How many inspections has Circle K Store # in Sanford had?

Circle K Store # 2110 in Sanford has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Circle K Store # in Sanford find?

Circle K Store # 2110 in Sanford was most recently inspected by FDACS on July 11, 2023 (Met Inspection Requirements).

Has Circle K Store # in Sanford had any stop-sale or stop-use orders?

No, Circle K Store # 2110 in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.

Circle K Store # in Sanford

Name: Circle K Store # 2110 in Sanford Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: July 11, 2023

5690 W State Road 46, Sanford, FL 32771

Volusia County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Circle K Stores INC(crk)
FDACS Estab #: 193455

Part of: Circle K Florida health inspections, violations & closures

Overview

Circle K Store #2110 in Sanford had 3 inspections on record between March 2023 and July 2023. The facility's first inspection on March 6, 2023 identified 15 violations including priority-level issues with equipment sanitation, temperature control for hot-held and cold-held foods, date marking of ready-to-eat items, and chemical storage. An inspector found a vegetable slicer with encrusted food residue, corn dogs held at 116°F (minimum required 135°F), yogurt and chicken subs stored at 43–45°F (maximum allowed 41°F), an unmarked opened hot dog packet in the walk-in cooler, and a sanitizer bucket stored directly above frying oil. All violations were corrected on site during the inspection. A re-inspection was required and conducted on March 21, 2023, which documented 4 violations, all corrected on site: the vegetable slicer again required cleaning, corn dogs were measured at 122°F and 133°F and discarded, and yogurt and chicken subs at 43–45°F were moved to the freezer. The facility met inspection requirements on both follow-up visits. A third inspection on July 11, 2023 was administrative in nature, confirming permit application submission requirements with no food safety violations cited.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

19Violations

Last inspected FDACS: July 11, 2023

Circle K Store # in Sanford: FDACS Inspection History (3)

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 — 3 inspections

Jul 11, 2023 — Met Inspection Requirements· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: CHEYANNE

Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit.

No violations or enforcement actions recorded for this inspection.

Mar 21, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.

Risk-Based Violations

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Back Area: Vegetable slicer not clean due to encrusted food residue. COS: Slicer was taken to ware washing area to clean and sanitize by the person in charge. 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 Area: Corn dogs displayed on the hot holding unit had an internal temperature of 122 degrees f and 133 degrees f. COS: Corn dogs were voluntarily discarded by the person in charge. x

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

Retail Area: Varieties of yogurt and chicken subs stored in the front open air cooler had an internal temperature of 43 degrees f and 45 degrees f. COS: All food items were moved to freezer to bring down temperature to 41 degrees f. x

Good Retail Practice Violations

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 Area: Self service creamer dispenser tube not cut diagonal from the chilled dispensing head. COS: Self service creamer dispenser tube cut diagonally from the chilled dispensing head by the person in charge during inspection. x Print Date: 3/21/2023 Page 1 of 3

Mar 6, 2023 — Re-Inspection Required· 15 violations· Re-Inspection Required

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Kitchen Area: Interior surface of microwave not clean due to heavy build of encrusted food debris. o

Back Area: Vegetable slicer used for slicing tomato was not clean due to encrusted food residue. COS: Slicer was taken to ware washing area to clean and sanitize by the person in charge. x

Retail Area: Corn dog displayed on the hot holding unit had an internal temperature of 116 degrees f. Employee stated that corn hot dog was reheated and held on roller grill 30 minutes ago. COS: Corn dog was reheated to 165 degrees f by an employee. x Print Date: 3/6/2023 Page 1 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Retail Area: Various breakfast sandwiches displayed in the rear open air cooler had an internal temperature between 45 degrees f and 47 degrees f. COS: Manager voluntarily discarded breakfast sandwiches. Yogurt, chicken subs, boiled egg packages, variety packages of Lunchables and snacks in the front open air cooler had an internal temperature of 49 degrees f and 55 degrees f. COS: All food items were voluntarily discarded by manager. Kitchen Area: Single use containers containing ham and cheese stored on the reach-in cooler had an internal temperature of 51 degrees f. COS: The person in charge voluntarily discarded all those containers of ham and cheese. 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

Person in charge does not answer correctly to questions related to foodborne illness. Employee health policy guidance documents provided. o

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Back Area: Opened packet of hot dog stored on shelf inside walk-in cooler had no date mark. The person in charge couldn't verify the opening date of hot dog packet. COS: Opened packet of hot dog was voluntarily discarded my the person in charge. 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

Back Area: Container of shredded yellow cheese opened day before stored on reach-in cooler located below the prep table had no date marked. COS: The person in charge date marked correctly on the container of shredded yellow cheese. Package of slice ham opened day before stored on the tray on rack inside the walk-in cooler had no date marked. COS: The person in charge date marked the open package of slice ham correctly. 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

Establishment does not have written procedure for cleaning diarrhea and vomit. Industry guidance 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

Kitchen Area: Sanitizer bucket containing sanitizer solution stored directly over the container of frying oil located next to fryer. COS: Sanitizer bucket relocated and stored properly by the person in charge. Back Area: Container of Clorox wipes stored on storage shelf next to packages of candy. COS: Containers of Clorox wipes were relocated and stored on the bottom shelf of storage rack. x Print Date: 3/6/2023 Page 2 of 5

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

Back Area: Containers that manager identified as salt not labeled. COS: Containers were labeled as salt by the person in charge during inspection. x

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

Kitchen Area: Containers of frying oil stored directly on the floor located next to fryer. Tray containing packages of bread stored directly on the floor located next to emergency exit door. 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

Person in charge working with exposed food was not wearing a hair restraint. 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 Area: Self service creamer dispenser tube not cut diagonal from the chilled dispensing head. 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)

Back Area: Single-use articles stored under the prep table located next to fryer not inverted. COS: The person in charge inverted single-use articles and stored properly. Single-use articles stored on the top shelf located under the menu board not inverted. The person in charge inverted single-use articles. 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

Back Area: Mold like substance on exterior surface of spray nozzle attached to warewashing sink. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Retail Area: Areas around nozzles of soda machine had built-up of mold like substances. Area around the self-service creamer dispenser has built-up of mold like substances. o

Circle K Store # in Sanford: Frequently Asked Questions

When was Circle K Store # in Sanford last inspected?: Circle K Store # 2110 in Sanford was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 11, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Circle K Store # in Sanford had?: Circle K Store # 2110 in Sanford has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Circle K Store # in Sanford find?: Circle K Store # 2110 in Sanford was most recently inspected by FDACS on July 11, 2023 (Met Inspection Requirements).
Has Circle K Store # in Sanford had any stop-sale or stop-use orders?: No, Circle K Store # 2110 in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Circle K Store # in Sanford?: The most frequently cited FDACS violations at Circle K Store # 2110 in Sanford are: 4-602.11(C): Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) P; 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) P; 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).
Does Circle K Store # in Sanford have any repeat violations?: Yes, Circle K Store # 2110 in Sanford has had the following violations cited on multiple FDACS inspections: 4-602.11(C): Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) P; 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) P; 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).