Rinconcito Latino LLC #1

Observed Water leaking from water pipe into multiple buckets due to unfinished repair.

RCA:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed oysters in reach in cooler with no shell stock tag attached. Facility wasn't able to produce any historical shell stock tag. RCA: 511-6-1.04(3)(k) - Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification.

1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.
2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.
3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by:

(i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section.

Observed drink pitchers being used as a scoop laying within a sauce and inside bags of salt in dry storage. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

Observed single use cup being used as food scoop laying inside of sugar bin. RCA: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. RCA: 511-6-1.05(10)(g)(1)&(3) - Kitchenware and Tableware, Single-service/-use items properly handled to protect food-/lip-contact surfaces (C)

Observed aluminum foil used as shelf liner in walk-in cooler and in dry storage area. RCA: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Observed reach in cooler in kitchen not table to close fully. Observed chef-base drawer on main cook line unable to close easily due to top drawer leaning down. Observed chef's knife with broken tip in active use. RCA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed small leak coming from 2 compartment sink faucet nose which held together by latex glove. RCA: All equipment shall remain in good repair.

Observed facility to have quaternary ammonium sanitizer but not quat testing strips. COS: PIC ordered testing strips during inspection.

Observed sealant of concrete floors through facility peeling and no longer non-absorbent. Observed falling ceiling tile in dry storage above dry food items. RCA:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed inadequate lighting in back of kitchen specifically dry storage area. RCA: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

In reach in stand-up cooler, observed oysters, raw shrimp, and raw octopus stored over salsa and raw bacon over bread which was over shelled eggs and next to RTE chicken. In reach in cooler under prep top cooler, observed chicken stored over beef and ground beef stored over steak. In walk-in cooler, observed raw pork loins, sausage, bacon, and ground beef in open containers stored in a bin together and leaking on to each other.

CA: PIC discarded contaminated meat from the walk-in cooler. PIC advised to separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food.

Observed opened raw crab, snow crab legs, and fish stored in freezer chest between packages of french fries.

RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food.

Observed handwashing sink in bar area without paper towels.

RCA: Each handwashing sink shall be equipped with paper towels and soap.

Observed bin of house made hot sauce, raw oysters, and raw octopus stored uncovered in the reach-in cooler. Observed uncovered salsa on the floor of the walk-in cooler.

CA: PIC put covers on all the unprotected food.

RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed debris on floors throughout the facility, on the floors in the dry good storage room, and below equipment.

RCA: A thorough cleaning of the facility is recommended and a schedule should be made to ensure that cleaning of hard to reach areas are cleaned at a frequency to prevent a build-up of debris and food.

Observed drain at floor of three-compartment sink not properly draining with water flowing on the floor and potentially creating a backflow at the air break into the three-compartment sink.

RCA: Facility shall be maintained in good repair. Advised PIC to have a plumber clean out the drain to facilitate better flow of water and prevent any potential backflow.

Observed a spray bottle of an unknown liquid. Upon inquiry it was identified as a sanitizer.

RCA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Rule: After cleaning and sanitizing, equipment and utensils shall be air-dried. Observation: Observed equipment and utensils that had been washed, dried and sanitized, but were not allowed to be air dried due to stacking dishes while still wet. Notified PIC. Items were washed, rinsed and sanitized, and then allowed to air dry.

Rule: food shall be maintained at 41°F (5°C) or below. Observation: Observed multiple foods in cold holding being held above 41 degrees (oysters - 45, cheese dip - 45, pork - 48, beans - 45). PIC was notified and all foods discarded.

Rule: food shall be maintained at 135°F (57°C) or above. Observation: Observed food in hot holding below required minimum temperature of 135 (Cheese - 71).

Rule: During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks Observation: observed an employee change tasks and begin handling raw food without washing hands between changing tasks. CA: PIC shall conduct training for employees on when it is necessary to change gloves and when they shall wash hands.

Rule: Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: (i) Except as specified under paragraph 3 of this subsection, on the harvester's tag or label, the following information in the following order: (I) The harvester's identification number that is assigned by the shellfish control authority, (II) The date of harvesting, (III) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested, (IV) The type and quantity of shellfish, (V) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days;" Observation: Observed seafood (mussels, oysters) in reach in coolers without shell stock tags. Requested PIC provide shell stock tags. PIC was unable to provide them. CA: PIC shall retain shell stock tags from orders, and ensure purchases are being made from authorized retailers and distributers. PIC shall maintain shell stock tags for 90 days after last sale.

Rule: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. Observation: Observed raw chicken in reach in cooler stored above raw pork. Observed raw shell eggs stored above vegetables. Observed raw pork stored above raw fish (shrimp). PIC was notified and all foods were re-arranged to allow for adequate separation.

Rule: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance Observation: Observed no manager was present at beginning of inspection, and that multiple practices by employees were outside of permissive regulatory standards. Manager arrived prior to conclusion of inspection.

Rule: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. Observation: While PIC was absent, multiple food preparation and cleanliness infractions were observed, including hot holding temperature violations (Cheese at 71 degrees), improper cleaning and sanitation of in service utensils (sanitation strips failed to show sanitation solution in sanitizer) and food separation practices (chicken stored above pork, pork stored above seafood, eggs stored above ready to eat food). CA: PIC will develop and implement training for employees on best practices, and will develop plans for training best practices.

Rule: The original CFSM certificate shall be posted in public view in each food service establishment. Observation: Observed that no CFSM certificate was visible during time of inspection. Notified PIC. PIC had a copy on their phone, but was unable to print out a copy for display.

Rule: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Observation: Observed employee drinks in reach in cooler stored above food for service. PIC notified and discarded items.

Rule: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Observation: Observed sinks in three bathrooms that did not have hot water readily available. Upon notification to PIC, PIC conducted maintenance and was able to provide sinks that produced hot water.

Rule: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observation: Observed multiple sauces, salsas and other containers that had no overhead protection coverings. PIC notified and provided protective coverings for all containers.

Rule: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in a contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF. Observation: Observed manual dishwashing using detergent solution of chlorine at less than 50 ppm upon testing using chemical testing strips. Notified PIC. Water in 3 compartment sink was drained and refilled using hot water and tested to ensure chlorine concentration of at least 50 ppm.

Rule: Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Observation: Observed thermometer in walk in cooler reading 30 degrees. Observed food in cooler reading 45 degrees. Inspector left stand alone thermometer in cooler for 10 minutes. Observed temperature reading 40.5 degrees. Notified PIC. PIC will provide new thermometer.

Rule: Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. Observation: Observed food stored on floor in pantry (oil, chili arboles). Notified PIC. PIC moved items to storage area in accordance with best practices.

Rule: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Observation: Observed a lack of back flow prevention device for all preparation and 3 compartment sinks in main kitchen. Notified PIC. PIC informed that a licensed plumber was called but unable to complete work. PIC stated he has a request in with another plumber to get the plumbing back flow system remedied in accordance with state rules.

Rule: After cleaning and sanitizing, equipment and utensils shall be air-dried. Observation: Observed equipment and utensils that had been washed, dried and sanitized, but were not allowed to be air dried due to stacking dishes while still wet. Notified PIC. Items were washed, rinsed and sanitized, and then allowed to air dry.

Observed chicken beside pork and above beef in reach in cooler in main kitchen. CA: PIC removed items and placed them in correct order according to cooking time.

Observed the walk-in cooler to have multiple items exceeding 41F (raw pork, raw beef, raw eggs, and raw whole pork roast).CA: PIC discarded items from walk in at the time of inspection.

Observed lack of active managerial control within the facility at the time of inspection.

RCA: PIC should implement a plan regarding activities in the facility.

Observed no soap in outside bathroom. Observed no soap and paper towels in employee bathroom. PIC added soap and paper towels to bathrooms.

Observed no air gap for the three-comp sink in the main kitchen.

RCA: PIC will contact a licensed plumber to add an air gap.

Observed hole in the ceiling above the steam table that was holding cooked product.

RCA: PIC will contact a licensed professional to fix hole in the ceiling.