Valero of Bayshore in Lucie

Last inspected: August 8, 2023

702 Sw Bayshore Blvd Port St, Lucie, FL 34983

Overview

Valero of Bayshore in Lucie, FL has 2 FDACS food safety inspections on record with 29 violations.

2FDACS Insp.
29Violations

Last inspected FDACS: August 8, 2023

Valero of Bayshore in Lucie: 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.

— 2 inspections
— Focused Inspection· Focused Inspection

Inspector: STEPHEN COLLINS

Comments: 30 Day Checkback completed and satisfactory ice test results provided.

No violations or enforcement actions recorded for this inspection.

— Operating Without a Valid Food Permit· 29 violations· Operating Without Permit

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

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. No current lab test results available for ice packaged onsite, Establishment has 30 days to provide ice testing results. Results can be sent to [email protected] if obtained prior to 30 days, Failure to provide required documentation in 30 days may result in Administrative Action and a stop sale of in-house packaged ice and a stop use on ice Scoop and bags. Request # 5099269 Employee Health Guidelines and reporting agreement provided. 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. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Guidance Document for written procedures for Vomit and/or Diarrhea Events Provided. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

Risk-Based Violations

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
Processing - employee using same gloves while conducting multiple tasks and touching apron then engaging to work with exposed foods. Cos - employee was instructed by inspector to wash hands during inspection. x Print Date: 7/5/2023 Page 1 of 7 13 P Citation Description: 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) P Observation: Retail - multiple packages of raw eggs stored above bottles of juices located inside reach in beverage cooler. Cos - packages of raw eggs moved to proper storage during inspection. x
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 - mold like substance throughout chute area of ice maker. Cos - chute area of ice maker was cleaned and sanitized during inspection. Retail - mold like soil throughout soda fountain nozzles. Cos - nozzles were cleaned and sanitized during inspection.
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
Food employee does not respond correctly to questions relating to food Bourne illnesses or symptoms associated with diseases transmissible through food. o
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
Food service - container of whipped butter with internal temperature of 70 f when probed located on counter. Cos - container of butter moved to walk in cooler during inspection , as per person in charge less than 2 hrs on counter. x
3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Processing - metal container of raw shell eggs stored at room temperature on prep table. Cos - container of raw shell eggs moved to walk in cooler during inspection. 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
Food service - multiple package of deli meats not date marked. Cos - deli meats were date marked during inspection. o
3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf
Processing - no consumer Advisory posted for the under cooking of eggs to order.
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 for vomiting or diarrheal events.
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
Processing - employees personal drink stored on top of prep table next bread area.
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 - missing paper towels for hand sink next to 3 bay sink. Retail - missing soap and paper towels for hand sink next to ice maker.

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.
No current laboratory results for in house packaged ice on-site , establishment has 30 days to obtain see comments. o
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
No probe thin thermometer available at food establishment.
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 service - multiple containers of salt , pepper , ketchup and oils not labeled with common name of foods located on sub-station counter.
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
Retail - multiple packages of juice stored directly on the floor inside beverage cooler. Food service - multiple boxes of cooking oil stored directly on the floor under prep table.
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
Food service - employee not wearing hair restraint while working with exposed foods.
3-304.14(B) 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 - multiple wet cloths not held in sanitizer solution located on counter.
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)
Food service - multiple metal food containers not inverted located under prep counter next to sub-station cooler.
4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12
Processing - 3 bay sink not sealed to wall.
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
Food service - multiple white cutting boards on prep table and sub-station counter scored and scratched.
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 - multiple metal shelves with rust build up throughout located inside sub-station cooler.
4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)
Food service - food debris throughout the shelves inside reach in stand up freezer , soil build up throughout interior areas and shelves of sub-station cooler.Retail - soil build up throughout beverage slide holders inside beverage cooler.
6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14
Door to only restroom not self-closing.
6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18
whare wash area - faucets at 3 bay sink and hand sink soiled throughout.
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 - trash dumpster lid remained open during inspection.
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)
Retail - no trash receptacle provide for hand sink next to ice maker.
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Multiple stain damaged ceiling tiles throughout the establishment. Retail - dust build up throughout shelving. Processing - soil floors and walls throughout and under 3 bay sink areas. Food service - soil cabin counters and exterior doors throughout , crack tile floor in front of cooking station. Retail - soil floors and shelves inside walk in beverage cooler
54 Adequate lighting not provided in a handwashing area, food processing or storage area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C
Processing - no lighting provide for cooking station area.
6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110
Food service - employees personal purse stored on rack with consumers wholesome foods next to sub-station cooler.
99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1)(a)F.S., 5K-4.020(4)(b) F.A.C.
Establishment is operating without a valid food permit. o INSPECTION: VENDED WATER/VENDED ICE Violation No. Print Date: 7/5/2023 Page 4 of 7 Citation Description and Observation COS 211 Citation Description: Packaged ice and vended ice not properly labeled according to regulation. 5K-4.023(9)(d) F.A.C. Observation: Retail - multiple in house bagged ice not labeled from source. Cos - in house bagged ice removed from sales floor during inspection. x

Valero of Bayshore in Lucie: Frequently Asked Questions

When was Valero of Bayshore in Lucie last inspected?
Valero of Bayshore in Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 8, 2023. Inspection type: Focused Inspection.
How many inspections has Valero of Bayshore in Lucie had?
Valero of Bayshore in Lucie has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Valero of Bayshore in Lucie find?
Valero of Bayshore in Lucie was most recently inspected by FDACS on August 8, 2023 (Focused Inspection).
Has Valero of Bayshore in Lucie had any stop-sale or stop-use orders?
No, Valero of Bayshore in Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Valero of Bayshore in Lucie?
The most frequently cited FDACS violations at Valero of Bayshore 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; 2-401.11: 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; 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 Pf.

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