How many inspections has Downstairs in Oakland Park had?

Downstairs in Oakland Park has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Downstairs in Oakland Park find?

Downstairs in Oakland Park was most recently inspected by FDACS on March 23, 2023 (Re-Inspection Required).

Has Downstairs in Oakland Park had any stop-sale or stop-use orders?

No, Downstairs in Oakland Park has no stop-sale or stop-use orders on record with Florida FDACS.

Downstairs in Oakland Park

Name: Downstairs in Oakland Park Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 23, 2023

1251 Ne 45th St, Oakland Park, FL 33334

Broward County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Orion Oakland LLC
FDACS Estab #: 380586

Overview

Downstairs, a convenience store in Oakland Park, experienced significant compliance issues during its only recorded inspection on March 23, 2023. The facility was cited for 20 violations following a change in licensing classification from limited food service to significant food service with packaged ice. The inspection documented multiple priority violations, including hot-held foods (breakfast sandwiches, empanadas, corn dogs, and chicken wings) measured at 80–90°F when the required minimum is 135°F, ready-to-eat items with expired date markings stored in coolers, utensils not sanitized after washing, chemical spray bottles stored over a warewash sink creating contamination risk, and a food employee failing to wash hands before food preparation and dishwashing. All cited violations were corrected on site during the inspection: hot foods were voluntarily discarded, expired items were removed, utensils were sanitized, chemicals were relocated, and the employee washed hands. The inspection disposition required a re-inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

20Violations

Last inspected FDACS: March 23, 2023

Downstairs in Oakland Park: 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

Mar 23, 2023 — Re-Inspection Required· 20 violations· Re-Inspection Required

Inspector: ASHLEY MONTANEZ

Comments: Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Food establishment was changed from a 123-Convenience Store limited FS to a 124-Convenience Store Significant FS And/Or Packaged Ice. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Retail- food item on top shelf of reach in freezer stored uncovered. o

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

Back room- Utensils were not sanitized after being washed and rinsed. COS- Utensils were washed, rinsed and sanitized during the visit. 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

Kitchen/ retail/ food service area- breakfast sandwiches to include bacon egg & cheese bagel/bun/croissant, cheese & chicken bun/bagel, cheese & ham bun had an internal temperature of 80 deg F 90 deg F when taken with an accurate thermometer. COS- All items were voluntarily discarded by management. Spinach & chicken empanadas, corn dogs, chicken wings, arepa, chicken sticks, hot dogs, egg rolls, and chicken rolls had an internal temperature of 104 deg F - 132 deg F when taken with an accurate thermometer. COS- All items were voluntarily discarded by management. x

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

Person in charge unable to answer questions correctly that relate to foodborne illness. o

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

Food establishment does not have documentation provided for employees to report to the person in charge about foodborne illnesses. o

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

Food service area- Pork inside reach in cooler had date that exceeded 7 day limit. COS- pork was voluntarily discarded.Back room- Pizza sauce inside walk in cooler had date that exceeded 7 day limit. COSpizza sauce was voluntarily discarded x

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 service area- container of Sliced tomatoes held for more than 24 hours in the reach in condiment cooler do not have date marking. COS- date was marked on tomatoes during the visit. 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

Food establishment does not have written procedures for clean up of vomit or diarrhea event. o

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Back room- Spray bottle of chemical had no label. COS- person in charge labeled container. 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

Back room- Spray bottles of chemicals stored over warewash sink. COS- Person in charge moved chemicals to correct location during visit. x Print Date: 3/24/2023 Page 2 of 5

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/ food Service area- food employee did not wash hands prior to food preparation, washing dishes, and working with exposed foods. COS- employee washed hands during the visit. x Print Date: 3/24/2023 Page 1 of 5 8 Pf Citation Description: 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 Observation: Back room- Hand wash sink had no paper towels or other hand drying device to dry hands. COSpaper towels were provided to dry hands at handwash sink by management. 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

Back room- Hand wash sink near warewash had dish items inside. COS- Items were moved to warewash sink to be cleaned by management. x

Good Retail Practice Violations

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Food service area- Bang board used for dispensing used coffee grounds from the espresso coffee machine is stored in waste receptacle with other trash. Recommended person in charge obtain a separate container to dispose of used coffee grounds. o

2-304.11 Food employee wearing unclean outer clothing. 2-304.11

Food service area- Food employee wearing unclean aprons. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food service area- container of oregano stored underneath prep table has a cup with no handle stored directly in the spice. o

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Back room- Ware wash sink has build up of black residue and black particles. 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

Back room- No drain boards are installed on the warewash sink. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside- Receptacle outside does not have drain plug. o

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Food service area- Hand lotion stored on shelf under prep table. COS-lotion was moved to correct location. x

94 Food Establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption permitted with an incorrect Food Establishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days. 5K-4.020(4)(b), F.A.C.

Food establishment is operating beyond the scope of their permit by having significant food service. o

Downstairs in Oakland Park: Frequently Asked Questions

When was Downstairs in Oakland Park last inspected?: Downstairs in Oakland Park was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 23, 2023. Inspection type: Re-Inspection Required.
How many inspections has Downstairs in Oakland Park had?: Downstairs in Oakland Park has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Downstairs in Oakland Park find?: Downstairs in Oakland Park was most recently inspected by FDACS on March 23, 2023 (Re-Inspection Required).
Has Downstairs in Oakland Park had any stop-sale or stop-use orders?: No, Downstairs in Oakland Park has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Downstairs in Oakland Park?: The most frequently cited FDACS violations at Downstairs in Oakland Park are: 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; 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; 2-301.14: 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.