EL RINCONCITO SALVADORENO

High Priority - Nonfood-grade bags used in direct contact with food. 1. Observed on steam table tortillas stored in printed to go bag. 2. Master bilt reach in freezer in meat preparation area , raw chicken stored in printed to go bags. Operator removed items and placed in food grade container. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in left flip top in kitchen , raw chicken stored over raw beef. Operator reorganized storing raw chicken to the bottom . Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top next to back door , cut cabbage (56F - Cold Holding). Per operator item was held out for less than four hours ago. Operator placed item in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Printed and provided poster to operator. Operator poster during inspection. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not dated with the last date served. Will be reviewed at the next unannounced inspection.Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided poster to operator. Operator poster during inspection. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen preparing area opposite cook line, wet wiping cloth stored under cutting board. Operator removed during inspection. Corrected On-Site Repeat Violation Warning

Basic - No Heimlich maneuver/choking sign posted. Printed and provided poster to operator. Operator poster during inspection. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at cook line , wiping cloth chlorine sanitizer reading 0 ppm . Operator remade solution to 50 ppm chlorine. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat cake and cooked rice using bare hands without an approved AOP. Educated operator on proper handwashing procedures. Operator discarded items. Operator washed hands amd used gloves. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink employee washing dishes but not sanitizing before storage. Advised operator on proper procedure for washing ,rinsing and sanitizing of equipment and utensils.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line flip top - Raw chicken over cooked plantains. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 1.Outside reach in freezer- Raw chicken stored over whole muscle beef. 2.Prep area reach in freezer - Raw breaded chicken over fries. Educated manager on proper storage procedures. Operator separated and stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47), Cooked pork (60F - Cold Holding). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink solution reading 200ppm plus. Operator remade solution during inspection to 100ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Solution read 200 plus. Operator remade solution during inspection to 100ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster to manager.

Intermediate - Clam tags not marked with last date served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager.

Intermediate - Handwash sink used for purposes other than handwashing as evident of a strainer stored in the sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sea food ceviche not marked on menu as a raw product.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking.

Intermediate - Spray bottle containing toxic substance not labeled. Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled.

Basic - Food not stored at least 6 inches off of the floor. Dry storage in dining area- Oil in plastic bottle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line Utensils in standing water at 68F. Operator removed and stored correctly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to line dried spice in flip top cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy cooler in kitchen, raw chicken and steak stored above pre cooked plantains in low boy cooler. PIC removed and stored appropriately. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in low boy cooler in kitchen, Raw chicken stored next to raw steak. PIC removed and stored appropriately. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area, egg (71F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Item placed in cooler to cool. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at preparation area, butter (68F - Cold Holding). Per operator item has been out of temperature for about 1.5 hours. Item placed in cooler to cool down. Warning

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/ Warning

Intermediate - No soap provided at handwash sink. Observed in kitchen. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing sanitizer at front counter. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at 86F. PIC educated about proper holding options. Warning

Basic - Soiled dry wiping cloth in use. Observed at flip top cooler in kitchen. PIC removed wiping cloth. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to steam table. Person aIn Charge removed and stored appropriately. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty towel then engaged in food preparation with out washing hands. Explained to operator about proper hand washing technique. Corrective Action Taken Warning

High Priority - Employee washed hands with cold water. Explained to operator about proper hand washing technique. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over corn in masterbilt reach in freezer. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs out at room temperature sitting on cook line rack. Per operator less than one hour. Operator moved eggs to cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler ; chicken (54F - Cold Holding); beef (54F - Cold Holding) per operator held less than 4 hours. Operator placed ice on items. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Explained to operator about proper hand washing technique. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bulletin Corrected On-Site Warning

Intermediate - No soap provided at handwash sink in kitchen. Operator added Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense sour cream. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf next to clean plates. Warning

Basic - Equipment in poor repair. Observed gaskets torn on flip top cooler ext to rear door. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both flip-top coolers. Warning

Basic - Soiled dry wiping cloth in use on flip top cutting board. Warning

Basic - Wiping cloth sanitizing solution stored on the floor under hand washing sink. Warning

High Priority - Employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood stored over ready to eat corn in reach in freezer. Operator stored all items properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - first flip top - raw chicken (54-55F); cooked plantains (56-57F); cooked sausage (60F); raw shrimp (60-61F); raw beef (55-58F); sliced ham (60F); cheese (55F). Per operator all items were held in this unit overnight. No items pooled or portioned today. Observed accumulation of water in bottom of unit. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See Stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - first flip top - raw chicken (54-55F); cooked plantains (56-57F); cooked sausage (60F); raw shrimp (60-61F); raw beef (55-58F); sliced ham (60F); cheese (55F). Per operator all items were held in this unit overnight. No items pooled or portioned today. Observed accumulation of water in bottom of unit. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See Stop sale. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper use of hand sinks. Employee washed hands in hand sink. Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Buildup of food debris/soil residue on all equipment door handles. Warning

Basic - Ceiling tile missing. Over triple sink. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline - first flip top - raw chicken (54-55F); cooked plantains (56-57F); cooked sausage (60F); raw shrimp (60-61F); raw beef (55-58F); sliced ham (60F); cheese (55F). Per operator all items were held in this unit overnight. No items pooled or portioned today. Observed accumulation of water in bottom of unit. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. 5 glass door unit at front counter - torn gaskets. Warning

Basic - Floors and walls soiled/has accumulation of debris throughout cooking and prep areas. Warning

Basic - Food stored on floor. Bag of carrots stored on floor next to prep table. Operator stored properly. Corrected On-Site Warning

Basic - Stored food not covered. Empanadas in reach in freezer not covered. Operator covered. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Main kitchen prep low boy cooler at kitchen entrance door- observed marinated chicken and skirt steak temperature ranges 51-53° F. Operator stated items was prepared last night and placed inside low boy cooler. See Stop Sale.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Main kitchen prep low boy cooler at kitchen entrance door- observed marinated chicken and skirt steak temperature ranges 51-53° F. Operator stated items was prepared last night and placed inside low boy cooler. See Stop Sale.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired 03/2021 Warning

Basic - Ceiling tile missing. Main kitchen preparation area at exit door- observed ceiling tiles missing and wire hanging inside ceiling.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep station at entrance door- observed employee water bottle on cutting board while prepping.

Basic - Food stored on floor. Main kitchen prep area- -observed container of cut onions stored on the floor at 3 compartment sink. -observed trash can of ground beef being stored on the floor. -observed container of whole intact beef being stored on the floor.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep station at employee entrance- observed soiled wiping cloth on cutting board.