EL RINCONCITO COLOMBIANO # 2
9900 SOUTHERN BLVD, ROYAL PALM BEACH 33411
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/21/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 22-12-5:High Priority - Metal stem-type thermometer soiled. Employee clean and sanitized Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For bread with cheese on front counter. Per operator product stored for approximately 2 hours. Operator timed marked product for the remaining time of 2 hours. Corrected On-Site
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed on steam table at 9:05am Cooked chicken 76F reheating, cooked rice 100F reheating , Per operator product placed on steam table at 7am. Products did not reheat to 165F for 15 seconds within 2 hours. Operator moved items to stovetop for reheating to 165F +, rechecked Cooked chicken 178F reheating, operator discarded rice. Corrected On-Site Repeat Violation Admin Complaint
- 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 sitting on top of table next to steam table beef soup 120F hot Holding. Per operator product stored for approximately 40 minutes Operator moved product to stovetop for reheating to 165F + **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner stored next to a container with honey on dry storage area Operator removed Corrected On-Site
- 11-26-1: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. Per operator two new employees recently hired. Emailed form to operator to be printed and filled out by employees
Food safety inspection conducted on 3/21/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 11/18/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/17/2023
High Priority
2
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At area behind walk in cooler observed approximately 10 small flying insects landing on box of plantains and clean pots and pans. At prep area observed approximately 5 small flying insects landing on to-go- boxes, canned and dry food items. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-17: Throughout entire kitchen area- observed approximately 25 small flying insects landing on single service item, dry food items and on walls over food preparation surface near prep areas and cookline prep counters. Admin Complaint
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw whole muscle beef and raw fish- operator moved raw ground beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-11-17: A walk in cooler raw chicken stored over raw beef- operated moved to lower shelf. Admin Complaint Corrected On-Site
- 46-01-4:- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by pots, pans and kart. - From follow-up inspection 2023-11-17: **Time Extended**
Food safety inspection conducted on 11/17/2023 revealed 3 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 11/16/2023
High Priority
10
Intermediate
2
Basic
1
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and wall by walk in cooler- operator removed. Corrected On-Site Warning
- 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. At walk in cooler-Soup 50F-56F at 9:00( cooling overnight) , cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity - at current rate of cooling food will not reach 41F within 6 hours- see stop sale. Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to cut and prepare food without washing hands educated operator- employee washed hands. **Corrective Action Taken** Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At area behind walk in cooler observed approximately 10 small flying insects landing on box of plantains and clean pots and pans. At prep area observed approximately 5 small flying insects landing on to-go- boxes, canned and dry food items. Repeat Violation Admin Complaint
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At walk In cooler- non food grade to-go / shopping bags used to stored broccoli - operator removed. Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- employee removed raw ground beef. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw whole muscle beef and raw fish- operator moved raw ground beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over raw fish- operator moved beef to lower shelf. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-Soup 50F-56F at 9:00( cooling overnight) , cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity - at current rate of cooling food will not reach 41F within 6 hours- see stop sale. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- pasteurized eggs 50F- cold holding , raw beef 46-50F- food over stacked- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours - operator over to walk in cooler to quick chill. At front counter- Milk 47-48F- cold holding- food not prepared or portioned today- left out on counter for 20 minutes- operator over to reach in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At large steam table near cook line- Cooked chicken 98-114F at 9:30 to 98-114F at 9:55( reheating since 8:45), cooked rice 105-117 at 9:30 to 105-117F at 9:55( reheating since 8:45) - at current rate of reheating food will not reach 165F within 2 hours- operator placed on stove to reheat. **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-shredded beef 47-55F at 9:00 to 47-55F at 10:00 ( cooling since 5:30)- food not prepared or portioned today- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining 1.5 hours- operator moved to walk in freezer to quick chill. At flip top cooler by cookline-sliced tomatoes 45-47F at 9:15 to 45-47F to 45-47F at 10:15 ( cooling since 7:00), salsa 45-47F at 9:15 to 45-47F at 10:15 ( cooling since 7:00)- food over stacked- at current rate of cooling food will not reach 41F within 4 hours- operator moved to reach in freezer to quick chill. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by trash can - operator removed. Corrected On-Site Warning
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by pots, pans and kart.
Food safety inspection conducted on 11/16/2023 revealed 14 total violations (10 high priority, 2 intermediate, 1 basic).