When was The Fresh Market # 0190 in Lake Mary last inspected?

The Fresh Market # 0190 in Lake Mary was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 25, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has The Fresh Market # 0190 in Lake Mary had?

The Fresh Market # 0190 in Lake Mary has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Fresh Market # 0190 in Lake Mary find?

The Fresh Market # 0190 in Lake Mary was most recently inspected by FDACS on September 25, 2025 (Met Sanitation Inspection Requirements).

Has The Fresh Market # 0190 in Lake Mary had any stop-sale or stop-use orders?

Yes, The Fresh Market # 0190 in Lake Mary has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

The Fresh Market # 0190 in Lake Mary

Name: The Fresh Market # 0190 in Lake Mary Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

3775 Lake Emma Rd, Lake Mary, FL 32746

Seminole County · Supermarket · FDACS
Owner: The Fresh Market INC (tfm)
FDACS Estab #: 361736

Overview

The Fresh Market # 0190 in Lake Mary, FL has 3 FDACS food safety inspections on record with 27 violations and 5 stop-sale or stop-use enforcement actions.

3FDACS Insp.

27Violations

5Stop-Sale Orders

Last inspected FDACS: September 25, 2025

The Fresh Market # 0190 in Lake Mary: FDACS Inspection History (3)

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.

2025 — 2 inspections

Sep 25, 2025 — Met Sanitation Inspection Requirements· 1 violation· 2 stop-sale orders· Met Requirements

Inspector: 361736

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. All items under Stop-Use have been release during visit.

Good Retail Practice Violations

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

Receiving : Visible daylight at bottom of double doors

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied and accessible.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

Sep 11, 2025 — Re-Inspection Required· 26 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Person in charge: CAROL WATSON

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Stop Use Order issued on 09/10/2025 for cutting boards and Raw Meat Cooler/ CMS Raw Prep Room - Processing. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. Employee Health Guidelines, Cooling Foods Handout, Cooking and Hot Holding Foods Handout, and Reporting Agreement provided.

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

A pattern of non-compliance was demonstrated in regards to cooling, hand washing, and sanitization of food contact surfaces. 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

Dairy Cooler: Boxes of raw shell eggs stored on top shelf of metal rolling cart over box of mozzarella cheese. COS: Cheese was relocated for proper separation. Retail: Steamer bags of raw salmon and green beans stored over ready to eat white rice packages. COS: Packages of rice were relocated for proper separation.

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

Meat: Wheels on the top and bottom that touch the saw on the bandsaw machine have a build up of old food debris. COS: Employee washed, rinsed, and sanitized band saw before the end of inspection. Back Area: Juicer that was stored outside of produce prep area had a build up of old food debris on the yellow drip tray, the metal on both outer sides of drip tray, and the metal slides into the bottom portion of the cabinet underneath. COS: Juicer was washed, rinsed, and sanitized to remove all food debris before the end of inspection.

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)

Retail: Scoops and scoop holders used for self service bulk candy and nut dispensing not washed, rinsed, and sanitized every 24 hours. Per employee, utensils had been washed 6 days prior. COS: All utensils were removed to be washed, rinsed, and sanitized before the end of inspection.

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

Meat: Cutting boards and knives used for processing raw meat, fish, and poultry went in to use at 8:00AM and were not washed, rinsed, and sanitized by 1:00PM. COS: Cutting boards and utensils were washed, rinsed, and sanitized before the end of inspection. x Print Date: 9/11/2025 Page 2 of 5 Y x 18 P Citation Description: Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P Observation: Retail: Watermelon that was cut and packaged yesterday had an internal temperature of 44 degrees F inside the functioning retail fruit display cooler. COS: Watermelon was voluntarily discarded. See Stop Sale Order and Release. Various ready to eat time/temperature control for safety foods were packaged the previous day and were found with an internal temperature over 41 degrees F inside the functioning retail ready to eat island cooler (Tempura Shrimp 45 degrees F. Fried Shrimp 46 degrees F. Spinach Quiche 43 degrees F. Chicken Spring Rolls 43 degrees F. Vegetable Spring Rolls 43 degrees F.) and in the ready to eat cooler around the deli area. (Grilled Chicken and Bacon Mac and Cheese 44 degrees F. Chicken Wraps 42 degrees F.) COS: Tempura shrimp and fried shrimp were voluntarily discarded and all other foods were relocated to be rapidly cooled. See Stop Sale Order and Release. x

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

Deli: Cooked on site brussel sprouts had an internal temperature of 120 degrees inside the full service hot case. COS: Brussel sprouts were reheated to 165 degrees F and inspector verified. 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

It could not be verified that employees are informed of their responsibility to report information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout was provided.

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

The person in charge did not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided. o Print Date: 9/11/2025 Page 1 of 5 6 P Citation Description: 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 Observation: Seafood/Meat: Multiple instances of employees entering display area and donning gloves to work with ready to eat food or clean utensils without first washing hands. COS: A discussion was had with management and all employees washed hands before continuing tasks. x

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

Retail: Commercially processed Lobster Ravioli found with an internal temperature of 44 degrees F inside the functioning island ready to eat cooler. COS: All items at the load limit of cooler were relocated to be rapidly cooled. x

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

Deli: Chicken Salads that were prepared onsite more than 24 hours prior bear no date marking system in the full service cold bar cooler. COS: Proper date marking was applied to chicken salads. 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: All time/temperature control for safety foods that were opened more than 24 hours prior bare no date marking system inside the full service cold bar cooler. (Pasta Salads, Potato Salads, Meatballs, Fried Chicken, Crab Salad) Pizza Station: Mozzarella cheese opened more than 24 hours prior bear no date marking system and shredded cheese bear an incorrect date marking system of 09/02/2025 inside the pizza prep cooler. COS: Date marking was added to every needed food in the cold bar and in the pizza prep cooler. x

5-203.11 At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 PfPf

Back Area: No hand washing sink provided in or adjacent to Raw Meat Cooler/ CMS Raw Prep Room where raw chickens are processed for cooking. See Stop Use Order.

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: Handwashing sink near the warewashing sink was blocked by rolling garbage can and long hose on the floor. COS: Trash can was removed and hose was hung up before the end of inspection.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)Repeat

Foods that are packaged onsite are sealed in plastic containers or bags not allowing heat transfer while completing the cooling process.

Receiving: Visible daylight from the outside through gap at bottom of large roll up receiving door. Double doors leading to outside back area by receiving are propped open when not in use allowing for possible pest intrusion, and visible daylight from outside through gap in bottom of double doors when closed.

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: Boxes of food stored directly on the floor in the dry storage area near the produce prep room.

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Deli: Utensil stored in fried chicken bites with the handle touching the food in the full service cold bar cooler.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Deli: Pizza peel stored uncovered and unprotected on top of pizza oven when not in use.

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Deli: Soiled linens are stored on the drain boards of the warewashing sink with unclean equipment and utensils.

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)

Meat: Clean bone scraper utensils are stored on the faucet above the warewashing sink basin. COS: Bone scrapers were relocated and properly stored.

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

Meat: Cutting boards on the employee side of the full service meat display case are heavily scored. See Stop Use Order.

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/Back Area/Dairy Cooler: Metal sheet pans throughout the establishment are encrusted with old grease. Metal sheet pans on rolling carts have a build up of soil and debris near the dry storage area.

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

Back Area: Rolling carts have a build up of dust and old food debris near the dry storage area.

5-103.11 Water source and system not of sufficient capacity to meet the peak water demands, or hot water generation and distribution system not sufficient to meet peak hot water demands throughout the establishment. 5-103.11 Pf

Meat: No hot water provided at the prep sink near the warewashing sink. COS: Hot water was turned on at the valve underneath the sink and hot water was provided.

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Meat: Condensate is dripping from cooling pipes on top of full service meat display case into single use containers tied to top of case with zip ties.

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

Meat: Walls behind bandsaw and walls on side of warewashing sink have a build up of old food debris. Swinging doors to enter meat room have a build up of a black mold like debris.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 9/11/2025 Page 1 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied and accessible. Comments: This Stop Use Order only applies to the processing of time/temperature control foods in this space. To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 9/11/2025 Page 2 of 3 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS Carol Watson I, _____________________________________________________ the person in charge of THE FRESH MARKET # 0190 hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II CAROL WATSON, ASSISTANT STORE MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 9/11/2025 Page 3 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2024 — 1 inspection

May 15, 2024 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: Visit conducted for training purposes.

No violations or enforcement actions recorded for this inspection.

The Fresh Market # 0190 in Lake Mary: Stop-Sale & Stop-Use Orders (5)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for The Fresh Market # 0190 in Lake Mary
Date	Order Type	Product	Brand/Lot	Reason
Sep 25, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied …
Sep 25, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 11, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Sep 11, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 11, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied …

The Fresh Market # 0190 in Lake Mary: Frequently Asked Questions

When was The Fresh Market # 0190 in Lake Mary last inspected?: The Fresh Market # 0190 in Lake Mary was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 25, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has The Fresh Market # 0190 in Lake Mary had?: The Fresh Market # 0190 in Lake Mary has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Fresh Market # 0190 in Lake Mary find?: The Fresh Market # 0190 in Lake Mary was most recently inspected by FDACS on September 25, 2025 (Met Sanitation Inspection Requirements).
Has The Fresh Market # 0190 in Lake Mary had any stop-sale or stop-use orders?: Yes, The Fresh Market # 0190 in Lake Mary has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at The Fresh Market # 0190 in Lake Mary?: The most frequently cited FDACS violations at The Fresh Market # 0190 in Lake Mary are: 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; 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) Pf; 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.
Does The Fresh Market # 0190 in Lake Mary have any repeat violations?: Yes, The Fresh Market # 0190 in Lake Mary has had the following violations cited on multiple FDACS inspections: 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.