KIKOS

2-2B: .03(5)(k)1&2Observed evidence of employees drinking from unapproved containers in kitchen (multi-use cups next to vegetable sink and on shelf above salsa).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were removed from kitchen.//

4-2B: .05(6)(n)Observed warewashing machine actively being used to sanitize utensils with less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Utensils were sanitized again. Chlorine sanitizer was refilled during inspection. Warewashing machine is now dispensing 50ppm chlorine.//

4-2B: .05(7)(a)1Observed black mold-like accumulation on soda machine nozzles.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles were cleaned and sanitized during inspection.//

6-2: .04(6)(h)Observed tomato sauce marked with preparation date of 9/23. Observed Diabla sauce (contains cooked peppers) marked with preparation date of 9/19. Observed mole (contains cooked peppers) marked with preparation date of 9/20. Person in charge explained that the foods had not been frozen for any period of time.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: All foods were discarded.//

12C: .04(4)(m)Observed wet wiping cloths stored in sanitizer solution with less than 50ppm chlorine.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed and sanitizer was remade to 50-100ppm.//

15C: .05(7)(a)2,3Observed dust buildup on fan guards in walk-in cooler, pipe connected to condenser in walk-in cooler, back top left shelf of walk-in cooler, shelves above kitchen door, and fan above kitchen door.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)