EL RINCON BORICUA

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles on reach in cooler on cook line and reach in freezer and refrigerator soiled with food debris.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator attached chain. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer on shelves, walls, floors and air curtain. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in freezer and walk in cooler gaskets soiled with food debris/black mold like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by rear kitchen door and behind cook line equipment on steel wall.

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. Observed not all employees have food handler certificate. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup of ice in walk in freezer on floors, wall, curtain and ceiling.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between back of 3 compartment sink and wall. Operator removed knives for cleaning. Corrected On-Site Repeat Violation

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 appropriate for. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on board on reach in cooler as you enter the kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available at time of inspection for chlorine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towel next to sink. Corrected On-Site

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 appropriate information. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towel, operator stated that it continually runs.

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. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup of ice on floor, wall, and door in walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between sink and wall at 3 compartment sink.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 120F less than 4 hours . Operator reheated rice on stove to 165F. Corrective Action Taken

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.

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

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.

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 - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reachin cooler, storage corrected Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stew 90°F, chicken broth 92°F on cookline, operator turned on heat for reheating Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 72°F . Water removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over pork in reachin cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 92°F in steam table. Pork voluntarily discarded Repeat Violation

High Priority - Toxic substance/chemical improperly stored by clean dishes Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.