Taqueria Rinconcito Mexicano

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. Observed server retrieve thermometer from the floor of kitchen then handled clean bowl with food to serve; no hand wash. Advised server to wash hands. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: red salsa (45F - Cold Holding); hot dogs (46F - Cold Holding); raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding); raw chicken wings (46F - Cold Holding) As per chef, items stored overnight in unit . Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: red salsa (45F - Cold Holding); hot dogs (46F - Cold Holding); raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding); raw chicken wings (46F - Cold Holding) As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator called the division to renew license during inspection. **Warning** **Corrective Action Taken** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched money to place inside register then began handling various clean containers of food; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: shredded mozzarella in open bag(57F - Cold Holding) As per employee, cheese was removed from cooler 3 hours prior for an order. Not prepped or portioned today. Cheese is situated next to a pot with red salsa at 147F. Advised operator to quick chill cheese. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (109F - Hot Holding) As per employee stored since 12pm. Aer employe, steam table is not working. Employee reheated to 206F. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door reach in cooler: Green salsa (47F at 2:30pm; 48F at 3:00pm- Cooked Cooling) As per employee, cooked and has been cooling since 11:00am. At current rate of cooling, green salsa will not cool to 41F in a total of 6 hours. Green salsas are in portioned cups with lids and situated next to a pot with red salsa of 147F. Operator removed hot pot of red salsa. Advised operator to quick chill green salsa **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store single service plates and sour pads. Advised employee to unblock. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised employee to prepare a chlorine solution of 100ppm. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer in fryer basket: French fries (106F - Hot Holding) As per manager, reheated 20 mins prior. Manager discarded. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler: cooked rice pudding (45F - Cold Holding) As per manager, stored over night as per manager. Not prepped or portioned today. See stop sale. At Flip top cooler unit: mozzarella cheese (44F - Cold Holding) As per manager, taken from double door standing reach in cooler more than 4 hours prior (9am) and stored at flip top as per manager. Not prepped or portioned today. Stored over stacked. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler: cooked rice pudding (45F - Cold Holding) As per manager, stored over night as per manager. Not prepped or portioned today. See stop sale. At Flip top cooler unit: mozzarella cheese (44F - Cold Holding) As per manager, taken from double door standing reach in cooler more than 4 hours prior (9am) and stored at flip top as per manager. Not prepped or portioned today. Stored over stacked. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store frozen meat. Manager removed. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen beef in deep freezer cooked more than 24 hours prior as per chef, not labeled. Advised manager to label.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce prepared 2 days prior in double door stainless steel cooler not date marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee apron stored on cutting board at flip top cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler unit: sour cream (48F - Cold Holding) As per operator, stored in top section of flip top for 2 hours. Not prepped or portioned today. Item stored over stacked. Operator placed to quick chill in lower section of unit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At single glass door reach in cooler: ; cooked pork (48F - Cooling) Prepared at night and cooled overnight as per operator. Item did not cool to 41F in a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Employee washed hands with no soap. Observed employee wash hands at hand wash sink with running water; no soap used. Employee washed hands with soap. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At single glass door reach in cooler: ; cooked pork (48F - Cooling) Prepared at night and cooled overnight as per operator. Item did not cool to 41F in a total of 6 hours. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in rinse compartment of triple sink. Employee washed hands at hand wash sink. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: raw chicken stored over raw steak. Operator stored properly. **Corrected On-Site**

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. Employee at front counter that pours and serves drink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution had a strength of 200ppm+. Operator changed solution to one of 100ppm. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer: raw chicken stored on top of raw steak; neither items were commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-28: At deep freezer: raw beef stored on top of raw shrimp; neither items were commercially packaged. Operator stored properly. **Admin Complaint** **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-03-28: Same. **Time Extended**

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Equipment, Food and Non-Food Contact Surfaces Approved

Toilet Rooms Maintained

Equipment Adequate to Maintain Product Temperature

Toilet Rooms Maintained

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed in triple sink but were not no sanitized. Operator washed and sanitized dishes. **Corrected On-Site** **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves poached eggs; no consumer advisory. Provided consumer advisory; operator posted. **Corrected On-Site** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator. **Corrective Action Taken** **Warning**

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 poster to operator. **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At steam table: cooked rice (129F at 2:20pm; 113F at 3:15pm- Cooling) As per operator, cooling 15 mins. At current rate of cooling, rice will not cool to 70F within 2 hours. Operator moved rice to deep freezer to quick chill. **Corrective Action Taken** **Warning**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

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 form to operator. **Corrective Action Taken** **Warning**

Intermediate - No soap provided at handwash sink. Hand sanitizer was being dispensed instead of soap. Operator provided a bottle of hand soap. **Corrected On-Site** **Warning**

Intermediate - Non-pitting surface rust on food-contact equipment. Interior walls of deep freezer containing raw meat rusted. **Warning**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided consumer advisory; operator posted. **Corrected On-Site** **Warning**

Basic - Food stored on floor. At front counter: Containers of Gatorade stored directly on floor. Advised operator to store properly. **Corrective Action Taken** **Warning**

Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**

Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top reach in cooler:; shredded lettuce (59F at 11:00am; 57F at 11:54am- cooling) cut 1 hour ago; diced tomatoes (49F at 11:00am; 47F at 11:54am- cooling) cut 1 hour ago. At current rate of cooling, shredded lettuce and diced tomatoes will not cool to 41F in a total of 4 hours. Operator moved to deep freezer to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-15: At Flip top reach in cooler:; shredded lettuce (50F at 12:30pm; 49F at 12:50pm- ambient cooling); diced tomatoes (49F at 12:30pm; 48F at 12:50pm- ambient cooling) As per operator both items cooling since 2 hours and 30 mins ago. At current rate of cooling, shredded lettuce and diced tomatoes will not cool to 41F in a total of 4 hours. Operator moved to deep freezer to quick chill. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler:; green salsa (52F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday. See stop sale. Single glass door standing reach in cooler: Cooked Pork (50F - Cold Holding); cooked tripe (46F - Cold Holding); cooked steak (65F - Cold Holding) Items not prepared or portioned today. As per operator, items stored overnight. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler:; green salsa (52F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday. See stop sale. At deep freezer: raw chicken (64F- cold holding) Per operator raw chicken left out for approximately 2 hours. Not prepared or portioned today. Operator placed in deep freezer. Single glass door standing reach in cooler: Cooked Pork (50F - Cold Holding); cooked tripe (46F - Cold Holding); cooked steak (65F - Cold Holding) Items not prepared or portioned today. As per operator, items stored overnight. See stop sale. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In deep freezer: Raw chicken not packaged and raw pork chorizo not commercially packaged over packet of raw shrimp. Not all products commercially packaged. Advised operator to store properly. **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator scooped dirty water from steam table with bowl then opened green salsa; no hand wash. Operator washed hands. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top reach in cooler:; shredded lettuce (59F at 11:00am; 57F at 11:54am- cooling) cut 1 hour ago; diced tomatoes (49F at 11:00am; 47F at 11:54am- cooling) cut 1 hour ago. At current rate of cooling, shredded lettuce and diced tomatoes will not cool to 41F in a total of 4 hours. Operator moved to deep freezer to quick chill. **Corrective Action Taken** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At flip top cooler, on cutting board: Wet wiping cloth not stored in sanitizing solution. **Warning**

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Proper Sanitizer Contact Time and Concentration

Food Contact Surfaces Clean and Sanitized

Required Records Available; Shellstock Tags/Labels

Food Received at Proper Temperature

Proper Eating, Tasting, Drinking, or Tobacco Use

Toilet Rooms Maintained

Basic - Ceiling tile missing two units above kitchen area Per operator waiting on replacement

Basic - Equipment in poor repair. Reach in freezer lid is loose

Basic - No handwashing sign provided at a hand sink used by food employees. Printed it **Corrected On-Site**

Basic - Plumbing system in disrepair. Faucet loose on hand washing sink on kitchen area. Operator called for service. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by sponges and towel Operator removed **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At 80°F Operator turned on portable water heater **Corrected On-Site**

Basic - Cooking oil stored on floor. Operator stored properly **Corrected On-Site** **Repeat Violation**