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Licensee
Name:
RINCON PROGESENO II
License Number:
SEA2333165
Rank:
Seating
License Expiration Date:
10/01/2018
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
1717 NW 17 AVE MIAMI, FL 33125
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/18/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean utensils or equipment stored in dirty drawer or rack. Some clean plastic trays and to go containers stored in dirty rack. ( front area next to the steam table)
Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Observed accumulation of grease behind the cooking equipments and all around the grease trap in the kitchen area.
Basic - Nonfood-grade bags used in direct contact with food. Observed white rice was stored in a container with a plastic thank you bag at the bottom in the steam table.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked red beans at 105°f left at room temperature to cool down for about 2 1/2 hrs according operator. Operator moved the beans to the walking cooler. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Shredded chicken for tacos at 53°f and blended cooked red beans at 52°f inside reach in cooler in the front, according operator they were cooked yesterday. Operator threw away immediately.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Shredded chicken for tacos at 53°f and blended cooked red beans at 52°f inside reach in cooler in the front, according operator they were cooked yesterday. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front area. Employee removed the cups from the handwash sink. **Corrected On-Site** **Repeat Violation**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wendy Contreras hired since 2/2017.
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.