When was Circle K #9001 in Key West last inspected?

Circle K #9001 in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 15, 2023. Inspection type: Operating Without a Valid Food Permit.

How many inspections has Circle K #9001 in Key West had?

Circle K #9001 in Key West has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Circle K #9001 in Key West find?

Circle K #9001 in Key West was most recently inspected by FDACS on May 15, 2023 (Operating Without a Valid Food Permit).

Has Circle K #9001 in Key West had any stop-sale or stop-use orders?

No, Circle K #9001 in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

Circle K #9001 in Key West

Name: Circle K #9001 in Key West Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1124 Truman Ave, Key West, FL 33040

Monroe County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Circle K Stores INC(crk)
FDACS Estab #: 413591

Overview

Circle K #9001 in Key West, FL has 1 FDACS food safety inspection on record with 14 violations.

1FDACS Insp.

14Violations

Last inspected FDACS: May 15, 2023

Circle K #9001 in Key West: 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

May 15, 2023 — Operating Without a Valid Food Permit· 14 violations· Operating Without Permit

Inspector: CATALINA ORDONEZ, SANITATION AND SAFETY SPECIALIST

Comments: Trainee present during inspection. All violations verified by primary inspector. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events and copy of certified food manager certificate provided Employee Health Guidelines and reporting agreement provided. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. 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. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.

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- Multiple food items measured out of temperature inside the hot holding unit: potato wedges 104*F, green beans 118*F, sweet corn 120*F. COS, all food items were voluntarily discarded 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

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

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

Kitchen- Multiple food items measured out of temperature inside the walk in cooler: pork sausages 43*F, corn dogs 44*F, raw chicken 45*F. COS, all food items were placed inside reach in freezer for rapid cooling. 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

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing- Toxic gallons of bleach and sanitizer stored over food cans and single service items on shelf located across from ware wash sink. COS, toxic items were placed in proper location 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 was not washing hands after changing tasks and donning new gloves. COS, food employee was asked to stop and redirected to wash hands before donning new gloves to prepare food. Proper hand washing procedures were discussed with the person in charge. x Print Date: 5/15/2023 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: Processing- No paper towel available at hand sink located near ware wash sink. o

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: 5/15/2023 Page 2 of 5

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen- Unlabeled container with salt stored underneath preparation table near hand sink. COS, container with salt was labeled during inspection. x

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Processing- Several live flies flying around the ware wash sink. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom- No covered trash can provided inside employee unisex restroom. 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

Processing- Wet mop stored inside yellow mop bucket not held to air dry. o

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Kitchen- Heavy accumulation of dust on fan guards inside walk in cooler. o

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Circle K #9001 in Key West: Frequently Asked Questions

When was Circle K #9001 in Key West last inspected?: Circle K #9001 in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 15, 2023. Inspection type: Operating Without a Valid Food Permit.
How many inspections has Circle K #9001 in Key West had?: Circle K #9001 in Key West has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Circle K #9001 in Key West find?: Circle K #9001 in Key West was most recently inspected by FDACS on May 15, 2023 (Operating Without a Valid Food Permit).
Has Circle K #9001 in Key West had any stop-sale or stop-use orders?: No, Circle K #9001 in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Circle K #9001 in Key West?: The most frequently cited FDACS violations at Circle K #9001 in Key West 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.