RINCONCITO CUBANO #4

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut ham at reach in cooler unit at cook line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues at unit by kitchen entrance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad prepared over 24 hrs not date marked, staff dated it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach at reach in freezers units at storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed reach a room cook line area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked ground beef at walk-in cooler, staff relocated it to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked yuca (56F - Cold Holding) at walk-in cooler unit, as per staff for less than 4 hours, staff placed it in walk-in freezer for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (126F - Hot Holding) at hot box at window area, as per staff for less than an hour, staff send it to the kitchen to be heated. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board heavily marked and soiled with old food residue at cook line area.

Basic - Bowl or other container with no handle used to dispense food. Observed owl with not handle use to dispense marinara sauce at kitchen line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed dine several cutting boards with marks not longer cleanable at some prep tables and some auxiliary cutting boards as well. Repeat Violation

Basic - Food stored on floor. Observed single service plastic bucket with peeled potatoes stored on the walk-in cooler floor, staff place bucket off the floor. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling sanitizer bucket at handwashing sink front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with not handle use to serve Moro/ White rice at steam table. Staff removed the bowls. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout the kitchen preparation tables and cooking area.

Basic - Standing water in bottom of reach-in-cooler. Observed under flip top unit salad station.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen the kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towel at kitchen working tables not stored in sanitizer bucket.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket at 0ppm, staff provided new solution retested at 100ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (as per chef cooked two hour ago) (93F - Cooling) stored at top of preparation table at kitchen area. Staff moved chicken into reach in freezer for rapid cooling. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef at kitchen line washing gloves and not changing it. Chef was coached on the correct procedures of hand washing. Chef removed gloves washed his hands and put a new pair of gloves. 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 sweet potatoes (as per chef cooked an hour ago) (127F - Hot Holding), sweet plantains (as per chef cooked 2 hours ago) (128F - Hot Holding) at steam table kitchen area. Chef reheated the items sweet potato (178F - Hot Holding 2 nd temp); sweet plantains (169F - Hot Holding 2nd temp) Corrected On-Site

Intermediate - No soap provided at hand-wash sink. Observed not soap at handwashing sink next to dishwasher machine. Staff refilled the soap. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting boards stored in between two cooling units at storage area. Staff removed cutting boards and requested staff to wash and sanitized it. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with marks of longer cleanable at different preparation tables at kitchen area Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees jacket stored at kitchen over reach in freezer next to food preparation area.

Basic - Floors not maintained smooth and durable. Observed concrete pitted surface at all kitchen area not easy to clean. Repeat Violation

Basic - Food stored on floor. Observed bucket with cut pumpkin stored on the floor at kitchen preparation area. Staff relocated the bucket to a rack. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in sanitizer bucket at kitchen area and sandwich table.

Basic - Working containers of food removed from original container not identified by common name. Observed a container with flour not labeled with common name at shelf over salad station.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several cutting board soiled in prep area tables at kitchen. Warning - From follow-up inspection 2024-06-11: Observed several cutting board soiled in prep area tables at kitchen. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with not handle inside white rice and Moro rice at steam table. Warning - From follow-up inspection 2024-06-11: Observed plastic containers with not handle inside white rice and Moro rice at steam table. Time Extended

Basic - - From initial inspection : 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. Observed RIC gasket torns in unit next to flat stove kitchen area. Warning - From follow-up inspection 2024-06-11: Observed RIC gasket torns in unit next to flat stove kitchen area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at prep area tables main kitchen with marks not cleanable. Warning - From follow-up inspection 2024-06-11: Observed several cutting boards at prep area tables main kitchen with marks not cleanable Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC/RIF gaskets soiled all throughout kitchen. Warning - From follow-up inspection 2024-06-11: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen area and coffee/sandwich station. Warning - From follow-up inspection 2024-06-11: Observed all throughout the kitchen area and coffee/sandwich station. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked pastas inside Walk-in cooler. Operator stored food correctly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken under ice at (44 F - Cold Holding) in cook line. As per Operator chicken has been outside for 2 hours. Operator place more ice under for rapid cooling. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at hand wash sink by kitchen entrance in kitchen. Operator provided soap. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on kitchen floor. Operator removed containers from floor. Corrected On-Site

Basic - Food stored on floor. Observed oil plastic container stored on kitchen floor, and beef box stored on Walk in freezer floor. Operator removed containers from floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Operator removed tong. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F inside kitchen. Operator removed water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed inside reach in cooler in front of cook line. Operator provided ambient thermometer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container on shelf inside kitchen. Operator labeled container. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sandwich station: tuna salad 49F, per manager cooked on previous night. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Sandwich station: tuna salad 49F, per manager cooked on previous night. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pork in walk-in cooler. Raw chicken over pancake batter in flattop station. All items rearranged at time of inspection. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Paper towel dispenser installed over prep table with clean dishes and food dicer.

Basic - Cutting board has cut marks and is no longer cleanable. On fry station. Establishment has received new cutting board in dry storage. Corrective Action Taken Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use spatula by flattop stored on dirty electrical conduit on wall. Spatula sent to dish pit for cleaning and relocating. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed food on pot in clean dish bin under dish table. Manager had item cleaned at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.observed fish 50°F cold holding at the reach in cooler. As per employee fish was placed inside the reach in cooler yesterday night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish ( 50°F cold holding )at the reach in cooler. As per employee fish was placed inside the reach in cooler yesterday night.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop inside the flour container.

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board has cut marks and is no longer cleanable the one next to the grill. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe 3 cups of coffee above preparation area. Employees removed the drinks. Corrected On-Site

Basic - Food stored on floor.observed oil, bucket with potatoes and onions stored on the floor. Operator removed them and placed them on a table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on equipment door handle between uses. Employee removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled and also observed bottom of chest reach in cooler with food debris. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observe at the reach in cooler next to 3 compartment sink in coffee area.

Basic - Stored food not covered.Observed multiples trays with food not covered inside reach in cooler and walk in cooler and walk in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses at the coffee area and the kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs stored above cooked beef in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed multiple containers and boxes of food stored on floor of walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filter above fryers and flat top Repeat Violation

Basic - Stored food not covered. Observed tequeños in reach in freezer not covered. Observed multiple food items in walk in cooler cold holding not covered

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm; employee corrected to 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed poultry and eggs stored above vegetables in walk in cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot and pans not stored inverted on storage shelves

Basic - Cutting board has cut marks and is no longer cleanable. Observed prep table cutting board with deep marks

Basic - Food stored on floor. Observed tub of plantains stored on floor of walk in cooler; observed tubs of food stored on floor of walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sandwich reach in cooler track soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of freezers and coolers soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with food splatter in kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container missing label

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50°F - Cold Holding) at cookline. Chef placed over ice bath to rapid cool Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed large cutting board on table across the cookline heavily marked

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and bag stored on shelf above prep table. Employee removed and stored away from food Corrected On-Site

Basic - Equipment in poor repair. Observed broken gasket in reach in cooler in cookline

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed tile in walk in cooler and freezer in disrepair

Basic - Food stored on floor. Observed containers of beef stored on floor of walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled

Basic - Single-service articles improperly stored. Observed to go containers stored on floor of storage area. Manager raised containers off the floor Corrected On-Site