MARISCOS EL RINCON

PHF items maintained inside the food preparation refrigerator measured between 60F to 70F; cut tomatoes, container of milk, various types of meats. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF items were VC&D due to time and temperature abuse.

Ambient temperature of the food preparation refrigerator measured at 70F. Owner stated that the refrigerator was working properly in the morning. This Division verified refrigeration was operating during the follow-up on 10/23/2025. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Temporarily discontinue use of the refrigeration until it is able to maintain food at 41F and below.

Ambient temperature of the walk-in refrigerator measured at 60F via IR, probe thermometer, as well as the facility provided thermometer inside. Technician was on-site and stated that the walk-in refrigerator was repair about an hour to two hours prior and will need about 45 minutes to an hour to come down in temperature. At the end of the inspection, ambient temperature did not drop. At time of inspection, facility only has beverages and non-PHF items inside the refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Facility has repaired the food preparation refrigerator and the two-door upright refrigerator in the back of the facility. Per owner, menu will be restricted to limit the amount of food preparation required, as majority of the sales is from beverages. Facility shall not store any PHF items inside the walk-in refrigerator until it is able to maintain PHF at 41F or below.

Warm water not available at the hand wash sink in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water fluctuates between 110F to 115F at the food preparation sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Raw chicken, raw beef, and pork ribs maintained inside the food preparation refrigerator at the cook line measured between 51F to 55F. Employee stated that items were from the walk-in refrigerator and was brought out in the morning. Ambient temperature of the food preparation refrigerator measured at 51F via probe thermometer placed inside. Cooked sausages, various types of raw meats maintained inside the walk-in refrigerator measured between 54F to 56F. Ambient temperature of the walk-in refrigerator measured at 55F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF items were VC&D due to time and temperature abuse. Facility lacks any other refrigeration units to maintain PHF at 41F or below.

Ventilation hood at the time of the inspection is inoperable. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place. All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. Counter top deep fryer observed in use maintained at the preparation line. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Manager and/or "person in charge" not available at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

5+ live flies observed flying around the kitchen. [CA] Use any and all approved methods to abate flies.

Facility does not have adequate refrigeration to continue operations. Facility's walk-in refrigerator, food preparation refrigerator, and two-door upright refrigerator are unable to maintain food at 41F or below. Ambient temperature of other refrigeration units observed holding alcoholic beverages also measured above 41F. [CA] No facility shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.

Ambient temperature of the food preparation refrigerator measured at 51F. Ambient temperature of the walk-in refrigerator measured at 55F. Ambient temperature of the two-door upright refrigerator by the rear door of the facility measured at 69F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. ** Note: Ambient temperature of the reach-in refrigerators at the bar measured between 45-47F.

Observed large amounts of recycle material and garbage maintained outside in the rear of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Outside refuse enclosure shall be kept clean and free of debris. Employees' personal belonging observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed frozen meats maintained inside chest freezer located outside in the rear of the facility. Storage rack with bags of raw onions also maintained outside in the back of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate freezer to inside the facility.

The only hand wash station in the kitchen lacked paper towels and hand soap. Hot water is also not provided at the hand sink. Men's restroom lacked paper towels. Women's restroom lacked paper towels and hand soap. Hand washing station also lacks hand soap dispenser. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure paper towels and hand soap are readily available and easily accessible at all times.