KIKI'S SANDBAR

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef (48F - Cold Holding); Fish (47F - Cold Holding); Poultry (48*F - Cold Holding) Items in reach in cooler out of temp over night as per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48F - Cold Holding); Fish (47F - Cold Holding); Poultry (48*F - Cold Holding)

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp not dated in reach in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens and womens bathroom used by employees.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler drawers

Basic - Equipment in poor repair reach in gaskets are in disrepair

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind flat top

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground beef burger out of temp over 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (46F - Cold Holding As per manager the food was in walk in cooler over night and put into drawers this morning. Except the ground beef

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cooks Hands Washed in triple sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Equipment in poor repair.gaskets is torn on drawers on reach in cooler

Basic - Floor soiled/has accumulation of debris.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers and reach in coolers are soiled .

Basic - Unclean building components, attachments or fixtures. Fan is soiled with grease and dust

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding); slaw (45*°F - Cold Holding); Fish ( - Cold Holding); shrimp (46*°F - Cold Holding) The cook added ice to these items in reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids for covering cooking food on flat top are baked on grease build up.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in reach in cooler not date labeled

Basic - Floor soiled/has accumulation of debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers and drawers are soiled Lid or Top of chest freezer soiled. Flat top grill backsplash is soiled with grease. Hood system pipes soiled with dripping grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Window soiled with accumulated grease, food debris, and/or dust.