EL RINCONCITO SALVADOERNO 2

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler marinara (52-53F - Cooling) per operator prepared 24 hours ago and held in walk-in overnight.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara date marked 09/28/2025 see stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler marinara (52-53F - Cooling) in deep covered plastic containers per operator prepared 24 hours ago and held in walk-in overnight.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler marinara (52-53F - Cooling) in deep covered plastic containers per operator prepared 24 hours ago and held in walk-in overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill water in sauté pan at hand washing sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse hanging on clean dish rack opposite reach in freezer

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on oven handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 81F at prep station

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Soiled dry wiping cloth in use. Though out the kitchen. Corrected On-Site

Basic - Stored food not covered. Observed container of salt not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located by three compartment sink and prep station Observed mold like substance on wall underneath hand washing sink.

Basic - Working containers of food flour removed from original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (117-120F - Hot Holding); refried beans (117-120F - Hot Holding) .per operator held out of temperature less than 3 hours. Operator reheated items on stove. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers.

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup in seasoned flour,granulated garlic and oregano black pepper containers. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on food slicer Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Freezer chest lid not attached to hinges.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensil stored in standing water temperature 85F at prep station

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No handwashing sign provided at a hand sink used by food employees. Located next to three compartment sink

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm . Operator added more chlorine rechecked 50 Ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw shrimp in flip top cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (47F - Cold Holding); pork (51F - Cold Holding) per manager removed from walk-in cooler and placed in flip top cooler. Per manager held out of temperature less than two hours, flip top unit was left open manager closed. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer wiping cloth solution 200+ Ppm. Manager discarded made fresh solution. Rechecked 50 Ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed lime in hand washing sink front counter manager removed Corrected On-Site

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/ manager arrive during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense flour manger removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on flip top cooler counter. Employee removed Corrected On-Site

Basic - Employee eating while preparing food. Employee discarded food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on flip top cooler cutting board. Employee removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand washing sink

Basic - Working containers of food sugar removed from original container not identified by common name. Manager labeled Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food in reach in cooler above food to serve. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at front area handwashing sink. Operator put sign. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of foods not in original packaging with no labels. Operator wrote common name on each bin. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams not date marked properly. - From follow-up inspection 2023-07-28: Time Extended

High Priority - No tag on/for original container of raw, in-shell clams .operator unable to provided tag Operator discarded See stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams .operator unable to provided tag Operator discarded See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw beef inside walk-in cooler Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked onions 98°F hot Holding , seating above the rim of steam table. Per operator product stored for approximately 1 hour. Operator moved to flat top grill for reheating to 165°F + Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell clams .operator unable to provided tag Operator discarded See stop sale.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. Warning - From follow-up inspection 2022-08-31: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.two door cooler with flip top on cook line is at tomato, pork, sausage, lettuce cheese (45-48F - Cold Holding), chef moved items to working cooler and called for service walk in cooler at Tomato, rice, cheese, cabbage ; (43-44F - Cold Holding), he'd lowered setting and called for service

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.chef discarded Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In kitchen

High Priority - Raw animal food stored in top portion of make table behind ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw sausage behind limes in top of flip top cooler. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans and cooked beef at 49/52° in top of flip top cooler. Food is overfilled over the top of container and not in cold hold section of cooler. Manager had employee removed overfilled portions to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press.

Intermediate - Handwash sink not accessible for employee use at all times. Sponges and wiping cloths stored in hand wash sink in kitchen. Repeat Violation

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/ Manager certificate posted is OMER ALAS 12/05/2018 Prometric, manager is not on site and 4 food service employees observed working.

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. Inspector will recheck at next inspection.

Basic - Food stored on floor. Container of cooked beans on kitchen floor. Moved to shelf. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall near back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At multiple locations.

Basic - Nonfood-contact surface soiled with grease. Hoods. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine.