RINCON DEL SABOR

High Priority - Nonfood-grade bags used in direct contact with food. Vegetables stored in non-food grade bag in front counter freezer chest. Operator placed in food grade bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish in kitchen reach in cooler stored over of carrots, ooerator relocated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glass door ; reach in cooler beans (44F - Cold Holding);less than 4 hours. . Operator placed ice. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled at bathroom hallway , with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on kitchen food prostration sheif. Operator relocated . Corrected On-Site

Basic - Ice buildup in reach-in freezer chest.

Basic - No conspicuously located ambient air temperature thermometer in front counter hot holding unit. Operator placed thermometer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen freezer chest gasket, soiled with grime,

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag used to store food in reach in freezer.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, in women's bathroom. Operator placed battery. Corrected On-Site

Basic - Equipment in poor repair. Kitchen reach in freezer lid in disrepair. Insulation exposed.

Basic - Ice buildup in dining room freezer chest.

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Live, small flying insects found 3 - flying insects, 1 in hallway. 1- wash ware area 1- in storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler whole chicken (46F - Cold Holding); less than 4 hours, Operator placed ice. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. Operator posted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter flan (38-46F - Cold Holding)/ less than 4 hours ;Operator reduced amount of containers . -Kitchen reach in cooler beans (49F - Cold Holding )/1 hour. Operator had it out and returned to unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter chicken (111F - Hot Holding)/1 hour ; operator instructed to reheat. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan at front bar counter low boy unit. Corrected On-Site

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest gasket soiled ,with dirt.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen reach in cooler Raw chicken stored over carrots, Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler empanadas (45F - Cold Holding); cooked shrimp (43F - Cold Holding), Beans ( 45F - Cold Holding). Less than 4 hours, operator placed in reach in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot holding Corn meal fritters (115F Cold Holding)/15 minutes, potato balls (115F - Hot Holding); 15 minutes , Operator instructed to reheat, and she increased setting Corrective Action Taken

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

Basic - Food employee, with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Ice buildup in freezer chest.

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust, by freezer chest.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in front counter reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen single door reach in cooler raw chicken (47F - Cold Holding)/45 minutes. Ooerator removing food from unit to reheat. Corrective Action Taken

Basic - Food Employee at cookline 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. Educated operator. Corrective Action Taken

Basic - Food stored on floor. Canned food stored on storage area floor. Corrected On-Site

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in washware area wiped hands on soiled apron after sanitizing at three cimpamrbt sink and continued to handle sbiztozed equipment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass reach in cooler tres leche (50F - Cold Holding)/2 hours. Containers triple stacked. Operator reduced amount, Kitchen reach in cooler raw chicken (45-50F - Cold Holding)/2 hours . Operator placed ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen table top Cooked pork (98F - Hot Holding)/1 hour , operator returned to oven , to reheat. Front counter display fish (99F - Hot Holding)/2 hours. Instructed to reheat. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at front counter by ice machine handwash sink. Corrected On-Site

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Placed in kitchen over food preparation table, Corrected On-Site

Basic - Hallway ceiling tiles shows damage or is in disrepair.

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.m behind oven and fryers,

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 41-52F, overnight in double door Beverage air reach in cooler . Operator discarded l Corrective Action Taken Warning - From follow-up inspection 2023-03-14: Reach in cooler Summit Soup 61F/ overnight, pasta 50F. Admin Complaint Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Operator instructed to discard, Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler , pork (46F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter Cornmeal fritter stuffed 133F, less than 4 hours.Operator instructed to reheat. Operator Increased temperature, Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tres leches in front count refrigerated unit not date marked ,prepared 24 hours ago. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Corrective Action Taken Repeat Violation

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2022-02-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-02-16: Time Extended