Kiko's Enterprises #4 Inc

Inspector observed facility without a CFSM currently employed. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Inspector will verify than a current employee is enrolled in an approved CFSM training course within 72hours.

Inspector observed chemicals transferred into working containers without being labeled with a common name. COS PIC labeled chemicals. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Inspector observed both hand sinks and the vegetable prep sink without hot water/running water/low pressure.[Hand sink behind POS without hot water and with low running water pressure; Hand sink beside grill without any water; vegetable prep sink without any water] COS: PIC called manager/owner and was instructed to adjust the mixing valves -- cold and hot running water was restored to the hand sink beside the grill and at the prep sink during the inspection. A plumber is in route to service the hand sink behind the POS system. PIC is not aware of why the water was off. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied. Inspector will verify hand sink behind POS system has been maintained within 72 hours.

Inspector observed chips stored in a black garbage bag (Location on and inside of a large food grade container near walk-in cooler). COS: PIC removed garbage bag and placed chips in food grade containers. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Inspector observed knives with broken tips beside the grill line. COS PIC removed knives from use. CA: Equipment shall be maintained in a state of good repair and condition.

Observed Bulk Foods in working containers not labeled (inside walk in cooler). COS PIC labeled all items with common name and date. Advised that all items have a label.

Observed scoops without handles stored in food product. COS PIC replaced with scoops that have handles. Advised to use scoops with handles and store handles out of food product.

Observed chips stored in a black garbage - bag inside of a large food grade container. Advised to remove garbage bag and keep chips only in food grade containers/bags.

Cooked foods were taken from walk-in cooler and placed on worktable. They were to be heated then served to customers per order. The worktable is not designed to maintain temperatures at 41 degrees or below. COS - PIC discarded items. PIC advised to place items in a reach-in cooler or walk-in cooler until ready to heat and serve.

Observed improper cooling methods. Chorizo was cooked and placed uncovered on the worktable beside the grill. COS PIC moved to walk-in cooler.

3 compartment sink not used in proper order. COS PIC switched to wash, rinse, then sanitize. Advised PIC to always use 3 compartment sink in a proper order.