EL RINCONCITO SALVADOERNO 2
2708 West Atlantic Boulevard
Pompano Beach, Florida, 33069
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/21/2024
High Priority
3
Intermediate
1
Basic
11
Total
15
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup in seasoned flour,granulated garlic and oregano black pepper containers. Employee removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on food slicer Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Freezer chest lid not attached to hinges.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensil stored in standing water temperature 85F at prep station
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located next to three compartment sink
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm . Operator added more chlorine rechecked 50 Ppm Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (117-120F - Hot Holding); refried beans (117-120F - Hot Holding) .per operator held out of temperature less than 3 hours. Operator reheated items on stove. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers.
Food safety inspection conducted on 10/21/2024 revealed 15 total violations (3 high priority, 1 intermediate, 11 basic).
Inspection on 8/19/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense flour manger removed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on flip top cooler counter. Employee removed Corrected On-Site
- 12B-01-4:Basic - Employee eating while preparing food. Employee discarded food. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on flip top cooler cutting board. Employee removed Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand washing sink
- 02D-01-5:Basic - Working containers of food sugar removed from original container not identified by common name. Manager labeled Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw shrimp in flip top cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (47F - Cold Holding); pork (51F - Cold Holding) per manager removed from walk-in cooler and placed in flip top cooler. Per manager held out of temperature less than two hours, flip top unit was left open manager closed. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer wiping cloth solution 200+ Ppm. Manager discarded made fresh solution. Rechecked 50 Ppm Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed lime in hand washing sink front counter manager removed Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager arrive during inspection. Corrected On-Site
Food safety inspection conducted on 8/19/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 1/10/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food in reach in cooler above food to serve. Operator removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at front area handwashing sink. Operator put sign. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of foods not in original packaging with no labels. Operator wrote common name on each bin. Corrected On-Site
Food safety inspection conducted on 1/10/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/28/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams not date marked properly. - From follow-up inspection 2023-07-28: **Time Extended**
Food safety inspection conducted on 7/28/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/27/2023
High Priority
8
Intermediate
4
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back of kitchen door
- 08B-38-4:Basic - Food stored on floor. Plantain boxes on floor near of back kitchen Removed Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at hand sink at front counter stored between cutting board and wall. Removed. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beans thawing at room temperature. Placed in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (67F - Cooling) walk in cooler. Operator states beans cooked last night. Not prepped or portioned today. In large plastic bucket. At this rate, beans did not cool to 41F within 6 hours.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee in kitchen observed washing unclean plate and immediately began handling food. Employee washed hands. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating ready to eat sliced tomatoes and lime with barehand. Employee washed hands and put gloves on. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked stock in walk in cooler. Removed. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in flip top cooler across from cook line. Operator states eggs in unit over four hours. **Corrective Action Taken**
- 01B-02-5:High Priority - 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. pork (50F - Cold Holding); chorizo (50F - Cold Holding) top of flip top across from cook line. Operator states food not prepped or portioned today. In unit over four hours. Flip top kept open. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in flip top cooler across from cook line. Operator states eggs in unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (67F - Cooling) walk in cooler. Operator states beans cooked last night. Not prepped or portioned today. In large plastic bucket. At this rate, beans did not cool to 41F within 6 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (50F - Cold Holding); chorizo (50F - Cold Holding) top of flip top across from cook line. Operator states food not prepped or portioned today. In unit over four hours. Flip top kept open. Removed. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (119F - Hot Holding); under steam table at room temperature on shelf. Operator states beans reheated less than four hours ago and placed on shelf under steam table until ready to use. Moved to cooler to properly cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams not date marked properly.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees observed washing hands in triple sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine at front counter in dining room
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel containers in hand sink in kitchen. Removed. Corrected On-Site
Food safety inspection conducted on 7/27/2023 revealed 18 total violations (8 high priority, 4 intermediate, 6 basic).