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Rinconcito Salvadoreno

September 2, 2021 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 8 code checks were marked passed.

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Checks marked passed

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Hot Holding- Fish 100F and Pork 98F placed on top of hot holding line. PIC stated they have been out for 45 minutes and placed them for immediate re-heating to 165F. Mantain all TCS food at 135F or above.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Three Bay Sink covered with soiled dishes. When PIC set up the sanitizing bay registered less than 50ppm chlorine sanitizer. Set up three bay sink properly and perform proper warewashing (wash rinse sanitize). Ensure that sanitizer level for chlorine is mantained between 50-100ppm.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: Retrain staff with regard to proper warewashing and hot holding.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
Food Temperature Measuring Devices (Pf)

Inspector note: The food thermometers currently on site not working properly not measuring. Provide proper working food thermometers.
code 590.004/4-302.12-PF** · serious findingstatus: Pass
In-Use Utensils Between-Use Storage (C)

Inspector note: Observed in use knife stored between equipment at prep area. Store properly on a clean/sanitize surface.
code 590.003/3-304.12-C* · lower-severity findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: No wiping cloths sanitizing containers set up. PIC indicates that paper towels are used. Set up and use containers with sanitizing solutions to wipe the food prep surfaces.
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: Prep Area- Bag of onion place on the floor and under handsink box of tomato placed under the handsink. Elevate food items and move away from handsink.
code 590.003/3-305.11-C* · lower-severity findingstatus: Pass
Temperature Measuring Devices-Functionality (C)

Inspector note: Some refrigerating units without interior thermometers. Provide.
code 590.004/4-204.112-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 26, 2021: 8 previous findings did not recur.

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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.