Rincon Cubano

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine

Ice machine in the kitchen.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Thawed Commercially processed reduced oxygen packaged salmon stored in the reach in cooler across from the cook line. Manager stated the fish had been thawed for 1 day

Manager removed the fish from the packaging. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee handled raw pork change gloves then handled clean utensils without washing hands

Employee washed their hands, changed gloves and sanitized the utensils. Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Raw shell eggs stored at room temperature on the cook line. Manager stated the eggs had been at room temperature for approximately 2 hours

Manager placed the eggs in the reach in cooler. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee handled raw fish then clean utensils without changing gloves and washing hands

Employee washed their hands, changed gloves and sanitized the utensils. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed handouts to the operator.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test kit for the dishwasher and sanitizer buckets.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Emailed handouts to the operator.

Intermediate – No soap provided at handwash sink

At the hand washing sink next to the cook line

Manager placed soap at the hand washing sink. Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water shut of at the hand washing sink next to the cook line. Manager stated the plumber had been contacted.