EL RINCONCITO COLOMBIANO # 2

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep/ dry storage area approximately 2 small flying insects landing on single service items. At back prep are near walk in cooler approximately 1 small flying insect landing on wall near prep table. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw ground beef not commercially packaged stored over masa/ dough- operator removed and stored 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker in prep storage area- cooked white rice 104F- hot holding - food left out of temperature overnight - see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker in prep storage area- cooked white rice 104F- hot holding - food left out of temperature overnight - see stop sale. Repeat Violation Admin Complaint

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At back storage area behind walk in cooler- observed approximately 3 dead roaches in trap- operator discarded trap. Corrected On-Site Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled- Near cookline area Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At front counter area- employee cutting chicharron for order with watch on- educated operator - employee removed watch. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At area behind walk in cooler observed approximately 10 small flying insects landing on box of plantains and clean pots and pans. At prep area observed approximately 5 small flying insects landing on to-go- boxes, canned and dry food items. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-17: Throughout entire kitchen area- observed approximately 25 small flying insects landing on single service item, dry food items and on walls over food preparation surface near prep areas and cookline prep counters. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw whole muscle beef and raw fish- operator moved raw ground beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-11-17: A walk in cooler raw chicken stored over raw beef- operated moved to lower shelf. Admin Complaint Corrected On-Site

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by pots, pans and kart. - From follow-up inspection 2023-11-17: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-Soup 50F-56F at 9:00( cooling overnight) , cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity - at current rate of cooling food will not reach 41F within 6 hours- see stop sale. 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 handled dirty dishes then proceeded to cut and prepare food without washing hands educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At area behind walk in cooler observed approximately 10 small flying insects landing on box of plantains and clean pots and pans. At prep area observed approximately 5 small flying insects landing on to-go- boxes, canned and dry food items. Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At walk In cooler- non food grade to-go / shopping bags used to stored broccoli - operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- employee removed raw ground beef. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw whole muscle beef and raw fish- operator moved raw ground beef to lower shelf. Corrected On-Site 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. At walk in freezer raw beef not commercially packaged stored over raw fish- operator moved beef to lower shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-Soup 50F-56F at 9:00( cooling overnight) , cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity - at current rate of cooling food will not reach 41F within 6 hours- see stop sale. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- pasteurized eggs 50F- cold holding , raw beef 46-50F- food over stacked- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours - operator over to walk in cooler to quick chill. At front counter- Milk 47-48F- cold holding- food not prepared or portioned today- left out on counter for 20 minutes- operator over to reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At large steam table near cook line- Cooked chicken 98-114F at 9:30 to 98-114F at 9:55( reheating since 8:45), cooked rice 105-117 at 9:30 to 105-117F at 9:55( reheating since 8:45) - at current rate of reheating food will not reach 165F within 2 hours- operator placed on stove to reheat. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-shredded beef 47-55F at 9:00 to 47-55F at 10:00 ( cooling since 5:30)- food not prepared or portioned today- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining 1.5 hours- operator moved to walk in freezer to quick chill. At flip top cooler by cookline-sliced tomatoes 45-47F at 9:15 to 45-47F to 45-47F at 10:15 ( cooling since 7:00), salsa 45-47F at 9:15 to 45-47F at 10:15 ( cooling since 7:00)- food over stacked- at current rate of cooling food will not reach 41F within 4 hours- operator moved to reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by trash can - operator removed. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and wall by walk in cooler- operator removed. Corrected On-Site Warning

Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by pots, pans and kart.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Handling raw shell eggs, then handled a clean stirring spoon. Advised employee to wash hands after handling raw eggs. Employee washed hands. Corrective Action Taken

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. Observed employee using Bare hands to place lime in to go box for a customer. Educated employee to use gloves when handling ready to eat product.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Cooked beef in direct contact with thank you to go bag, broccoli in thank you to go bag walk in cooler, operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cassava and raw pork in freezer. Advised operator of proper storage procedures.

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw beef over vegetables in walk in cooler. Advised operator of proper storage procedures. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork, raw beef (operator unable to determine if beef is mechanically tenderized or not) over raw pork in walk in cooler. Advised operator of proper storage procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep kitchen: garlic in oil (70F - Cold Holding) Operator states product out of temperature for 20 minutes. Operator states not prepared or portioned today. Operator moved to walk in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer basket: chicharones (98F - Hot Holding); At front counter: milk (133F - Hot Holding). Operator states product out of temperature for 30 minutes. Operator decided to use time as public health control. Operator put time stamp for remaining 3.5 hours. Sent time as public health control to operator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning Chemical in spray bottle stored over prep sink. Operator properly stored chemicals. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: salsa criolla (46F - Cooling) at 9:35 since 6:00 - 46F at 10:45. At current rate of cooling product will not reach 41F within remaining time. Operator moved to walk in freezer to quick chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink in prep kitchen, operator provided soap. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed several products with no time stamp. No procedure for time as public health control. Sent time as public health control to operator. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser in unlabeled spray bottle. Operator labeled bottle. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed Bug light over box of oranges and chest freezer in prep kitchen. Advised operator of proper placement of bug light.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep covered container with cooked Beef at 4:32pm(80°F cooling) inside walk-in cooler. per operator product cooling for approximately 3 hours. Product did not cooled to 70°F within two hours. 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 behind a container with raw beef on top rail of flip top cooler on cook line. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep covered container with cooked Beef at 4:32pm(80°F cooling) inside walk-in cooler. per operator product cooling for approximately 3 hours. Product did not cooled to 70°F within two hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items seating on fry baskets above fryers cooked sausage (90 - Hot Holding); cooked plantains (90 - Hot Holding); cooked pork (90 - Hot Holding). Per operator products stored for approximately one hour. Operator dropped items on fryer for reheating. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed several glasses and plates stored inside hand washing sink on front counter area. And metal spatula stored inside hand washing sink on cook line. Operator removed Corrected On-Site Repeat Violation

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed dishwasher only using soap and water and not sanitizer step. Educated staff on proper 3 compartment sink set up. Operator set up 3 compartment sink properly. Wash, rinse , sanitation 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. Observed the following items inside walk-in cooler cooked beef at 9:45 am (47°F - Cooling) ; cooked onions sauce at 9:45am (47°F - Cooling); Per operator products cooling since yesterday. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking coffee from opened container while preparing cuts of beef. Operator washed hands Corrected On-Site

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 - 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 the following items inside Tall reach in cooler unit on cook line,cheese (47°F - Cold Holding); eggs raw shell (49°F cold holding),sausage (47°F - Cold Holding); tomato sauce (47°F - Cold Holding); milk (47°F cold holding), ham (47°F cold holding), ceasar dressing(47°F cold holding), blue cheese dressing (47°F cold holding), chopped garlic (47°F cold holding), mushrooms soup (47°F cold holding), Observed the following items inside reach in cooler servers station, cooked corn drink (50°F - Cold Holding); chimichurri (50°F - Cold Holding); cooked rice with milk (50°F - Cold Holding); grits (50°F - Cold Holding); tres leches dessert (50°F - Cold Holding)milk (50°F cold holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today Operator discarded. See stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside walk-in cooler cooked beef at 9:45 am (47°F - Cooling) ; cooked onions sauce at 9:45am (47°F - Cooling); Per operator products cooling since yesterday. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside Tall reach in cooler unit on cook line,cheese (47°F - Cold Holding); eggs raw shell (49°F cold holding),sausage (47°F - Cold Holding); tomato sauce (47°F - Cold Holding); milk (47°F cold holding), ham (47°F cold holding), ceasar dressing(47°F cold holding), blue cheese dressing (47°F cold holding), chopped garlic (47°F cold holding), mushrooms soup (47°F cold holding), Observed the following items inside reach in cooler servers station, cooked corn drink (50°F - Cold Holding); chimichurri (50°F - Cold Holding); cooked rice with milk (50°F - Cold Holding); grits (50°F - Cold Holding); tres leches dessert (50°F - Cold Holding)milk (50°F cold holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today Operator discarded. See stop Sale. Observed inside walk-in cooler raw beef (47°F - Cold Holding); raw pork (47°F - Cold Holding). Per operator product stored for approximately two hours. Per operator product not prepared or portioned today. Operator moved product to walk-in freezer. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing utensils on hand washing sink on front counter area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to empanadas reach in freezer on prep area. Operator provided paper towel. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator discarded Corrective Action Taken

Basic - Employee eating while preparing food. Observed employee drinking coffee from an opened container while preparing cuts of beef. Employee discarded drink and washed hands. Corrected On-Site

Basic - Food stored on floor Several meat boxes stored on the floor inside walk-in freezer. Repeat Violation

Basic - Ice buildup in reach-in cooler on cook line and server station..