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Rinconcito Salvadoreno

January 28, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings6

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Failed findings

Hot Holdingcritical

Inspector note: Beef 120F Chicken 78F left in room temperature after cooking them. PIC states that Beef is been out for 45 mins. and Chicken for 90 mins. PIC reheated beef to 165F and placed chicken in the refrigerating unit. Maintain all PHFs for hot holding at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Rice 72F Rice and veggies 74F left in room temperature for more than 4 hours (PIC stated since 9 AM) . PIC voluntarily discarded them. Maintain all PHFs for cold holding at 41F or under.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Hand being washed at the three bay sink. Wash properly at the hand washing sink only.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Employee unable to set up the three bay sink and perform proper Wash Rinse Sanitize steps. Certified Food Safety Manager was called on site and is training employees. Single use utensils and equipment is being used until proper warewashing takes place.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Prep Area/ Warewashing -Hand washing sink used to store equipment. Employee states she is washing hands at the three bay sink. Use hand washing sink for washing hands only. Wash hands at the hadwashing sink only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Retrain staff with regarding of proper cold holding hold holding warewashing and handwashing.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Thermometers Provided

Inspector note: No food thermometer on site. Provide.
code 05-4-302.12* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit for sanitizer on site. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths stored soiled on the counters. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Shelves and exterior equipment at the prep area/ warewashing soiled. Clean properly Interior of refrigerating unit soiled. Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Hand washing signage missing at the prep area hand washing sink. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Ceiling at the prep area with large amount of grease. Clean properly. Walls at the prep area soiled. Clean properly.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Rooms and Equipment Vented

Inspector note: Gas oven cooking at the prep/warewashing area. No hood vent or fire supression system. Stop usage until proper hood vent system/fire supression system approved by fire department is installed.
code 39-6-304.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 17, 2015: 13 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.