Kiko & Kiko Restaurant Degrades its Sanitary Rating

Critical - Violation: 02-05-1Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. beans

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish and soup

Critical - Violation: 03D-01-1Observed food being cooled by nonapproved method. According to cook, she had made the fish and and soup around 11 am. Fish and soup was sitting in stovetop being cooled down. Corrected On Site.

Critical - Violation: 08A-07-1Unpackaged food not protected from environmental sources of contamination during preparation. steak being cooked outside restaurant in a barbecue outside the establishment by main street.

Critical - Violation: 08A-28-1Observed food stored on floor.rice

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area.pork

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area.flour

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.rice

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongs and spatulas Corrected On Site.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.encrusted soil in warewashing racks

Critical - Violation: 20A-09-1Chlorine sanitizer not at proper minimum strength for manual warewashing.no chemicalCorrected On Site.

Critical - Violation: 20A-09-1Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizing towels Corrected On Site.

Critical - Violation: 22-16-1Observed soiled reach-in cooler shelves.by steam table

Critical - Violation: 22-18-1Observed soil residue in storage containers. bean, rice

Critical - Violation: 22-22-1Observed encrusted material on can opener.

Critical - Violation: 22-23-1Observed encrusted, soiled material on slicer.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler by backdoor.

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.containers

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.knives

Critical - Violation: 31-08-1Hand sink missing in food preparation room or area. outside by barbeque area

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.by warewashing area

Violation: 36-13-1Observed grease accumulated under cooking equipment.

Violation: 37-05-1Observed wall soiled with accumulated food debris. by steam table

Violation: 37-05-1Observed wall soiled with accumulated food debris.by 3 compartment sink

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.on top of steam table

Critical - Violation: 41B-03-1Observed unlabeled spray bottle.

Critical - Violation: 45-38-2Portable fire extinguisher not fully charged. For reporting purposes only.extinguisher by warewashing area.

Critical - Violation: 45-41-2Portable fire extinguisher tag out-of-date. For reporting purposes only. abc extinguisher by warewashing area.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BEEF, CHICKEN SALAD

Critical - Working containers of food removed from original container not identified by common name. flour

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.SOUP AT 105 F

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef, pork, chicken

Critical - Observed uncovered food in holding unit/dry storage area. PORK, STEAKS INSIDE REACH IN COOLER

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour, rice

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed ripped/worn tin foil used as shelf cover. THROUGHOUT KITCHEN

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food. BRUSH W/METAL BAND

Critical - Observed accumulation of debris in warewashing machine and associated equipment. ON TOP

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Equipment food-contact surfaces and utensils not sanitized.3 compartment sink SET UP WITH WASH, RINSE BUTNO SANITIZER

Critical - Observed soiled reach-in cooler gaskets. REACH IN COOLER BY CAFETERIA

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN COOLER IN KITCHEN

Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Lights missing the proper shield, sleeve coatings or covers.KITCHEN

Critical - Observed unlabeled spray bottle.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only. ABC EXTINGUISHER

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC EXTINGUISHER BY 3 COompartment sink

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. beans

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish and soup

Critical - Observed food being cooled by nonapproved method. According to cook, she had made the fish and and soup around 11 am. Fish and soup was sitting in stovetop being cooled down. Corrected On Site.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation. steak being cooked outside restaurant in a barbecue outside the establishment by main street.

Critical - Observed food stored on floor.rice

Critical - Observed uncovered food in holding unit/dry storage area.flour

Critical - Observed uncovered food in holding unit/dry storage area.pork

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.rice

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongs and spatulas Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.encrusted soil in warewashing racks

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.no chemicalCorrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizing towels Corrected On Site.

Critical - Observed soiled reach-in cooler shelves.by steam table

Critical - Observed soil residue in storage containers. bean, rice

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler by backdoor.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.containers

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.knives

Critical - Hand sink missing in food preparation room or area. outside by barbeque area

Critical - Hand wash sink lacking proper hand drying provisions.by warewashing area

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated food debris.by 3 compartment sink

Observed wall soiled with accumulated food debris. by steam table

Lights missing the proper shield, sleeve coatings or covers.on top of steam table

Critical - Observed unlabeled spray bottle.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only.extinguisher by warewashing area.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. abc extinguisher by warewashing area.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Hand wash sink lacking proper hand drying provisions.

Wet mop not hung to dry.

Critical - Violation: 08A-24-1Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board

Violation: 24-10-1Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Cooked fish in oil and vinegar .

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed hand wash sink used for purpose other than washing hands.Front counter handsink

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed soil residue in storage containers.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed utensils stored in crevices between equipment.

Observed worn, torn and/or soiled floors/carpeting.Cardboard inside walk-in cooler

Observed wall soiled with accumulated black debris in dishwashing area.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed unlabeled spray bottle.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Violation: 13-03-1Observed employee with no hair restraint.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry food storage shelves

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.Fresh squeeze orange juice stored in containers for later use.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Croqquettes at 80 degrees

Critical - Observed potentially hazardous food thawed at room temperature.Corrected On Site.

Critical - Observed food stored on floor.Inside walk-in cooler

Critical - Observed uncovered food in holding unit/dry storage area.Dry food storage area

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry food storage shelves

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Knife holdster

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Handwash sink not accessible for employee use at all times.Front counter area

Critical - No handwashing sign provided at a handsink used by food employees.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro