Hughes Grocery in Wahneta

3061 Rifle Range Rd, Wahneta, FL 33880

Overview

Hughes Grocery in Wahneta, FL has 2 FDACS food safety inspections on record with 31 violations.

2FDACS Insp.
31Violations

Last inspected FDACS: May 23, 2023

Hughes Grocery in Wahneta: 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.

— 2 inspections
— Focused Inspection· Focused Inspection

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: Request# 5097826. Notice documentation handed to person in charge. Consultation visit with food establishment management.

No violations or enforcement actions recorded for this inspection.

— Re-Inspection Required· 31 violations· Re-Inspection Required

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

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
Meat area- package of in store packaged ready to eat sliced deli ham stored was stored with bags of raw chicken and raw pork in the same plastic bulk storage bin on a shelf in the walk in cooler. COS- deli ham package was checked and it had no adulteration and was moved to be stored with other ready to eat food in the cooler. Bakery area- containers of raw eggs blended for egg wash stored on walk in cooler shelf with and above ready to eat food. COS- raw eggs for egg wash was moved to bottom shelf away from ready to eat food. x
3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Meat and deli areas- many food employees wearing single use gloves are multi tasking between working with exposed food and then also handling unclean cardboards cases, cleaning or touching unclean surfaces without removing the soiled gloves, washing hands and then donning new single use gloves before working with exposed food, unwrapped single use articles or clean food equipment. Instructions given to food employees that were observed contaminating their gloves to remove the soiled gloves, wash hands and then don new single use gloves before returning to work with exposed food. Guidance document provided to food establishment. x
3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)
Bakery, deli and back areas- many cold held processed food items in the cooler units that are not in cooling stages are being left uncovered. o
3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP
Meat and retail areas- packages of raw chicken meat stored in retail open air display cooler unit above packages of raw pork meats. No divider placed between plastic containers of raw chicken meats and raw pork meats in the meat service cooler unit. COS- person in charge had food employee move the raw chicken packages over to be with the other raw chicken meats and no longer over the raw pork packages. Bag of raw chicken meat stored with bags of raw pork in the plastic bulk bin on the walk in cooler storage shelf. COSperson in charge moved the bag of raw chicken meats to be stored in designated area of the cooler for raw chicken meats. x Print Date: 2/14/2023 Page 2 of 8 14 P Citation Description: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) P Observation: Meat and tortilla areas- chlorine sanitizer solution in wiping cloth buckets when checked with sanitizer test strips were found to be weak, less than 25 ppm. COS- person in charge added chlorine to the solution and sanitizer strength was tested and found to be within safe ranges at 100ppm in both sanitizer buckets. x
4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat area- dried food residue buildup on food contact surfaces of meat slicer unit for raw meats and on food contact surface of safety meat pusher handle on the band saw. COS- meat slicer and band saw were cleaned and sanitized during inspection, rechecked and released for use. 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
Deli area- various Mexican stews and cooked meats and cooked rice are out of temperature for hot holding in the hot hold unit, all items internally probed with calibrated thermometer and temperatures ranged from 102 degrees F to 130 degrees F COS- All out of temperature hot food items were reheated and rechecked with the probe thermometer and all found to be above 165 degrees F and placed back into the unit for service. The two small pans of cooked rice in the unit were voluntarily discarded by person in charge. Taqueria AreaSeveral metal food containers of cooked chopped steak stored on the unheated back grill were out of temperature, internal temperatures taken ranged from 90 to 126 degrees F. COS- all chopped steak in the containers were placed back onto the hot grill and reheated, temperature probed again was 209 degrees F, chopped steak was placed back into the metal food containers and stored on the heated back grill. 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
Deli area- overfilled container of tomatoes sliced early in morning on top bar of the food prep cooler unit are out of temperature in the unit, internal temperature taken was 47 degrees F. COS- out of temperature sliced tomatoes were voluntarily discarded by food employee on instructions by 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
Meat area- one opened bulk package of deli luncheon ham in the meat service cooler case opened yesterday was not date marked. COS- food employee date marked the package of deli ham during inspection. x
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
Meat area- 2 opened bulk ready to eat deli ham in the meat service cooler case are not date marked. COS- person in charge voluntarily discarded 2 bulk packages of deli ham due to unknown dates as to when the deli ham packages were first opened. 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
The food establishment does not have a written vomit or diarrhea event clean up procedure available. A guidance handout was given to the food establishment's management to help them write up step by step procedures for vomit and/or diarrhea event clean up. o
7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Meat area- chlorine sanitizer solution in several wiping cloth buckets used to sanitize food contact surfaces of various food contact surfaces of cutting boards and meat processing equipment were checked with chlorine test strips and found to be well over 200ppm. COS- person in charge diluted the solution in the buckets and sanitizer was rechecked, all were within 50 and 100ppm. x Print Date: 2/14/2023 Page 3 of 8 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: Back area- cleaning chemicals in spray bottles stored on shelf with packages of food and stored hanging above a food prep table used to package various ready to eat bread and pastries in the back storage area near the tortilla processing area. COS- cleaning chemical spray bottles were moved to be stored in the proper storage place for chemicals by person in charge. Print Date: 2/14/2023 Page 4 of 8 x
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
Tortilla area- food employee observed watching hands at the 3 compartment sink and not at the hand wash sink. COS- food employee moved over to the hand wash sink to finish washing his hands. 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
Tortilla and deli areas- food employees observed donning single use gloves without washing their hands first after hands had been contaminated by touching various unclean surfaces. COS- instructions translated to food employees that had been observed putting on gloves without washing hands first. All food employees washed hands and then donned single use gloves before resuming work with exposed food and/or unwrapped single use food trays. x Print Date: 2/14/2023 Page 1 of 8 7 P Citation Description: 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) P Observation: Tortilla area- food employees observed handling ready to eat tortillas with bare hands while taking the tortillas off the conveyor belt and while packaging them. COS- food employees were given instructions through translation, food employees stopped and washed hands and then donned single use gloves before resuming their tasks and they voluntarily discarded the tortillas that were observed as being touched with bare hands.. 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 area-designated hand wash sink in the processing/frying area next to small 3 compartment sink was filled with water to wash vegetables. COS- person in charge emptied the water from the sink. 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 area- No paper towels at the hand wash sink. COS- paper towels provided by person in charge at the hand wash sink. x

Good Retail Practice Violations

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)
Retail area- various in store packaged desserts in the reach in cooler display unit are not labeled to include the ingredients. Ingredients for some were listed on a placard posted on the side of the cooler unit. o
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- bulk food storage container of seasoning not labeled on the storage shelf in the storage/receiving area. COS- person in charge labeled the container. Bakery area- bulk food storage containers of flour and sugar not labeled on the storage shelf. 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
Bakery area- bag of flour stored on the floor in the processing area. COS- bag of flour was moved up off the floor by food employee. 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
Bakery and deli areas- food employees wearing jewelry on wrists while working with exposed food. 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
Deli area- food employee with facial hair is not wearing a beard net while working with exposed food. o
3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)
Meat, deli and bakery areas- wiping cloth buckets with sanitizer solutions in them are stored on the floors and on shelves next to food equipment in the processing areas. COS- person in charge moved the wiping cloth buckets off the floors also stored them away from food, single use articles on storage shelves. x
3-304.12(C)(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)
Deli, meat and taqueria areas- in use knives and food scrapers stored wedged between walls and either electrical lines or the back splash of ware washing sinks or between cutting boards and metal table frames. COS- food employees moved the scrapers and knives to their nearest 3 compartment sinks to be cleaned and sanitized. x
4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Deli, bakery and meat areas- several food equipment not stored inverted or covered on storage shelves. Wet utensils and food equipment not stored in proper positions to allow the equipment to air dry on the drain tables/shelves. Various food equipment hanging from racks or hooks are stored touching unclean walls. o Print Date: 2/14/2023 Page 5 of 8 45 Citation Description: 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 Observation: Bakery area- metal mesh strainer/ sifter stored in bulk container of flour is damaged. COS- sifter was removed from service and discarded by person in charge. Retail and back areas-several cooler units have damaged door seals. Tortilla area- corn cooker unit's stainless steel rim is not sealed properly around the top of the unit inside, dried food residue buildup observed between the frame and rim. Deli area- several heat lamp bulbs are blown in the hot holding/steam table units. o
4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12
Meat area- one cutting board is badly scored and stained. COS- cutting board was removed from service by person in charge. x
4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13
Deli, bakery and tortilla areas- food and dirt residue buildup on storage shelves. o
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Deli area- plumbing is leaking under the 3 compartment sink. o
5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17
Back area- no covered waste receptacle provided in the women's restroom. 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, meat, bakery, tortilla, produce and back areas- Floors, walls and ceiling are unclean throughout the processing and storage areas, pooling stagnant water, dirt and food residue buildup on floors and dust accumulation and/or cobwebs on the ceilings and air vent covers and many walls have dirt and/or food residue buildup on them throughout the processing and/or storage areas. o
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Deli, meat, bakery, tortilla, produce and back areas- Floors, walls and ceiling are damaged throughout the processing and storage areas. Outside area- wood rotting and damaged in the back of the building along the roof eaves and some metal wall panels are damaged in the back of the building. o
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
Deli, bakery and back areas- food employees' personal articles or food are stored on prep tables and shelves in the processing and storage areas with food and food equipment. COS- personal articles were moved to more suitable and designated locations away from food, single use articles and food equipment. x
99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Food establishment's 2023 annual food permit is not posted. o

Hughes Grocery in Wahneta: Frequently Asked Questions

When was Hughes Grocery in Wahneta last inspected?
Hughes Grocery in Wahneta was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 23, 2023. Inspection type: Focused Inspection.
How many inspections has Hughes Grocery in Wahneta had?
Hughes Grocery in Wahneta has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Hughes Grocery in Wahneta find?
Hughes Grocery in Wahneta was most recently inspected by FDACS on May 23, 2023 (Focused Inspection).
Has Hughes Grocery in Wahneta had any stop-sale or stop-use orders?
No, Hughes Grocery in Wahneta has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Hughes Grocery in Wahneta?
The most frequently cited FDACS violations at Hughes Grocery in Wahneta are: 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; 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; 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 Pf.

This page is maintained by FloridaFoodSafety.org and is not affiliated with Hughes Grocery. How we collect and verify this data.