RINCON CUBANO

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used their mouth the pull single use gloves onto their hands. Employee was informed, discarded the gloves, washed their hands and placed on gloves using their hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to canned soft drinks in the front counter area. Manager removed the drinks. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the meat slicer in the kitchen. Employee removed the drink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on a preparation table in the kitchen. Employee placed the beef in the reach in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.

Intermediate - Spray bottle containing toxic substance not labeled. Owner labeled the bottle. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored on the ice machine in the kitchen next to the ice scoop. Owner removed the items. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping towels stored under a cutting board on the cook line. Employee removed the towels. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink next to the cook line has very low water pressure.

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor soiled/has accumulation of debris. Floors soiled under all the equipment on the cook line.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Suleoka Vicente 8/4/18 prometric. Warning - From follow-up inspection 2023-12-15: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw pork change gloves then handled clean utensils without washing hands. Employee washed their hands, changed gloves and sanitized the utensils. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Manager stated the eggs had been at room temperature for approximately 2 hours. Manager placed the eggs in the reach in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean utensils without changing gloves and washing hands. Employee washed their hands, changed gloves and sanitized the utensils. 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. Emailed handouts to the operator.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher and sanitizer buckets.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handouts to the operator.

Intermediate - No soap provided at handwash sink. At the hand washing sink next to the cook line. Manager placed soap at the hand washing sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut of at the hand washing sink next to the cook line. Manager stated the plumber had been contacted.

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed Commercially processed reduced oxygen packaged salmon stored in the reach in cooler across from the cook line. Manager stated the fish had been thawed for 1 day. Manager removed the fish from the packaging. Corrected On-Site

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

Basic - Food stored on floor. Box of plantains stored on the floor in the kitchen. Manager placed the items on a shelf. Corrected On-Site