When was Ami 82 Food Mart in Pierson last inspected?

Ami 82 Food Mart in Pierson was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 11, 2023. Inspection type: Operating Without a Valid Food Permit.

How many inspections has Ami 82 Food Mart in Pierson had?

Ami 82 Food Mart in Pierson has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ami 82 Food Mart in Pierson find?

Ami 82 Food Mart in Pierson was most recently inspected by FDACS on April 11, 2023 (Operating Without a Valid Food Permit).

Has Ami 82 Food Mart in Pierson had any stop-sale or stop-use orders?

No, Ami 82 Food Mart in Pierson has no stop-sale or stop-use orders on record with Florida FDACS.

Ami 82 Food Mart in Pierson

Name: Ami 82 Food Mart in Pierson Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 11, 2023

239 N Center St, Pierson, FL 32180

Volusia County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Ami 82 LLC
FDACS Estab #: 398133

Overview

Ami 82 Food Mart, a convenience store in Pierson, was found operating without a valid food permit during an inspection on April 11, 2023. The inspection documented 26 violations, including multiple priority-level findings. Hot-held foods including chicken tenders, gizzards, and potato wedges were held at temperatures between 115°F and 120°F for one hour, below the required minimum of 135°F; these products were reheated to above 165°F and corrected on site. Bleach and various cleaning chemicals were stored on top the ice maker, upright freezer, and over sauce packets in the kitchen area; bleach was relocated during the inspection. Thermometer stems were stored soiled and not sanitized between uses, and employees reentered the kitchen and handled equipment without washing hands, both corrected on site. Handwashing sinks were not properly supplied and maintained accessible, and a pattern of non-compliance was demonstrated regarding the duties of the person in charge. The inspector provided employee illness reporting, vomit cleanup, and dishwashing guidance materials. To renew the food permit, the facility should visit https://foodpermit.fdacs.gov or contact the FDACS Business Center at 850-245-5520.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

26Violations

Last inspected FDACS: April 11, 2023

Ami 82 Food Mart in Pierson: 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

Apr 11, 2023 — Operating Without a Valid Food Permit· 26 violations· Operating Without Permit

Inspector: CLYDE ZALESKI, SANITATION AND SAFETY SPECIALIST

Comments: Employee Illness Reporting, Vomit Clean-up, and Dishwashing guidance material 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.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Retai/ Backroom-- Kitchen and service counter handwash sinks are not properly supplied and maintained accessible to ensure proper handwashing occurs. o

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

Retail/ Backroom-- Thermometer stems are stored soiled and not sanitized between use. o

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-- Internal temperature indicate cooked tenders as 119, gizzard's 120, and potato wedges as 115 degrees F displayed at the lower section of the hot case for one hour. COS-- Affected products reheated to greater than 165 degrees F then returned to the hot case. 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 signed agreements or verifiable means to ensure employees are informed of illness reporting responsibilities. Guidance material provided. 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

Backroom-- No date marking for chicken breading mix prepared the previous day. COS-Container dated. 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 vomit and diarrhea response procedures. Guidance material provided. o

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

Backroom-- Containers of bleach and various cleaners are stored on top of the ice maker, upright freezer, and over sauce packets, at the kitchen area. COS-- Bleach relocated. x Print Date: 4/11/2023 Page 2 of 5

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

Backroom-- Employee is drinking personal beverage from an uncovered cup at the kitchen prep area. COS-- Beverage removed. 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

Backroom-- Employees reentered the kitchen and handled equipment without washing hands. COS-- Employees washed hands. o Print Date: 4/11/2023 Page 1 of 5 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: Retail/ Backroom-- Cleaning cloth and various articles are stored in the basins of the food service and kitchen handwash sinks. COS-- Basins cleared. o

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

Retail/ Backroom-- No approved means to dry hands at the food service and kitchen hanwash sinks. COS-- Paper towel provided. x

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Backroom-- No identity label on plastic bottles containing water and honey sauce stored in the kitchen. o

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/ Outside-- Live apparent houseflies near the kitchen area and at the dumpster enclosure. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom-- Unscreened back door near the kitchen is propped open for ventilation. Retail-Daylight shows through gaps at the lower edge of closed entrance doors. o

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-- Packages are less than 6 inches above the floor at the lower section of Frito Lay display. o

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

Backroom-- Employees without beard restraints handled exposed food and equipment at the kitchen. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Retail-- Unwrapped plastic forks are stored in a container with the tines facing upward and paper trays are stacked with the open end facing upward at the hot case. COS-- Articles inverted. x

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-- Lower section of the hot case fails to maintain temperature controlled food at or below 135 degrees F. COS-- Bulbs replaced and case verified to maintain food at required temperature. x

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-- No means to determine sanitizer concentration at the warewash area. COS-Compatible kit obtained. x

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Backroom-- Soiled equipment, floor drain cover, old food residue, and filth accumulation inside the basins and surfaces of the 3 compartment sink, COS-- Sink cleaned. x Print Date: 4/11/2023 Page 3 of 5 47 Citation Description: Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C) Observation: Backroom-- Heavy grease residue and old food debris buildup on outer surfaces of kitchen cabinets and equipment. COS-- Cleaned during visit. Retail-- Old residue buildup near the mixing head of blend it machine. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside-- No plug at the drain opening on the dumpster. o

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-- Grease recycle container is stored on a grass surface. o

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-- Dumpster lids remain open between use. Waste drum is uncovered near the entrance door. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail/ Backroom-- Several ceiling panels are stain damaged near the aisle displays. Floor tiles are chipped and damaged at multiple areas. 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

Backroom-- Water pools, grease residue, and debris buildup on the kitchen floor surfaces. Black dust on the walk-in cooler fan guards. o

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

Retail-- The coating is flaking on the unshielded bulbs at the lower section of the hot case. o

99 Expired Permit- The food establishment is operating without a valid food permit. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

The establishment is operating without a valid 2023 Food Permit. o

Ami 82 Food Mart in Pierson: Frequently Asked Questions

When was Ami 82 Food Mart in Pierson last inspected?: Ami 82 Food Mart in Pierson was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 11, 2023. Inspection type: Operating Without a Valid Food Permit.
How many inspections has Ami 82 Food Mart in Pierson had?: Ami 82 Food Mart in Pierson has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ami 82 Food Mart in Pierson find?: Ami 82 Food Mart in Pierson was most recently inspected by FDACS on April 11, 2023 (Operating Without a Valid Food Permit).
Has Ami 82 Food Mart in Pierson had any stop-sale or stop-use orders?: No, Ami 82 Food Mart in Pierson has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Ami 82 Food Mart in Pierson?: The most frequently cited FDACS violations at Ami 82 Food Mart in Pierson are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 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; 2-401.11: 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.