How many inspections has Douglas Chevron Corp in Miami had?

Douglas Chevron Corp in Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Douglas Chevron Corp in Miami find?

Douglas Chevron Corp in Miami was most recently inspected by FDACS on June 23, 2023 (Met Inspection Requirements).

Has Douglas Chevron Corp in Miami had any stop-sale or stop-use orders?

No, Douglas Chevron Corp in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Douglas Chevron Corp in Miami

Name: Douglas Chevron Corp in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 23, 2023

3700 Sw 40th Street, Miami, FL 33146

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
FDACS Estab #: 380528

Part of: Chevron Florida health inspections, violations & closures

Overview

Douglas Chevron Corp in Miami had one inspection on record in June 2023, when inspectors documented 11 violations including three priority-level findings. Hot-held taquitos in the retail section were measured at 126°F, below the required 135°F minimum, and the unit was adjusted on site. The deli slicer had old food buildup that was cleaned during the inspection, and sanitizer was not being used in the three-compartment sink — the sink was set up and equipment was sanitized on site. The facility also lacked written procedures for responding to vomitus or diarrhea discharge and had no documented employee health policy; the owner was informed of these deficiencies. All violations were corrected on site during the inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

11Violations

Last inspected FDACS: June 23, 2023

Douglas Chevron Corp in Miami: 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.

2023 — 1 inspection

Jun 23, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: RICHARD BRASHER, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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

Deli: old food buildup on the slicer. COS. The slicer was broken down and cleaned x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Deli: Sanitizer is not being used after cleaning. COS. The 3 compartment sink was set up and the equipment was sanitized. o

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

Retail: The taquitos were measuring a temperature of 126 degrees. COS. The unit was adjusted and the temperature of the product was raised. x Print Date: 6/23/2023 Page 1 of 4 24 Pf Citation Description: 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 Observation: There are no written procedure for the incident of vomiting or diarrheal events. Information was provided to the owner.

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

Information provided to owner. 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

No employee health policy. Information provide to owner. 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.

No certified food manager

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Deli: No thermometers in the deli coolers.

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or 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; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail: There is no labeling for the muffins. COS. Labeling was obtained. x

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Walk-in cooler: Cardboard is used as a shelf liner in the walk-in 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)

Walk-in cooler: Unclean shelving in the walk-in coler

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Deli: There is not a drain stopper for the 3 compartment sink. COS. A drain stopper was obtained during the inspection.

Douglas Chevron Corp in Miami: Frequently Asked Questions

When was Douglas Chevron Corp in Miami last inspected?: Douglas Chevron Corp in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 23, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Douglas Chevron Corp in Miami had?: Douglas Chevron Corp in Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Douglas Chevron Corp in Miami find?: Douglas Chevron Corp in Miami was most recently inspected by FDACS on June 23, 2023 (Met Inspection Requirements).
Has Douglas Chevron Corp in Miami had any stop-sale or stop-use orders?: No, Douglas Chevron Corp in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Douglas Chevron Corp in Miami?: The most frequently cited FDACS violations at Douglas Chevron Corp in Miami 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; 2-102.11(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; 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) P.