How many inspections has Ippolito Italian Deli in Largo had?

Ippolito Italian Deli in Largo has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ippolito Italian Deli in Largo find?

Ippolito Italian Deli in Largo was most recently inspected by FDACS on July 9, 2024 (Met Inspection Requirements).

Has Ippolito Italian Deli in Largo had any stop-sale or stop-use orders?

No, Ippolito Italian Deli in Largo has no stop-sale or stop-use orders on record with Florida FDACS.

Ippolito Italian Deli in Largo

Name: Ippolito Italian Deli in Largo Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: July 9, 2024

14100 Walsingham Rd Ste 10, Largo, FL 33774

Pinellas County · Grocery Store < 15,000 sq ft · FDACS
Owner: Ippolito Stanganelli
FDACS Estab #: 381929

Overview

Ippolito Italian Deli, a grocery store in Largo, had 2 inspections on record between September 2023 and July 2024. A focused inspection in September 2023 found no violations. A July 2024 inspection identified 10 violations, including 3 high-priority issues. Raw bacon was stored on a shelf above ready-to-eat cheese in a reach-in cooler; the owner moved the bacon to the bottom shelf during the inspection. An employee was observed not changing single-use gloves after switching tasks, and another employee donned gloves without washing hands first. The person in charge could not provide documentation that employees were informed of their obligation to report foodborne illnesses. Commercially processed olives with meat and cheese in the front food service area were not date marked when opened; the owner date marked them during the inspection. All corrected-on-site violations were addressed with the person in charge during the inspection.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

10Violations

Last inspected FDACS: July 9, 2024

Ippolito Italian Deli in Largo: 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.

2024 — 1 inspection

Jul 9, 2024 — Met Inspection Requirements· 10 violations· Met Requirements

Inspector: ALORA BOEKE

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. Employee Health Guidelines, reporting agreement and guidance for the cleanup and disinfection of vomit/diarrheal events provided.

Risk-Based Violations

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

Retail Area Reach-in Cooler: Raw bacon on shelf above ready to eat cheese. COS. Owner moved raw bacon to bottom of shelf. x

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen Area: Observed employee not changing single use gloves after changing tasks. COS. Spoke with person in charge and went over proper single use glove usage and employee washed hands and donned new gloves. 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

Establishment could not provide verifiable documentation that employees are aware of reporting foodborne illnesses.

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

Front Food Service Area Olive Cooler: Commercially processed olives with meat and cheese not date marked when opened. COS. Owner date marked olives. 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

Written procedures of cleanup of vomit/diarrheal events not present.

3-502.12 Properly prepared HACCP plan not submitted to the Florida Department of Agriculture and Consumer Services before engaging in reduced oxygen packaging as specified in 3-502.12. 8-201.13(B)

Front Food Service Area: Observed various open deli meat in reduced oxygen packaging packed day prior of inspection. Product was packaged in store without receiving a special process approval or a HACCP plan. COS. Owner removed reduced oxygen packaging machine from premises and various deli meats were taken out of reduced oxygen packaging.

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

Kitchen Area: Observed employee don single use gloves after changing tasks without washing hands. COS. Spoke with person in charge and educated employee on proper handwashing. Employee washed hands appropriately. x

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

Front Food Service Area: Employee handwash sink closest to entrance not easily accessible due to table, ice machine and garbage bin in close quarters of sink. Kitchen Area: Observed employee begin to wash pot lid in employee handwash sink.

Good Retail Practice Violations

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: In two door cooler by front door, garlic bread received from manufacturer not labeled with manufacturer's name, address, weight and ingredients. Various in store pre-made meals not labeled with all ingredients. COS. Items placed under full service while labels were being made and obtained. x 39 Citation Description: 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) Observation: Warewashing Area: Wiping cloth stored in sanitizer bucket with chlorine measured concentration of 10 ppm. COS. Employee refilled bucket with new cloth and sanitizer solution at proper concentration.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Mop Sink Area: Mop in bucket not hung to dry.

2023 — 1 inspection

Sep 1, 2023 — Focused Inspection· Focused Inspection

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia

No violations or enforcement actions recorded for this inspection.

Ippolito Italian Deli in Largo: Frequently Asked Questions

When was Ippolito Italian Deli in Largo last inspected?: Ippolito Italian Deli in Largo was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 9, 2024. Inspection type: Met Inspection Requirements.
How many inspections has Ippolito Italian Deli in Largo had?: Ippolito Italian Deli in Largo has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ippolito Italian Deli in Largo find?: Ippolito Italian Deli in Largo was most recently inspected by FDACS on July 9, 2024 (Met Inspection Requirements).
Has Ippolito Italian Deli in Largo had any stop-sale or stop-use orders?: No, Ippolito Italian Deli in Largo has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Ippolito Italian Deli in Largo?: The most frequently cited FDACS violations at Ippolito Italian Deli in Largo are: 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; 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; 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.