How many inspections has Wellistar in Wellington had?

Wellistar in Wellington has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Wellistar in Wellington find?

Wellistar in Wellington was most recently inspected by FDACS on April 17, 2023 (Met Inspection Requirements).

Has Wellistar in Wellington had any stop-sale or stop-use orders?

No, Wellistar in Wellington has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Wellistar in Wellington?

The most frequently cited FDACS violations at Wellistar in Wellington are: 2-301.14: Unlabeled violation; 3-302.12: Unlabeled violation; 2-402.11: Unlabeled violation.

Wellistar in Wellington

Name: Wellistar in Wellington Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 17, 2023

10300 Forest Hill Blvd Ste 126, Wellington, FL 33414

Palm Beach County · Specialty Food Shops · FDACS
Owner: Wellistar, LLC
FDACS Estab #: 406620

Overview

Wellistar in Wellington was inspected twice on record, beginning with a March 2022 visit when the facility was found operating without a valid food permit and cited for 5 violations. The April 2023 inspection was conducted following a specific request and documented 20 violations, including a high-priority hand washing violation where an employee did not wash hands between handling a cash register and working with exposed foods. The inspector corrected this violation on site and reviewed proper hand washing procedure with management and staff. Additional findings included employees not trained to report transmissible diseases, the person in charge unable to answer questions on employee health policy, multiple gallons of milk opened more than 24 hours prior without date marking in reach-in coolers, and no written procedures for cleanup of vomit or diarrhea events. All concerns were addressed with the person in charge during the April 2023 visit, and training materials covering minimum construction standards, employee health guidelines, and vomit/diarrhea cleanup procedures were provided.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

25Violations

Last inspected FDACS: April 17, 2023

Wellistar in Wellington: 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 — 1 inspection

Apr 17, 2023 — Met Inspection Requirements· 20 violations· Met Requirements

Inspector: STEPHEN COLLINS

Comments: Visit conducted due to request #5095351. All concerns were address with the person in charge during visit. Minimum Construction Standards, Guidelines for cleanup of Vomit and Diarrhea event document, Employee Health Guidelines and reporting agreement provided.

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 employees are not trained or informed in reporting diseases that are transmissible through food. Reporting Agreement provided during visit. 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 is unable to answer questions on employee health. Employee Health Guide provided during visit. o

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

Food Service: Multiple gallons of milk opened more than 24 hours prior not date marked in small reach-in coolers. 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

No written procedures for cleanup of vomit or diarrhea events. Guidelines provided during visit. o

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: Employee did not wash hands between change of task from handling register to working with exposed foods. COS: Reviewed hand washing procedure with management and employee washed hands correctly during visit. x Print Date: 4/17/2023 Page 1 of 5 6 P Citation Description: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P Observation: Food Service: Employee washed hands for less than 20 seconds before working with exposed foods. COS: Reviewed hand washing procedures with management and employee correctly washed hands during visit. 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

Food Service: Hand sink blocked by equipment in basin. COS: Equipment removed during visit. x

5-204.11 Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 PfPf

Backroom: Hand sink not available for 3 compartment sink without walking through door to food service area. COS: Door removed to allow access to hand sink for warewashing. 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.

No Food Protection Manager Certificate provided during visit. o Print Date: 4/17/2023 Page 2 of 5

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

No probe thermometer provided during visit. 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: Cases of flavoring and coffee stored on floor within dry storage room. 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

All employees not wearing effective hair restraint when working with exposed foods. o

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

Employees with multiple non-plain rings and bracelets when working around exposed foods. o

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)

Food Service: Buildup of crumb and debris on rack where in-use tongs are stored by oven. COS: Tongs and racks were washed, rinsed, sanitized during visit. 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)

Food Service: Ladles not stored inverted by oven. Backroom: Ice bucket, and equipment not stored inverted to prevent contamination by warewash sink. 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: Case of single-use straws stored directly on floor by ice machine. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Service: Build up of dust on top of coffee maker and on syrup shelves. Buildup of spillage on wire racks of small dairy cooler. Backroom: Buildup of spillage on wire shelves of dairy cooler. o

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

3 compartment sink is directly plumbed. 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

Food Service: Buildup of black mildew-like residue on interior of dump sink by register. 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: Mop in mop bucket and not air drying near mop sink. 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

Food Service: Employee pre-packaged sandwiches stored on counter with equipment. Backroom: Personal beverages stored in cooler above utensils. Personal beverage stored above single-use items by office. o Print Date: 4/17/2023 Page 3 of 5 99 Citation Description: The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C. Observation: 2023 food permit not displayed during visit. 2022 was displayed.

2022 — 1 inspection

Mar 14, 2022 — Operating Without a Valid Food Permit· 5 violations· Operating Without Permit

Comments: Request# 5076026 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, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. ACKNOWLEDGMENT I acknowledge receipt of a copy of this document, and I further acknowledge that I have verified the location and mailing addresses on the first page of this document are correct, or I have written the correct information on the first page of this document. (Signature of FDACS Representative) SYED KALEEM, ENVIRONMENTAL SPECIALIST II (Signature of Representative) CESAR PADRON, STORE MANAGER Print Name and Title FDACS 14205 Rev. 07/13 Page 4 of 4 FDACS 14205 Rev. 07/13 Page 1 of 1

Risk-Based Violations

2-301.14

Good Retail Practice Violations

3-302.12

2-402.11

Wellistar in Wellington: Frequently Asked Questions

When was Wellistar in Wellington last inspected?: Wellistar in Wellington was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 17, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Wellistar in Wellington had?: Wellistar in Wellington has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Wellistar in Wellington find?: Wellistar in Wellington was most recently inspected by FDACS on April 17, 2023 (Met Inspection Requirements).
Has Wellistar in Wellington had any stop-sale or stop-use orders?: No, Wellistar in Wellington has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Wellistar in Wellington?: The most frequently cited FDACS violations at Wellistar in Wellington are: 2-301.14: Unlabeled violation; 3-302.12: Unlabeled violation; 2-402.11: Unlabeled violation.