How many inspections has Ft Pierce Shell in Port St Lucie had?

Ft Pierce Shell in Port St Lucie has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ft Pierce Shell in Port St Lucie find?

Ft Pierce Shell in Port St Lucie was most recently inspected by FDACS on June 7, 2023 (Focused Inspection).

Has Ft Pierce Shell in Port St Lucie had any stop-sale or stop-use orders?

No, Ft Pierce Shell in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.

Ft Pierce Shell in Port St Lucie

Name: Ft Pierce Shell in Port St Lucie Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Mile Marker 145 (florida Turnpike), Port St Lucie, FL 34984

St. Lucie County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Florida Turnpike Services LLC
FDACS Estab #: 328722

Overview

Ft Pierce Shell in Port St Lucie, FL has 2 FDACS food safety inspections on record with 16 violations.

2FDACS Insp.

16Violations

Last inspected FDACS: June 7, 2023

Ft Pierce Shell in Port St Lucie: 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

Jun 7, 2023 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from the food establishment. Laboratory results for ice testing was obtained.

No violations or enforcement actions recorded for this inspection.

May 16, 2023 — Met Inspection Requirements; Check-back Needed· 16 violations· Met Requirements

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: No current lab test results available for ice packaged onsite, Establishment has 30 days to provide ice testing results. Results can be sent to [email protected] if obtained prior to 30 days, Failure to provide required documentation in 30 days may result in Administrative Action and a stop sale of in-house packaged ice and a stop use on ice Scoop and bags. Employee Health Guidelines and reporting agreement provided. Guidance Document for written procedures for Vomit and/or Diarrhea Events Provided.

Risk-Based Violations

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

Food employee does not respond correctly to questions relating to food Bourne illnesses or symptoms associated with diseases transmissible through food. 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 procedures for vomiting or diarrheal events. o Print Date: 5/16/2023 Page 1 of 4

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 - missing soap and paper towels for counter hand sink adjacent to coffee brewing station area. o

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

No current laboratory results for in house packaged ice on-site , establishment has 30 days to obtain see comments. o

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

No probed thermometer for the assessing, receiving and holding of temperature control for safety food. 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

Back - multiple boxes of foods stored on the floor adjacent to office area. o

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)

Retail - multiple single service cups stored inside a bag with soil build up of liquid located under brewing station storage cabin. o

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

Back - faucets at 3 bay sink corroded at the bottom area. o

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

Back - milk crate used for shelving adjacent to hand sink. o

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

Back - soil build up throughout 3 bay sink compartments. 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

No sanitizer test kit available. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Retail - soil build up throughout bottom shelve of coffee espresso machine adjacent to microwave. o

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Back - soil build up throughout hand sink adjacent to 3 bay sink. o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Multiple - wet mops not stored inverted to air dry located inside mop storage room. 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

Retail - dusty shelves throughout. o

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

Back - multiple employee jackets stored on rack commingled with consumers food adjacent to office , employees personal drink cup stored on top of ice maker adjacent to 3 bay sink. o Print Date: 5/16/2023 Page 2 of 4 INSPECTION: VENDED WATER/VENDED ICE Violation Number

Ft Pierce Shell in Port St Lucie: Frequently Asked Questions

When was Ft Pierce Shell in Port St Lucie last inspected?: Ft Pierce Shell in Port St Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 7, 2023. Inspection type: Focused Inspection.
How many inspections has Ft Pierce Shell in Port St Lucie had?: Ft Pierce Shell in Port St Lucie has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ft Pierce Shell in Port St Lucie find?: Ft Pierce Shell in Port St Lucie was most recently inspected by FDACS on June 7, 2023 (Focused Inspection).
Has Ft Pierce Shell in Port St Lucie had any stop-sale or stop-use orders?: No, Ft Pierce Shell in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Ft Pierce Shell in Port St Lucie?: The most frequently cited FDACS violations at Ft Pierce Shell in Port St Lucie 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; 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 Pf; 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.