When was Donnelly's Deli in Spring Hill last inspected?

Donnelly's Deli in Spring Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 20, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Donnelly's Deli in Spring Hill had?

Donnelly's Deli in Spring Hill has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Donnelly's Deli in Spring Hill find?

Donnelly's Deli in Spring Hill was most recently inspected by FDACS on November 20, 2024 (Met Sanitation Inspection Requirements).

Has Donnelly's Deli in Spring Hill had any stop-sale or stop-use orders?

No, Donnelly's Deli in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.

Donnelly's Deli in Spring Hill

Name: Donnelly's Deli in Spring Hill Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 20, 2024

2112 Mariner Blvd, Spring Hill, FL 34609

Pasco County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Brian Donnelly (DBA Donnelly's Deli)
FDACS Estab #: 59819

Overview

Donnelly's Deli in Spring Hill has a record of significant temperature control and food handling violations at its deli operation. The most recent inspection on November 20, 2024 documented 10 violations including time/temperature control failures: cut onions were measured at 52°F, potato salad at 47°F, and sliced ham at 51°F when they should have been cooled to 41°F or below before service. The inspector cited improper cooling methods, noting that deep pans prevented middle and bottom layers from reaching safe temperatures within required timeframes and recommending shallow, loosely-covered pans instead. The facility also failed to verify employee training on illness reporting requirements.

A prior inspection on May 18, 2023 identified 17 violations, including a stop-use order for a deli cooler that failed to maintain 41°F or below—sausage patties measured 48–50°F internally. That inspection documented a pattern of non-compliance involving cold-holding temperatures, cooling procedures, handwashing, date labeling of ready-to-eat foods, and person-in-charge knowledge of food-borne illness prevention. Multiple violations in both inspections were corrected on site during the inspection, and employee health guidelines and written procedures were provided by the agency.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

27Violations

Last inspected FDACS: November 20, 2024

Donnelly's Deli in Spring Hill: 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.

2024 — 1 inspection

Nov 20, 2024 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement provided via email

Risk-Based Violations

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

Deli cooler: sliced meats and tomatoes prepared at ambient were placed into service prior to reaching a temperature of 41 degrees F or below. Cut onions 52 degrees F, potato salad 47 degrees F, sliced ham 51 degrees F Time remained in the cooling process, products were returned to the cooler to finish the cooling process before being placed into service x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Unable to verify training of employee responsibility to report illness related to food borne illness. Agency document provided via email.

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

Handwashing signage was missing from the restroom. Agency sign provided and posted.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) PfRepeat

Cooling of sliced meat, onions, tomatoes is done using deep pans , preventing the middle or bottom layers of the product to reach 41 degrees or below with in 4 hours. Pans Should Be Shallow , Loosely Covered, .

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Ingredients listing was missing from cheesecake's and rumbaba. COS: ingredients list was created Y x

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Sandwich Pre Station: Observed Employees Preparing Sandwiches While Wearing Bracelets.

4-101.11(B)-(E) Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11

Breakfast prep area: counter top formica is chipped, cracked an missing along the entire counter.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Breakfast prep area: 2 black toaster ovens are heavily soiled with food debris and carbon build up on the door and interior cabinet.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Unisex restroom: covered waste can is not available.

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

Walls, and trash can bases are soiled with food debris / grease build up.

2023 — 1 inspection

May 18, 2023 — Met Inspection Requirements· 17 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL

Comments: Trainee present during inspection. All violations verified by primary inspector. Following Handouts provided: Guidance for Written Procedure for Vomiting and Diarrheal events, Food Allergen Awareness , Employee health guidelines, Reporting agreement, Consumer Advisory, and Manual Dishwashing procedures.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

There is a pattern of non-compliance in regards to maintenance of required documentation, employee hand washing, cold holding temperatures, cooling temperatures, food allergen awareness, food labeled from approved source, and knowledge of receiving temperatures. o

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 could not correctly answer all questions regarding main food borne illnesses. Guidelines provided. 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

Deli area: Internal temperature of sausage patty in cooler display case unit measured 48-50 degrees F. COS: Person in charge voluntarily discarded the product. All temperature controlled for safety products were in the cooling process and were moved to another cooler for rapid cooling. Stop use order issued for cooler not maintaining temperature of temperature controlled food. 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

Deli area: Various open deli meats in deli display case not labeled with date they were opened. Products were opened more than 24 hours prior to inspection. COS: Management dated all the products x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Deli area: No consumer advisory for raw shell eggs cooked over easy. Consumer advisory sign provided. 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 could not provide written procedures for clean-up and disinfection of vomiting and diarrheal events. o

2-301.15 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 PfPf

Kitchen area: Food employee washed hands in three-compartment sink. COS: Employee stopped and washed hands appropriately at a hand wash sink. 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

Deli area: Food worker not washing hands before putting gloves on to begin food service. COS: Employee removed gloves, washed hands appropriately, and put on new gloves. x Print Date: 5/18/2023 Page 1 of 5 8 Pf Citation Description: 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 Observation: Deli area: No soap and hand drying devices at the hand washing sink. COS: Soap and paper towel provided by the person in charge. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment cannot provide documentation of current Certified Food Protection Manager. o Print Date: 5/18/2023 Page 2 of 5

Good Retail Practice Violations

Retail area: Commercially processed, individually portioned deli salads and desserts repackaged by establishment and available for customer self-service in retail Grab and Go cooler not labeled with ingredients, common name, or business name and address. COS: All products were moved to deli display case. 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

Deli area: Various sauces in squeeze bottle (spicy mustard, Honey mustard, thousand island) not labeled in cooler. COS: Person in charge labeled the products appropriately. x

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

Deli area: Display case unit near microwave and toaster oven in prep area not maintaining temperature controlled for safety foods at 41 degrees F below. Ambient air temperature measured at 45 F. COS: Cooler was repaired and maintaining temperature by the end of inspection. x

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

Back area: Wet mop not hung to dry. 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

Deli area: Heavy dust build up on ceilings and air vent, o

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

Back storage area: Ceilings tiles damaged and water stained. o

54 Adequate lighting not provided in a handwashing area, food processing or storage area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C

Back area: Light is not working by storage area. o

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Deli area: Employee drinks stored in reach in cooler with other store products. No designated area provided for employee belongings. o

Donnelly's Deli in Spring Hill: Frequently Asked Questions

When was Donnelly's Deli in Spring Hill last inspected?: Donnelly's Deli in Spring Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 20, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Donnelly's Deli in Spring Hill had?: Donnelly's Deli in Spring Hill has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Donnelly's Deli in Spring Hill find?: Donnelly's Deli in Spring Hill was most recently inspected by FDACS on November 20, 2024 (Met Sanitation Inspection Requirements).
Has Donnelly's Deli in Spring Hill had any stop-sale or stop-use orders?: No, Donnelly's Deli in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Donnelly's Deli in Spring Hill?: The most frequently cited FDACS violations at Donnelly's Deli in Spring Hill are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 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; 2-301.15: 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.