Pollos Kiky

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the Self-service buffet bar, milk based housemade dressing (53F - Cold Holding). Operator stated dressing had been placed since 11am in cold holding unit. Operator stated foods are difficult to keep below 41degrees as the lid maintains open at time of service. Provided operator with time as a public health control form.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet counter, milk based housemade dressing (53F - Cold Holding). Operator stated dressing had been placed since 11am in cold holding unit. Operator stated foods are difficult to keep below 41degrees as the lid maintains open at time of service. Provided operator with time as a public health control form.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Operator stated Self service bar maintains open during service.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide food handler training.

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/. At time of inspection, a total of 4 food handling employees present without a certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at front counter cash register area. No paper towels or mechanical hand drying device provided at handwash sink in the back prep area.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed employee vacuum packing raw chicken pieces with a marinade into reduced oxygen packaging bags. Operator stated oxygen absorbers are being added into reduced oxygen packaging. Observed a total of 3 bags dated 3/2/26 and 4 bags dated 3/3/26 in the walk in cooler. Discussed with operator that a HACCP plan need to be submitted and approved by the division of hotels and restaurants to continue doing this process. Operator began to open ROP bags. **Corrective Action Taken**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At the front counter and stand alone reach in cooler in dining area, observed packaged baked goods such as cake slices and cookies without any type label. Operator stated a vendor drops them off at establishment.

Basic - Food stored on floor. In the walk in cooler, observed boxes of carrots boxes of celery stored on the floor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially cooked and packaged yuca (76F - Cold Holding)see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (124F - Cooling) at 2:10pm cooked chicken (74F - Cooling) at 4:12pm. In buffet area dairy based sauce (57F- Cold holding)

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without sanitizer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially cooked and packaged yuca (76F - Cold Holding)see stop sale. In buffet area dairy based sauce (57F- Cold holding) **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (124F - Cooling) at 2:10pm cooked chicken (74F - Cooling) at 4:12pm.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen area, near employee restroom, and front counter.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and printed person in charge with a copy of employee reporting agreement. **Corrective Action Taken** **Repeat Violation**

Intermediate - No soap provided at handwash sink. In the kitchen area, near employee restroom, in second seating area, and front counter.

Intermediate - Non-pitting surface rust on food-contact equipment.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. area, near employee restroom, in second seating area, and front counter.

Basic - Equipment in poor repair. 3 compartment sink does not hold water, no operational drain closures.

Employee Health Policies Present

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Approved Thawing Methods Used

Proper Sanitizer Contact Time and Concentration

Wiping Cloths Properly Used and Stored

Intermediate - Spray bottle containing toxic substance not labeled. Near ice machine.

Basic - Outer openings not protected with self-closing doors. Back door not self closing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Very large gap under back door of establishment.

Basic - Equipment in poor repair. Observed two Reach in coolers with torn gaskets.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and dry storage area observed acoustic ceiling tiles.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door is not self closing

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler observed a variety of foods inside non food grade containers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher. Operator replenished towels **Corrected On-Site**

Intermediate - Packaged food not labeled as specified by law. At front counter, several varieties of desserts in packaging and available to customers self service with no label or date marking. Educated operator about requirements for labels.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen has acoustic ceiling tiles

Basic - Time/temperature control for safety food thawed in an improper manner. Near walk in cooler, observed raw chicken and raw fish thawing at room temperature with no running water. Educated operator about proper thawing methods.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Flashlight was needed to observe date marking.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris