How many inspections has Fausto Food Palace LLC in Key West had?

Fausto Food Palace LLC 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 Fausto Food Palace LLC in Key West find?

Fausto Food Palace LLC in Key West was most recently inspected by FDACS on August 17, 2022 (Met Inspection Requirements).

Has Fausto Food Palace LLC in Key West had any stop-sale or stop-use orders?

No, Fausto Food Palace LLC in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

Fausto Food Palace LLC in Key West

Name: Fausto Food Palace LLC in Key West Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

522 Fleming St 1105 White St, Key West, FL 33040

Monroe County · Grocery Store < 15,000 sq ft · FDACS
Owner: Faustos Food Palace LLC James F Weekley
FDACS Estab #: 24373

Overview

Fausto Food Palace LLC in Key West, FL has 1 FDACS food safety inspection on record with 22 violations.

1FDACS Insp.

22Violations

Last inspected FDACS: August 17, 2022

Fausto Food Palace LLC 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.

2022 — 1 inspection

Aug 17, 2022 — Met Inspection Requirements· 22 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . JIMMY WEEKLEY, OWNER/PERSON IN CHARGE TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Meat/seafood area- live clams do not have a shellfish tag available for review, person in charge stated the bag with the tag was discarded. Food establishment does not have shellfish tags available for review and retails live shellfish products occasionally during the slower months. COS- person in charge removed clams from retail sale. x Print Date: 8/17/2022 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: Retail area- package of raw sausages and uncured, raw turkey bacon on shelves stored over packages of ready to eat sausages and cured ready to eat turkey bacon in the retail cooler unit. COS- person in charge moved the packages of raw turkey bacon to be stored on the bottom shelf in the display cooler with the other brands of raw turkey bacon packages and raw sausage packages were moved to be stored with raw pork in the cooler unit. Meat area- Container of ground raw pork stored over various ready to eat food in the walk in cooler. COS- person in charge moved the container of raw ground pork to be stored with other cases of raw pork in the walk in cooler. Deli area- 3 food containers of raw chicken meat that had been marinated and waiting to be cooked were stored on the shelf in the walk in cooler above ready to eat food. COS- deli manager moved the 3 containers over to be stored on walk in cooler shelf unit away from ready to eat food. 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

Meat area- trays of raw poultry meat stored next to trays of raw pork meats with no divider or spacing between the species in the meat service cooler case. Packages of raw chicken meat stored on racks above packages of raw beef in the walk in cooler. COS- person in charge put enough space between the raw poultry meats and the trays of raw pork in the service cooler and moved the packages of raw chicken meats to the bottom shelves of the roll cart below packages of raw beef in the walk in cooler. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Deli area- some food residue on can opener's piercing blade cleaned at the 3 compartment sink. COS- deli manager cleaned and sanitized the can opener piercing blade. x

2-102.11(C) 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 had some knowledge of employee health information, but did not have their employee health guidance information available to help him answer questions about employee health as it relates to food borne illnesses and their symptoms, and reporting responsibilities, exclusions and restrictions of food employees. Employee health policy guidance for development of a policy was given to the entity. 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

Deli area- packages of various deli luncheon meats opened two days ago are not date marked in the deli service cooler case. Opened packages of shredded cheddar cheese opened two days ago are not date marked. COS- Deli manager and food employee date marked the luncheon meats and shredded cheese packages with the correct dates of when the packages were first opened. 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

The food establishment does not have a written vomit or diarrhea event clean up procedure available. Information was given to the food establishment's management to help them write up step by step procedures for vomit and/or diarrhea event clean up. 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

Deli area- sanitizing solution in buckets with wiping cloths are stored on the prep tables with food and are not in use. COS- deli manager moved the wiping cloth buckets to be stored away from food equipment, food and single use articles. x Print Date: 8/17/2022 Page 2 of 5

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

Meat area- articles stored in the hand wash sink. COS person in charge removed the articles from the sink. x

Good Retail Practice Violations

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

Deli and back Areas- Cases of food stored on the floor in the walk in freezer units and on the floor in the dry food storage area. o

3-303.12 Packaged food subject to the entry of water stored in direct contact with ice or water, or unpackaged food stored in direct contact with undrained ice. 3-303.12

Deli area- ice buildup on case of frozen food in the walk in freezer under the air cooling unit, currently not leaking. o

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

Deli area- deli manager not wearing hair restraint while working with exposed food. o

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)

Deli area- wet and clean metal food pans are stacked wet and not placed in self draining positions to allow the equipment to air dry. 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)

Deli area- unwrapped single use food trays are not stored inverted on the shelf unit. Back area- cases of single use articles stored on the floor in the dry food storage area. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Deli area- improper use of inverted milk crates as storage shelving units in the walk in freezer. 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

Meat area- one support leg under the meat slicer blade has a rubber seal that is worn and not secured in place to the base. o

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

Deli area- there is not enough adequate drain tables/boards/racks available to separate dirty food equipment from clean food equipment at the ware washing area. Dirty food equipment on the floor waiting to be cleaned and the 3 compartment sink. o

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

Deli area- storage shelves for food, food equipment and single use articles have dirt, food and/or dust accumulation on the shelves in the processing and storage areas. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Deli area- heavy grease deposits and burnt food residue buildup on stove, fryers and one oven unit. o

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

Deli area- faucet unit on the 3 compartment sink is leaking. o

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

Meat area- ceiling tiles stained/damaged in the service/processing area. Deli area- walls damaged or worn. 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

Back area- wet mop stored in mop wringer and not stored hanging up to dry when not in use. o Print Date: 8/17/2022 Page 3 of 5 53 Citation Description: 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 Observation: Deli area- heavy grease deposits and food residues on walls and floors in the processing/cooking area. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Deli/meat and back areas- food employees' personal belongings and food/drinks stored in processing and storage areas with food, food equipment and single use articles and not stored in designated and segregated areas away from food, single use articles and food equipment. o

Fausto Food Palace LLC in Key West: Frequently Asked Questions

When was Fausto Food Palace LLC in Key West last inspected?: Fausto Food Palace LLC in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 17, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Fausto Food Palace LLC in Key West had?: Fausto Food Palace LLC 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 Fausto Food Palace LLC in Key West find?: Fausto Food Palace LLC in Key West was most recently inspected by FDACS on August 17, 2022 (Met Inspection Requirements).
Has Fausto Food Palace LLC in Key West had any stop-sale or stop-use orders?: No, Fausto Food Palace LLC in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Fausto Food Palace LLC in Key West?: The most frequently cited FDACS violations at Fausto Food Palace LLC in Key West are: 2-102.11(C): 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; 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; 3-203.12: Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 Pf.