EL RINCON DEL SABOR LLC

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Jenny Pineda, unable to provided proof of food manager certification. - From follow-up inspection 2024-03-28: Jenny Pineda, unable to provided proof of food manager certification. Time Extended - From follow-up inspection 2024-04-04: Time Extended

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. - From follow-up inspection 2024-03-28: No proof of employee training provided. Time Extended - From follow-up inspection 2024-04-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from kitchen along wall separating front counter from kitchen. Advised Operator to replace hand wash sink. - From follow-up inspection 2024-03-28: Hand wash sink removed from kitchen along wall separating front counter from kitchen. Advised Operator to replace hand wash sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Jenny Pineda, unable to provided proof of food manager certification. - From follow-up inspection 2024-03-28: Jenny Pineda, unable to provided proof of food manager certification. Time Extended

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. - From follow-up inspection 2024-03-28: No proof of employee training provided. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless; cooked rice (90F - Cooling 3:30pm/88F - Cooling 4:00pm). Operator stated rice cooling since 11:00am, stored in deep container with tight fitting lid, at this rate rice did not reach 70F within 2 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless; cooked rice (90F - Cooling 3:30pm/88F - Cooling 4:00pm). Operator stated rice cooling since 11:00am, stored in deep container with tight fitting lid, at this rate rice did not reach 70F within 2 hours. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless reach in cooler; raw steak stored over ready to eat house made pico. Operator moved raw steak to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top; bean soup (109F - Hot Holding). Operator stated soup prepared today and held on stove top until served, turned on burner to reheat to 165F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless reach in cooler; fried chicken (104F - Cooling 3:30pm/102F - Cooling 4:00pm). Operator stated chicken cooling for 1 hour, stored in full, deep container with tight fitting lid, at this rate chicken will not reach 70F within 2 hours, uncovered, separated in two containers and moved to reach in freezer to facilitate faster cooling. Corrective Action Taken

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from kitchen along wall separating front counter from kitchen. Advised Operator to replace hand wash sink.

Intermediate - Manager or person in charge lacking proof of food manager certification. Jenny Pineda, unable to provided proof of food manager certification.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Operator stated no probe thermometer available.

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.

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. Provided employee reporting agreement.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand wash sink; paper towel dispenser jammed/unable to dispense. Operator unjammed paper towels/dispensing. Corrected On-Site