How many inspections has President Supermarket # 0005 in North Miami had?

President Supermarket # 0005 in North Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of President Supermarket # 0005 in North Miami find?

President Supermarket # 0005 in North Miami was most recently inspected by FDACS on April 28, 2023 (Re-Inspection Required).

Has President Supermarket # 0005 in North Miami had any stop-sale or stop-use orders?

No, President Supermarket # 0005 in North Miami has no stop-sale or stop-use orders on record with Florida FDACS.

President Supermarket # 0005 in North Miami

Name: President Supermarket # 0005 in North Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

450 Ne 125th St, North Miami, FL 33161

Miami-Dade County · Supermarket · FDACS
Owner: Marod Supermarket INC
FDACS Estab #: 104166

Overview

President Supermarket # 0005 in North Miami, FL has 1 FDACS food safety inspection on record with 28 violations.

1FDACS Insp.

28Violations

Last inspected FDACS: April 28, 2023

President Supermarket # 0005 in North 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

Apr 28, 2023 — Re-Inspection Required· 28 violations· Re-Inspection Required

Inspector: PEDRO LLANOS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Clean Up of Vomit and Diarrhea handouts emailed.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance was observed as evidence by violations for improper hand washing, hot & cold holding temperatures, sanitization and lack of written procedures for vomit. o

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Kitchen Area: Container of raw chicken stored directly above a container of raw beef in reach-in cooler next to three compartment sink. COS: Container of raw chicken was moved to appropriate location during inspection. x

3-302.11(A)(1) 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) PP

Kitchen Area: Container of raw chicken stored directly above a container of cooked shrimp in reach-in cooler next to three compartment sink. Container of raw chicken stored directly above a container of cooked beef on prep table. Meat Area: Raw bacon stored above oscar meyer salami on a u float in walk-in cooler. COS: Containers of raw chicken and bacon were moved to appropriate location 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)

Backroom Area: Black substance found on interior ledge of ice machine. COS: Ice machine was properly cleaned during inspection. x

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 Area: Food items displayed at steam table including tamales, ham croquettes and plantains found with temperatures between 107 - 121 degrees when checked with an accurate probe thermometer. COS: Plantains were reheated to 165 degrees F, tamales and ham croquettes were voluntarily discarded during inspection. x

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

Seafood Area: Whole snappers found with temperatures between 46 - 51 degrees F when checked with an accurate probe thermometer. Cafe Area: Cut tomatoes and shredded lettuce stored in a container next to sandwich prep station found with a temperature of 61 degrees F. Retail Area: Packages of sprout displayed in a reach-in cooler in produce was found with temperatures between 45 - 47 degrees F. Kitchen Area: Cooked whole pork shoulder stored on prep table found with a temperature of 107 degrees F. COS: Whole snappers, tomatoes and lettuce were moved into a walk-in cooler and sprouts and pork shoulder were voluntarily discarded 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

Deli Area: Deli meats including mortadella, habanero mortadella and jenny-o sun dry tomato turkey breast labeled with date of more than 7 days from opening. COS: Deli meats were properly labeled during inspection. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Deli Area: Sunset farm hot souse labeled with open date of 01/24/23 and Jenni-O hickory smoked honey roasted grand champion with opened date of 04/19/23 displayed in reach-in cooler. COS: Sunset farm hot souse and Jenni-O hickory smoked honey roasted grand champion were voluntarily discarded during inspection. x Print Date: 4/28/2023 Page 2 of 6 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: Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o

7-202.12(A)(2)-(3) Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest control materials, or not applied so that a hazard to people is not constituted or contamination including toxic residue due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, or single-service or single-use articles is prevented. 7-202.12(A)(2)-(3) and (B) PP

Backroom Area: Can of raid ant & roach killer and a can of raid wasp & hornet killer labeled "for household use" stored on side of bailer. COS: Chemicals were voluntarily discarded during inspection. x

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

Meat Area: Spray bottle of windex stored above wrapping machine. COS: Chemical was moved to appropriate location during inspection. x Print Date: 4/28/2023 Page 3 of 6

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

Kitchen Area: Open employee beverages stored on prep table in processing area. Produce Area: Open employee beverages stored on prep table in processing area. o

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

Kitchen Area: Food employee did not wash hands after re-entering processing area and before donning gloves. COS: Hands were washed upon instruction. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Seafood Area: Hand wash sink blocked with plastic strips inside basin. COS: Items were moved from hand sink during inspection. Meat Area: Observed employee rinsing cloth in hand sink. COS: Person in charge instructed employee to use three compartment sink in the future. x Print Date: 4/28/2023 Page 1 of 6 8 Citation Description: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14 Observation: Backroom Area: No hand wash sign available at hand wash sink in women and men restrooms. Seafood Area: No hand wash sign available at hand wash sink. Cafe Area: No hand wash sign available at hand wash sink. Kitchen Area: No hand wash sign available at hand wash sink. o

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an 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; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail Area: Food items packaged on site including flan de coco, rice pudding and bread pudding with coconut displayed near cafe area in a reach-in cooler not labeled with ingredients. Dulce de leche displayed in a reach-in cooler in the dairy not labeled with ingredients. COS: Food items were labeled with ingredients during inspection. x

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

Cafe Area: Observed a container of sugar not labeled with common name of food located on counter next to espresso machine. o

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Seafood Area: Numerous small, flying insects observed around prep area. Produce Area: Numerous small, flying insects observed around prep table in backroom area. o

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

Backroom Area: Visible gap along bottom of receiving door leading outside. 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

Meat Area: Food employee not wearing effective hair restraint while working with open food items. Produce Area: Food employee not wearing effective hair restraint while working with open food items. o

3-304.12(C)(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)

Cafe Area: Dispensing scoop inside ice machine stored with its handle touching the ice. Kitchen Area: Dispensing scoops inside container of flour stored under the prep table with its handle touching the food. COS: Scoops were removed from ice machine and container during inspection. 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)

Kitchen Area: Multiple utensils, pots and pans stored on a rack next to three compartment sink not inverted. o

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)

Produce Area: Single use tray stored under prep table in backroom not inverted. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Produce Area: Milk crates used as shelves storing cases of food items in walk-in cooler. o Print Date: 4/28/2023 Page 4 of 6 47 Citation Description: Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B) Observation: Kitchen Area: Pots and baking pans found with carbon buildup. o

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

Seafood Area: Observed water leaking from under hand sink pipes. Produce Area: Observed water leaking from pipes under AC condensation unit. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom Area: Trash receptacle inside women employee restroom not covered. o

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

Backroom Area: Women employee restroom door not self closing. o

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

Outdoor Area: Dumpster not covered with lid at time of inspection. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Seafood Area: Stained mold looking substance on ceiling tiles above table saw. o

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

Meat Area: Heavy dust buildup on fan guards in processing room. o

President Supermarket # 0005 in North Miami: Frequently Asked Questions

When was President Supermarket # 0005 in North Miami last inspected?: President Supermarket # 0005 in North Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 28, 2023. Inspection type: Re-Inspection Required.
How many inspections has President Supermarket # 0005 in North Miami had?: President Supermarket # 0005 in North Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of President Supermarket # 0005 in North Miami find?: President Supermarket # 0005 in North Miami was most recently inspected by FDACS on April 28, 2023 (Re-Inspection Required).
Has President Supermarket # 0005 in North Miami had any stop-sale or stop-use orders?: No, President Supermarket # 0005 in North Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at President Supermarket # 0005 in North Miami?: The most frequently cited FDACS violations at President Supermarket # 0005 in North Miami are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) 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; 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 P.