EL CAMINO

Name: EL CAMINO
Address: 700 S ROSEMARY AVE STE 232, WEST PALM BEACH, FL, 33401, US
Rating: 2.6

700 S ROSEMARY AVE STE 232

★★½☆☆ (2.6/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8836113

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bottles used for juices stored upright on storage shelf near walk in cooler. Advised operator to place cover or lid on bottles.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Onion and tomato jam (73F-hot holding) Observed in pan above cooler on cook line. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product and place new product in cooler. **Corrective Action Taken**

Inspection #: Visit ID: 10697409

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in ice bin at outside bar.
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary at 0 ppm. Operator correct to 200ppm Corrected On-Site
03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken stock cooling for 3 hours (110F - Cooling). Operator reheated chicken stock (212F - Reheating) Corrected On-Site
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); operator correct to Dishwasher (Chlorine 100ppm) Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator ; shredded cheese, (44-49F - Cold Holding). Operated placed ice on top . **Corrective Action Taken**

Inspection #: Visit ID: 8722204

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed a few employee without hair restraint Operator had all employees put on hair restraints.Corrected On-Site Corrected On-Site
08B-38-4:Basic - Food stored on floor. Observed a case of chicken on floor in walk-in refrigerator Operator placed on shelf. Corrected On-Site

Inspection #: Visit ID: 8569922

12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes. Dishwasher washed hands. Corrected On-Site
31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observe at bar hand wash sink.

Inspection #: Visit ID: 8344428

03G-15-5:High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observe pork.
03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observe with swordfish.
03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.