EL RINCONCITO MEXICAN FOOD

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (50/52F - Cooling); cream soup (51/49F - Cooling) cooked from the day before as per operator, located in reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in double door reach in cooler. Operator properly stored it. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell eggs in the same container of in use shell eggs.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (50/52F - Cooling); cream soup (51/49F - Cooling) cooked from the day before as per operator, located in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding) as a double pan on steam table, for less than 4 hours as per operator. Operator placed on grilled to be reheat. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wipping towels storage in chlorine sanitation solution odiferous 209 ppm, operator set up the bucket again, recheck 100 ppm. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer the minimum hit holding temperature.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, cooked pork, cooked chicken was cooked from more than 24 hours as per operator, with not date marked. Operator provided date marked. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage at the lobby area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets, watches while preparing food. Operator removed it. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing dishes with no sanitation step. Operator properly set up the three compartment sink with quaternary sanitation solution of 200 ppm. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handles, operator removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and filter soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water in side three compartment sink. Operator placed the shrimp inside reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beef inside reach in cooler in front of mop sink. Operator stored food according to safety protocols. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Quaternary Test Kit.

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/. Food Manager arrived during Inspection. 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 beef and cooked pork not date marked inside reach in cooler in front of cook line. As per Operator meats were cooked last Sunday July 19th, 2025. Operator placed date on containers. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted under steam table in kitchen. Operator inverted pots. Corrected On-Site

Basic - Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed container from floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on reach in cooler in kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in freezer by kitchen back door.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled by coffee machine. Operator labeled container. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at temperature of 69 F (As per owner, for less than 4 hrs). Owner placed them inside the cooler . Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for Guidman Elias, Nelson Paz, Justin Moreno , Eduard Aristegui hired for more than 60 days without training.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. Observed chlorine test kit when using quay sanitizer at the 3CS.

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

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

Basic - Ceiling tile missing in dry storage room