How many inspections has Monclu Food Corp in Orlando had?

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

What did the most recent FDACS inspection of Monclu Food Corp in Orlando find?

Monclu Food Corp in Orlando was most recently inspected by FDACS on June 2, 2023 (Operating Without a Valid Food Permit).

Has Monclu Food Corp in Orlando had any stop-sale or stop-use orders?

No, Monclu Food Corp in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

Monclu Food Corp in Orlando

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

Last inspected: June 2, 2023

2382 W Oak Ridge Rd, Orlando, FL 32809

St. Johns County · Grocery Store < 15,000 sq ft · FDACS

Overview

Monclu Food Corp in Orlando underwent an initial food permit inspection on June 2, 2023, during which 11 violations were documented. The inspection identified critical temperature control failures: cooked chicken was held at 121°F, cooked yucca at 120–122°F, and empanadas at 118–122°F, all below the required 135°F minimum for hot-held foods. An inspector observed a cutting board that had been washed and rinsed but not sanitized before use, and a meat grinder in the meat department with old food debris. The facility also lacked proper employee health reporting documentation and had failed to date-mark opened ready-to-eat potato balls. All violations were corrected on site during the inspection, including reheating cooked items to 165°F or higher, sanitizing the cutting board, and cleaning the meat grinder. The facility received guidance on employee health agreements and proper sanitation procedures as part of the permit application process.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

11Violations

Last inspected FDACS: June 2, 2023

Monclu Food Corp 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

Jun 2, 2023 — Operating Without a Valid Food Permit· 11 violations· Operating Without Permit

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Employee reporting agreement, guidance for the clean up of vomit or diarrhea and Time As a public health control forms provided The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.

Risk-Based Violations

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

Kitchen: Observed food service employee wash and rinse only a cutting board. COS: The sanitizer station was set up, and the cutting board was sanitized properly. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat Department: Meat grinder has old food debris. COS: The equipment was washed, rinsed and sanitized.

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: Cooked chicken 121 degrees F, Cooked Yucca 120-122 degrees F, stored in warming unit behind service line, probed internally with a calibrated thermometer. COS: The items were reheated to 165 or higher. Cooked empanadas 118-122 degrees F held in small table top warmer. COS: The items were reheated to 165 or higher. See comments. x Print Date: 6/2/2023 Page 1 of 4 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Kitchen: Cut lettuce 64 degrees F, cut tomatoes 63-65 degrees F, cooked pasta 64-66 degrees F. The items were placed in the cooler to rapidly cool to 41 or lower. Retail: Smoked fish 53 degrees F, cooked sausage 51-53 degrees F. COS: The items were placed in the freezer to rapidly cool to 41 degrees F or lower. x

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

The establishment does not ensure food employees are informed in a verifiable manner their responsibility to report about their health. Industry guidance provided. 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

Kitchen: Cooked potato balls, that come in a box, opened 3 days prior without a date stamp. COS: A proper date stamp was added. 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

Kitchen: Foods prepared the previous day have today's date stamp. COS: The proper day dot was placed on the packages. 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

The establishment does not have a written plan for the clean up of vomit or diarrhea. Industry guidance provided.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen: Cooked beef stew 121 degrees at 11:20 and thirty minutes later second temperature 116. The items is being cooled at room temperature. COS: The item was placed in the freezer for rapid chill to 70 within two hours. See comments

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)

Kitchen: Observed food service employee use large mixing paddle then placed on floor for later use. COS: The paddle was washed, rinsed, and sanitized, then stored on a clean baking pan.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail: Cooler that holds smoked fish and soft cheeses unable to keep time/temperature control foods for safety at 41 degrees F or lower. COS: The cooler was repaired prior to the completion of the inspection.

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

The establishment: Various employee pocket books, cell phones, employee drinks stored on clean prep tables, and mixed in with items for the establishment.

Monclu Food Corp in Orlando: Frequently Asked Questions

When was Monclu Food Corp in Orlando last inspected?: Monclu Food Corp in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 2, 2023. Inspection type: Operating Without a Valid Food Permit.
How many inspections has Monclu Food Corp in Orlando had?: Monclu Food Corp in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Monclu Food Corp in Orlando find?: Monclu Food Corp in Orlando was most recently inspected by FDACS on June 2, 2023 (Operating Without a Valid Food Permit).
Has Monclu Food Corp in Orlando had any stop-sale or stop-use orders?: No, Monclu Food Corp in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Monclu Food Corp in Orlando?: The most frequently cited FDACS violations at Monclu Food Corp in Orlando are: 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; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.