RINCONCITO CATRACHO LATIN GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near kitchen entrance; raw fish stored over cooked rice. Operator moved raw fish to bottom shelf. Corrected On-Site

Basic - Ceiling vents missing throughout dining area.

Basic - Floor area(s) covered with standing water. Accumulated standing water near dumpster area.

Basic - Food stored on floor. Oil container stored on floor near kitchen exit door. Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Single-service coffee filters stored uncovered at prep area. Operator stored coffee filters covered. Corrected On-Site

Basic - Dumpster rusted out on bottom with holes.

Basic - Food stored on floor. Oil container stored on floor at dry storage.

Basic - Missing drain plug at dumpster.

Basic - Multiple ceiling vents soiled with accumulated dust throughout dinning area.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at dry at prep area. Operator labeled the container. 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. In reach-in cooler at prep area; cooked chicken (61F - Cooling). Per operator cooked chicken prepared in reach-in cooler two days before inspection. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw chicken stored over shredded cheese. Operator removed raw chicken to bottom shelf. Corrected On-Site

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. In reach-in cooler at prep area; cooked chicken (61F - Cooling). Per operator cooked chicken prepared in reach-in cooler two days before inspection.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with single serving forks and knives at bar area. Operator removed spray bottle to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold like substance at cook line and prep area.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at men bathroom. Operator provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler; cooked chicken not labeled. Per operator chicken prepared two days before inspection.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first at cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled with grease in kitchen area.

Basic - Faucet/handle missing at plumbing fixture. Handwashing sink near by kitchen entrance faucet handles broken.

Basic - Food stored on floor. Water bottle cases and oil containers stored on floor at dry storage.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface at cook-line.

Basic - Soiled floors under reach-in cooler at cook line.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance at prep area.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Working 6 employees in the establishment; engaging with food without certified food manager at time of inspection.

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. Employees; Karen Lagos, Yolanda Raquel, Imara Senteno, Andrea Valentino all working for the establishment more than 60 days without food handler certification.

Basic - Faucet/handle missing at plumbing fixture. Hand washing sink faucet handle broken.

Basic - In-use 4 tongs stored on equipment door handle between uses at cook line.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with accumulated grease.

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated rust or mold-like substance. Warning - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area next to reach in freezer. Warning - From follow-up inspection 2024-05-07: Time Extended

High Priority - Nonfood-grade bags used in direct contact with zucchini.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed cut cabbage 60F cold hold less than 4 hours. Operator added more ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill container.

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. Operator completed form. 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. Observed fried chicken not date marked.

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 - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Food not stored at least 6 inches off of the floor. Observed container of plantains stored on floor. Operator placed plantains off of floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw fish thawing in standing water. Educated operator on proper thawing. Operator turned on cool running water. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled bin. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings (58 F - Cold Holding); sliced tomatoes (50 F - Cold Holding); (50 F). Per operator items have only been in there for 2 hours. Operator moved items and called for repair. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth, durable and non absorbent i storage and ware washing area. Repeat 12/13/2022 Some ceiling tiles replaced since last inspection and operator will continue to work on it. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse hanging on rack with canned food.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs used by operator hanging on oven door handle. Operator removed and put in triple sink to be cleaned and sanitized. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in a bowl on top of triple sink. Discussed with operator proper thawing methods. Operator put chicken under running water in triple sink. Repeat 12/13/2023 Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (53 F - Cold Holding) Per operator item was moved from one refrigerator to another and sat out for approximately 30 minutes. Put in refrigerator rapidly cool to 41 F. Repeat 1/272022 Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on outside hose.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink. Operator replaced paper towels. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Per operator Ceiling tiles replaced due to hurricane with ones available. In process of replacing.

Basic - Food stored on floor. Cabbage, limes and beverages stored on floor.

Basic - Garbage on the ground and/or pad around dumpster. Per operator he contacted company to have dumpster picked up twice weekly. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawed in container on sink. Operator put in triple sink under cold running water. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator payed and updated license. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over rice in reach in cooler . Operator removed rice. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 cracked eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 70°F by ware washing area. Operator stated beef was only out for 20 mins and placed back in reach in cooler . Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Bowl or other container with no handle used to dispense food. Observed in multiple spice containers. Operator removed them. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink at cook line. Educated operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweater hanging from dry storage rack next to food items. Operator removed sweater. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat cooked chicken. Operator removed chicken. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape being used to hold up vents.

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler across from three compartment sink.

Basic - Floors not maintained smooth and durable. Observed various holes throughout kitchen floor.

Basic - Standing water in bottom of reach-in-cooler where vegetables are stored.

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area, behind cook line.