How many inspections has Tienda El Castillo Grocery Store in Jacksonville had?

Tienda El Castillo Grocery Store in Jacksonville has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Tienda El Castillo Grocery Store in Jacksonville find?

Tienda El Castillo Grocery Store in Jacksonville was most recently inspected by FDACS on May 24, 2024 (Focused Inspection).

Has Tienda El Castillo Grocery Store in Jacksonville had any stop-sale or stop-use orders?

No, Tienda El Castillo Grocery Store in Jacksonville has no stop-sale or stop-use orders on record with Florida FDACS.

Tienda El Castillo Grocery Store in Jacksonville

Name: Tienda El Castillo Grocery Store in Jacksonville Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1315 Lane Ave S Ste 2, Jacksonville, FL 32205

Union County · Grocery Store < 15,000 sq ft · FDACS
Owner: Tienda El Castillo INC
FDACS Estab #: 336025

Overview

Tienda El Castillo Grocery Store in Jacksonville, FL has 3 FDACS food safety inspections on record with 19 violations.

3FDACS Insp.

19Violations

Last inspected FDACS: May 24, 2024

Tienda El Castillo Grocery Store in Jacksonville: FDACS Inspection History (3)

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 — 2 inspections

May 24, 2024 — Focused Inspection· Focused Inspection

Inspector: CORBETT HULETT, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Hot water has been restored to all hand wash sinks.

No violations or enforcement actions recorded for this inspection.

Apr 23, 2024 — Met Inspection Requirements; Check-back Needed· 18 violations· Met Requirements

Inspector: CORBETT HULETT, SENIOR 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].

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

Kitchen - Raw Beef stored directly over ready to eat rice and beans. (COS) Beef moved to bottom shelf during inspection. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen - Cooking oil stored uncovered in cooking pan. (COS) Oil covered during inspection.

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)

Backroom - Ice dispenser unclean with a mold substance on the inside walls of unit. (COS) Dispenser washed, rinsed, and sanitized during inspection.

3-403.11(B) Time/temperature control for safety food reheated in a microwave oven for hot holding not reheated so that all parts of the food reach at least 165°F within 2 hours; or not rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. 3-403.11(B) and (D) PP

Kitchen - Rice reheated and placed in a hot holding table had an internal temperature between 122- 125 degrees F. (COS) Rice reheated to 165 degrees F during inspection. x

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

Person in charge could not provide employee reporting responsibility in a verifiable manner.

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 unable to answer questions related to foodborne illnesses. The employee health guide was previously provided. 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

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

7-207.12 Medicine belonging to an employee that requires refrigeration and is stored in a food refrigerator not stored in a package or container and kept inside a covered, leakproof container that is identified as a storage container for medicines, or located so it is inaccessible to children. 7-207.12 PP

Backroom - Employee Lactulose Solution medication stored directly over food intended for consumer consumption. (COS) Medication moved to bottom shelf during inspection. x

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

Kitchen - Food Employee did not wash hands before donning a pair of gloves prior to engaging in food preparation or between tasks. (COS) Manager directed employee to wash hands. x Print Date: 4/23/2024 Page 1 of 5 8 Pf Citation Description: 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 Observation: Kitchen - No paper towels at the handsink next to production area. See Comment

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Restroom - No hot water at handwash sink in both male and female restrooms.

Good Retail Practice Violations

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail - Donuts/Muffins/Cookies offered for self-service are missing ingredient information (COS) Ingredient information provided 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

Retail - A large variety of food products are displayed or stored on the floor throughout establishment.

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)

Kitchen - Wet wiping cloths not help in sanitizer solution during pauses in use.

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Kitchen - In use utensils stored in container of raw beef with the handle touching the food product. (COS) Scoop removed from use during inspection.

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)

Kitchen - No splash guard or divider provided between handwash sink and warewash sinks./ Clean equipment or linen or single service containers

4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12

Warewash Area - 3 Compartment sink not sealed to the wall.

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 - Lids left open on dumpster.

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

Kitchen - Air intake hood system has a build up of grease.

2023 — 1 inspection

Jun 20, 2023 — Focused Inspection· 1 violation· Focused Inspection

Inspector: BONNIE KRONZ

Comments: Trainee present during inspection. All violations verified by primary inspector. Conducted a focused visit due to Jacksonville Beach location selling food products processed at this location, when this location was permitted as a 122 convenience store/ prepackaged/ no food service. Inspectors discovered kitchen and seating area for 55 patrons inside of establishment. Food permit has been updated to a 112 grocery store. 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.

Good Retail Practice Violations

94 Food Establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food establishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days. 5K-4.020(4)(b), F.A.C.

Found food establishment operating beyond the scope of their permit by containing a full kitchen and seating for 55 patrons, seating and kitchen area significantly larger than retail area. Changing food establishment from 122 prepackaged convenience store to a 112 grocery store. o

Tienda El Castillo Grocery Store in Jacksonville: Frequently Asked Questions

When was Tienda El Castillo Grocery Store in Jacksonville last inspected?: Tienda El Castillo Grocery Store in Jacksonville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 24, 2024. Inspection type: Focused Inspection.
How many inspections has Tienda El Castillo Grocery Store in Jacksonville had?: Tienda El Castillo Grocery Store in Jacksonville has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Tienda El Castillo Grocery Store in Jacksonville find?: Tienda El Castillo Grocery Store in Jacksonville was most recently inspected by FDACS on May 24, 2024 (Focused Inspection).
Has Tienda El Castillo Grocery Store in Jacksonville had any stop-sale or stop-use orders?: No, Tienda El Castillo Grocery Store in Jacksonville has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Tienda El Castillo Grocery Store in Jacksonville?: The most frequently cited FDACS violations at Tienda El Castillo Grocery Store in Jacksonville are: 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) Pf; 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; 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.