Rinconcito Latino (Base of Operation)

Observed Water leaking from water pipe into multiple buckets due to unfinished repair.

RCA:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed oysters in reach in cooler with no shell stock tag attached. Facility wasn't able to produce any historical shell stock tag. RCA: 511-6-1.04(3)(k) - Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification.

1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.
2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.
3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by:

(i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section.

Observed drink pitchers being used as a scoop laying within a sauce and inside bags of salt in dry storage. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

Observed single use cup being used as food scoop laying inside of sugar bin. RCA: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. RCA: 511-6-1.05(10)(g)(1)&(3) - Kitchenware and Tableware, Single-service/-use items properly handled to protect food-/lip-contact surfaces (C)

Observed aluminum foil used as shelf liner in walk-in cooler and in dry storage area. RCA: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Observed reach in cooler in kitchen not table to close fully. Observed chef-base drawer on main cook line unable to close easily due to top drawer leaning down. Observed chef's knife with broken tip in active use. RCA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed small leak coming from 2 compartment sink faucet nose which held together by latex glove. RCA: All equipment shall remain in good repair.

Observed sealant of concrete floors through facility peeling and no longer non-absorbent. Observed falling ceiling tile in dry storage above dry food items. RCA:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed inadequate lighting in back of kitchen specifically dry storage area. RCA: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

In reach in stand-up cooler, observed oysters, raw shrimp, and raw octopus stored over salsa and raw bacon over bread which was over shelled eggs and next to RTE chicken. In reach in cooler under prep top cooler, observed chicken stored over beef and ground beef stored over steak. In walk-in cooler, observed raw pork loins, sausage, bacon, and ground beef in open containers stored in a bin together and leaking on to each other.

CA: PIC discarded contaminated meat from the walk-in cooler. PIC advised to separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food.

Observed opened raw crab, snow crab legs, and fish stored in freezer chest between packages of french fries.

RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food.

Observed handwashing sink in bar area without paper towels.

RCA: Each handwashing sink shall be equipped with paper towels and soap.

Observed bin of house made hot sauce, raw oysters, and raw octopus stored uncovered in the reach-in cooler. Observed uncovered salsa on the floor of the walk-in cooler.

CA: PIC put covers on all the unprotected food.

RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed debris on floors throughout the facility, on the floors in the dry good storage room, and below equipment.

RCA: A thorough cleaning of the facility is recommended and a schedule should be made to ensure that cleaning of hard to reach areas are cleaned at a frequency to prevent a build-up of debris and food.

Observed drain at floor of three-compartment sink not properly draining with water flowing on the floor and potentially creating a backflow at the air break into the three-compartment sink.

RCA: Facility shall be maintained in good repair. Advised PIC to have a plumber clean out the drain to facilitate better flow of water and prevent any potential backflow.