How many inspections has 7-eleven in Sanford had?

7-eleven #37092a in Sanford has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of 7-eleven in Sanford find?

7-eleven #37092a in Sanford was most recently inspected by FDACS on October 20, 2022 (Met Inspection Requirements).

Has 7-eleven in Sanford had any stop-sale or stop-use orders?

No, 7-eleven #37092a in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.

7-eleven in Sanford

Name: 7-eleven #37092a in Sanford Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: October 20, 2022

4955 County Road 46a, Sanford, FL 32771

Volusia County · Convenience Store Limited FS · FDACS
Owner: 7-eleven INC
FDACS Estab #: 365086

Part of: 7-Eleven Florida health inspections, violations & closures

Overview

7-Eleven #37092A in Sanford had one inspection on record (October 20, 2022) that identified 11 violations, including multiple priority-level temperature control failures. An Italian hot sandwich held in the hot case was found at 90°F and hamburgers at 110–125°F, both requiring immediate reheating to safe temperatures; an employee was observed donning gloves before washing hands. The facility also lacked a written policy for responding to vomiting and diarrhea events and had its handwashing sink blocked by cups and buckets. All violations noted as corrected on site during the inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

11Violations

Last inspected FDACS: October 20, 2022

7-eleven in Sanford: 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.

2022 — 1 inspection

Oct 20, 2022 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: DOUGLAS HULSER

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-403.11(A) Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours. 3-403.11(A) and (D) PP

Retail: Italian hot sandwich in hot case was found to be at 90 degrees F. COS: employee reheated product. 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

Retail: Hamburgers found in hot holding case was found to be between 110 degrees F and 125 degrees F. COS: employee reheated product to 165 degrees F. x Print Date: 10/20/2022 Page 1 of 3 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or portion that is subsequently combined with additional ingredients or portions of food not date marked to retain the date marking of the earliest-prepared or first-prepared ingredient. 3-501.17(C) Pf Observation: Retail: Coffee creamer found to be not date marked. COS: Manager was able to determine open date and date marked the creamer. 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 policy on vomiting and diarrhea events. o

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

Retail: Employee donned gloves on before washing hands. COS: employee stopped, removed gloves, and washed hands. x

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

Backroom: Hand sink near ware wash area had single use cups and buckets blocking the hand sink. o

Good Retail Practice Violations

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Retail: Coffee filters in plastic container was not protected by covering. 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)

Backroom: Single use items not 6 inches off the floor. o

4-502.13(B) Bulk milk container dispensing tube not cut on the diagonal or cut leaving more than one inch protruding from the chilled dispensing head. 4-502.13(B)

Retail: Bulk milk dispensing tube not cut diagonally. 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: Pizza clam shell containers were not stored inverted on the counter. COS: Employee put the containers inverted. x

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 lid opened between uses. 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

Backroom: Mop stored in mop sink after use. o

7-eleven in Sanford: Frequently Asked Questions

When was 7-eleven in Sanford last inspected?: 7-eleven #37092a in Sanford was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 20, 2022. Inspection type: Met Inspection Requirements.
How many inspections has 7-eleven in Sanford had?: 7-eleven #37092a in Sanford has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of 7-eleven in Sanford find?: 7-eleven #37092a in Sanford was most recently inspected by FDACS on October 20, 2022 (Met Inspection Requirements).
Has 7-eleven in Sanford had any stop-sale or stop-use orders?: No, 7-eleven #37092a in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at 7-eleven in Sanford?: The most frequently cited FDACS violations at 7-eleven #37092a in Sanford are: 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; 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 Pf; 3-403.11(A): Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours. 3-403.11(A) and (D) P.