How many inspections has Yuly Meat & Produce in Davie had?

Yuly Meat & Produce in Davie has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Yuly Meat & Produce in Davie find?

Yuly Meat & Produce in Davie was most recently inspected by FDACS on August 15, 2023 (Met Inspection Requirements).

Has Yuly Meat & Produce in Davie had any stop-sale or stop-use orders?

No, Yuly Meat & Produce in Davie has no stop-sale or stop-use orders on record with Florida FDACS.

Yuly Meat & Produce in Davie

Name: Yuly Meat & Produce in Davie Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: August 15, 2023

2001 S State Road 7, Davie, FL 33317

Miami-Dade County · Meat Market Retail · FDACS
Owner: Yuly Meat & Produce INC
FDACS Estab #: 314716

Overview

Yuly Meat & Produce, a meat market retail establishment in Davie, had one inspection on record on August 15, 2023, which resulted in 20 violations across priority, priority foundation, and general requirements categories. The inspection documented multiple cross-contamination and temperature control issues: raw shell eggs were stored directly above beverages in the walk-in cooler, employee medicine was stored with open single-service items beneath a prep table, and a probe thermometer in the meat area was not accurately recording temperature due to battery issues. The facility also lacked written procedures for responding to vomit and diarrheal events, and the person in charge could not correctly answer questions relating to foodborne illness prevention. All cited violations except the person-in-charge knowledge gap were corrected on site during the inspection. A trainee was present and all violations were verified by the primary inspector. The facility was provided with employee health guidelines, a resource guide for vomit and diarrheal event cleanup procedures, and proof of water and sewage service was verified at the time of inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

20Violations

Last inspected FDACS: August 15, 2023

Yuly Meat & Produce in Davie: 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

Aug 15, 2023 — Met Inspection Requirements· 20 violations· Met Requirements

Inspector: SCOTT HOUSE, 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. Trainee present during inspection. All violations verified by primary inspector. Employee Health Guidelines and reporting agreement provided. Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided. Proof of water and sewage provided via water bill at time of inspection.

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

Backroom Area: Raw shell eggs stored directly above beverages in walk in cooler. COS: properly stored at time of inspection. x Print Date: 8/15/2023 Page 1 of 5 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: Meat Area: One pan of tamale's in hot holding cabinet at service counter with probed temperatures between 116 F and 119 F. In hot holding for less than one hour as per person in charge. COS Reheated to 165 F at time of inspection and moved to adjacent hot holding cabinet. x

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 at time of inspection could not answer questions that relate to foodborne illness. o

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

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event.

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Meat Area: Employee medicine stored with open single service items on shelf under prep table. COS: Properly stored at time of inspection. 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

Meat Area: Only hand sink blocked by items in basin. COS: items removed at time of inspection.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Backroom Area: Hand washing sign missing in ladies and men's restroom. Meat Area: Hand washing sign missing at only hand sink at service counter and in cutting room.

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.

Establishment does not have a certified food protection manager.

Good Retail Practice Violations

4-203.11 Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf

Meat Area: Probe thermometer not accurately recording temperature due to battery issues.

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Meat Area: Ambient air thermometer missing in tamale hot holding cabinet.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Backroom Area: Multiple fruit flies at receiving door and under ware wash sink.

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

Retail Area: Multiple cases of packaged foods on floor at entrance of meat service counter.

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Meat Area: Single service meat trays on floor at cutting table. COS: Properly stored at time of inspection.

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

Meat Area: Prep table at service counter with crack on right back side. Multiple doors of meat case damaged and cracked.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Meat Area: Multiple cutting boards scored and pitted.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Backroom Area: Threaded faucet at ware wash sink missing backflow.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Men's and ladies restroom missing self closers

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside Area: Dumpster uncovered and full.

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Meat Area: Trash can missing at only hand sink at service counter.

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

Meat Area: Ceiling at service counter with chipped and peeling paint. Floor of cutting room scored and pitted. Backroom Floor of walk in cooler scored and pitted resulting in pooling water.

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 Area: Soil build-up on entrance wall and door of walk in cooler. COS: Voluntarily cleaned at time of inspection

Yuly Meat & Produce in Davie: Frequently Asked Questions

When was Yuly Meat & Produce in Davie last inspected?: Yuly Meat & Produce in Davie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 15, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Yuly Meat & Produce in Davie had?: Yuly Meat & Produce in Davie has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Yuly Meat & Produce in Davie find?: Yuly Meat & Produce in Davie was most recently inspected by FDACS on August 15, 2023 (Met Inspection Requirements).
Has Yuly Meat & Produce in Davie had any stop-sale or stop-use orders?: No, Yuly Meat & Produce in Davie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Yuly Meat & Produce in Davie?: The most frequently cited FDACS violations at Yuly Meat & Produce in Davie are: 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) Pf; 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; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.