How many inspections has Rebel in Windermere had?

Rebel #867 in Windermere has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Rebel in Windermere find?

Rebel #867 in Windermere was most recently inspected by FDACS on January 30, 2023 (Met Inspection Requirements).

Has Rebel in Windermere had any stop-sale or stop-use orders?

No, Rebel #867 in Windermere has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Rebel in Windermere?

The most frequently cited FDACS violations at Rebel #867 in Windermere are: 2-102.11(C): 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; 2-401.11: 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.

Rebel in Windermere

Name: Rebel #867 in Windermere Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 30, 2023

13191 Reams Rd, Windermere, FL 34786

Orange County · Convenience Store Limited FS · FDACS
Owner: Future Energy Florida INC
FDACS Estab #: 403053

Overview

Rebel #867, a convenience store with limited food service in Windermere, had one inspection on record on January 30, 2023. The inspection documented 15 violations, including multiple priority-level findings. Hot-held foods were found at improper temperatures: boiled peanuts at 104°F (minimum required 135°F) and empanadas at 120°F; the manager voluntarily discarded the peanuts and empanadas, and had buffalo bites and taquitos reheated to 165°F. Coffee machine cleaner tablets were stored with food items under the counter and relocated during the inspection. An employee was observed not washing hands before donning gloves and corrected on site. The person in charge was unable to answer questions about employee health policies. Refrigerated ready-to-eat products (whole milk and French Vanilla creamer) lacked required date-opened labels, which were corrected during the inspection. Most violations were corrected on site.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

15Violations

Last inspected FDACS: January 30, 2023

Rebel in Windermere: 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

Jan 30, 2023 — Met Inspection Requirements· 15 violations· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . TROY WRIGHT, MANAGER ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Retail: Boiled peanuts were found to be at 104 degrees f. Cos- manager voluntarily discarded the products. Food service: Empanadas were found to be at 120 degrees f. Cos- Manager voluntarily discarded the product.Food service: Buffalo bites and taquitos were found to be at 120 degrees f. Cos Manager had the products reheated to 165 degrees f. x

2-102.11(C) 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

Food entity: Person in charge unable to answer questions pertaining to employee health. 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

Retail: Whole milk and French Vanilla creamer no dated with the date opened or the date to discard. Cos- Manager had the correct date applied. 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

Food entity: No written cleanup plan. 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

Retail: Coffee machine cleaner tablets stored with food items under counter. Cos- Manager relocated the cleaner tablets. x Print Date: 1/30/2023 Page 2 of 4

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: Employee drink items stored in the food processing area. Cos- Manager relocated the drinks. 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

Food service: Employee did not wash hands before donning gloves. Cos- Employee stopped and washed 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

Backroom: Hand wash sink blocked with totes and ladder. Cos- Manager relocated the equipment. x Print Date: 1/30/2023 Page 1 of 4 14 Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E) Observation: Retail: Dried food debris on soda fountain nozzles. Cos- Manager cleaned the soda nozzles. x

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

Food entity: Tip sensitive digital thermometer needed to verify internal temperatures for food products at times when internal cooking, reheating, hot and cold holding temperatures as well as receiving temperatures may be in question. o

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or 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; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail: No ingredient label for bulk dispensed doughnuts. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom: Daylight shining through the bottom of the emergency door. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom: Dust build up on the fan guards in the walk in cooler. Retail: Dried food debris on the milk shake machine. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Lids on dumpster left open. o

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside: Trash and debris in the dumpster enclosure. 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

Backroom: Dust build up on ceiling in the walk in cooler. Food service: Dust build up on the vents above the food service area. o

Rebel in Windermere: Frequently Asked Questions

When was Rebel in Windermere last inspected?: Rebel #867 in Windermere was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 30, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Rebel in Windermere had?: Rebel #867 in Windermere has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Rebel in Windermere find?: Rebel #867 in Windermere was most recently inspected by FDACS on January 30, 2023 (Met Inspection Requirements).
Has Rebel in Windermere had any stop-sale or stop-use orders?: No, Rebel #867 in Windermere has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Rebel in Windermere?: The most frequently cited FDACS violations at Rebel #867 in Windermere are: 2-102.11(C): 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; 2-401.11: 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.