KIKI ON THE RIVER

Violations (13)

• 12A-10-4Critical

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French fries 56°f (cold holding) stored near fryer machine. As per operator less than 30 minutes. Operator stored inside reach in cooler kitchen. **Corrective Action Taken**

  High Priority

• 12A-07-5Critical

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

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

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 85°f located at cooked line area. Operator stored on flat grill kitchen. **Corrective Action Taken**

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler. Kitchen.

  Basic - Standing water in bottom of reach-in-cooler. Kitchen.

  Basic

• 21-08-4

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizing solution Quaternary 00ppm located cook line area . Operator discarded the solution during inspection. Recheck quaternary 200 ppm.

  Basic

• 01C-03-4

  Clam/mussel/oyster tags not marked with last date served.

  Intermediate - Clam/mussel/oyster tags not marked with last date served.

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pieces inside hand wash sink bar area. Operator removed during inspection. **Corrected On-Site**

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located near exit door kitchen.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located near exit door kitchen.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. Bar area and also next to ice machine near exit door kitchen.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and also next to ice machine near exit door kitchen.

  Intermediate

• 50-09-4Corrected on site

  Current Hotel and Restaurant license not displayed. Operator provided during inspection.

  Basic - Current Hotel and Restaurant license not displayed. Operator provided during inspection. **Corrected On-Site**

  Basic

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area. Observed employee bottles of water located at cooked line area.

  Basic