KIKI'S SAND BAR

Intermediate - Handwash sink not accessible for employee use at all times. Table in prep area blocks the hand wash sink

Basic - Cloth used as a food-contact surface covering cooked rice

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork in standing water

Basic - Wiping cloth sanitizing solution stored on the floor.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection employee cleaned it. Corrected On-Site

Basic - Equipment in poor repair. Observed 2 doors reach in freezer gasket torn.

Basic - Food stored on floor. Observed 2 plastic containers with cooking oil stored on the floor by the kitchen entrance. During the inspection employee removed items and placed them correctly. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times. Prep room table blocks handwashing sink

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads in hand wash sink

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food stored on floor in walk-in freezer Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses.

High Priority - Container of medicine improperly stored. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times In prep room , blocked by table and sheet pans Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Food stored on floor in WIF

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Raw tuna stored over/not properly separated from ready-to-eat food, cooked chicken wings. In stand up unit

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (45F - Cold Holding); Fish (44F - Cold Holding); Poultry (44*F - Cold Holding)in walk-in cooler the walking is in defrost during inspection due ice on coil.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Intermediate - Handwash sink not accessible for employee use at all times. In the prep room downstairs

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

Intermediate - No soap provided at handwash sink.

Intermediate - oyster tags not marked with last date served.

Basic - Cold holding equipment , walk-in cooler ,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The Coil is frozen up and the compressor was turned off to thaw the ice on condenser coil

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.mahi still frozen but thawing in the walk-in cooler in unopened package. Manager had the packages open

Basic - Upstairs Ice machine exterior soiled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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.dish washer loaded dirty dishes unloaded clean dishes without washing hands

Intermediate - Handwash sink not accessible for employee use at all times. Tray stored and covering the kitchen hand wash sink Prep room handwash sink is completely bloomed by trays and tables and items stored in sink

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Oil containers and chips stored on floor.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored on the floor in storage trailer.

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. 0 ppm COS 100 ppm Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.raw shrimp over cooked chicken.

High Priority - Toxic substance/chemical improperly stored. Spray bottles stored over food storage shelf.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Intermediate - Handwash sink used for purposes other than handwashing. Whisk in handwash sink Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - oyster tags not marked with last date served.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Open dumpster lid.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. A Remodel is taking place at the bar upstairs with The addition of a shucking station . Also plans to extend the kitchen . - From follow-up inspection 2022-12-14: A Remodel has taken place at the bar upstairs with The addition of a shucking station. Observed No handwash sink in the shucking area at up stairs bar. Checking on base there are no approved plans at this time. **Time Extended*as per Donna the manager the plans have been submitted but not approved as of time of inspection. Time Extended - From follow-up inspection 2023-02-07: I spoke to plan review and Maurice about plans for the remodel at the bar and addition of the sushi bar, they have not received or approved any plans for the restaurant at time of callback inspection. Admin Complaint