RINCON SABROSO RESTAURANT

The wood cabinet surfaces below the preparation line/ cash register are in disrepair. [CA] Repair the cabinet surfaces with a durable, smooth, nonabsorbent, and easily cleanable surface.

Measured the ambient air temperature of the built in preparation refrigerator at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's until it can maintain 41 F or below.

Chlorine sanitizer test strips are not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Measured the chlorine sanitzier concentration at 25 ppm within the 3 compartment sink during active use. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer solution increased to 100 ppm.

Food safety certificate has expired. Employee food handler cards not available for review at the time of inspection. [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. 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.

Open bulk dry food bags stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Measured pork at 52 F, diced tomatoes at 55 F, salsa at 50 F and shredded cheese at 52 F within the open preparation fridge at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PIC stated that the pork was placed within the unit at 9am. The diced tomatoes, salsa and shredded cheese were placed within the unit less than 1 hour prior. [COS] Pork voluntarily discarded. Diced tomatoes, salsa, and cheese relocated to an alternate refrigerator to be cooled to and held at 41 F or below.

Measured rice at 80 F and cooked ground beef at 85 F within deep 6 inch pans within the walk in refrigerator. Cook stated that the rice and beef were placed within the unit 30 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and beef divided into multiple shallow containers to allow for rapid cooling.

Multiple employee food handler cards are expired. [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.

The restroom door is non-self closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

The front kitchen entrance hand wash sink lacks a soap supply (an additional fully stocked hand wash sink was available for use). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Containers of raw chicken stored on the floor under the preparation sink during cutting. [CA] All food shall be separated and protected from possible contamination. Store working containers of food a minimum of 6 inches off the ground.