Rinconcito El Chele Restaurant Degrades its Sanitary Rating

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. kept at room temperature.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

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

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

Critical - Observed food stored on floor.

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

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

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

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

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

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

Observed residue build-up on nonfood-contact surface. using dirty cardboards.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed rodent activity as evidenced by 20 dry rodent droppings found in kitchen area on the shelf over 3 compartment sink.

Critical - Observed rodent activity as evidenced by 20 FRESH rodent droppings found IN KITCHENS ON SHELF OVER 3 COMPARTMENT SINK.

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on floor.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Person in charge failed to insure proper handwashing by employees.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

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

Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee wash hands with no soap.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed grease and food debris accumulated under equipment.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Observed expired Food Manager Certification.

Critical - Required employee training must be updated.

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature.

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Certified Food Manager unable to answer basic Food Code questions. thermometer calibration.

Critical - Observed expired Food Manager Certification.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 49 degrees. Corrected On Site.

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

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer

Critical - Observed raw animal food stored over cooked food. raw chicken over cooked yuca.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave soiled.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Manager lacking proof of Food Manager Certification. manager not present at the time of inspection. information on file.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No person in charge of establishment.

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry 110 degrees.

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

Critical - No conspicuously located thermometer in holding unit. front counter.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over vegetables.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

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

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Critical - Utensils not sanitized properly after cleaning.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed clean equipment stored on floor.

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

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.

Critical - Person in charge failed to insure proper handwashing by employees.

Critical - Certified Food Manager unable to answer basic Food Code questions. temperatures and thermometer calibration. Corrected On Site.

Critical - Person in charge failed to insure employees are properly sanitizing utensils.