El Rincon De Rita LLC

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed the lights in above the main cook line/preparation area to be uncovered. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

1. Not all food handlers have a current food handlers card. [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. 2. A current food manager certificate was unavailable for review at the time of inspection. [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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured the sanitizer concentration at the warewashing sink above 200 ppm chlorine during active warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). [COS] The concentration of the solution was brought down to 100 ppm chlorine. The food employee retrieved dishes previously washed with the current batch of sanitizer to re-clean and sanitize at the approved concentration as directed by the specialist.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food separated and protected

Inspector’s notes

Observed raw shelled eggs stored above ready to eat foods in the two door upright cooler near the warewashing area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed multiple clusters of missing/cracked floor tiles in the main food preparation area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Major Violation Paper towels were not available at the only hand washing sink in the kitchen at the start of inspection. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] A food worker replaced the paper towel roll as directed by the specialist. Minor Violation 2. Observed a tall trash can partially blocking the only handwashing sink in the kitchen. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The trash can was relocated from in front of the hand washing sink. 3. Observed permanent soap dispenser to be empty in employee restroom. Squeeze bottle of hand soap was available. [CA] Provide handwashing cleanser in a permanent dispenser at handwash stations at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

1. Drain stopper not available for use at three compartment sink. Food employee is using paper towels and plastic as drain stop. [CA] Provide drain stop for three compartment sink. 2. Chlorine test strips are unavailable for use to verify sanitizer concentration. [CA] Provide chlorine test paper to measure sanitizer concentration of 100 ppm when ware washing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Observed cloth towel used to cover masa at food preparation line. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. [COS] The towel was removed, masa separated into two containers, and original container lids used to cover the product 2. Observed multiple pots and multiuse containers stored directly on the floor in the hallway past the wareashing area. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper cooling methods

Inspector’s notes

Observed multiple containers of cooked beans in deep plastic containers with a covered lid measuring between 76F-82F. It was discussed with a food worker that the beans were removed from cooking approximately 1 hour prior, set in an ice bath, and subsequently placed in the coolers approximately 1.25 hours prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. When cooling PHF's, stir frequently to facilitate rapid cooling. Utilize metal containers to better facilitate heat transfer. [COS] The plastic containers were uncovered and beans stirred

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper cooling methods

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food storage: food storage containers identified

Inspector’s notes

FOUND A COUPLE OF SACS OF SUGAR STORED ON THE FLOOR IN THE DRY STORAGE AREA NEAR THE RESTROOM.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

FOUND A JACKET AND A PURSE ON THE DRY STORAGE SHELF NEAR THE MOP SINK AND A JACKET ON A DRY STORAGE SHELF NEAR THE RESTROOM. FOUND A CUP WITH COFFEE AND KEYS STORED ON A TABLE NEXT TO FOOD ITEMS IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE FOOD PREPARATION SINK BEING USED TO CLEAN FOOD EQUIPMENT. [CA] DO NOT USE THIS SINK TO CLEAN DISHES.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

REPEAT VIOLATION FOUND A SINGLE BURNER STOVE CONNECTED TO A PROPANE TANK IN THE CENTER OF THE KITCHEN. [CA] DO NOT USE THIS EQUIPMENT IN THE KITCHEN. REMOVE THE SINGLE BURNER STOVE AND PROPANE TANK FROM THE PREMISES.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

THERE IS ACCUMULATION OF WASTE WATER IN A SEALED FLOOR SINK. [CA] REMOVE THE WATER AND KEEP IT CLEAN.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

MISSING CHLORINE TEST STRIPS TO MEASURE 100 PPM CONCENTRATION. [CA] PROVIDE TEST STRIPS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

FOUND SEVERAL LARGE POTS STORED ON THE FLOOR IN THE DRY STORAGE AREA. [CA] STORE CLEAN POTS 6 INCHES ABOVE THE FLOOR.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

FOUND MISSING SEVERAL TILES FROM THE FLOOR IN THE KITCHEN. [CA] REPAIR THE FLOOR.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

FOUND A CONTAINER WITH BIRRIA AT 82F ON THE EDGE OF THE GRIDDLE. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. THE FOOD HAS BEEN OUT OF TEMPERATURE FOR ABOUT AN HOUR, PER OPERATOR. REHEAT THE FOOD TO 165F AND HOT HOLD IT AT ABOVE 135F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

FOUND A COUPLE OF LARGE POTS STORED IN FRONT OF THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE ACCESS TO HAND WASHING AT ALL TIMES. REMOVE THE POTS. COS.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

FOUND A COUPLE OF WIPING CLOTHS ON THE COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.