How many inspections has Apple Market Iga in Pensacola had?

Apple Market Iga in Pensacola has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Apple Market Iga in Pensacola find?

Apple Market Iga in Pensacola was most recently inspected by FDACS on December 6, 2023 (Met Inspection Requirements).

Has Apple Market Iga in Pensacola had any stop-sale or stop-use orders?

No, Apple Market Iga in Pensacola has no stop-sale or stop-use orders on record with Florida FDACS.

Apple Market Iga in Pensacola

Name: Apple Market Iga in Pensacola Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1021 Scenic Hwy, Pensacola, FL 32503

Santa Rosa County · Grocery Store < 15,000 sq ft · FDACS
Owner: David Apple (apple Market Iga)
FDACS Estab #: 11575

Overview

Apple Market Iga in Pensacola, FL has 2 FDACS food safety inspections on record with 6 violations.

2FDACS Insp.

6Violations

Last inspected FDACS: December 6, 2023

Apple Market Iga in Pensacola: FDACS Inspection History (2)

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 — 2 inspections

Dec 6, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: TAMARA JOSEY, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Provided Hand-outs: Guidance For Written Procedures For The Clean-up Of Vomit Or Diarrheal Events, Food Temperature Cooking Requirements, and a fresh copy of the Employee Health Guide. A copy of the water bill was provided and attached in FIMS.

Risk-Based Violations

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

Deli: Cooked Chicken and pork chops hot held at 113 degrees F. COS. The chicken and pork was reheated to 165 degrees F. 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 for the clean-up of vomit or diarrhea. See Comments.

Good Retail Practice Violations

4-301.11 Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and capacity to provide required food temperatures. 4-301.11 Pf

Deli Hot Hold Case: Low water level inside the steam table preventing a proper hot hold temperature of 135 degrees or above. COS. Water was added to the steam table.

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 Pastry Case: Maynard's wholesale donuts without ingredient statements. COS. The owner called and obtained ingredient statements for all pastries x Print Date: 12/6/2023 Page 1 of 3 45 Citation Description: 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 Observation: Deli: Three large square cutting boards near the stoves and one thin rectangle cutting board on the reach-in cooler near the meat slicers are heavily stained.

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

Back Room Automatic Dishwashing Machine: Old food residue on the machine. COS. The operator cleaned and sanitized the machine.

6-202.11(C) 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(C)

Deli Hot Hold Case: Missing infrared bulbs inside and along the top of the hot hold case.

Sep 21, 2023 — Focused Inspection· Focused Inspection

Inspector: TAMARA JOSEY, ENVIRONMENTAL SPECIALIST II

Comments: COOL Review FL23N3054

No violations or enforcement actions recorded for this inspection.

Apple Market Iga in Pensacola: Frequently Asked Questions

When was Apple Market Iga in Pensacola last inspected?: Apple Market Iga in Pensacola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 6, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Apple Market Iga in Pensacola had?: Apple Market Iga in Pensacola has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Apple Market Iga in Pensacola find?: Apple Market Iga in Pensacola was most recently inspected by FDACS on December 6, 2023 (Met Inspection Requirements).
Has Apple Market Iga in Pensacola had any stop-sale or stop-use orders?: No, Apple Market Iga in Pensacola has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Apple Market Iga in Pensacola?: The most frequently cited FDACS violations at Apple Market Iga in Pensacola are: 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) P; 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 Pf; 4-301.11: Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and capacity to provide required food temperatures. 4-301.11 Pf.