Pack Supermarket

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Observed shelves on top of 3 compartment sink heavily rusted.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  • Basic: Worn, torn and/or soiled floors/carpeting. Observed floor under fryers soiled.
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Floor area(s) covered with standing water. Observed standing water under three compartment sink.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed behind fryer.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Observed shelves on top of 3 compartment sink heavily rusted.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings around inside the walk in cooler floor. Observed behind cook line table 4 rodent droppings.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  • Basic: Worn, torn and/or soiled floors/carpeting.
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Floor area(s) covered with standing water. Observed standing water inside walk in cooler #2 and under three compartment sink.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed gnawed marks on 3 cabbage bags inside the walk in cooler
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed picklize (67°F - Cold Holding) stored on top of prep table for 2 hours, as per operator. Operator placed item into reach in cooler.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cooked plantains (87°F - Hot Holding) stored under prep table for about 1 hour, as per operator. Advised operator to place items in the reach in cooler until order.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed a plastic cup used as a scoop with no handle in the piklize and rice.
  • Basic: Cardboard used to line food-contact shelves. Observed soiled cardboard used as liners next to coffee machine.
  • Basic: Equipment in poor repair. Observed walk in cooler #1 and walk in cooler door in disrepair.
  • Basic: Observed shelves on top of 3 compartment sink heavily rusted.
  • Basic: Food storage container/container lid cracked or broken. Observed piklize container and black bean container cracked in the walk in cooler.
• Dishwashing facilities and test kits
  • Intermediate: Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed containers of sugar heavily soiled by the coffee machine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mop sink heavily soiled.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed clean to go containers stored on the floor next to entrance of kitchen.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed 3 compartment sink pipes leaking on the floor.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings on the floor behind soda reach in cooler, 4 rodent droppings on the floor under 3 compartment sink, 2 droppings on the floor under front counter, 2 droppings on the floor of the stairs by the 3 compartment sink, 15+ droppings on on the floor inside the walk in cooler and 3 rodent droppings on the floor under the mop sink.
  • High priority: Presence of insects, rodents, or other pests. Observed gnawed marks on 3 cabbage bags inside the walk in cooler
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. The entire establishment has no cove molding.
  • Basic: Worn, torn and/or soiled floors/carpeting. Observed floor under fryers heavily soiled, inside walk in cooler and under kitchen 3 compartment sink.
  • Basic: Floor tiles missing and/or in disrepair. Throughout the establishment.
  • Basic: Floor area(s) covered with standing water. Through out the kitchen and walk in cooler.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. By the mop sink, next to and behind fryer station.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Throughout the establishment.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment.
• Manager certification and employee training
  • Intermediate: Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/