How many inspections has Chevron Superway Establishment #: in Winter Haven had?

Chevron Superway Establishment #: 410026 in Winter Haven has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Chevron Superway Establishment #: in Winter Haven find?

Chevron Superway Establishment #: 410026 in Winter Haven was most recently inspected by FDACS on November 7, 2023 (Focused Inspection).

Has Chevron Superway Establishment #: in Winter Haven had any stop-sale or stop-use orders?

No, Chevron Superway Establishment #: 410026 in Winter Haven has no stop-sale or stop-use orders on record with Florida FDACS.

Chevron Superway Establishment #: in Winter Haven

Name: Chevron Superway Establishment #: 410026 in Winter Haven Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 7, 2023

2590 Recker Hwy, Winter Haven, FL 33880

Polk County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: = Maruti Nandan Lic Date of Visit: November 07, 2023
FDACS Estab #: 410026

Part of: Chevron Florida health inspections, violations & closures

Overview

Chevron Superway in Winter Haven has two inspections on record. An initial inspection on September 13, 2022 identified 12 violations, including three high-priority findings: raw chicken and eggs stored directly above ready-to-eat beverages in the back area and above milk in the retail cooler; a metal stem food probe thermometer with dried food residue; and fried chicken tenders and potato wedges held at 120–130°F, below the required 135°F minimum. The person in charge corrected violations on site by relocating raw animal foods, cleaning the thermometer, and discarding out-of-temperature products. A focused inspection on November 7, 2023 for training purposes documented no violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

12Violations

Last inspected FDACS: November 7, 2023

Chevron Superway Establishment #: in Winter Haven: 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

Nov 7, 2023 — Focused Inspection· Focused Inspection

Inspector: CAROLYN DRAGONE

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Sep 13, 2022 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: Request# 5084134. Initial inspection conducted. Water service document attached. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. 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. Food Establishment manufactures, processes, packs, holds, prepares or sells products intended for human consumption that contain hemp, hemp extract, CBD or other cannabinoids. The establishment has incorrectly selected their Hemp designation on their permit application. The correct designation was confirmed during the initial inspection. Septic System: no change in current food business operations. No visual indication of septic system failure.

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

Back area- packages of raw chicken meat and case of raw shelled eggs stored on top of cases of sodas and other types of beverages. COS- person in charge moved the eggs and packages of chicken meat to a bottom shelf away from ready to eat food. Retail area- cartons of raw shelled eggs stored on cooler display shelf above jugs of milk. COS- person in charge moved the cartons of eggs down to the bottom shelf and moved the milk onto the shelf above the eggs in the cooler unit. x

4-602.11(A) Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature control for safety food; before using or storing a food temperature measuring device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PP

Food service area- metal stem food probe thermometer used for checking internal food temperatures has dried food residue buildup on it. COS- food probe thermometer was cleaned and sanitized during inspection. 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

Food service area- fried chicken tenders and potato wedges are out of temperature in the hot holding unit. Internal temperatures taken of chicken tenders and potato wedges ranged from 120 to 130 degrees F. COSperson in charge voluntarily discarded the tenders and potato wedges. x Print Date: 9/13/2022 Page 1 of 4 24 Pf Citation Description: 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 Pf Observation: The food establishment does not have a written vomit or diarrhea event clean up procedure available. Information 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

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Retail area- one cooler unit that is holding time and temperature for safety food in it is missing a thermometer. o

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 service area- food establishment's calibrated metal stem food probe dial type thermometer they have available is not suitable for checking internal food temperatures of thin food such as their fried fish filets and cheese burgers. 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

Food service area- plastic container that has breading flour in it is not labeled to identify the contents. 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

Outside area- small hole where there was a pipe going through the wall in the back of the building needs to be sealed to prevent possible pest entry into the food establishment. o

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside area- overgrowth of vines and weeds along the side and back walls of the building. o

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Food service area- no sanitizer test kit available to check the strength of their sanitizer solution before sanitizing food contact surfaces of food equipment. o

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

Outside area- one threaded water hose faucet unit is missing a back flow prevention unit on the faucet. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Back area- ceiling panels water damaged and sagging in the walk in cooler. o

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Outside area- excess trash/litter on the ground in the back of the building around the used cooking oil and trash dumpster units. o Print Date: 9/13/2022 Page 2 of 4

Chevron Superway Establishment #: in Winter Haven: Frequently Asked Questions

When was Chevron Superway Establishment #: in Winter Haven last inspected?: Chevron Superway Establishment #: 410026 in Winter Haven was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 7, 2023. Inspection type: Focused Inspection.
How many inspections has Chevron Superway Establishment #: in Winter Haven had?: Chevron Superway Establishment #: 410026 in Winter Haven has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Chevron Superway Establishment #: in Winter Haven find?: Chevron Superway Establishment #: 410026 in Winter Haven was most recently inspected by FDACS on November 7, 2023 (Focused Inspection).
Has Chevron Superway Establishment #: in Winter Haven had any stop-sale or stop-use orders?: No, Chevron Superway Establishment #: 410026 in Winter Haven has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Chevron Superway Establishment #: in Winter Haven?: The most frequently cited FDACS violations at Chevron Superway Establishment #: 410026 in Winter Haven are: 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) P; 4-602.11(A): Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature control for safety food; before using or storing a food temperature measuring device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) P; 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) P.