When was Shell in Hialeah last inspected?

Shell in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 2, 2023. Inspection type: Met Inspection Requirements.

How many inspections has Shell in Hialeah had?

Shell in Hialeah has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Shell in Hialeah find?

Shell in Hialeah was most recently inspected by FDACS on November 2, 2023 (Met Inspection Requirements).

Has Shell in Hialeah had any stop-sale or stop-use orders?

No, Shell in Hialeah has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Shell in Hialeah?

The most frequently cited FDACS violations at Shell in Hialeah are: 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; 5-202.12(B): Steam mixing valve used at a handwashing sink. 5-202.12(B); 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) P.

Shell in Hialeah

Name: Shell in Hialeah Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

400 E 25th St, Hialeah, FL 33013

Miami-Dade County · Convenience Store Limited FS · FDACS
Owner: Hialeah Park Minimart INC
FDACS Estab #: 374689

Overview

Shell, a convenience store with limited food service in Hialeah, was inspected once on November 2, 2023, and found operating beyond the scope of its food permit — the facility was required to remit the appropriate permit fee within 10 days. The inspection documented 11 violations, including two Priority temperature control failures: hot-held empanadas and ham croquettes were found between 89°F and 107°F (minimum required 135°F) and were reheated to 165°F during the inspection; cold-held cut tomatoes and shrimp were found between 44°F and 46°F (maximum allowed 41°F) and were moved to a freezer during the inspection. A Priority Foundation violation noted the absence of written procedures for employees to follow during vomiting and diarrheal events. A handwashing sink was observed blocked with a plastic basket and was cleared during the inspection. The establishment met inspection requirements; corrected violations are noted in the official report.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

11Violations

Last inspected FDACS: November 2, 2023

Shell in Hialeah: 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

Nov 2, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: SIMEON CARRERO, 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. This food establishment was found to be operating beyond the scope of their food permit. The Food Establishment shall remit payment of the appropriate permit fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Guidance for the Written Procedures for Clean-Up of Vomiting and Diarrheal Events documents provided

Risk-Based Violations

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

Food service area found several Chicken, beef, ham and cheese and spinach empanadas and several ham croquettes displayed inside hot holding unit found between 89f-107f degrees when checked with an accurate probe thermometer. Cos all empanadas and ham croquettes were re-heated to 165f degrees for15 seconds during the inspection. 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

Food Service area found cut tomatoes Shrimp stored inside cold holding unit found between 44 f-46f degrees when checked with an accurate probethermometer. COS: Products was put in a freezer during the inspection. x Print Date: 11/2/2023 Page 1 of 4 24 Pf Citation Description: 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 Observation: Establishment does not have written procedures for employees to follow when responding toan event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment.

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

Food service area observed employees hand sink blocked with a plastic basket inside basin. Cos basket was moved during the inspection.

5-202.12(B) Steam mixing valve used at a handwashing sink. 5-202.12(B)

Back room area observed no hand wash sign at employees hand sink next to 3 compartment sink.cos hand was sign was provided during the inspection.

Good Retail Practice Violations

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Food service area observed a insect control device on top of hot holding unit. Cos insect device was moved during the inspection.

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

Food Service area Observed employee wearing jewelry on arms while working with exposed food.

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

Food service area observed employee not wearing a hair restraint such as hat or net while working with open foods.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food service area observed several wet rag hanging from hand sink and processing counters in used not stored in sanitizing solution.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Out side grounds observed large trash can missing drain plug. Cos drain plug was obtain during the inspection.

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

Out side grounds observed large trash can open during the inspection. Cos trash can was closed at end of inspection.

94 Food establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food extablishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days.

Food establishment permitted as a 123-Convenience Store Limited Food Service and was found to be preparing ham and cheese sandwiches , eggs, meat, chicken, ham and cheese, spinach empanadas on site. Establishment type was corrected during this visit. See comments. o Print Date: 11/2/2023 Page 2 of 4

Shell in Hialeah: Frequently Asked Questions

When was Shell in Hialeah last inspected?: Shell in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 2, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Shell in Hialeah had?: Shell in Hialeah has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Shell in Hialeah find?: Shell in Hialeah was most recently inspected by FDACS on November 2, 2023 (Met Inspection Requirements).
Has Shell in Hialeah had any stop-sale or stop-use orders?: No, Shell in Hialeah has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Shell in Hialeah?: The most frequently cited FDACS violations at Shell in Hialeah are: 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; 5-202.12(B): Steam mixing valve used at a handwashing sink. 5-202.12(B); 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) P.