When was Shell in Kendall last inspected?

Shell in Kendall was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 11, 2023. Inspection type: Met Inspection Requirements.

How many inspections has Shell in Kendall had?

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

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

Shell in Kendall was most recently inspected by FDACS on April 11, 2023 (Met Inspection Requirements).

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

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

Shell in Kendall

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

10401 S Dixie Hwy, Kendall, FL 33156

Miami-Dade County · Convenience Store Limited FS · FDACS
Owner: Cesu Company INC
FDACS Estab #: 52048

Overview

A Shell convenience store in Kendall was inspected once on April 11, 2023, and cited for 21 violations including multiple priority-level temperature control failures. Hot-held chicken empanadas measured 107°F, beef empanadas 114°F, and ham and cheese empanadas 104°F — all significantly below the required 135°F minimum. Cold-held chicken empanadas next to the cash register measured 70°F, and ham and cheese sandwiches in a small cold unit measured between 43°F and 53°F, well above the 41°F maximum. All out-of-temperature food items were voluntarily discarded during the inspection. A priority violation also documented toxic materials — alcohol, hydrogen peroxide, and fabric conditioner — stored on top of single-service cups and plates near the entrance; these items were moved to proper storage during the inspection. The person in charge was found to lack active managerial control and demonstrated insufficient knowledge of food code requirements, evidenced by the temperature violations, equipment sanitization failures, and missing written procedures. The inspector noted that a trainee was present and all violations were verified by the primary inspector. The inspection was documented as meeting inspection requirements after the facility made immediate corrections on site.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

21Violations

Last inspected FDACS: April 11, 2023

Shell in Kendall: 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

Apr 11, 2023 — Met Inspection Requirements· 21 violations· Met Requirements

Inspector: JAMES ZHENG

Comments: Employee Health Guidelines and reporting agreement provided. Certified food manager documentation provided. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided. Dish washing procedures provided. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: hot and cold holding temperatures, equipment sanitization and written procedures. o

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Person in charge does not demonstrate knowledge of the Food Code and Public Health principles as evidenced by: having at least 1 priority violation on the inspection report, having no certified food protection manager for the establishment, and is unable to respond to respond correctly to food safety questions relevant to their food operation. o

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- Multiple food items measured out of temperature inside the hot box unit: chicken empanadas 107*F, beef empanadas 114*F, ham and cheese empanadas 104*F. COS, all food items were voluntarily discarded during inspection. o

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

Food establishment does not ensure food employees are informed in a verifiable manner of their reporting responsibilities in regards to food borne illnesses and symptoms o

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

No employee health policy available in food establishment. Copy of employee health guidance and employee reporting agreement provided. o Print Date: 4/11/2023 Page 1 of 5 14 P Citation Description: Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) P Observation: Food service- Tongs used for hot pastries and empanadas and used first at 6:30am found not cleaned, rinsed and sanitized after 4 hour period. COS, food employee washed, rinsed and sanitized tongs during 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- Chicken empanadas measured 70*F next to cash register. COS, all food items were voluntarily discarded during inspection. Food service- Ham and cheese sandwiches measured 43*F-53*F inside the small cold unit next to hot box unit. COS, all food items were voluntarily discarded during inspection. Backroom- Multiple items measured out of temperature inside the walk in cooler: chicken empanadas 44*F, ham and cheese sandwiches 44*F-45*F. COS, all food items were voluntarily discarded during inspection. x

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 an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided. 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- Containers with alcohol, hydrogen peroxide and fabric conditioner stored on top of single service cups and plates on shelf located next to entrance door. COS, all toxic items were moved to proper location 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.

No Certified Food Protection Manager at food establishment. o Print Date: 4/11/2023 Page 2 of 5

Good Retail Practice Violations

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)

Food service- Ambient thermometer not provided for hot box unit and small cold unit. COS, ambient thermometer for the small cold unit was obtained during inspection. o

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

Food service- No probe thermometer available for employees to use to assess cold and hot temperatures at food establishment. COS, thermometer was 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- Multiple packages with drinks stored directly on the floor throughout the retail area. 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

Food service- Small cold unit housing ham and cheese sandwiches found with an ambient temperature of 43*F. COS, cold unit was defrosted during inspection and proper ambient temperature was achieved. x

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Food service- No drain boards available at ware wash sink to accommodate all soiled and cleaned items accumulated during hours of operation. o

4-303.11 Cleaning agent used to clean equipment and utensils or chemical sanitizer used to sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11

Food service- Detergent and food contact sanitizer not available at food establishment. COS, detergent and sanitizer was obtained during inspection. x

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom- Dust and grime encrusted on shelves inside walk in cooler. o

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Food service- Direct connection exists between the ware wash sink and the sewage system. o

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- Employee unisex restroom door not self-closing. 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

Backroom- Dust, food debris found throughout floors of walk in cooler. o

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

Backroom- Water leaking from roof at point where coolant line enters building inside the walk-in cooler. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 Food permit not available. o Print Date: 4/11/2023 Page 3 of 5

Shell in Kendall: Frequently Asked Questions

When was Shell in Kendall last inspected?: Shell in Kendall was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 11, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Shell in Kendall had?: Shell in Kendall has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Shell in Kendall find?: Shell in Kendall was most recently inspected by FDACS on April 11, 2023 (Met Inspection Requirements).
Has Shell in Kendall had any stop-sale or stop-use orders?: No, Shell in Kendall has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Shell in Kendall?: The most frequently cited FDACS violations at Shell in Kendall are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 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.