- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, steak 48f, ribs 51f, chicken 51f, rice 45f, yucca 44f, steak,ribs and chicken were discarded. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook.
- Observed cutting board grooved/pitted and no longer cleanable.
- Equipment and utensils not properly air-dried.
- Critical. Observed toxic item stored by food, can of wd40 was stored next to bags of flour, back dry storage area.
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01/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, stuffed potatoes were 102f, empanadillas were 122f, explained the time as public health control program.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice was 67f, pork was 64f, product was cooked yesterday.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, chocolate drink by frontline .
- Equipment or utensils not designed or constructed in a durable manner, paint brush used in the preparation of cakes.
- Observed nonfood-grade containers used for food storage, grocery bags were holding meats inside reach in freezer .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled, bakery area.
- Observed leaking pipe at plumbing fixture, by handsink .
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09/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, salami in reachin cooler 46 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Displayed food not properly protected from contamination, bags of bread in cabinet in customer service area not in sealed bags to protect from customer contamination.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken that is not in tightly sealed package stored over raw pork that is not tightly sealed in reachin freezer. Corrected On Site. Repeat Violation.
- Observed knife block in use to store knives.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for quaternary sanitizer.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing, 0ppm.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up, walkin cooler.
- Critical. Handwashing cleanser lacking at handwashing lavatory, rear prep room.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, salami 44 F in front counter prep cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken 90 F and ribs 108 F in front holding unit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, cooked meat filling in walkin cooler cooling covered.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored over raw beef in reachin freezer.
- Critical. Observed raw animal food stored over cooked food, raw ham over icing container and raw beef over tostones and raw chicken over bags of ice used for beverages in reachin freezers.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, sugar container.
- Critical. Cold water not provided/shut off at employee handwash sink, front counter handwashing sink.
- Critical. Hand sink missing in food preparation room or area, dough mixer room where bread is made on work table.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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