Auntie Anne's/cinnabon in Lucie

Last inspected: March 22, 2023

Ft Pierce Service Plaza Mile Marker 144 Pt. St, Lucie, FL 34985

Overview

Auntie Anne's/cinnabon in Lucie, FL has 1 FDACS food safety inspection on record with 11 violations.

1FDACS Insp.
11Violations

Last inspected FDACS: March 22, 2023

Auntie Anne's/cinnabon in Lucie: 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.

— 1 inspection
— Met Inspection Requirements· 11 violations· Met Requirements

Inspector: SHASHWATEE PAUL

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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)
Food service area: Accumulation of old food debris in filter area of coffee machine next to juice machine. o Print Date: 3/22/2023 Page 1 of 4 14 Citation Description: 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 Observation: Food service area: Accumulation of old food debris on door inside microwave next to cashier. Food Processing Area: Accumulation of old food debris inside microwave under prep table. o
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
Person in charge did not correctly respond to questions that related to restriction and exclusion of food employees diagnosed with the foodborne illnesses and symptoms. Employee health guide discussed with management. o
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
Food service area: Packages of hot dogs opened 3/14 and mini hot dogs opened 3/10 stored inside reach-in cooler under prep table not discarded after seven days. COS: Items were voluntarily discarded during visit and verified. x
7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Backroom area: Sanitizer solution inside three compartment sink and sanitizer bucket under prep table found with concentration of 1130 ppm while manufacturer label indicates proper concentration range is 250-700 ppm. COS: Sanitizer prepared to proper concentration during visit and verified. x
2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP
Backroom area: Employee washed hands for less then 10 seconds at hand wash sink next to three compartment sink. COS: Employee washed hands for 20 seconds after instructions. x

Good Retail Practice Violations

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
Food processing area: Plastic containers of caramel sauce on shelf next to proofer not labeled with common name. o
3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)
Food service area: Single use cups with no handle used as scoop inside bins of cinnamon sugar and baking soda under prep table next to cash register. COS: Cups removed during visit. 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
Food service area: Handles of filter baskets for coffee machine next to juice machine were broken and missing. o
5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Backroom area: Trash can not provided at hand wash sink next to three compartment sink. COS: Trash can provided during visit. x
6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16
Receiving area: Wet mop head stored directly on floor next to mop sink and unable to air-dry. COS: Mop was hung inverted on wall during visit. x
99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Valid 2023 food permit was not displayed during visit. o

Auntie Anne's/cinnabon in Lucie: Frequently Asked Questions

When was Auntie Anne's/cinnabon in Lucie last inspected?
Auntie Anne's/cinnabon in Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 22, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Auntie Anne's/cinnabon in Lucie had?
Auntie Anne's/cinnabon in Lucie has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Auntie Anne's/cinnabon in Lucie find?
Auntie Anne's/cinnabon in Lucie was most recently inspected by FDACS on March 22, 2023 (Met Inspection Requirements).
Has Auntie Anne's/cinnabon in Lucie had any stop-sale or stop-use orders?
No, Auntie Anne's/cinnabon in Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Auntie Anne's/cinnabon in Lucie?
The most frequently cited FDACS violations at Auntie Anne's/cinnabon in Lucie are: 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) Pf; 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P; 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).

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