How many inspections has Tom Thumb # in Panama City had?

Tom Thumb # 0133 in Panama City has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Tom Thumb # in Panama City find?

Tom Thumb # 0133 in Panama City was most recently inspected by FDACS on January 13, 2023 (Met Inspection Requirements).

Has Tom Thumb # in Panama City had any stop-sale or stop-use orders?

No, Tom Thumb # 0133 in Panama City has no stop-sale or stop-use orders on record with Florida FDACS.

Tom Thumb # in Panama City

Name: Tom Thumb # 0133 in Panama City Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 13, 2023

4729 N Highway 231, Panama City, FL 32404

Walton County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Junior Food Stores of West Florida INC (tom)
FDACS Estab #: 271326

Overview

Tom Thumb #0133, a convenience store in Panama City, had one inspection on record dated January 13, 2023, which documented 21 violations and resulted in a permit upgrade requirement. The facility was reclassified from limited food service to significant food service during the inspection and was required to remit the appropriate permit fee within 10 days. Three priority violations were cited: raw bacon was observed stored directly above and next to gallon milk and was voluntarily destroyed; Cajun boil peanuts held at 129°F (below the required 135°F minimum) were voluntarily destroyed; and food service employees were observed donning gloves before washing their hands when preparing ready-to-eat food items, though handwashing was corrected during the inspection. Priority foundation violations included lack of documented employee training on foodborne illness reporting and the person in charge's inability to accurately answer questions about preventing employee health-related disease transmission. Inspector guidance was provided on employee health protocols, written procedures for vomiting and diarrheal events, and kratom product information.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

21Violations

Last inspected FDACS: January 13, 2023

Tom Thumb # in Panama City: 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

Jan 13, 2023 — Met Inspection Requirements· 21 violations· Met Requirements

Inspector: DIANA DUNCAN, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: ETHEL ZOLLO

Comments: This food establishment was found to be operating beyond the scope of their food permit. The Food Establishment shall remit payment of the appropriate permit fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. This establishment was change from a 123/ convenience store Limited Food service to a 124/ convenience Store Significant Food Service during this inspection. Provided the following information: Hand wash sign. Employee Health and Foodborne Illnesses. Cooking and Hot Holding Food. KRATOM Products information. Guidance for a written procedure procedures for responding to vomiting and diarrheal events. Employee Health Guidelines and reporting agreement provided.

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

Retail: Raw bacon observed above and next to gallon milk. Raw bacon was removed from this area and relocated. x

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 counter: observed the roller grill, egg rolls and dogs food products stored open subject to miscellaneous contamination. COS Employees wrap all open food products. 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)

Retail food counter: Boil peanut spoon holder observed with old food like debris. Nacho cheese dispensing nozzle observed encrusted with old dried up cheese product like debris. Soda fountain dispensing nozzles and around the nozzles observed with a brown product like substance. COS All food dispensing machines were cleaned, sanitized check and released. 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

Retail food counter: Cajun boil peanuts observed at an internal temperature of 129*F. COPS Cajun boil peanuts were voluntary destroyed by the person in charge. 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

No documentation provided that food employees completed a training of what food born illness or symptoms need to be reported to their supervisor. See comments. o

2-102.11(C) 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

The person in charge could not accurately answer questions that pertain to employee health. Provided a copy of the Employee Health Guide and the Employee Reporting Agreement. See comments. o

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

Retail food counter: No date mark provided to a packages of roller grill hotdogs and egg rolls food product. COS Both food items were date marked accordingly. No date mark provided to a package of Cheddar sausage. COS Person in charge could not be determent when the cheddar sausage were open, person in charge voluntary destroyed the product. No date mark observed on one bag of milk process on site, inside the milk dispenser unit closest to the register. COS Milk was date mark accordingly. 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

No Written procedure in effect for the clean-up and disinfection of vomiting or diarrhea events. See comments. o Print Date: 1/13/2023 Page 2 of 6 26 P Print Date: 1/13/2023 Page 3 of 6 Citation Description: 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 P Observation: Back storage area: Case of drinks observed stored next to chemicals under the drain board of the ware wash sink. COS Case of soda drinks was removed from this area and relocated. x

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

Retail: Food service employees observed donning gloves prior to washing hands prior to working with ready to eat food items and equipment.. Cos Hand washing was discuss with the food service employee and management. Observed the food service employees washing their hand correctly. x Print Date: 1/13/2023 Page 1 of 6 8 Pf Citation Description: 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 Observation: Back ware wash area: boxes of cleaning chemicals observed in front of the hand wash sink. Case of drinks observed on top of the hand wash sink. COS All items blocking the hand wash sink were removed from this area and relocated. x

6-301.14 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

Retail: Hand wash sign not provided at the hand wash sink. Hand wash sign provided. x

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

Back ware wash area: Hand wash soap not provided at the hand wash sink. COS Hand wash soap provided. x

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Back storage area: No ambient air thermometers provided to the freezers. Retail: No ambient air thermometer provided to the milk dispensing machine, and the frozen food/ice ream freezer. o

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or 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; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail food counter: No ingredient label provided tot he Vanilla sprinkle doughnuts. No ingredient label provided to the milk inside the milk dispensing units closest to the register. o

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Back ware wash area: Return drinks products observed stored on the drain board of the ware wash sink. COS Return drinks were removed from this area and relocated. Walk in cooler: bottle drinks observed stored directly on the floor in contaminated water. COS Drinks were voluntary destroyed by the person in charge. 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

Retail food counter: Splash guard not provided between the hand wash sink and condiment. o

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Retail food counter: coffee filters and tea bags observed stored not protected from miscellaneous sources of contamination in a cabinet under the customer food counter. COS Coffee Filter and tea bags were placed in plastic bags. x

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Retail food counter: Observed around the Yolly Ranger Slushie machines Apple Green, Watermelon and Cherry dispensing nozzles a black slimy like substance. All slushie machines were cleaned, sanitized, checked and released. x

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

Walk in cooler: Observed and accumulation of dust on the cooling fan guards. 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

There is a direct connection between the ware wash sink and the sewage system. 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

Walk in cooler: observed contaminated water on the walk in cooler floor. COS Walk in cooler floors were cleaned and sanitized during the inspection. Retail food counter: Tops of the food/drink equipment observed with dust like substance. 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.

Retail food counter: Establishment is taking gallon milk and pouring the milk into a zip lock bag and placing it in the milk dispensing unit closest to the cash register. Discuss with the person in charge. o Print Date: 1/13/2023 Page 4 of 6

Tom Thumb # in Panama City: Frequently Asked Questions

When was Tom Thumb # in Panama City last inspected?: Tom Thumb # 0133 in Panama City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 13, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Tom Thumb # in Panama City had?: Tom Thumb # 0133 in Panama City has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Tom Thumb # in Panama City find?: Tom Thumb # 0133 in Panama City was most recently inspected by FDACS on January 13, 2023 (Met Inspection Requirements).
Has Tom Thumb # in Panama City had any stop-sale or stop-use orders?: No, Tom Thumb # 0133 in Panama City has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Tom Thumb # in Panama City?: The most frequently cited FDACS violations at Tom Thumb # 0133 in Panama City 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; 2-102.11(C): 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; 2-301.14: 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.