El Rinconcito Cafe Inc Improves its Sanitary Rating

Critical - Violation: 01B-23-1Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards

Violation: 25-04-1Observed single-service items stored on floor.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink.Ladies restroom

Critical - Violation: 27-17-1Hot Water pressure lacking at fixtures that require the use of water.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.

Violation: 33-16-1Observed open dumpster lid.

Critical - Violation: 35A-06-1Observed the accumulation of dead or trapped insects in kitchen area light covers

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No 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

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Beef empanadas and croqquettes at 90 degrees inside pastries holding unit

Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Front counter steam holding unit

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed single-service items stored on floor.

Critical - Hot water not provided/shut off at employee hand wash sink.Ladies restroom

Critical - Hot Water pressure lacking at fixtures that require the use of water.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed open dumpster lid.

Critical - Observed the accumulation of dead or trapped insects in kitchen area light covers

Observed floor and wall junctures not coved.Storage room

Lights missing the proper shield, sleeve coatings or covers.

Critical - Manager lacking proof of Food Manager Certification.

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

Critical - Cold water not provided/shut off at employee handwash sink. BAR AREA

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. REACH_IN COOLER

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SHUT OFF STEAM TABLE DISPLAY CASE @ BAR AREACorrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. BAR AREA

Critical - Lack of toilet tissue at each toilet. FEMALE and MALE

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/25/08.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees. BAR AREA

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 This violation must be corrected by : 8/25/09.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKING EQUIPMENT

Observed employee with no hair restraint.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed potentially hazardous food thawed in standing water. STEAKS AND RIBS Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.

Critical - Sanitizing solution not maintained clean.

Critical - Displayed food not properly protected from contamination. REACH_IN COOLER BY BROKEN BEER BOTTLESCorrected On Site.

Critical - Food from an unapproved source not discarded. BOX OF SHELLED OYSTERS

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA

Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN

Critical - Hand wash sink lacking proper hand drying provisions. MEN'S BATHROOM

Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA

Light not functioning. REACH_IN COOLER

Lights missing the proper shield, sleeve coatings or covers.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees. BAR AREA

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 Repeat Violation.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Observed floor area(s) covered with standing water. UNDER ICE MACHINE

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.Corrected On Site.

Observed garbage on the ground and/or pad around dumpster. BEER BOTTLES, CARDBOARD BOXES, TRASH BAGS

Observed hole in wall. UNDER COFFEE MACHINE

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Corrected On Site.

Observed open dumpster lid.

Critical - Observed operator unable to verify source of shellfish stock. SHELLED OYSTER BOX (LEAVINS SEAFOOD INC.; APALACHICOLA, FL.)

Critical - Observed raw animal food stored over ready-to-eat food.Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Repeat Violation.

Critical - Observed rodent activity as evidenced by 5 dry rodent droppings found by mopsink area.

Observed single-service articles stored without protection from contamination.

Critical - Observed uncovered food in holding unit/dry storage area.Repeat Violation. Corrected On Site.

Observed wall in disrepair. WALL TILE MISSING BY SLICER

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Unwrapped single-service utensils not presented so that only the handles are touched. STRAWS

Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.

Critical - Water pressure lacking at fixtures that require the use of water. BAR AREA

Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 53B-08-1No 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

Critical - Violation: 02-11-2No oyster warning sign with required language provided.

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.

Critical - Violation: 08A-22-1Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Violation: 08A-24-1Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. REACH_IN COOLER

Critical - Violation: 12A-22-1Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Violation: 14-25-1Observed table-mounted equipment that is not easily movable, not sealed to table or has legs that provide less than a 4-inch clearance between the table and the equipment. SLICER

Violation: 15-38-1No mop sink or curbed cleaning facility provided. This violation must be corrected by : 11/22/08.

Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Violation: 29-11-1Observed leaking pipe at plumbing fixture. COFFEE MACHINE IN BAR AREA

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. KITCHEN

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. KITCHEN

Violation: 36-22-1Observed floor area(s) covered with standing water. UNDER COFFEE MACHINE

Violation: 37-01-1Ceiling tile missing. BY STORAGE AREA IN DINING AREA

Violation: 37-01-1Ceiling tile missing. KITCHEN

Violation: 37-13-1Observed hole in ceiling.

Violation: 37-14-1Observed ceiling in disrepair. KITCHEN

Critical - Violation: 53B-08-1No 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

Ceiling tile missing. BY STORAGE AREA IN DINING AREA

Ceiling tile missing. KITCHEN

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - No handwashing sign provided at a handsink used by food employees.

No mop sink or curbed cleaning facility provided. This violation must be corrected by : 11/22/08.

Critical - No oyster warning sign with required language provided.

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

Critical - Observed an uncovered electrical box. For reporting purposes only.

Observed ceiling in disrepair. KITCHEN

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. ICE MACHINE

Observed floor area(s) covered with standing water. UNDER COFFEE MACHINE

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food stored on floor. KITCHEN

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. COOKING EQUIPMENT

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TABLE NEXT TO COOKING EQUIPMENT

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. WORKING CONTAINERS

Critical - Observed handwash sink used for purposes other than handwashing. KITCHEN

Critical - Observed handwash sink used for purposes other than handwashing. BAR AREA

Observed hole in ceiling.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ICE MACHINE

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed leaking pipe at plumbing fixture. COFFEE MACHINE IN BAR AREA

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed soiled reach-in cooler gaskets.

Observed table-mounted equipment that is not easily movable, not sealed to table or has legs that provide less than a 4-inch clearance between the table and the equipment. SLICER

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed uncovered food in holding unit/dry storage area. REACH_IN COOLER

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.