How many inspections has Davis Produce Market & Deli in New Port Richey had?

Davis Produce Market & Deli in New Port Richey has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Davis Produce Market & Deli in New Port Richey find?

Davis Produce Market & Deli in New Port Richey was most recently inspected by FDACS on September 1, 2023 (Focused Inspection).

Has Davis Produce Market & Deli in New Port Richey had any stop-sale or stop-use orders?

No, Davis Produce Market & Deli in New Port Richey has no stop-sale or stop-use orders on record with Florida FDACS.

Davis Produce Market & Deli in New Port Richey

Name: Davis Produce Market & Deli in New Port Richey Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

6614 Us Highway 19, New Port Richey, FL 34652

Pinellas County · Grocery Store < 15,000 sq ft · FDACS
Owner: Lodadaje INC
FDACS Estab #: 358179

Overview

Davis Produce Market & Deli in New Port Richey, FL has 2 FDACS food safety inspections on record with 11 violations.

2FDACS Insp.

11Violations

Last inspected FDACS: September 1, 2023

Davis Produce Market & Deli in New Port Richey: 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.

2023 — 2 inspections

Sep 1, 2023 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia.

No violations or enforcement actions recorded for this inspection.

May 9, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: FREDERICK HICKS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Trainee present during inspection. All violations verified by primary inspector. Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Food Prep Area: Red sauce and pinto beans measuring 51 degrees - 58 degrees F. Cooler had ambient temperature of 39 degrees F. The products were in the cooler for over 12 hours and it was determined the temperature of the products did not meet 41 degrees F. COS: Employee voluntarily discarded all products. x

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

Person in charge could not show or name the 6 food borne illnesses. o

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Food Prep Area: Cooked Chorizo and beef tongue stored over 24 hours in container in refrigerator with no date marking. COS: Employee applied date marking. 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 clean up procedures for vomit/ diarrheal events not available upon request. o Print Date: 5/9/2023 Page 1 of 4 26 P Citation Description: 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 P Observation: Ware wash Area: Chlorine sanitizer tested over 200 PPM. COS: Bucket of sanitizer was discarded. x

Good Retail Practice Violations

4-301.11 Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and capacity to provide required food temperatures. 4-301.11 Pf

Prep Area: Establishment used deep pots to cool food. o

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 Prep Area: Sour cream and water bottle not labeled. COS: person in charge applied label. x

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back Door: Gap under door with daylight coming through. o

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 employee wearing watch during food prep. COS: Employee removed watch. x

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 Prep Area: Knife stored in between wall and counter. COS: Employee removed knife to three compartment sink. x

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Food Prep Area: Single use containers not stored inverted. COS: Person in charge inverted containers. x

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Food Prep Area: Open employee drink stored in refrigerator with food prep items. COS: Employee voluntarily discarded drink x

Davis Produce Market & Deli in New Port Richey: Frequently Asked Questions

When was Davis Produce Market & Deli in New Port Richey last inspected?: Davis Produce Market & Deli in New Port Richey was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 1, 2023. Inspection type: Focused Inspection.
How many inspections has Davis Produce Market & Deli in New Port Richey had?: Davis Produce Market & Deli in New Port Richey has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Davis Produce Market & Deli in New Port Richey find?: Davis Produce Market & Deli in New Port Richey was most recently inspected by FDACS on September 1, 2023 (Focused Inspection).
Has Davis Produce Market & Deli in New Port Richey had any stop-sale or stop-use orders?: No, Davis Produce Market & Deli in New Port Richey has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Davis Produce Market & Deli in New Port Richey?: The most frequently cited FDACS violations at Davis Produce Market & Deli in New Port Richey are: 2-201.11(A): The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) P; 3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P; 3-501.17(A): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) Pf.