EL RINCONCITO LATINO

Violations (18)

• 10-05-5CriticalCorrected on site

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored in unclean water at cook line at 140F. Operator discarded water. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw fish inside reach in cooler located across the cook line. Operator removed raw shelled eggs. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (49F - Cold Holding); sliced turkey (51F - Cold Holding) at the sandwich prep station. As per operator, items have been there for about an hour. Operator placed items in walk in cooler for rapid cooling. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (120F - Hot Holding) at the steam table. As per operator, product has been there for about half an hour. Operator began to reheat product to correct parameters. **Corrective Action Taken**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored.

  High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to cutting board used to prep raw meat. Operator discarded. **Corrected On-Site**

  High Priority

• 12A-29-4Critical

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  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.

  High Priority

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler next to steam table with soiled interior.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves in back dry storage area with rust accumulation.

  Basic

• 25-06-4Corrected on site

  Single-service articles not stored inverted or protected from contamination.

  Basic - Single-service articles not stored inverted or protected from contamination. Observed single service take out containers not Inverness at the cook line. Operator inverted. **Corrected On-Site**

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout establishment not stored in sanitizer solution.

  Basic

• 02D-01-5Corrected on site

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed working containers of seasonings and clear squeeze bottles with oil at the cook line with no label. Operator labeled. **Corrected On-Site**

  Basic

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bucket of liquid egg mix. Operator removed. **Corrected On-Site**

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink near front counter.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board in meat prep room with cut marks and no longer cleanable.

  Basic

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed standing water at the kitchen area.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled.

  Basic

• 14-73-4

  No container installed for catching grease from hood drip tray at the cook line.

  Basic - No container installed for catching grease from hood drip tray at the cook line.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler near cook line with soiled gaskets.

  Basic