When was Save a Penny in Pensacola last inspected?

Save a Penny in Pensacola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 6, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Save a Penny in Pensacola had?

Save a Penny in Pensacola has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Save a Penny in Pensacola find?

Save a Penny in Pensacola was most recently inspected by FDACS on January 6, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Save a Penny in Pensacola had any stop-sale or stop-use orders?

No, Save a Penny in Pensacola has no stop-sale or stop-use orders on record with Florida FDACS.

Save a Penny in Pensacola

Name: Save a Penny in Pensacola Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

4021 N W St, Pensacola, FL 32505

Santa Rosa County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Af International INC.
FDACS Estab #: 411173

Overview

Save a Penny in Pensacola, FL has 1 FDACS food safety inspection on record with 15 violations.

1FDACS Insp.

15Violations

Last inspected FDACS: January 6, 2025

Save a Penny in Pensacola: 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.

2025 — 1 inspection

Jan 6, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 15 violations· Operating Without Permit

Inspector: ROBERT KENISTON, 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]. Please note each observation that has been corrected. Employee Health Guidelines, reporting agreement, Certified food protection handout, and V and D procedure requirements were provided. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520. The issues described in request # 5124227 were addressed with the person in charge during this inspection.

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

Reach in cooler retail area: Raw bacon stored over ready to eat foods. COS. Raw bacon was moved and stored properly. Reach in cooler Prep area: Raw eggs and raw chicken stored over ready to eat foods. COS. Raw chicken and eggs were moved and stored properly. Y 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

Hot case: Chicken tenders and Potato wedges with an internal temperature of 109 degrees F in the hot case for less than hr. COS. Both items were reheated to an internal temperature of 165 degrees F and placed back in the hot case.

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 employee reporting agreement available during inspection.

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 does not correctly respond to questions related to employee health. Y 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

No written procedure available at the time of inspection.

7-201.11 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 PP

Production area: Insect killing spray stored among foods on shelf. COS. Insect spray was moved and stored properly.

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

Both hot holding area and Production area: Food service employees not washing hands between tasks and changing gloves. COS. Food service employee removed gloves properly washed hands and donned new gloves. As well as continued to wash when needed. Y x Print Date: 1/6/2025 Page 1 of 4 o 8 Pf Citation Description: 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 Observation: Prep/ Serving areas: No soap or hand drying provisions provided at either hand sink. COS. Soap and paper towels were provided during inspection.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

No certified food managers certificate available during inspection.

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Three compartment sink: Shrimp in warm water sitting on ware wash sink to thaw. COS. Shrimp were placed under cool running water to properly thaw.

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Production area: Glue fly strip hanging from ceiling near prep table and walk way to Hot holding case. COS. Glue strip was removed and placed in the trash.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

No hairnets worn by food service employees.

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)

Retail food service area: Tongs for the pickled item stored in container of plain water. COS. Tongs were removed from water and the container and the tongs were washed rinsed and sanitized and placed back out for use without water.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Back room behind coolers: Single serve cups and lids stored on the floor. COS. Cups and lids were moved and stored properly.

6-201.16 Wall or ceiling covering material not attached so that it is easily cleanable, or indoor wall constructed of concrete, porous block, or bricks not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. 6-201.16

Ceiling tiles badly stained or missing in areas throughout the establishment.

99 Expired Permit - The food establishment is operating without a valid food permit. 500.12(1)(a), F.S., 5K-4.020(5), F.A.C.

The food establishment is operating without a valid food permit. o

Save a Penny in Pensacola: Frequently Asked Questions

When was Save a Penny in Pensacola last inspected?: Save a Penny in Pensacola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 6, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Save a Penny in Pensacola had?: Save a Penny in Pensacola has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Save a Penny in Pensacola find?: Save a Penny in Pensacola was most recently inspected by FDACS on January 6, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Save a Penny in Pensacola had any stop-sale or stop-use orders?: No, Save a Penny in Pensacola has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Save a Penny in Pensacola?: The most frequently cited FDACS violations at Save a Penny in Pensacola 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)(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; 2-301.14: 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.