How many inspections has Kwik Stop # in Fort Pierce had?

Kwik Stop # 0831 in Fort Pierce has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Kwik Stop # in Fort Pierce find?

Kwik Stop # 0831 in Fort Pierce was most recently inspected by FDACS on February 1, 2023 (Met Inspection Requirements).

Has Kwik Stop # in Fort Pierce had any stop-sale or stop-use orders?

No, Kwik Stop # 0831 in Fort Pierce has no stop-sale or stop-use orders on record with Florida FDACS.

Kwik Stop # in Fort Pierce

Name: Kwik Stop # 0831 in Fort Pierce Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 1, 2023

4935 Oleander Ave, Fort Pierce, FL 34982

St. Lucie County · Convenience Store Limited FS · FDACS
FDACS Estab #: 08623

Overview

Kwik Stop #0831 in Fort Pierce had one inspection on record on February 1, 2023, which resulted in 16 violations across employee health policies, equipment, and sanitation procedures. The inspector documented that the person in charge did not correctly respond to questions about preventing transmission of foodborne illnesses, the establishment lacked written procedures for responding to vomit and diarrheal events, no probe thermometer was available for temperature monitoring, no sanitizer test kit was present, and the back handwashing sink was missing soap and paper towels—soap and paper towels were obtained during the inspection. The inspection was marked "Met Inspection Requirements" despite the violations cited.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

16Violations

Last inspected FDACS: February 1, 2023

Kwik Stop # in Fort Pierce: 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

Feb 1, 2023 — Met Inspection Requirements· 16 violations· Met Requirements

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement provided. Ice packaging requirements guidance document provided.

Risk-Based Violations

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

Food employee does not respond correctly to questions relating to food Bourne illnesses or symptomsassociated with diseases transmissible through food. 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

Food establishment does not have written procedures for employees to follow when responding to vomit and/or diarrheal event. o

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

Back missing soap and paper towels for hand sink adjacent to 3 bay sink. Cos soap and paper towels were obtained during inspection. x

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. o Print Date: 2/1/2023 Page 1 of 4

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

No current laboratory results for in house packaged ice on-site. Cos establishment voluntarily discontinuing to in house bag ice and all bagged ice was removed from retail sale floor. x

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

No probed thermometer for the assessing, receiving and holding of temperature control for safety food. o

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail in house bagged ice missing name of business and contact information. Cos all bagged ice removed from retail during inspection. x

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

Multiple juice and water beverages stored directly on the floor located inside walking in beverage cooler. o

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

Back rust build up on exterior areas of 3 bay sink. o

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Back hand sink not sealed to wall located adjacent to 3 bay sink. o

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

No sanitizer test kit available at food establishment. o

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Back soil build up throughout 3 bay sink compartments. o

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back multiple non-food articles and equipment such as stand up cooler no longer in use as per person in charge stored throughout. o

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

Back wet mop stored in mop bucket not stored inverted to air dry. o

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

Damaged walls , stain and missing ceiling tiles throughout the establishment. o

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

Soiled floors throughout located inside walk in beverage cooler. Retail dusty shelves throughout the establishment. Dust build up throughout fan guards located inside walk in cooler. o Print Date: 2/1/2023 Page 2 of 4 INSPECTION: VENDED WATER/VENDED ICE Violation Number

Kwik Stop # in Fort Pierce: Frequently Asked Questions

When was Kwik Stop # in Fort Pierce last inspected?: Kwik Stop # 0831 in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 1, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Kwik Stop # in Fort Pierce had?: Kwik Stop # 0831 in Fort Pierce has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Kwik Stop # in Fort Pierce find?: Kwik Stop # 0831 in Fort Pierce was most recently inspected by FDACS on February 1, 2023 (Met Inspection Requirements).
Has Kwik Stop # in Fort Pierce had any stop-sale or stop-use orders?: No, Kwik Stop # 0831 in Fort Pierce has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Kwik Stop # in Fort Pierce?: The most frequently cited FDACS violations at Kwik Stop # 0831 in Fort Pierce 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; 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 Pf; 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 Pf.