- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface, sushi rice.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice, in waitstaff area.
- Basic - Raw animal food stored above unwashed produce, raw eggs stored over peppers and onions, in walk in cooler.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, by Wok.
- Basic - Stored food not covered in walk-in cooler, prepared vegetables, cooked potatoes.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food stored in ice used for drinks.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment, raid - ant and roach, on shelf with chemicals by walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined, sushi rice.
- High Priority - Raw animal food stored over ready-to-eat food, raw eggs stored over lime in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw beef stored over raw shrimp in walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times,blocked by various items.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart by 3 compartment sink.
- Intermediate - Handwash sink used for purposes other than handwashing, storing mop, by 3 compartment sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, by ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
|
09/04/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by rack and containers, in ware washing area.
- Intermediate - Handwash sink used for purposes other than handwashing, storing container.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
6/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, prepared vegetables in walk in cooler.
- Basic - Cloth used as a food-contact surface, used to cover sushi rice.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use ice scoop stored on soiled surface between uses, on shelf by 3 compartment sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, over 3 compartment sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, chicken in reach in freezer.
- Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.with garnish.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw beef stored over raw fish in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands, at 3 compartment sink at bar, goes from a stream to a drip.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by rack and containers, in ware washing area.
- Intermediate - Handwash sink used for purposes other than handwashing, storing container.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink, at sushi bar. **Corrected On-Site**
|
3/24/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust, vents on ice machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, box of wahoo loins.
- Basic - Cloth used as a food-contact surface, to cover flour.
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items, listerine stored on shelf with food on cookline.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, cell phone in plate on cookline.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice, in waitstaff area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef, shrimp.
- Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.
- Basic - Stored food not covered in walk-in cooler, chicken and cooked potatoes.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began.sushi rice.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw beef stored over soy sauce.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, prep then dishes then prep.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, in sushi prep area.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, prep person/ dishwasher.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by various items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink, on cookline.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, handles of reach in cooler.
- Basic - Raw animal food stored above unwashed produce, duck over cucumbers in walk in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw chicken over raw beef in walk in freezer.
- Intermediate - Handwash sink used for purposes other than handwashing, storing cleaning products, dish area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, test kit wet and unusable.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, dish area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, dish area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food, gave manager the updated form.
- Intermediate - Nonfood-grade basting brush used in food.
|
5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. cup no handle used as scooper inside rice
- Critical - Handwash sink not accessible for employee use at all times. blocked by cart and mop bucket
- Observed build-up of debris, dust or dirt on nonfood-contact surface. exterior of ice machine
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. servers station Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. pots, pans in sink by 3 compartment sink Repeat Violation.
- Observed ice scoop with handle in contact with ice.servers station, sushi station, and bar Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. kitchen Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. servers station Corrected On Site. Repeat Violation.
|
4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. by 3 compartment sink blocked by cart and sushi station hand sink Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. servers station Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of ice machine the vents
- Critical - Observed food stored on floor. shrimp and other item walk in freezer Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. by 3 compartment sink Repeat Violation.
- Observed ice scoop with handle in contact with ice. sushi station and bar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice 90 advised to use time in leu of temp if the rice is not acidified. rice placed out at 11am time marked it for four hours from that time Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over vegetables
- Critical - Observed soiled reach-in cooler gaskets. in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.chicken walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. throughout kitchen
|
12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed a nonfood-grade rice container used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. Walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sprout-Corrective action - ireach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective Action- in reach in cooler
- Critical - Working containers of food removed from original container not identified by common name.
|
4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.flour.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.in/around kitchen handsink .
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times.kitchen handsink .
- No copy of latest inspection report.
|
11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kiko's, 801 S University Dr #kj, Plantation, FL »