How many inspections has Choice Meats in Winter Garden had?

Choice Meats in Winter Garden has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Choice Meats in Winter Garden find?

Choice Meats in Winter Garden was most recently inspected by FDACS on May 28, 2024 (Focused Inspection).

Has Choice Meats in Winter Garden had any stop-sale or stop-use orders?

No, Choice Meats in Winter Garden has no stop-sale or stop-use orders on record with Florida FDACS.

Choice Meats in Winter Garden

Name: Choice Meats in Winter Garden Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 28, 2024

735 S Dillard St, Winter Garden, FL 34787

Orange County · Meat Market Retail · FDACS
Owner: Siokis Brothers INC
FDACS Estab #: 386005

Overview

Choice Meats in Winter Garden had one inspection on record. An April 2024 focused inspection found 19 violations, primarily in the meat processing and retail areas. A chemical sanitizer violation involved a deli slicer spray bottle with zero parts per million chlorine concentration, corrected on site. Equipment cleanliness issues included dark mold-like buildup behind the band saw wheel and old food debris on the deli slicer food contact surfaces, both corrected during the visit. Temperature control violations were documented when packages of raw chicken in the retail cooler registered between 43 and 46 degrees Fahrenheit; the chicken was moved to the walk-in cooler to reach 41 degrees Fahrenheit or below. The establishment lacked written procedures for employee reporting of foodborne illness symptoms and for cleanup of vomit and diarrhea, and could not verify that employees had been informed of their illness reporting responsibilities. A follow-up check-back inspection on May 28, 2024 confirmed installation of a required mop sink with no violations cited.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

19Violations

Last inspected FDACS: May 28, 2024

Choice Meats in Winter Garden: 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.

2024 — 2 inspections

May 28, 2024 — Focused Inspection· Focused Inspection

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Comments: This Check-Back visit was conducted to verify installation of a mop sink. A mop sink has been installed by the food establishment.

No violations or enforcement actions recorded for this inspection.

Apr 26, 2024 — Met Inspection Requirements; Check-back Needed· 19 violations· Met Requirements

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Cooling Food, Food Allergy Awareness and Dishwashing Procedures were provided. A check-back will be conducted on or about 30 days to verify installation of a mop sink. A mop sink is to be installed within 30 days or a Re-Inspection Required will be issued. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Retail: Packages of raw pork in retail cooler punctured by product. COS: Packages were repackaged during visit.

4-501.11 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) PP

Meat Processing Area: Chlorine concentration in spray bottle used to sanitize deli slicer was found with a concentration of 0 parts per million. COS: Chlorine concentration was corrected during visit. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat Processing Area: There was buildup of dark mold-like substances behind top wheel of band saw. COS: Band saw was washed, rinsed and sanitized during visit. Deli Area: Deli slicer had buildup of old food debris on food contact surfaces. COS: Band saw was washed, rinsed and sanitized during visit.

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

It could not be verified that employees are informed of their responsibility to report information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout was provided.

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

Establishment does not have written procedures for the cleanup of vomit and diarrhea available. Industry guidance was provided.

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 Processing/Warewashing Area: Dispenser was in disrepair and it could not dispense paper towels. COS: Paper towels were provided.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Deli Area: There was no hot water being provided at the handwashing sink. COS: Water valve was turned on and hot water was provided.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Retail: Packages of raw chicken, packaged in processing area, and placed directly in retail cooler were found with an internal temperature between 43 and 46 degrees f. COS: Chicken was placed in walk-in cooler to bring the temperature down to 41 degrees F or below.

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

Deli Area: Plant and humidifier stored on top of retail display deli/meat cooler. COS: Items relocated and stored properly.

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Meat Processing Area: Containers of milk held for return stored on top of bucket of pickles. COS: Milk was relocated and stored properly.

5-103.12 Water under pressure not provided to all fixtures, equipment, and nonfood equipment that are required to use water. 5-103.12 Pf

Deli Area: There was no cold water being provided at the handwashing sink. COS: Water valve was turned on and water was provided.

5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13

Establishment: There is no mop sink installed. Please see comments section of the report.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Meat Processing Area and Back of the Establishment: No backflow prevention provided at threaded faucets.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Employee Restroom: Restroom's door not self-closing.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Employee Restroom: Unisex restroom not provided with a covered receptacle.

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

Outside: Dumpster stored directly on grass.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Deli Area: Ceiling tiles in processing area not smooth and easily cleanable.

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

Meat Processing Area: A variety of foods belonging to employees were stored on shelf above retail foods (there was no designated employee area for these items). COS: Food items relocated and stored properly.

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

Meat Processing Area: Air conditioner fans had buildup of dust.

Choice Meats in Winter Garden: Frequently Asked Questions

When was Choice Meats in Winter Garden last inspected?: Choice Meats in Winter Garden was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 28, 2024. Inspection type: Focused Inspection.
How many inspections has Choice Meats in Winter Garden had?: Choice Meats in Winter Garden has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Choice Meats in Winter Garden find?: Choice Meats in Winter Garden was most recently inspected by FDACS on May 28, 2024 (Focused Inspection).
Has Choice Meats in Winter Garden had any stop-sale or stop-use orders?: No, Choice Meats in Winter Garden has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Choice Meats in Winter Garden?: The most frequently cited FDACS violations at Choice Meats in Winter Garden 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; 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 Pf; 5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) Pf.