How many inspections has Fiesta Food Market in Labelle had?

Fiesta Food Market in Labelle has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Fiesta Food Market in Labelle find?

Fiesta Food Market in Labelle was most recently inspected by FDACS on April 14, 2023 (Met Inspection Requirements).

Has Fiesta Food Market in Labelle had any stop-sale or stop-use orders?

No, Fiesta Food Market in Labelle has no stop-sale or stop-use orders on record with Florida FDACS.

Fiesta Food Market in Labelle

Name: Fiesta Food Market in Labelle Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 14, 2023

1015 N State Road 29, Labelle, FL 33935

Lee County · Supermarket · FDACS
Owner: Quick Check Food and Deli INC
FDACS Estab #: 63172

Overview

Fiesta Food Market in LaBelle had 2 FDACS inspections on record between March 31 and April 14, 2023, with a combined 30 violations including multiple priority-level findings. The March 31 inspection required corrective action after inspectors documented a spill of prepared raw meat in the walk-in cooler, raw chicken stacked directly on top of red meats in storage, toxic materials (liquid lighter fluid and oven cleaner) improperly stored near food and food-contact surfaces, and a deli employee observed not washing hands before putting on gloves. The April 14 reinspection found the facility had failed to correct multiple systemic issues: raw shell eggs remained stored directly on top of liquid margarine in a reach-in cooler, prepared deli items in the back area were not dated for expiration as required, the handwashing sink in the meat area was blocked from use by meat trays and bags, and the facility still lacked a certified food protection manager and written procedures for cleaning bodily fluid spills. The pattern of non-compliance with food protection manager requirements and employee hand hygiene was documented across both inspections.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

30Violations

Last inspected FDACS: April 14, 2023

Fiesta Food Market in Labelle: 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 — 2 inspections

Apr 14, 2023 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: RICHARD MUNSON, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Reinspection of inspection dated 3/31/2023

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

Retail area- no certified food manager, repeated violations. o

3-302.11(A)(1) 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) PP

Bakery area- a flat of raw shell eggs is stored on top of cases of liquid margarine in the reach in cooler. 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

Back Area- prepared deli food items stored in the reach in cooler are not dated for expiration as required. o Print Date: 4/14/2023 Page 1 of 4 21 Pf Citation Description: 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) Pf Observation: Bakery area- open gallon of milk is not dated for expiration as required. o

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

Retail area- there is no written procedure to clean up bodily fluids. 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

Meat area- the hand wash sink is blocked from use with meat trays and bags in the sink basin. 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

Back area- there are no paper towels in the restroom. 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.

Retail area- there is no certified food protection manager for this establishment. o

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

Bakery area- plastic to-go containers are stored on the floor. Meat area- sleeves of meat trays are stored on the floor. 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

Bakery, deli area- employees in processing areas are not wearing effective hair restraint (hat, hairnet). o

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

Bakery area- handles of refrigeration units, undersides of processing tables, non-food contact surfaces of equipment, and door pulls all have significant accumulation of food residues and debris. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside area- dumpster lids are not closed. o

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

Back area- several ceiling tiles are water stained, a few missing with exposed insulation above cases of drinks. o

Mar 31, 2023 — Re-Inspection Required· 18 violations· Re-Inspection Required

Inspector: RICHARD MUNSON, SENIOR 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 . SUSANA GUAJARDO, OWNER RICHARD MUNSON, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Retail area- priority violations, no certified food manager. o

3-304.11 Food in contact with surfaces of equipment or utensils that have not been cleaned and sanitized, linens that have not been laundered, or articles that are not single-service or single-use. 3-304.11 PP

Meat area- a plastic tub of prepared raw meat has fallen and spilled onto the floor of the walk-in cooler. Cos- meat discarded. x

3-302.11(A)(3) Food not protected from cross contamination by cleaning and sanitizing equipment. 3-302.11(A)(3)

Bakery area- knives and miscellaneous bakery equipment are not washed in the 3-compartment sink per owner. The bakery personnel use a single basin prep sink to wash equipment. o

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- cases of chicken stacked on top of cases of red meats. Cos- chicken moved to appropriate storage. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Bakery area- rack of breads not covered after cooling. Meat area- several meat items are left in the walk-in cooler uncovered. Dry storage area- open box of chilis not covered. o

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

Bakery area- meat area- processing tables have accumulated residues. o

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Back area- there is black and brown organic growth inside the ice machine bin. o

Back area- prepared foods held in the reach-in refrigerator are not dated for expiration as required. o

retail area- there is no written procedure to clean up bodily fluids. See comments for requirements. 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 area- quart bottles of liquid lighter fluid are displayed next to corn husks on retail shelving. Cos- lighter fluid moved to appropriate display area. Back storage area- bottles of oven cleaner stored above foam cups. Cos- cleaner moved to lowest shelf. x Print Date: 3/31/2023 Page 2 of 4 95 Citation Description: 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. Observation: Retail area- there is no certified food protection manager for this establishment. 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

Meat area- open drinks on table in the meat area. Dry storage area- open bottle of gatorade stored in food storage area by ice machine. 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

Deli area- employee observed not washing hands prior to putting on gloves. Cos- employee counseled x Print Date: 3/31/2023 Page 1 of 4 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: Back area- there are no paper towels in the rest room. o

Meat area- the hand wash sink is blocked from use with meat trays and absorbent pads in the sink basin. o

Good Retail Practice Violations

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Bakery area- personal cell phone stored on processing table. 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

Dry storage area- open bags of flour are stored on the floor. Plastic to-go containers are stored on the floor. Foam cups and trays are stored on the floor. o

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

Bakery area, meat area- undersides of processing tables, refrigeration door handles and faces of refrigeration doors have accumulated food residues. o

Outside area- the dumpster lids are open. o

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

Dry storage area- ceiling tiles missing with exposed insulation above bottled drinks. o

Fiesta Food Market in Labelle: Frequently Asked Questions

When was Fiesta Food Market in Labelle last inspected?: Fiesta Food Market in Labelle was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 14, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Fiesta Food Market in Labelle had?: Fiesta Food Market in Labelle has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Fiesta Food Market in Labelle find?: Fiesta Food Market in Labelle was most recently inspected by FDACS on April 14, 2023 (Met Inspection Requirements).
Has Fiesta Food Market in Labelle had any stop-sale or stop-use orders?: No, Fiesta Food Market in Labelle has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Fiesta Food Market in Labelle?: The most frequently cited FDACS violations at Fiesta Food Market in Labelle are: 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; 3-501.17(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) Pf; 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 Pf.
Does Fiesta Food Market in Labelle have any repeat violations?: Yes, Fiesta Food Market in Labelle has had the following violations cited on multiple FDACS inspections: 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; 3-501.17(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) Pf; 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 Pf.