How many inspections has Shell 239 in Miami had?

Shell 239 in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Shell 239 in Miami find?

Shell 239 in Miami was most recently inspected by FDACS on June 15, 2022 (Met Inspection Requirements).

Has Shell 239 in Miami had any stop-sale or stop-use orders?

No, Shell 239 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Shell 239 in Miami

Name: Shell 239 in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

9598 Sw 137th Ave, Miami, FL 33186

Miami-Dade County · Convenience Store Limited FS · FDACS
Owner: Santana Mart INC
FDACS Estab #: 382308

Overview

Shell 239 in Miami, FL has 2 FDACS food safety inspections on record with 27 violations.

2FDACS Insp.

27Violations

Last inspected FDACS: June 15, 2022

Shell 239 in Miami: 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.

2022 — 2 inspections

Jun 15, 2022 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: GUISELLA URIBE

Comments: Employee Health Guidelines and reporting agreement (Spanish Version) provided.

Risk-Based Violations

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

Food service- Food items measured out of temperature inside of the hot case unit: Spinach empanadas 115*F.; hot dog 113.5*F. Cos, food items were voluntarily discarded by employee during inspection. x Print Date: 6/15/2022 Page 1 of 3

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 area- No paper towel available at hand sink next to mop sink. o

Good Retail Practice Violations

4-203.11 Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf

Food Service- Probe thermometer measured 50*F when placed in an ice bath to check for accuracy. Cos, Probe thermometer was fixed and measured 32*F when placed in ice bath. x

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service- Food employee observed wearing bracelets and rings while engaged in open food handling. o

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- Food employee observed not wearing a hair restraint while engaged in open food handling. o

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 Area- Large oven installed on baking rack found to block part of the sanitize compartment of the ware wash sink. o

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Processing Area- No drain boards available to accommodate cleaned and soiled utensils in ware wash sink. o

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing Area- No chlorine sanitizer test kit available in food establishment to measure the sanitizer concentration in ware wash sink. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2022 Food Permit not available in food establishment during inspection. o

May 25, 2022 — Re-Inspection Required· 18 violations· Re-Inspection Required

Inspector: GUISELLA URIBE

Comments: Employee Health Guidelines and reporting agreement provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

3-403.11(C)-(D) Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant not heated to at least 135°F within 2 hours when being reheated for hot holding. 3-403.11(C)-(D) PP

Retail- Multiple items placed on hot dog rolling grill in retail, did not reheat to at least 135*F within 2 hours: hot dogs 80*F; beef taquitos 81*F. COS, food items were voluntarily discarded by employee during inspection. x

Food Service- Multiple food items measured out of temperature inside the hot holding unit: ham and cheese stuffed bread 114*F; ham croquettes 117*F; spinach empanadas 111*F; beef empanadas 112.4*F. COS, all food items were voluntarily discarded by employee during inspection. x

2-102.11(C) 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 answer correctly questions regarding about food borne illness and their symptoms. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing- Multiple toxic items (bleach, glass cleaner, W4) found stored over three compartment sink. Cos, all toxic items were moved to a proper location during inspection. o

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail- Liquid air fresheners found on shelf above milk cream candies near the front register. COS, Air fresheners were moved to an appropriate location. x Print Date: 5/25/2022 Page 2 of 4

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

Food Service- Food employee observed not washing hands between entering and exiting the food service area, returning to handle utensils and serve food items to customers, and between handling money and making coffee for customers. COS, Employee washed hands and proper hand washing procedures were discussed. x

Processing area- no paper towel available in hand sink next to mop sink. o Print Date: 5/25/2022 Page 1 of 4 9 P Citation Description: Food not obtained from sources that comply with law. 3-201.11(A) P Observation: Retail- Packages of Garrapiñazo sugar coated peanuts placed near register were unable to be determined to come from an approved source, with no valid permit or manufacturer information provided by establishment. COS, Peanuts were voluntarily discarded by employee during the inspection. x

Good Retail Practice Violations

Food Service- Probe thermometer measured 36*F when placed in an ice bath to check for accuracy. COS, Probe thermometer was fixed and measured 32*F when placed in ice bath. x

3-306.11 Food on display not protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P

Retail- No sneeze guard available on the hot dog rolling grill to protect the hot dogs and taquitos from contamination in the retail area. COS, employee moved the hot dog grill to the processing area where it will be used and is not at customer reach. x

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Walk-in cooler- Raw shell eggs stored for credit above wholesome food items inside the walk-in cooler. COS, eggs were moved to an appropriate location. x

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service- Food employee observed wearing bracelets and rings while engaged in open food handling. o

Food Service- Food employee observed not wearing a hair restraint while engaged in open food handling. o

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- Hot holding unit found in disrepair with an ambient temperature between 104-109*F. COS, Hot holding unit temperature was increased and verified above 135*F. x

Processing- Large oven installed on baking rack found to block part of the sanitize compartment of the ware wash sink. o

Processing area- No drain boards available to accommodate cleaned and soiled utensils in ware wash sink. o

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing- No chlorine sanitizer test kit available in food establishment to measure the sanitizer concentration in ware wash sink. o

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Food Service- Employee unisex restroom opens directly into the food service area where the hot holding unit with exposed foods is located. COS, Employee moved the hot holding unit so the food service area is no longer facing the restroom. x

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2022 food permit not available in food establishment during inspection. o Print Date: 5/25/2022 Page 3 of 4

Shell 239 in Miami: Frequently Asked Questions

When was Shell 239 in Miami last inspected?: Shell 239 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 15, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Shell 239 in Miami had?: Shell 239 in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Shell 239 in Miami find?: Shell 239 in Miami was most recently inspected by FDACS on June 15, 2022 (Met Inspection Requirements).
Has Shell 239 in Miami had any stop-sale or stop-use orders?: No, Shell 239 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Shell 239 in Miami?: The most frequently cited FDACS violations at Shell 239 in Miami are: 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; 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) P; 4-203.11: Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf.
Does Shell 239 in Miami have any repeat violations?: Yes, Shell 239 in Miami has had the following violations cited on multiple FDACS inspections: 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; 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) P; 4-203.11: Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf.