How many inspections has Food Giant # 600 Establishment #: in Century had?

Food Giant # 600 Establishment #: 12421 in Century has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Food Giant # 600 Establishment #: in Century find?

Food Giant # 600 Establishment #: 12421 in Century was most recently inspected by FDACS on July 30, 2024 (Operating Without a Valid Food Permit; Check-back Needed).

Has Food Giant # 600 Establishment #: in Century had any stop-sale or stop-use orders?

Yes, Food Giant # 600 Establishment #: 12421 in Century has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Food Giant # 600 Establishment #: in Century

Name: Food Giant # 600 Establishment #: 12421 in Century Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: July 30, 2024

9511 N Century Blvd, Century, FL 32535

Escambia County · Supermarket · FDACS
Owner: Food Giant Supermarkets INC Date of Visit: December 27, 2023
FDACS Estab #: 12421

Overview

Food Giant #600 in Century had 5 inspections between August 2022 and July 2024, with a total of 32 violations on record. A stop-sale order issued July 30, 2024 required the facility to demonstrate compliance with proper date marking for ready-to-eat time/temperature control foods and to provide documentation of an approved water supply within 30 days. The July 2024 inspection identified 11 violations including raw eggs stored above ready-to-eat foods in the deli walk-in cooler (corrected on-site), approximately 10 pounds of deli meat and cheese chubs without proper date marking or exceeding the 7-day limit (voluntarily discarded), an in-use chemical bottle stored above ready-to-eat foods in the produce area (corrected on-site), and a food service employee in the deli wearing gloves without removing them or washing hands when returning to work (corrected on-site). The facility was also required to submit updated documentation of its water supply source to the inspector within 30 days. An August 2022 re-inspection found 15 violations including ground or mechanically tenderized meats stored above whole muscle meats in the retail reach cooler (corrected on-site), an employee failing to sanitize food-contact surfaces after washing (corrected on-site, with staff trained on chlorine-based sanitizer preparation and testing), hot-held chicken in the deli with internal temperatures of 111°F to 128°F (removed and reheated to 165°F or above), deli ham with a discard date that had passed (discarded), and in-use chemical bottles stored on a ware wash sink (moved and stored properly). A check-back inspection on August 19, 2022 verified that the prior violations had been corrected and the facility met inspection requirements. Two focused inspections in December 2023 and March 2023 resulted in zero violations. Raw animal food separation and employee hand hygiene violations were recurring findings across multiple inspections.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

32Violations

1Stop-Sale Orders

Last inspected FDACS: July 30, 2024

Food Giant # 600 Establishment #: in Century: FDACS Inspection History (5)

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

Jul 30, 2024 — Operating Without a Valid Food Permit; Check-back Needed· 11 violations· 1 stop-sale order· Re-Inspection Required

Inspector: ROBERT KENISTON, SANITATION AND SAFETY SPECIALIST

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. Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector [email protected] Employee Health Guidelines, reporting agreement and the GUIDANCE FOR WRITTEN PROCEDURES FOR THE CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS provided. Visit conducted per request # 5117178.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Walk in deli cooler: Raw eggs stored over ready to eat foods. COS. Raw eggs were removed and stored properly.

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

No verifiable manner available during inspection.

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

Person in charge does not respond correctly to questions pertaining to employee health. o

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Deli walk in cooler: Assorted deli meat chubs and cheese chubs(approximately 10lbs) without proper date marking or exceeding the 7 day limit. COS. Assorted deli meat chubs and cheese chubs were voluntarily discarded by management. 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

No written procedures available during inspection.

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

Produce area: In use chemical bottle stored above ready to eat foods. COS. In use chemical bottle was moved and stored properly. o x Y 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

Through out establishment: Employee beverages stored above or with foods on shelves. COS. Employee beverages were moved and stored properly.

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

Deli area: Food service employee left deli with gloves on and returned to deli without removing gloves and washing hands. COS. Food service employee was stopped and made to remove gloves, wash hands and donned new gloves before continuing to work. Print Date: 7/30/2024 Page 1 of 3 Y o 8 Pf Citation Description: 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 Observation: Deli area: Hand sink blocked by hose brooms and Large bin to soak hoods. COS. Hand sink was made accessible during inspection.

Good Retail Practice Violations

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Deli area: Clean utensils stored in dirty buckets on 3 compartment sink. COS. Utensils were removed from buckets and the utensils and buckets were washed rinsed and sanitized during inspection.

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Back storage area behind deli: Single use deli containers exposed to contamination, dust and debris.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Deli area: Floor in the deli has large chunks missing where water, other liquids and debris pools up in them.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

2023 — 2 inspections

Dec 27, 2023 — Focused Inspection· Focused Inspection

Inspector: ROBERT KENISTON

Comments: The issues described in request # 5107416 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Mar 28, 2023 — Focused Inspection· Focused Inspection

Inspector: ROBERT KENISTON, SANITATION AND SAFETY SPECIALIST

Person in charge: AUSTIN ADAMS

Comments: Visit conducted for training purposes.

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Aug 19, 2022 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: MAHLON SMITH, ENVIRONMENTAL SPECIALIST II

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

Retail reach in meat cooler: Observed Raw bacon and Raw sausage stored above ready to eat foods. COS. All raw meat product was moved and stored properly. x

3-302.11(A)(2) 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) PP

Retail meat reach in cooler: Observed raw ground turkey stored above raw ground beef. COS. Raw turkey was moved and stored properly. x Print Date: 8/19/2022 Page 1 of 3 19 P Citation Description: 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 Observation: Deli area back alto sham: Observed approx. 5lbs of baked chicken with an internal temperature of 120f. COS. Pan of chicken was removed and reheated to an internal temperature of 165 f. Deli area hot case: Observed approx. 5lbs of baked chicken with an internal temperature range of 113-120F. and approx. 1lb of chicken tenders with an internal temperature range of 108-113F. COS. Both pans of chicken were removed and reheated to an internal temperature of 165F. x

Deli Kitchen Area. Observed 3 food service employees not wash their hands between tasks or when leaving work area and before putting on gloves . COS. Spoke with management and kitchen staff about the importance of when to wash their hands. Observed no other hand washing violations during the inspection. x

Good Retail Practice Violations

3-305.14 Unpackaged food not protected from environmental sources of contamination during preparation. 3-305.14

Deli kitchen area: Observed leaking water through the air conditioning vents on to 2 processing tables in the kitchen. COS. Tables were rearranged so that the leaks were no longer dripping on the tables. No product affected. x

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom storage shelf by deli: Observed breading containers with a medium build up of food residue on the outside of them. o

Deli kitchen area : Observed the cement floor in the deli with numerous small pot holes containing standing water. o

Aug 5, 2022 — Re-Inspection Required· 15 violations· Re-Inspection Required

Inspector: MAHLON SMITH, ENVIRONMENTAL SPECIALIST II

Person in charge: JOHN COLEMAN

Comments: Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

There was Pattern of non-compliance based on Priority and Priority foundation violations throughout the stores departments o

Retail reach in Raw meat cooler: Observed multiple occurrences of Ground or mechanically tenderized meat products being stored above whole muscle meats. COS. All ground or mechanically tenderized meats were moved and stored properly. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Deli kitchen area: Observed food service employee wash and rinse dishes and put away on shelf. When asked the food service employee stated we do not have any sanitizer right now. COS. Management and food service employees were instructed on how to properly mix up chlorine based sanitizer and how to test it. x

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

Deli area back Alto Sham: Observed approx. 2.5 lbs of Baked chicken with an internal temperature of 128 F and approx. 2.5 lbs of BBQ baked chicken at an internal temperature of 111 F. COS Both pans of chicken were removed and reheated to an internal temperature of 165 F. or above. Deli area hot case: Observed Approx. 10 lbs of fried chicken with an internal temperature range from 117-128 F, Approx. 5 lbs of baked chicken with an internal temperature of 117 F. and approx. 2.5 lbs of potato wedges at an internal temperature of 111 F. COS. All products were removed and reheated to an internal temperature of 165 F or above. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Deli Cold case: Observed turkey deli meat without a date mark on it. COS. Proper date mark was determined and applied to the Deli meat. x

Deli cold case: Observed deli ham with a discard date of August 4th and not properly discarded. COS Discarded x

Meat room ware wash sink: Observed two in use chemical bottles being stored on the ware wash sink. COS. Both in use chemical bottle were moved and stored properly. x Print Date: 8/5/2022 Page 2 of 4

Deli Kitchen area: Observed 2 food service workers not wash their hands between tasks or when leaving their work area and before putting on gloves. COS. Spoke with management and staff about when to wash and proper hand washing procedures. Observed no other hand washing violations during the inspection. x

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

Deli kitchen area: Observed no hand soap or paper towel or another way to dry hands. COS. Soap and paper towels were acquired during inspection x Print Date: 8/5/2022 Page 1 of 4 13 P Citation Description: Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P Observation: Back area Walk in cooler: Observed Raw bacon stored over ready to eat foods. COS. Raw Bacon was moved and stored properly. Retail reach in cooler: Observed multiple raw products being stored over ready to eat products. COS. All raw products were moved and stored properly. x

Good Retail Practice Violations

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

Meat room ware wash sink: Observed a bottle of MPD oil stored on the ware wash sink. COS. MPD oil was moved and stored properly. 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

Deli Kitchen area: No chlorine sanitizer test strips available. COS. Chlorine sanitizer test strips acquired during inspection. x

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Backroom Storage shelf by Deli: Observed breading containers with a medium build up of food residue on the outside of them. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Both employee restrooms: No covered receptacle in either restroom. o

Deli Kitchen area: Observed the cement floor in the deli with numerous small pot holes containing standing water. 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

Retail Stocking Cart: Observed employee bottle of water sitting on top of the food product. COS. Bottle of water was moved and stored properly. x

Food Giant # 600 Establishment #: in Century: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Food Giant # 600 Establishment #: 12421 in Century
Date	Order Type	Product	Brand/Lot	Reason
Jul 30, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…

Food Giant # 600 Establishment #: in Century: Frequently Asked Questions

When was Food Giant # 600 Establishment #: in Century last inspected?: Food Giant # 600 Establishment #: 12421 in Century was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 30, 2024. Inspection type: Operating Without a Valid Food Permit; Check-back Needed.
How many inspections has Food Giant # 600 Establishment #: in Century had?: Food Giant # 600 Establishment #: 12421 in Century has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Food Giant # 600 Establishment #: in Century find?: Food Giant # 600 Establishment #: 12421 in Century was most recently inspected by FDACS on July 30, 2024 (Operating Without a Valid Food Permit; Check-back Needed).
Has Food Giant # 600 Establishment #: in Century had any stop-sale or stop-use orders?: Yes, Food Giant # 600 Establishment #: 12421 in Century has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at Food Giant # 600 Establishment #: in Century?: The most frequently cited FDACS violations at Food Giant # 600 Establishment #: 12421 in Century are: 3-302.11(A)(2): 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; 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; 6-101.11: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11.
Does Food Giant # 600 Establishment #: in Century have any repeat violations?: Yes, Food Giant # 600 Establishment #: 12421 in Century has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(2): 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; 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; 6-101.11: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11.