How many inspections has Fancy Fruits & Produce of Lake Mary in Sanford had?

Fancy Fruits & Produce of Lake Mary in Sanford has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Fancy Fruits & Produce of Lake Mary in Sanford find?

Fancy Fruits & Produce of Lake Mary in Sanford was most recently inspected by FDACS on June 5, 2023 (Met Inspection Requirements).

Has Fancy Fruits & Produce of Lake Mary in Sanford had any stop-sale or stop-use orders?

No, Fancy Fruits & Produce of Lake Mary in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.

Fancy Fruits & Produce of Lake Mary in Sanford

Name: Fancy Fruits & Produce of Lake Mary in Sanford Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 5, 2023

308 W Lake Mary Blvd, Sanford, FL 32773

Volusia County · Supermarket · FDACS
Owner: Fancy Fruit and Produce of Lake Mary Blv LLC
FDACS Estab #: 385805

Overview

Fancy Fruits & Produce Of Lake Mary in Sanford experienced a critical inspection on May 16, 2023 that documented multiple imminent health hazards requiring immediate correction. An inspector found a meat grinder encrusted with dried food debris that had not been cleaned since May 13, prompting the voluntary destruction of 100 pounds of hamburger ground on May 15–16 using the contaminated equipment. Raw in-shell eggs were stored directly atop ready-to-eat foods in the backroom, and raw pork sausages were positioned above ready-to-eat items in the retail meat case. Cut watermelon processed on May 15 was measured at 49 degrees Fahrenheit and discarded; watermelon from May 16 measured 63 degrees Fahrenheit and was moved to the freezer for cooling. An employee was observed washing hands in an improper sink before donning gloves. The facility received 25 violations on that date, including five high-priority citations for adulterated food, cross-contamination of raw and ready-to-eat foods, equipment cleanliness, temperature control, and employee handwashing. A re-inspection follow-up on June 5, 2023 documented 7 additional violations and met inspection requirements.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

32Violations

Last inspected FDACS: June 5, 2023

Fancy Fruits & Produce of Lake Mary in Sanford: 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 5, 2023 — Met Inspection Requirements· 7 violations· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . OSCAR CHECO, MANAGER ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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 drink stored on the produce processing table.

Good Retail Practice Violations

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: Back door and emergency door left open.

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

Food entity: Milk and soda crated used for shelving throughout the building.

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

Backroom: Door gasket missing on the walk in cooler and freezer door.Retail: Missing door onretail case.

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

Backroom: Dust build up on the fan guards in the walk in cooler and freezers.

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: Ice build up in the walk in freezers. Backroom: Dried food debris on the walk in coolerfloors. Along the entrance to walk in coolers. On the doors for walk in coolers and freezer.

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: Mops not hung up to dry.

May 16, 2023 — Re-Inspection Required· 25 violations· Re-Inspection Required

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Meat: 100 lb.of hamburger processed on 5/15/23 and 5/16/23 in meat grinder that wasn't cleaned since 5/13/23. Meat grinder was encrusted with dried food debris and was immediately broken down to be washed. Cos- Manager voluntarily discarded the product. x

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

Backroom: Raw in the shell eggs stored on top of ready to eat food items. Cos- Manager relocated the raw in the shell eggs. Meat: raw pork sausages stored over ready to eat items in the retail meat case. x

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

Meat: Meat grinder was encrusted with fat and dried food debris. When asked employee stated the machine had not been cleaned in 3 days. When asked about ground beef produced on 5/15/23 employee stated the product was produced using a machine that had bee removed from the property. When questioned about product produced on 5/16/23 employee stated the product was produced using the grinder in question. Cos- All production was stopped immediately and the grinder was completely disassembled and washed. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Backroom: Cutting boards stained o

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Produce: Cut watermelon processed on 5/15/23 was found to be at 49 degrees f. Cos Manager voluntarily discarded the product. Produce: cut watermelon processed on 5/16/23 at 9:00 was found to be at 63 degree f. Cos- Manager moved the watermelon to the walk in freezer to be cooled back to 41 degrees f. or below. 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

Food entity: Manager unable to answer questions pertaining to employee health. 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

Food entity: No written cleanup plan. o Print Date: 5/16/2023 Page 2 of 6 26 P Citation Description: 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 P Observation: Backroom: Pallet of bleach stored over ready to eat food items. Cos- Manager moved the pallet of bleach. Print Date: 5/16/2023 Page 3 of 6 x

Backroom: Employee personal drinks stored in the food processing areas in the meat and produce departments. Cos- Manager had the employee drinks moved. 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: Employee observed not washing hands before donning gloves. Cos- Manager stopped employee and had them wash hands. x Print Date: 5/16/2023 Page 1 of 6 6 Pf Citation Description: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf Observation: Backroom: Employee observed washing hands in a three compartment sink. Cos- Employee instructed to use the proper sink. x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Backroom: Employee observed using bare hands to tray romaine lettuce. Cos- Manager voluntarily discarded the product. x

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

Meat: No soap at the hand wash sink. Cos-Manager supplied hand soap. 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

Meat: Hand wash sink blocked with equipment and single use items. Cos- Manager had the equipment and single use items removed. x

Good Retail Practice Violations

Backroom: Back door and emergency door left open. o

3-305.12 Food stored in a locker room, toilet room, dressing room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 3-305.12

Meat: Water leaking on sealed product in the walk in cooler. 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: Food items stored on the floor in the walk in coolers and the walk in freezer. 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 stored n the floor. o

4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12

Backroom: Three compartment sinks and hand wash sinks not sealed to the wall. 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

Food entity: Milk and soda crated used for shelving throughout the building. o

Backroom: Door gasket missing on the walk in cooler and freezer door.Retail: Missing door on retail case. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom: Raw wood used for shelving in the walk in freezer. 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)

Backroom: Dust build up on the fan guards in the walk in cooler and freezers. 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: lids left open on the dumpster. 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: Ice build up in the walk in freezers.Backroom: Dried food debris on the walk in cooler floors. Along the entrance to walk in coolers. On the doors for walk in coolers and freezer. 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: Mops not hung up to dry. o

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

Food entity: Missing ceiling tiles. o Print Date: 5/16/2023 Page 4 of 6

Fancy Fruits & Produce of Lake Mary in Sanford: Frequently Asked Questions

When was Fancy Fruits & Produce of Lake Mary in Sanford last inspected?: Fancy Fruits & Produce of Lake Mary in Sanford was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 5, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Fancy Fruits & Produce of Lake Mary in Sanford had?: Fancy Fruits & Produce of Lake Mary in Sanford has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Fancy Fruits & Produce of Lake Mary in Sanford find?: Fancy Fruits & Produce of Lake Mary in Sanford was most recently inspected by FDACS on June 5, 2023 (Met Inspection Requirements).
Has Fancy Fruits & Produce of Lake Mary in Sanford had any stop-sale or stop-use orders?: No, Fancy Fruits & Produce of Lake Mary in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Fancy Fruits & Produce of Lake Mary in Sanford?: The most frequently cited FDACS violations at Fancy Fruits & Produce of Lake Mary in Sanford are: 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; 6-202.15: 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; 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.
Does Fancy Fruits & Produce of Lake Mary in Sanford have any repeat violations?: Yes, Fancy Fruits & Produce of Lake Mary in Sanford has had the following violations cited on multiple FDACS inspections: 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; 6-202.15: 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; 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.