How many inspections has Key Lime Pie Company INC in Key West had?

Key Lime Pie Company INC in Key West has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Lime Pie Company INC in Key West find?

Key Lime Pie Company INC in Key West was most recently inspected by FDACS on April 19, 2023 (Met Inspection Requirements).

Has Key Lime Pie Company INC in Key West had any stop-sale or stop-use orders?

No, Key Lime Pie Company INC in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Key Lime Pie Company INC in Key West?

The most frequently cited FDACS violations at Key Lime Pie Company INC in Key West are: 6-301.14: Unlabeled violation; 4-601.11(A): Unlabeled violation; 4-602.11(A): Unlabeled violation.

Key Lime Pie Company INC in Key West

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

Last inspected: April 19, 2023

511 Greene St, Key West, FL 33040

Monroe County · Retail Bakery w/FS · FDACS
Owner: Key West Key Lime Pie Co.,LLC
FDACS Estab #: 405887

Overview

Key Lime Pie Company Inc, a retail bakery in Key West, operated without a valid food permit during a February 2022 inspection and was cited for eight violations related to permit and licensing status. A subsequent inspection on April 19, 2023 found 20 violations across food protection, employee hygiene, and documentation requirements. Violations included chocolate-covered key lime slices and pie crumbs stored uncovered in freezer and cooler units, a black garbage bag used as a box liner for pie crumbs during food preparation (voluntarily discarded during inspection), and a food employee who did not wash hands before donning gloves to prepare food. Ready-to-eat key lime pies thawed from the previous day were not date marked as required but were marked during the inspection. The facility lacked written procedures for responding to vomiting and diarrheal events; guidance was provided during the visit. The April 2023 inspection was recorded as "Met Inspection Requirements."

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

28Violations

Last inspected FDACS: April 19, 2023

Key Lime Pie Company INC in Key West: FDACS Inspection History (2)

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 19, 2023 — Met Inspection Requirements· 20 violations· Met Requirements

Inspector: LAURA SANCHEZ

Comments: Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events Handout provided. The issue(s) described regarding Request #5094879 was/were addressed with the person in charge during the visit/inspection.

Risk-Based Violations

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Processing area, Underside of large floor Hobart mixer found with old dough residue. o

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Front counter area, containers of mini and single serve key lime spies thawed from previous day stored inside reach in cold unit not date marked as required. COS, items were date marked during the 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

Establishment does not have written procedures to follow in incidents that involve vomiting and diarrheal events. o

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Processing area, bottles with sanitizer found throughout and hanging off of prep sink not labeled as required. o

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

Food processing area, observed food employee eating and drinking water/coffee. o

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

Processing area, food employee did not wash hands before donning gloves to engage if food preparation. Proper hand washing procedures were explained to the person in charge. o

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

Processing area, handsoap not provided at handsink. o

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

Processing area, handsink blocked with chair housing fan. COS, chair with fan was removed from in front of the sink to allow for ease of use. x Print Date: 4/19/2023 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: Processing area, Milk shake machine found with old food residue on blades and behind the blades. COS, equipment was taken apart and properly washed, rinsed and sanitized. 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.

Establishment person in charge is not food protection manager certified. o Print Date: 4/19/2023 Page 2 of 5

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

Processing area, probe thermometer not provided as required. Establishments must obtain a probe thermometer to assess cold holding temperatures. o

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

Processing area, backroom area, containers of chocolate powder and oil found not labeled as required. o

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 area, Front counter area, Backroom area, observed flying insects/gnats throughout. o

3-306.11 Food on display not protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P

Backroom area, chocolate covered key lime slices stored in side coffin freezer not covered. Trays of pie crumbs stored inside walk in cooler not covered. 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

Processing area, food employee not wearing a hair restraint in area with open foods. COS, employee donned hair net during the inspection.

3-304.14(B)(1) 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)

Processing area, white colored wet wiping cloths found on table tops throughout not held in sanitizer between use. 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)

Processing area, cleaned utensils stored inside an unclean plastic tray. Handsink next to large floor mixer requires a splash guard. o

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Processing area, Backroom area, employees washing and re-using pie shells found throughout. o

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Processing area, black garbage bag used as box liner to hold pie crumbs while in use. COS, pie crumbs were voluntarily discarded. x

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 area, Processing area, heavy dust accumulation found on AC vents throughout. Heavy debris found on floor by rear exit door. o

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

Backroom area, bottom seal of walk in cooler door and side seal to walk in freezer door found cracked and broken in disrepair. Condensation drops found on vent to condenser unit in walk in freezer. o Print Date: 4/19/2023 Page 3 of 5

2022 — 1 inspection

Feb 2, 2022 — Operating Without a Valid Food Permit· 8 violations· Operating Without Permit

Comments: Visit conducted in response to Request 5072142. 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. All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. FDACS 14205 Rev. 07/13 Page 4 of 5 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT NICOLE "NIKKI" FRIED COMMISSIONER Chapter 500, Florida Statutes (850) 245-5520 *99997182184794* Visit # 9999-7182-1847-94 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650

Risk-Based Violations

4-601.11(A)

4-602.11(A)

6-301.14

Good Retail Practice Violations

6-501.11

4-903.11(A)

4-601.11(C)

Key Lime Pie Company INC in Key West: Frequently Asked Questions

When was Key Lime Pie Company INC in Key West last inspected?: Key Lime Pie Company INC in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 19, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Key Lime Pie Company INC in Key West had?: Key Lime Pie Company INC in Key West has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key Lime Pie Company INC in Key West find?: Key Lime Pie Company INC in Key West was most recently inspected by FDACS on April 19, 2023 (Met Inspection Requirements).
Has Key Lime Pie Company INC in Key West had any stop-sale or stop-use orders?: No, Key Lime Pie Company INC in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Key Lime Pie Company INC in Key West?: The most frequently cited FDACS violations at Key Lime Pie Company INC in Key West are: 6-301.14: Unlabeled violation; 4-601.11(A): Unlabeled violation; 4-602.11(A): Unlabeled violation.