How many inspections has Mason Bar Processing in New Smyrna Beach had?

Mason Bar Processing in New Smyrna Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Mason Bar Processing in New Smyrna Beach find?

Mason Bar Processing in New Smyrna Beach was most recently inspected by FDACS on May 16, 2023 (Met Inspection Requirements).

Has Mason Bar Processing in New Smyrna Beach had any stop-sale or stop-use orders?

No, Mason Bar Processing in New Smyrna Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Mason Bar Processing in New Smyrna Beach

Name: Mason Bar Processing in New Smyrna Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 16, 2023

500 N Orange St, New Smyrna Beach, FL 32168

Volusia County · Other Perishable Processing · FDACS
Owner: Sde Enterprises LLC (sde)
FDACS Estab #: 385913

Overview

Mason Bar Processing in New Smyrna Beach had one inspection on record in May 2023, which identified four violations. An intermediate-priority violation was cited for missing date marking on an open package of ham in a refrigerated preparation table; the facility stated the ham had been opened three days prior, and proper date marking was applied during the inspection. The facility met inspection requirements overall.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

4Violations

Last inspected FDACS: May 16, 2023

Mason Bar Processing in New Smyrna Beach: 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

May 16, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . SHANEY WHITTING, OWNER JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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 production: No date marking provided for open package of ham in top portion of refrigerated make table. Associate States Ham Was Opened Three Days Prior. Cos- proper date marking applied. x

Good Retail Practice Violations

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 production: No effective hair restraints worn by associates while working with open food. o

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Backroom: Spatula and spoons stored in a way that not only the handles are touched in bin on clean utensils shelf. Cos- Utensils inverted during inspection. x

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Food production: Stained ceiling tiles over food prep table. o Print Date: 5/16/2023 Page 1 of 3

Mason Bar Processing in New Smyrna Beach: Frequently Asked Questions

When was Mason Bar Processing in New Smyrna Beach last inspected?: Mason Bar Processing in New Smyrna Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 16, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Mason Bar Processing in New Smyrna Beach had?: Mason Bar Processing in New Smyrna Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Mason Bar Processing in New Smyrna Beach find?: Mason Bar Processing in New Smyrna Beach was most recently inspected by FDACS on May 16, 2023 (Met Inspection Requirements).
Has Mason Bar Processing in New Smyrna Beach had any stop-sale or stop-use orders?: No, Mason Bar Processing in New Smyrna Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Mason Bar Processing in New Smyrna Beach?: The most frequently cited FDACS violations at Mason Bar Processing in New Smyrna Beach are: 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) Pf; 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; 4-904.11(A)-(B): Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B).