How many inspections has Rio's Meat Market in Pompano Beach had?

Rio's Meat Market in Pompano Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Rio's Meat Market in Pompano Beach find?

Rio's Meat Market in Pompano Beach was most recently inspected by FDACS on March 27, 2023 (Met Inspection Requirements).

Has Rio's Meat Market in Pompano Beach had any stop-sale or stop-use orders?

No, Rio's Meat Market in Pompano Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Rio's Meat Market in Pompano Beach

Name: Rio's Meat Market in Pompano Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

3931 N Federal Hwy, Pompano Beach, FL 33064

Palm Beach County · Meat Market Retail · FDACS
Owner: Rio's Brazilian Meat Market & Grocery LLC
FDACS Estab #: 386842

Overview

Rio's Meat Market in Pompano Beach, FL has 1 FDACS food safety inspection on record with 22 violations.

1FDACS Insp.

22Violations

Last inspected FDACS: March 27, 2023

Rio's Meat Market in Pompano Beach: 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

Mar 27, 2023 — Met Inspection Requirements· 22 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Visit conducted to follow up on request 5094872 for FDA 3177 Recall Audit Check Report. Employee Health Guidelines and reporting agreement and Norovirus clean up and disinfection handouts 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 area: Raw shell eggs displayed over gallon milk in reach in cooler. COS: Raw shell eggs placed on bottom shelf by pic. 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

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Meat department: Internal temperature of deli meat turkey and ham were 45*-46* fahrenheit in deli case. COS: Out of temperature deli meats were placed under proper refrigeration by pic. x

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

Meat department: Open deli meat ham, mortadella and turkey held in deli case for over 24 hours not date marked. COS: Deli meats were date marked by pic. 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

Food establishment does not have any written procedures to address clean up procedures foraccidental vomiting and diarrheal incidents. 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

Meat department: Plastic spray bottles contain window cleaners and all purpose cleaners stored on top of meat display case. COS: Chemical spray bottles removed by pic. x Print Date: 3/27/2023 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

Meat department: Open employee water bottle and coffee cups stored on prep tables. COS: Open employee drinks discarded by pic. 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

Backroom area: No hand wash sign posted at restroom hand wash sinks. Meat department: No hand wash sign posted at hand wash sink adjacent to 3 compartment sink. o

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

Meat department: Plastic containers stored in hand wash sink adjacent to 3 compartment sink. COS: All plastic containers removed by pic. x Print Date: 3/27/2023 Page 1 of 5 8 Pf Citation Description: Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 Pf Observation: Meat department: Hand wash sink not conveniently located to the newly extended part of the meat processing area. o

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Meat department: No metal stem probe thermometer available on premises during the inspection. COS: A metal stem thermometer obtained during the inspection. x

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 area: Bulk sugar and flour bin not labeled. 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 area: Several flies observed in the backroom area. 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 area: Gap under backdoors. 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

Backroom area: Cases of beef and poultry stored on walk in cooler and freezer floor. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Backroom area: Plastic cups used as scoop in flour and spices bins. o

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Backroom area: Wet nesting in metal bowl and plastic food containers. o

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

Bakery area: Deep scored and stained cutting board. COS: Cutting board was removed from service by pic. x

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail area: Milk crates using as shelves. o

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: No chemical sanitizer concentration strength measuring test kits available on premises. COS: Chemical test kits obtained during the inspection. 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)

Meat department: Accumulation of dried food particles build up underside of prep tables. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Backroom area: Condensation from walk in cooler condenser unit drains into a plastic bucket. Hot water knob at employee restroom hand wash sink broken. Meat department: Meat display cases drain into buckets. 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

Backroom area: 3 compartment sink directly plumbed. o Print Date: 3/27/2023 Page 3 of 5 51 Citation Description: Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14 Observation: Backroom area: No self closer installed on restroom doors.

Rio's Meat Market in Pompano Beach: Frequently Asked Questions

When was Rio's Meat Market in Pompano Beach last inspected?: Rio's Meat Market in Pompano Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Rio's Meat Market in Pompano Beach had?: Rio's Meat Market in Pompano Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Rio's Meat Market in Pompano Beach find?: Rio's Meat Market in Pompano Beach was most recently inspected by FDACS on March 27, 2023 (Met Inspection Requirements).
Has Rio's Meat Market in Pompano Beach had any stop-sale or stop-use orders?: No, Rio's Meat Market in Pompano Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Rio's Meat Market in Pompano Beach?: The most frequently cited FDACS violations at Rio's Meat Market in Pompano Beach 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.