MIAMI-DADE COUNTY, Fla. — One place. Sixty-three violations.

Should a place with that many violations be serving you?

Rinconcito Miami 2 was not shut down, but the inspection found conditions that should concern anyone walking through the front door.

And one day later, during a follow-up inspection, 35 violations were still outstanding.

Inspectors found a mold-like substance inside the ice machine, mold-like substance on a blender, live flies flying around the kitchen and a dead roach on the floor.

Employees repeatedly handled food and clean equipment without washing their hands, including after touching a trash can and a soiled apron.

Raw pork and pork belly were sitting at 60 degrees, raw shrimp at 59 degrees and cooked noodles at 57 degrees in a walk-in cooler, with the food reportedly sitting there since the day before.

A stop-sale was issued.

Hot food was also being held at temperatures as low as 82 degrees.

And inspectors found handwashing sinks without adequate water, a broken soap dispenser and employees washing their hands in an improper sink.

Sixty-three violations during one unannounced inspection. This is unacceptable!

**RINCONCITO MIAMI 2

COUNTRY MALL PLAZA

15956 SW 137TH AVE.

WEST KENDALL/RICHMOND WEST(UNINCORPORATED SOUTHWEST MIAMI DADE)

INSPECTION DATE 8/11

63 VIOLATIONS FOUND

“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”

“Accumulation of debris inside ware washing machine.”

“Bowl or other container with no handle used to dispense food. Observed at steam table black bowl with no handle used to scoop rice.”

“Buildup of food debris/soil residue on equipment door handles. Observed oven doors handle. Observed cooler doors handle.”

“Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of walk in cooler.”

“Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles in the kitchen shows water damage.”

“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled all throughout the kitchen with dust and good debris.”

“Clean equipment and utensils not separated from soiled equipment and utensils at ware washing area. Observed at shelves near the dishwasher.”

“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at shelves near the dishwasher.”

“Clean utensils or equipment stored in dirty drawer or rack.”

“Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler at 50F.”

“Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at handwashing sinks in the kitchen.”

“Cutting board has cut marks and is no longer cleanable.”

“Dead roaches on premises. Observed 1 dead roach on floor near the dishwasher.”

“Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in the kitchen.”

“Establishment charging operational charges without properly disclosing the information on the receipt.”

“Exterior door has a gap at the threshold that opens to the outside. Observed exterior door near vegetables walk in cooler has a gap on the right and left side.”

“Floor area(s) covered with standing water. Observed in front of walk in freezer.”

“Floor soiled/has accumulation of debris. Observed floor under cooking and cold holding units soiled with heavy grease and old food debris.”

“Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed Inside beans container, Observed exterior of blender with mold like substance.”

“Food stored on floor. Observed food stored on floor in walk in freezer.”

“Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food.”

“Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.”

“Ice buildup in reach-in freezer and/or walk-in freezer.”

“In-use tongs stored on equipment door handle between uses. Observed at oven door located in front of the steam table.”

“Interior of oven/microwave has accumulation of black substance/grease/food debris.”

“No suitable facilities provided to store employee clothing and other possessions. Observed employee shoes, aprons and other belongings stored all throughout the kitchen.”

“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in gaskets walk in and reach cooler. “Observed can opener holder soiled.”

“Reach-in cooler interior/shelves have accumulation of soil residues.”

“Ripped/worn tin foil used as shelf cover. Observed in the walk in cooler.”

“Single-service articles stored on a soiled surface. Observed to go containers.”

“Soiled dry wiping cloth in use.”

“Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near walk in cooler.”

“Stored food not covered. Observed food stored in the vegetable walk in cooler not covered.”

“Walk-in cooler/freezer shelves with rust that has pitted the surface.”

“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the kitchen.”

“Water draining onto floor surface. Observed water draining onto floor from handwash sink near walk in cooler.”

“Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under the handwash sink near walk in cooler.” “Wet mops not stored in a manner to allow the mop to dry.”

“Wet wiping cloth not stored in sanitizing solution between uses. Observed in the cafeteria, in the kitchen, and server area.”

“Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.”

“Working containers of food removed from original container not identified by common name. Observed container of salt at shelf near the triple sink.”

“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started preparing sandwiches, no handwash. Also observed cook started preparing food no handwash.”

“Employee failed to wash hands before putting on gloves to initiate a task working with food.”

“Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron and then proceeded to handled clean equipment’s.”

“Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched trash can near fryers.”

“Employee washed hands with cold water.”

“Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed ice cream and milkshakes mixer.”

“Live, small flying insects found. Observed 2 live flies flying in the kitchen.”

“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork (60F - Cold Holding); Raw pork chop (53F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked pork (51F - Cold Holding); Pork belly (60F - Cold Holding); Raw whole fish (48F - Cold Holding); Cooked ground beef (52F - Cold Holding); Cooked noodles (57F - Cold Holding); Raw shrimp (59F - Cold Holding); Beans sprouts (52F - Cold Holding) in the walk in cooler from the day prior.”

“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork (60F - Cold Holding); Raw pork chop (53F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked pork (51F - Cold Holding); Pork belly (60F - Cold Holding); Raw whole fish (48F - Cold Holding); Cooked ground beef (52F - Cold Holding); Cooked noodles (57F - Cold Holding); Raw shrimp (59F - Cold Holding); Beans sprouts (52F - Cold Holding) in the walk in cooler since the day prior.”

“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook onions (82F - Hot Holding); maduro (92F - Hot Holding); rice and beans (96F - Hot Holding) at room temperature in the cook line, as per operator for less than 2 hours. Observed Milk (127- Hot Holding) in the Cafeteria area. Observed cook chicken (106F - Hot Holding) in the kitchen. As per operator for less than 2 hours. Observed yucca ( 123- Hot Holding); Malanga cream ( 121- Hot holding) at steam table.”

“Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.”

“Employee washed hands in a sink other than an approved handwash sink.”

“Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled . Observed can opener soiled either old food debris.”

“Handwash sink does not have running water or enough water pressure to properly wash hands. Observed handwashing sink near dishwasher. Observed handwash sink near exit door.”

“Handwash sink not accessible for employee use at all times. Observed baking sheet and metal food container stored over hand sink at back preparation area.”

“Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside of handwash sink near cook line.”

“Hot water supply not maintained during peak periods.”

“Non-pitting surface rust on food-contact equipment. Observed in the kitchen.”

“Probe thermometer not used to ensure proper food temperatures.”

“Soap dispenser at handwash sink not working/unable to dispense soap.”

“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 83F at handwash sink near kitchen exit door.”

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