Pollos Kiky

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

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.

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.

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 - 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.

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**

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.