometer with internal temperature of 44-48 degree F at 2:20pm when placed in reach-in cooler by 10:00am as stated by person in charge. COS: All items were voluntarily discarded during visit. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Kitchen: In-store cooked meat, stock, and open container of sour cream not dated when made or open day prior. COS: All items were voluntarily discarded during visit for another citation. 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

Written procedures for cleaning up vomit and diarrhea events not provided during visit. Industry documents provided during visit.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Kitchen: Bottle of shampoo stored with and directly ready-to-eat items by hand wash sink. COS: Shampoo moved to approved location during visit. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen: Open employee beverage stored inside reach-in cooler with exposed retail foods. COS: Bottle was removed during visit.

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Kitchen: Employee not washing hands with soap and for under 20 seconds before donning new pair of gloves. COS: Reviewed hand washing procedures with management and employee correctly washed hands during visit. x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Kitchen: Employee handled ready-to-eat hamburger bun with bare hands. COS: Item was voluntarily discarded during visit. x

70 Hemp extract intended for inhalation not manufactured by a source permitted to manufacture Hemp or hemp extract intended for Inhalation. 5K-4.034(4)(b), F.A.C.

70 Hemp extract intended for ingestion not manufactured by an approved source. 5K-4.034(4)(a), F.A.C.

Register Area: Unable to verify source for hemp extract products intended for ingestion including gummies and tinctures. See Supplements.

74 Retailer selling hemp extract intended for inhalation did not post a clear and conspicuous sign directly adjacent to the display of the product which states: "THE SALE OF HEMP EXTRACT INTENDED FOR INHALATION TO PERSONS UNDER THE AGE OF 21 IS PROHIBITED, PROOF OF AGE IS REQUIRED FOR PURCHASE". 5K-4.034(8)(a), F.A.C.

75 Hemp extract intended for human consumption does not declare the serving size of marketed cannabinoid(s) on the label. 5K-4.034(6)(b), F.A.C.

Register Area: Hemp extract products including gummies and pre rolls found without serving size identified on product packaging. See supplements. o Print Date: 9/6/2024 Page 1 of 7 75 Citation Description: Hemp extract intended for human consumption distributed or sold in the state without being in a container that includes: a. A scannable barcode or quick response code linked to the certificate of analysis of the hemp extract batch by an independent testing laboratory; b. The batch number; c. The internet address of a website where batch information may be obtained; d. The expiration date; and e. The number of milligrams of each marketed cannabinoid per serving. s. 581.217(7)(a)(2) F.S. Observation: Register Area: Hemp extract products including vape cartridges, pre rolls, gummies, and food products found without either a scannable barcode/quick response code, a batch number, an expiration date, an internet address, and/or the number of milligrams of each marketed cannabinoid on product packaging. See supplement. o

75 Hemp extract intended for human consumption distributed or sold in the state not labeled pursuant to s. 500 F.S., s. 581.217(7) F.S., 5K-4.034(6)(a), F.A.C.

Register Area: Hemp extract products including vape cartridges and pre rolls found without the statement "Not Intended For Ingestion - Do Not Eat" on product packaging. See supplements. o

77 Distribution or sale of a hemp extract that is attractive to children in violation of s. 581.217(7)(e), F.S. The hemp extract product, or the package, label, or advertisement for the product, is in the shape of humans, cartoons, or animals; or bears any reasonable resemblance to an existing candy product that is familiar to the public as a widely distributed, branded food product such that a product could be mistaken for the branded product, especially by children; or the product contains any color additives.

Register Area: Hemp Extract products observed to be Attractive to Children - product and/or labels in the shape of an animal, human, or cartoon; or bears any resemblance to an existing candy product. See supplement. o

77 Hemp extract distributed or sold in the state does not have a certificate of analysis prepared by an independent testing laboratory that states: a. The hemp extract is the product of a batch tested by the independent testing laboratory; b. The batch contained a total delta-9 tetrahydrocannabinol concentration that did not exceed 0.3 percent pursuant to the testing of a random sample of the batch; c. The batch does not contain contaminants unsafe for human consumption and d. The batch was processed in a facility that holds a current and valid permit issued by human health or food safety regulatory authority, and that meets sanitation requirements documented on a report from the regulatory agency. s. 581.217(7) (a)1, F.S.

Register Area: Hemp extract products including vape cartridges and gummies do not have a corresponding certificate of analysis by an independent testing laboratory. See supplements.

8 Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf

Kitchen: Multi-use towel used to dry hands after hand washing by employee. COS: Reviewed and employee used paper towels to dry hands after re-washing during visit.

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

Kitchen: Hand wash sink used to dispose of chemicals. Retail: Hand wash sink used to dispose of milk. COS: Reviewed hand wash sink purpose, was cleaned and sanitized during visit.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen: Soap and paper towels not provided at hand wash sink. Retail: Paper towels not provided at hand wash sink. COS: Soap and paper towels were provided at the hand wash sinks in kitchen and retail during visit. Backroom: Soap and paper towels not provided at restroom hand wash sink.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail: Nutty Buddy and Oatmeal Creme pies not labeled for individual sale by register. COS: Items were moved to behind counter during visit.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Food Protection Manager Certificate not provided during visit.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Probe thermometer not provided during start of inspection. COS: Small tipped probe thermometer provided prior to end of inspection.

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

Kitchen: Cut cabbage in bin stored directly on floor. COS: Cabbage moved into walk-in cooler during visit.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Kitchen: Person in charge wearing bracelet while working with exposed foods.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen: Person in charge not wearing effective hair restraint when working with exposed foods.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Kitchen: Reach-in cooler with ambient temperature of 67 degrees F and unable to hold TCS (Temperature for Controlled Safety) food items in approved temperatures. Stop-Use order issued. Gasket on reach-in cooler is in disrepair.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom: Raw wood used as shelving within walk-in cooler. Retail: Stained cardboard used as shelving for chips.

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

Kitchen: Non-food contact surface storage bin used to hold cut cabbage. COS: Food moved to proper food container during visit. x

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Kitchen: Chlorine test strips not provided during visit.

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

Retail: Buildup of debris on interior of cabinets under coffee station and in front of kitchen window.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Retail: Mop not handing in method to properly air dry by door to cashier area.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail: Gaskets in disrepair for display doors of walk-in cooler.

96 Stop Sale Order was broken. 500.172(1), F.S, 500.174(1), F.S.

Person in charge and employee were told by inspector that no more food processing was allowed due to no probe thermometer and temperature violations. Employee continued to cooked, inspector told person in charge again they were not able to cook anything and the kitchen was closed multiple times. Employee discontinued cooking and the person in charge continued to cook the food order for customer prior to releasing Stop-Sale order issued. o

99 The food establishment is operating without a valid food permit and has not met all permitting requirements. 500.12, F.S., 5K-4.020(2) F.A.C.

Entity is open and operating since July 31, 2024 without valid food permit. Entity did not Meet Sanitation Inspection Requirements. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER

Reason: FS 581.217 Distribution and Retail Sale of Hemp Extract. * Attractive to Children. Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business Center at (850) 245-5520 or [email protected].

Lot: Number of Packages: