How many inspections has Jmc Food Market INC in Orlando had?

Jmc Food Market INC in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Jmc Food Market INC in Orlando find?

Jmc Food Market INC in Orlando was most recently inspected by FDACS on February 17, 2023 (Met Inspection Requirements).

Has Jmc Food Market INC in Orlando had any stop-sale or stop-use orders?

No, Jmc Food Market INC in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

Jmc Food Market INC in Orlando

Name: Jmc Food Market INC in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

4901 E Colonial Dr, Orlando, FL 32803

St. Johns County · Convenience Store Limited FS · FDACS
FDACS Estab #: 376615

Overview

Jmc Food Market INC in Orlando, FL has 1 FDACS food safety inspection on record with 19 violations.

1FDACS Insp.

19Violations

Last inspected FDACS: February 17, 2023

Jmc Food Market INC in Orlando: 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

Feb 17, 2023 — Met Inspection Requirements· 19 violations· Met Requirements

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

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 . KILSY SEEPERSAD, OWNER / OPERATOR NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Back Room: Cartons of raw shell eggs stored on shelf over half gallon of milk and containers of ready to eat mayonnaise. COS: Manager relocated raw shell eggs to a new cooler away from ready to eat food items. x Print Date: 2/17/2023 Page 1 of 5 21 Pf Citation Description: 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 Observation: Back Room: Half gallon of 2% reduced fat milk stored on shelf in reach in refrigerator open more than 24 hours prior not properly date marked to indicate 7 day date marking. COS: Manager applied proper 7 day date marking during visit. 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

Back Room: Cooked on-site beans and stored in a container located on shelf in walk-in cooler not properly date marked to indicate 7 day date marking. COS: Manager applied proper 7 day date marking during visit. 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

Back Room: Opened chub of ready to eat commercaily processed hickory smoked ham stored in plastic bin inside the reach in refrigerator opened 2 weeks prior not discarded after 7 days. COS: Manager voluntarily discarded open hub of ham during 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 Entity: No written procedures available for episodes of vomit or diarrhea. o Print Date: 2/17/2023 Page 2 of 5

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

Kitchen: No soap to cleanse hands or paper towels to dry hands provided at hand wash sink located in kitchen next to ware wash sink. COS: Manager provided soap and paper towels to hand wash sink during visit. x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Kitchen / Back Room: No hot water provided at hand wash sink located in unisex restroom and at hand wash sink located next to ware wash sink in kitchen. COS: Manager was able to restore hot water to hand wash sinks during visit. 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

Kitchen: Plastic bin containing cooking utensils and equipment stored in basin of hand wash sink impeding access to wash hands. COS: Manager relocated plastic bin to a new location away from hand wash sink. x

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: Commercially processed repackaged pumpkin cheese cake slices stored in clear plastic clam shell containers not properly labeled with list of ingredients, name and place of business and net weight. COS: Manager applied proper labeling during visit. x

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back Room: Large metal pot containing dry rice stored directly on the floor in back storage room. o

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Back Room: Plantain dough (Alcapuria) located in freezer stored in a grey plastic shopping bag in direct contact with food items. COS: Manager voluntarily discarded the plantain dough during visit. x

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Back Room: Raw unprotected wood used as shelving for food items located in walk in cooler. o

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Kitchen: Heavy scoring on cutting board located in warewash sink in kitchen. o

4-501.19 Temperature of the wash solution in manual warewashing equipment maintained at less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. 4-501.19 Pf

Kitchen: No hot water provided to warewash sink to wash dishes. COS: Manager was able to restore hot water to warewash sink during visit. x

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

Kitchen: No drain boards provided for soiled or sanitized equipment or utensils at warewash sink located in kitchen. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Back Room: Heavy ice build up on the interior walls and shelving in reach in freezer located in back storage room. o

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Kitchen: The warewash sink is directly connected to the sewer system. o

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

Kitchen/ Back Room: Missing or water stained ceiling tiles in back room and in kitchen area of establishment. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Employee's personal cell phone stored on prep table next to oven in food prep area. COS: Manager relocated cell phone during visit. x

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Back Room: Heavy dust build on air-intake vent cover located on ceiling in back storage room. o Print Date: 2/17/2023 Page 3 of 5 99 Citation Description: The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C. Observation: Food Entity: No 2023 annual food permit available or conspicuously displayed.

Jmc Food Market INC in Orlando: Frequently Asked Questions

When was Jmc Food Market INC in Orlando last inspected?: Jmc Food Market INC in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 17, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Jmc Food Market INC in Orlando had?: Jmc Food Market INC in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Jmc Food Market INC in Orlando find?: Jmc Food Market INC in Orlando was most recently inspected by FDACS on February 17, 2023 (Met Inspection Requirements).
Has Jmc Food Market INC in Orlando had any stop-sale or stop-use orders?: No, Jmc Food Market INC in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Jmc Food Market INC in Orlando?: The most frequently cited FDACS violations at Jmc Food Market INC in Orlando 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; 5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) Pf; 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 Pf.