RINCONCITO SUPERLATINOS CAFETERIA

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak on reach in cooler at cook line, employee stored properly chicken during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oxtail (53F - Cold Holding) case by ice machine, as per employee approximately 45 minutes, employee moved oxtail to walk in cooler during inspection. 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 white rice (129F - Hot Holding on steam table at kitchen area, as per employee less than 1 hour, employee reheated rice. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at cook line. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and cook pork not date marked on shelves at walk in cooler, as per employee over 24 hours, employee dated food during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on salt, chicken bouillon and breadcrumbs containers, operator removed bowls during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in freezers at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic container at dishwasher area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.

Basic - Stored food not covered. Observed cooked pork container not covered at walk in cooler, employee covered container during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw oxtail (53F - Cold Holding) case by ice machine, as per employee approximately 45 minutes, employee moved oxtail to walk in cooler during inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed salt and breadcrumbs containers not identified with common name at kitchen area.

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. Repeat Violation Warning - From follow-up inspection 2024-08-02: Still observed. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed vegetables in shelves inside walk in cooler, employee stored properly. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at front counter.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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 form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and steak not date marked inside walk in cooler, as per employee over 24 hours.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Bowl or other container with no handle used to dispense food. Observed in salt container. Employee removed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in seasoning container at cook line, employee stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79° F at cook line, employee discarded. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Also in both bathrooms.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in cooler at cook line, employee removed. Corrected On-Site

Basic - Stored food not covered. Observed food containers not covered in shelves inside walk in cooler, employee covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish (frozen) in standing water at preparation area, employee moved to walk in cooler. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at front counter.