KIKI'S BISTRO

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED BEEF BOURGINON AT 43.7F, CHICKEN AT 43.8-44.2F, DUCK PATE AT 43.8F, AND LIVER PATE AT 44.2F. MANAGEMENT VOLUNTARILY DISCARDED 45# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED EXPOSED INSULATION IN THE CHEST FREEZER IN THE STORAGE AREA. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR IN THE LOCKER ROOM AND LIQUOR ROOM. REPLACE THE BROKEN AND LOOSE FLOOR TILES IN FRONT OF THE STOVE AND DEEP FRYER AT THE COOK'S LINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HANDSINK IS PROVIDED AT THE BAR. MUST INSTALL OR DESIGNATE ONE COMPARTMENT OF THE 3 COMPARTMENT SINK AS A HANDWASHING SINK ONLY AND PROVIDE WITH SOAP AND PAPER TOWELS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: INADEQUATE HANDS WASHING FACILITIES, FOUND AN ENCLOSED ELECTRICAL/AC UNIT ROOM CONVERTED TO A PREP AREA WHERE A PREP TABEL WITH A MEAT SLICER AND A SMALL SOFT SERVE ICE CREAM MAKER IN ROOM WITHOUT ANY HANDS WASHING SINKS, INSTRUCTED TO INSTALL A HAND SINK OR RELOCATE PREP TABLE/FOOD EQUIPMENT TO MAIN KITCHEN AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOODS NOT LABELED, INSTRUCTED TO LABELA AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN TRAYS AND CUTTING BOARDS STORED ON FLOOR, INSTRUCTED TO STORE 6" OFF FLOOR. CONDENSATION NOTED ON PIPES ABOVE PREP ARREA, INSTRUCTED TO REMOVE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ONE OF THE DOORS AT REAR STOREAGE AREA COOLER WITH EXPOSED INSULATION, INSTRUCTED TO COVER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: WIRE RACK SHELVES THROUGH OUT KITCHEN NOT CLEAN, GRASE AND DUST BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MEAT SLICER NOT CLEAN, FOUND FOOD DEBRIS STUCK ON SURFACES BEHIND BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURES. FOUND COOLER ALONG PREP LINE AT IMPROPER TEMPERATURES RANGING BETWEEN 50-56 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 60 LBS OF CHICKEN IN RED WINE SAUCE,CHICKEN BREASTS,DUCK LEGS AND RAW FISH AT IMPROPER TEMPERATURES RANGING BETWEEN 47-56 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ICE BIN COVERS FOR ICE BINS BEHIND BAR. MUST ALSO REPLACE RUSTY SHELVING RACKS IN REACH IN COOLERS WHERE NEEDED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR OF COOKING EQUIPMENT AND REMOVE ALL GREASE AND FOOD DEBRIS BUILD UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER SODA LINE SYRUP DISPENCERS IN FRONT CLOSET.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST MAKE FLOORS IN REAR STORAGE AREA SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST SCRAPE AND REPAINT WALLS ABOVE DISH MACHINE WHERE PEELING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOPS BEHIND BAR.