How many inspections has The Honey Baked Ham Company in Spring Hill had?

The Honey Baked Ham Company in Spring Hill has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Honey Baked Ham Company in Spring Hill find?

The Honey Baked Ham Company in Spring Hill was most recently inspected by FDACS on April 3, 2023 (Met Inspection Requirements).

Has The Honey Baked Ham Company in Spring Hill had any stop-sale or stop-use orders?

No, The Honey Baked Ham Company in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.

The Honey Baked Ham Company in Spring Hill

Name: The Honey Baked Ham Company in Spring Hill Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 3, 2023

4638 Commercial Way, Spring Hill, FL 34606

Pasco County · Specialty Food Shops · FDACS
Owner: Georggi's Restuarant Group LLC
FDACS Estab #: 302589

Overview

The Honey Baked Ham Company in Spring Hill has one inspection on record. During an April 3, 2023 inspection, the facility was cited for 12 violations, including five priority-level findings. An inspector documented that a can of Raid ant and roach killer was left on a prep table with open foods being processed, and a package of Terro liquid ant bait was stored among employee hairnets and aprons in a storage shelf—both corrected on site. Ham salad prepared on site had cooled to only 50°F after 3.75 hours, and glazed hams and turkeys in the service case measured 50-56°F; the facility voluntarily discarded the ham salad and moved other products to the freezer to complete cooling. An employee was observed donning gloves without first washing hands; the employee then washed hands and regloved after discussion with the inspector. The facility was also out of sanitizer, and the manager sent an employee to purchase chlorine sanitizer during the inspection. The person in charge was unable to discuss the establishment's employee health policy as it relates to foodborne illness prevention, and FDACS provided guidance documentation via email.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

12Violations

Last inspected FDACS: April 3, 2023

The Honey Baked Ham Company in Spring Hill: 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.

2023 — 1 inspection

Apr 3, 2023 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SANITATION AND SAFETY SPECIALIST

Comments: Provided via email: employee health, clean up for vomit diarrhea, certified food protection manager resources.

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Establishment was out of sanitizer. COS: manager sent employee to the store to purchase chlorine sanitizer. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Service area: Reach in cooler: Ham salad prepared on site on Saturday had an internal temperature of 50 degree's. COS: Manager voluntarily discard product. Glazed hams and turkeys in the service case had Internal temperatures of 50-56 degree's, product had been prepared @3.75 Hours earlier. COS: Ham And Turkeys Were Moved To The Freezer To Complete The Cooling Process. x Print Date: 4/3/2023 Page 1 of 4 24 Pf Citation Description: 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 Observation: Written policy not available: guidance document provided via email 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

Unable to show or discuss the stores employee health policy as it relates to food borne illness from food, symptoms, types, exclusion vs restriction. Agency document emailed to manager. 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: can of Raid ant and roach killer was on prep table with open foods being processed. COS: Raid was removed from the area, table was Washed, Rinsed and Sanitized. Storage shelf holding cloth apron and hairnets has a package of Terro liquid ant bait stored among the aprons and hairnets. COS: package was removed. 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

Observed employee don gloves with out first washing hands. Discussed hand washing procures , corrective action was taken. Employee Washed Hands Then Put On Gloves. 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.

Certified food protection manager certification was not available. o

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

Kitchen area: Squeeze bottle is missing a label to identify the contents. 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

Kitchen area: Observed employees glazing turkey and preparing sandwiches with out wearing a hair restraint. COS: Hair nets were Provided. x

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

MOP Sink: water leaks at the connection between the backflow device and the connected hose. Floor drain at mop sink is missing the drain cover. 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

Kitchen: ceiling tiles are heavily stained through out the kitchen 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

Kitchen area: employee drinks and cell phones are stored on the prep counter with open foods. COS: drinks and phone were removed from the . x

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 food permit was not available. o

The Honey Baked Ham Company in Spring Hill: Frequently Asked Questions

When was The Honey Baked Ham Company in Spring Hill last inspected?: The Honey Baked Ham Company in Spring Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 3, 2023. Inspection type: Met Inspection Requirements.
How many inspections has The Honey Baked Ham Company in Spring Hill had?: The Honey Baked Ham Company in Spring Hill has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Honey Baked Ham Company in Spring Hill find?: The Honey Baked Ham Company in Spring Hill was most recently inspected by FDACS on April 3, 2023 (Met Inspection Requirements).
Has The Honey Baked Ham Company in Spring Hill had any stop-sale or stop-use orders?: No, The Honey Baked Ham Company in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at The Honey Baked Ham Company in Spring Hill?: The most frequently cited FDACS violations at The Honey Baked Ham Company in Spring Hill 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; 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; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P.