- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area, cell phone and watch.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.
- Basic - Food-contact surface not smooth and easily cleanable, paper towel under tongs
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Plumbing system in disrepair, broken hot water faucet at handsink.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 56, tomato 59
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, chlorine. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
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