How many inspections has Exprezo in Homestead had?

Exprezo in Homestead has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Exprezo in Homestead find?

Exprezo in Homestead was most recently inspected by FDACS on August 11, 2023 (Focused Inspection).

Has Exprezo in Homestead had any stop-sale or stop-use orders?

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

Exprezo in Homestead

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

Last inspected: August 11, 2023

1781 Ne 8th St, Homestead, FL 33033

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Ahmad Shehadeh
FDACS Estab #: 366887

Overview

Exprezo, a convenience store in Homestead, has one documented inspection record on file. A focused inspection on August 11, 2023 found no violations and documented an administrative action final notice delivered to the facility. This followed a re-inspection required visit on April 19, 2023 in which 17 violations were cited, all verified by the primary inspector with a trainee present. The violations included adulterated food—peanuts with gray mold-like matter stored near self-serve pastries—raw chicken stored directly over raw beef in a reach-in cooler, chicken and ground beef empanadas cooled to only 45–48°F over seven hours when safe food handling requires rapid cooling, hot-held items including hotdogs, chicken rolls, and taquitos measured at 114–120°F when a minimum of 135°F is required, and cooked ground beef exceeding the seven-day date mark. All cited foods were voluntarily discarded during the inspection. Employee health guidelines and a reporting agreement were provided. The facility's corrective actions during the April inspection and the subsequent August focused inspection with no violations suggest the establishment responded to the enforcement action.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

17Violations

Last inspected FDACS: August 11, 2023

Exprezo in Homestead: FDACS Inspection History (2)

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 — 2 inspections

Aug 11, 2023 — Focused Inspection· Focused Inspection

Inspector: JULIO AZPURUA, SANITATION AND SAFETY SPECIALIST

Comments: Administrative Action Final Notice - Hand delivery. Visited the establishment to follow up on Request# 5100607

No violations or enforcement actions recorded for this inspection.

Apr 19, 2023 — Re-Inspection Required· 17 violations· Re-Inspection Required

Inspector: ASHLEY MONTANEZ

Comments: Trainee present during inspection. All violations verified by primary inspector. Employee Health Guidelines, Clean-up of Vomit/Diarrhea handout, and Reporting Agreement Provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Food service area- peanuts in crockpot stored near self serve pastry display case has a buildup of gray mold-like matter. Cos- peanuts were voluntarily discarded by food employee. x Print Date: 4/19/2023 Page 1 of 5 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 kitchen area- container of raw chicken is stored over containers of ready to eat (RTE) cheese and cooked chicken in the reach in cooler near the prep table. Cos- container of raw chicken was moved to the bottom shelf of the reach in cooler by food employee. 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

Back kitchen area- container of raw chicken is stored over container of raw beef in the reach in cooler near the prep table. Cos- container of raw chicken was moved underneath container of raw beef in the reach in cooler by food employee. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Food service area- the interior surface of the ice chute on the vended beverage machine has a buildup of green and gray matter. Cos- ice chute was cleaned and sanitized during the visit. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Back kitchen area- chicken, cheese, and ground beef empanadas prepared at 9 am on 04/19 had internal temperatures from 45-48 deg F taken at 4pm 04/19 with a calibrated thermometer. Cos- chicken, cheese, and ground beef empanadas were voluntarily discarded during the visit. 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

Food service area- brat hotdog, chicken roll, hotdogs, and taquitos on the hot holding roller grill near the self serve pastry display case held for more than 2 hours had internal temperatures of 114-120 deg F. cos- all food items were voluntarily discarded by management.Kitchen area- taquitos, chicken tenders, corndogs, cheese/beef/chicken empanadas, fried gizzards, potato wedges, and jalapeno poppers in the hot holding case near the vended beverage machine held for more than 2 hours had internal temperatures between 109-133 deg F taken with a calibrated thermometer. Cos- all food items mentioned above were voluntarily discarded by management. 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 could not correctly respond to questions related to foodborne illnesses. Provided establishment with Employee Health Guideline. o

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

Kitchen area- opened packages of ham and cheese stored in the reach in condiment cooler does not has a date provided from when they are opened or to be discarded. Cos- opened packages of ham and cheese were dated by food employee. 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 area- in house made chicken, cheese, and ground beef empanadas stored in the reach in condiment cooler held for more than 24 hours does not have a date provided from the day they were prepared or when they are to be discarded. Cos- chicken, cheese, and ground beef empanadas were dated by food employee. x

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

Kitchen area- container of cooked ground beef dated from 4/10 that is stored in the reach in condiment cooler has a date that exceeds seven (7) days. Cos- container of cooked ground beef was voluntarily discarded by management. x Print Date: 4/19/2023 Page 2 of 5 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: No written procedures provided for the clean-up of vomiting and diarrheal events. Provided establishment with clean-up Guidance handout. o

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail area- bags of toxic charcoal bricks are displayed above beverages on the retail display shelf. Cos- bags of toxic charcoal bricks were moved to a new location by management. 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

Kitchen area- no hand soap is provided at the handwash sink near the stove top. Cos- hand soap was provided by food employee. 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

Kitchen area- handwash sink near the stove top is blocked by establishment's equipment. Cosestablishment's equipment was moved allowing access to the handwash sink during the visit. x

Good Retail Practice Violations

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen area- no cup with handle is stored in direct contact with sugar in a container stored in cabinet under the espresso machine. o

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)

Back kitchen area- box of single service cups are stored directly on the floor near the exit door. o

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

Back kitchen area- the shelves in the reach in freezers has a heavy buildup of ice. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Kitchen area- drain pipe for the ice machine is stored in the handwash sink near the stove top.Back kitchen area- handles are missing and in disrepair at the warewash sink near the mop sink. Coswarewash sink faucet and handles were replaced by management. The handwash sink near the reach in cooler is leaking and in disrepair. o

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

Back kitchen area- ceiling tiles has holes and are damaged. o

Exprezo in Homestead: Frequently Asked Questions

When was Exprezo in Homestead last inspected?: Exprezo in Homestead was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 11, 2023. Inspection type: Focused Inspection.
How many inspections has Exprezo in Homestead had?: Exprezo in Homestead has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Exprezo in Homestead find?: Exprezo in Homestead was most recently inspected by FDACS on August 11, 2023 (Focused Inspection).
Has Exprezo in Homestead had any stop-sale or stop-use orders?: No, Exprezo in Homestead has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Exprezo in Homestead?: The most frequently cited FDACS violations at Exprezo in Homestead 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; 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.