How many inspections has Stop N Go # 0007 in Pembroke Pines had?

Stop N Go # 0007 in Pembroke Pines has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Stop N Go # 0007 in Pembroke Pines find?

Stop N Go # 0007 in Pembroke Pines was most recently inspected by FDACS on June 21, 2023 (Met Inspection Requirements).

Has Stop N Go # 0007 in Pembroke Pines had any stop-sale or stop-use orders?

No, Stop N Go # 0007 in Pembroke Pines has no stop-sale or stop-use orders on record with Florida FDACS.

Stop N Go # 0007 in Pembroke Pines

Name: Stop N Go # 0007 in Pembroke Pines Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

7781 Johnson St, Pembroke Pines, FL 33024

Palm Beach County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Subah Enterprise INC
FDACS Estab #: 350197

Overview

Stop N Go # 0007 in Pembroke Pines, FL has 1 FDACS food safety inspection on record with 19 violations.

1FDACS Insp.

19Violations

Last inspected FDACS: June 21, 2023

Stop N Go # 0007 in Pembroke Pines: 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 21, 2023 — Met Inspection Requirements· 19 violations· Met Requirements

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

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

Food Service Area: Raw shell eggs stored directly above ready to eat butter in reach in sandwich prep cooler. COS: Properly stored at time of 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

Retail Area: Nine empanadas in counter top hot holding cabinet with probed temperatures between 109 F and 114 F in hot holding for less than two hours as per person in charge. COS: Reheated to 165 F at time of inspection. 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 at time of inspection could not answer questions that relate to foodborne illness. o

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

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event.

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

Food Service Area: Employee coffee on counter at deli slicer.

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

Backroom Area: Hand washing sign missing in only restroom and hand sink at ware wash sink.

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

Food Service Area: Only hand sink at sandwich station used to wash coffee spoon. COS: Employee instructed to stop at time of inspection.

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)

Retail Area: Ambient air thermometer missing in countertop empanadas hot holding cabinet. Food Service Area: Ambient air thermometer missing in reach in sandwich prep cooler.

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail Area: Eight in house cut and packaged cakes at cash register missing ingredient labeling. COS: Cakes removed from retail sale and placed at sandwich prep service counter. x

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

Backroom Area: Multiple fruit flies at ware wash and mop sink drain.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service Area: Employee with watch on wrist at time of processing.

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

Food Service Area: Cutting board at sandwich prep station scored and pitted.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Backroom Area: Chlorine sanitizer test strips not available at time of inspection.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Outside Area: Threaded faucet on west side wall missing backflow prevention device.

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

Outside Area: Dumpster on grass on west side of building.

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

Outside Area: Dumpster uncovered and full.

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Backroom Area: Mob stored touching packaged beverages at mop sink.

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Food Service Area: lights hung of bread display station not shielded and appearing to not be shatter proof. Retail Area: Lights inside empanadas warmer not shielded and appearing to not be shatter proof.

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

Food Service Area: Employee keys stored on prep table at deli slicer. COS: properly stored at time of inspection.

Stop N Go # 0007 in Pembroke Pines: Frequently Asked Questions

When was Stop N Go # 0007 in Pembroke Pines last inspected?: Stop N Go # 0007 in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 21, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Stop N Go # 0007 in Pembroke Pines had?: Stop N Go # 0007 in Pembroke Pines has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Stop N Go # 0007 in Pembroke Pines find?: Stop N Go # 0007 in Pembroke Pines was most recently inspected by FDACS on June 21, 2023 (Met Inspection Requirements).
Has Stop N Go # 0007 in Pembroke Pines had any stop-sale or stop-use orders?: No, Stop N Go # 0007 in Pembroke Pines has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Stop N Go # 0007 in Pembroke Pines?: The most frequently cited FDACS violations at Stop N Go # 0007 in Pembroke Pines 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; 2-401.11: 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; 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.