How many inspections has Circle K #9002 in Summerland Key had?

Circle K #9002 in Summerland Key has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Circle K #9002 in Summerland Key find?

Circle K #9002 in Summerland Key was most recently inspected by FDACS on May 15, 2023 (Operating Without a Valid Food Permit).

Has Circle K #9002 in Summerland Key had any stop-sale or stop-use orders?

No, Circle K #9002 in Summerland Key has no stop-sale or stop-use orders on record with Florida FDACS.

Circle K #9002 in Summerland Key

Name: Circle K #9002 in Summerland Key Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

24996 Overseas Hwy, Summerland Key, FL 33042

Monroe County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Circle K Stores INC(crk)
FDACS Estab #: 413592

Overview

Circle K #9002 in Summerland Key, FL has 1 FDACS food safety inspection on record with 16 violations.

1FDACS Insp.

16Violations

Last inspected FDACS: May 15, 2023

Circle K #9002 in Summerland Key: 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

May 15, 2023 — Operating Without a Valid Food Permit· 16 violations· Operating Without Permit

Inspector: CATALINA ORDONEZ, SANITATION AND SAFETY SPECIALIST

Comments: Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided. Employee Health Guidelines and reporting agreement provided and certified food manager documentation provided. 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,

Risk-Based Violations

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

Food establishment does not ensure food employees are informed in a verifiable manner of their reporting responsibilities in regards to food borne illnesses and symptoms. 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 establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided.

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- Toxic all purpose degreaser stored over clean trays on shelf next to ware wash sink. COS, toxic degreaser was placed in proper location during inspection. x

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

Food service- Food employee eating at the food service area.

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

Food service- Food employee was not washing hands after changing tasks and donning gloves. COS, food employee was asked to stop and redirected to wash hands before donning gloves to prepare food. Proper hand washing procedures were discussed with the person in charge. x Print Date: 6/9/2023 Page 1 of 5 8 Pf Citation Description: 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 Observation: Food service- Plastic cup stored inside the hand sink located across from the hot holding unit. COS, plastic cup was removed during inspection and hand sink was made available.

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

Kitchen- No papers towels provided at hand sink located next to ware wash sink. COS, paper towels were provided during inspection.

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.

No Certified Food Protection Manager at food establishment.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Kitchen, No probe thermometer available to assess cold and hot temperatures at food establishment.

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)

Food service- Store-made chicken sandwiches were found unlabeled on the food service counter at customer reach missing all labeling requirements: product name, ingredients and sub-ingredients, netweight, manufacturer information (name, city, state, zip). COS, products were placed behind the counter for sale. 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

Backroom- Multiple drinks stored directly on the walk in cooler floor.

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

Kitchen- No sink stoppers available to wash, rinse and sanitize equipment and utensils at the ware wash sink. COS, sink stoppers was obtained during inspection. Kitchen- Cold water faucet found in disrepair at hand sink located next to ware wash sink.

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- Wet mop stored inside yellow mop bucket not held to air dry.

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- Dirt, dust and old food residue accumulated on floors beneath storage shelving of walk in cooler and walk in freezer.

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Kitchen- Heavy accumulation of grease on the vent hood above the fryer units.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Ktichen- Food employee drinks stored with wholesome food items inside preparation cold unit across from fryers.

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

The food establishment is operating without a valid food permit. An application for a food permit hasbeen submitted. Food Establishment shall remit payment of appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Circle K #9002 in Summerland Key: Frequently Asked Questions

When was Circle K #9002 in Summerland Key last inspected?: Circle K #9002 in Summerland Key was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 15, 2023. Inspection type: Operating Without a Valid Food Permit.
How many inspections has Circle K #9002 in Summerland Key had?: Circle K #9002 in Summerland Key has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Circle K #9002 in Summerland Key find?: Circle K #9002 in Summerland Key was most recently inspected by FDACS on May 15, 2023 (Operating Without a Valid Food Permit).
Has Circle K #9002 in Summerland Key had any stop-sale or stop-use orders?: No, Circle K #9002 in Summerland Key has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Circle K #9002 in Summerland Key?: The most frequently cited FDACS violations at Circle K #9002 in Summerland Key are: 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) Pf; 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; 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.