RINCONCITO SALVADORENO RESTAURANT

Violations (22)

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee left kitchen and touched soiled door with gloves on and started packing bread to serve to customers. No gloves changed. Manager coached employee.

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 8 broken raw shell eggs at reach in cooler across cook line.

  High Priority

• 03B-01-6CriticalCorrected on site

  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 sweet plantain (80F - Hot Holding) at steam table. As per manager for less than 45 minutes. Manager voluntarily discarded product. **Corrected On-Site**

  High Priority

• 22-42-4Critical

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink Triple Sink (Chlorine 200ppm). Manger reset Triple Sink (Chlorine 50ppm).

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and started preparing bread to serve to customers. No handwash. Manager coached employee.

  High Priority

• 01B-14-4Critical

  Shell eggs in use or stored with cracks or broken shells. See stop sale.

  High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 8 broken raw shell eggs at reach in cooler across cook line.

  High Priority

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed hole in wall above the triple sink. Observed hole in wall near exit door.

  Basic

• 23-03-4Repeat

  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 interior of handwash sink soiled with food debris near the steam table. Observed hood filters soiled with heavy grease accumulation. Observed gasket at reach in cooler across cook line soiled. **Repeat Violation**

  Basic

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle and pink container stored at beverages reach in cooler at front counter. Coach operator. Operator removed employee items. **Corrected On-Site**

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.

  Basic

• 21-12-4Corrected on site

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths at cook line. Employee store wet wiping cloths properly. **Corrected On-Site**

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

  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 container of salt at reparation line not identified by common name. Employee labeled container. **Corrected On-Site**

  Basic

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at cook line used to stored soiled dishes and wet wiping cloth. **Repeat Violation**

  Intermediate

• 05-08-4Corrected on site

  No probe thermometer provided to measure temperature of food products. Manager provided thermometer at the end of the inspection.

  Intermediate - No probe thermometer provided to measure temperature of food products. Manager provided thermometer at the end of the inspection. **Corrected On-Site**

  Intermediate

• 14-01-5Repeat

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

  Basic - Bowl or other container with no handle used to dispense food. Observed white container with no handle used to dispense rice at steam table. **Repeat Violation**

  Basic

• 31B-05-4

  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

  Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwash sink near steam table in the kitchen.

  Intermediate

• 36-34-5

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

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and light cover at cook line soiled.

  Basic

• 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 cutting boards across cook line has cut marks and is no longer cleanable.

  Basic

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area. Observed employee coffee cups and plantain at steam table in the kitchen.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in the kitchen.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed water bottles stored on floor at front counter. Manager stored water bottles properly. **Corrected On-Site**

  Basic