How many inspections has Faustos Gulfstream in Key West had?

Faustos Gulfstream 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 Faustos Gulfstream in Key West find?

Faustos Gulfstream in Key West was most recently inspected by FDACS on August 15, 2022 (Met Inspection Requirements).

Has Faustos Gulfstream in Key West had any stop-sale or stop-use orders?

No, Faustos Gulfstream in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

Faustos Gulfstream in Key West

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

1105 White St, Key West, FL 33040

Monroe County · Supermarket · FDACS
Owner: Faustos Food Palace LLC James F Weekley
FDACS Estab #: 24382

Overview

Faustos Gulfstream in Key West, FL has 1 FDACS food safety inspection on record with 18 violations.

1FDACS Insp.

18Violations

Last inspected FDACS: August 15, 2022

Faustos Gulfstream 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 15, 2022 — Met Inspection Requirements· 18 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Person in charge: ALTON WEEKLEY II

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 . ALTON WEEKLEY II, ASSISTANT GENERAL MANAGER TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

4-602.11(C) 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) PP

Deli area- dried food residue on the deli meat slicer, slicer had not been cleaned and sanitized after 4 hours of use and food employee stated that she needed to cut more deli luncheon meats on it. COS- food employee cleaned and sanitized the meat slicer during inspection, unit was checked and then released for use. Meat areadried meat residue on the meat band saw, unit had not been cleaned and sanitized after 4 hours of use and unit is used throughout the day. COS- food employee cleaned and sanitized the meat slicer during inspection, unit was checked and then released for use. x

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- bulk deli luncheon ham opened yesterday is not date marked. COS- food employee dated the opened package of deli ham. 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

Deli area- several opened bulk packages of deli luncheon meats in the service cooler case are either beyond the 7 days cold hold dates or not date marked and food employee did not know when the packages had been first opened and cut. COS- person in charge voluntarily discarded the packages of luncheon meats that were not dated as when they were opened or date marked , but were past the 7 days allowed for cold holding the luncheon meats. 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 Print Date: 8/15/2022 Page 2 of 5

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Deli area- food employee's open cup of drink on drain board with clean and air drying food equipment. COS- person in charge moved food employee's cup of drink to shelf away from food, food equipment and single use articles. 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

Deli area- food employee observed donning single use gloves to work with exposed food for customer order and did not wash hands before donning those single use gloves when reentering the processing area from the walk in cooler. COS- instructions were given on when to wash hands and food employee removed her gloves and washed her hands before donning new pair of single use gloves. 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

Deli and meat areas- no hand washing signs posted at the hand wash sinks. Hand washing signs were provided by inspector to the person in charge. o Print Date: 8/15/2022 Page 1 of 5 13 P Citation Description: 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) P Observation: Meat area- no separation between raw chicken, raw pork or raw beef on display shelves in the meat service cooler case or the retail display cooler units. COS- person in charge provided enough space or used dividers between the raw chicken meat packages/tray and raw pork and raw beef packages/trays. x

Good Retail Practice Violations

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

Deli area- food entity does not have a digital food probe thermometer with a thin tipped metal stem probe for checking internal food temperatures of thin food such as their fried fish, they have a dial type metal stem food probe thermometer. o

4-203.11 Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf

Deli area- food entity's dial type metal stem food probe thermometer was not accurate during ice slush calibration check, thermometer read 20 degrees F during check. COS- thermometer was calibrated to 32 degrees F while in the ice slush mixture. x

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an 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; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area- various cheesecake and other refrigerated desserts, various bagels, muffins and croissant on display shelves that are individually packaged on site from their bulk master containers are not labeled to include all the ingredients for each type of desserts. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back area- rear receiving doors has gaps at the bottom of the doors. o

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside area- tree branches touching the roof in the back of the building. o

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

Back area- cases of frozen food/meats stored on the floor in the walk in freezer. 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)

Meat area- cases of single use trays stored on the floor in the processing area. o

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Produce area- 2 cutting boards stained and scored on both sides used for cutting various fruits and vegetables on. COS- person in charge removed the 2 cutting boards from service to be resurfaced or replaced and will use another cutting board equipment that they have to cut their produce on. x

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- plastic safety guard for meat cuber unit is damaged, duct tape is being used over the crack. Hot pad cover for food wrapping/packaging unit is damaged. o

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

Retail area- ice buildup on display shelves in the reach in freezer display unit for ice cream products. o

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

Back area- Screening over the windows in the restrooms are damaged, ripped. Retail area- ceiling tiles missing, water stained and sagging due to roof leak that has since been repaired. Outside area- broken glass in one window and wooden board over another window is rotting along the bottom/damaged. o Print Date: 8/15/2022 Page 3 of 5 54 Citation Description: 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 Observation: Back area- personal clothing and other articles, stored with food and single use articles in the storage area. Deli and meat areas- food employees' food stored on same shelf with food service food and not stored in separate and designated areas for such items away from food, single use articles and food equipment.

Faustos Gulfstream in Key West: Frequently Asked Questions

When was Faustos Gulfstream in Key West last inspected?: Faustos Gulfstream in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 15, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Faustos Gulfstream in Key West had?: Faustos Gulfstream 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 Faustos Gulfstream in Key West find?: Faustos Gulfstream in Key West was most recently inspected by FDACS on August 15, 2022 (Met Inspection Requirements).
Has Faustos Gulfstream in Key West had any stop-sale or stop-use orders?: No, Faustos Gulfstream in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Faustos Gulfstream in Key West?: The most frequently cited FDACS violations at Faustos Gulfstream in Key West are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 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; 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.