KEKOON RESTAURANT AND LOUNGE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2024

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw salmon stored over cooked oxtails. Operator stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at nose bibb outside (hose connected) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink next to walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at main bar. Operator provided roll of paper towels. Corrected On-Site Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 employees on duty without proof of training. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Observed at handwashing sink at main bar. Operator provided soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dry goods room.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 full tanks of Co2 not secured properly, stored next to mop sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at outside bar. Operator provided sign Corrected On-Site Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2024

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container on table in kitchen next to grill - crab cakes (76F - Hot Holding) as per operator item held out for approximately 5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on table next to steam table in kitchen - Alfredo sauce (76F - Cold Holding); tequila tomato sauce (46F - Cold Holding) as per operator items held out of temperature for approximately 1 hour. Items not portioned or prepared today. Operator placed items in ice bath to bring down the temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container on table in kitchen next to grill - crab cakes (76F - Hot Holding) as per operator item held out for approximately 5 hours. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at outside bar. Observed at handwashing sink at main bar Observed at handwashing sink in dry goods room. Operator provided item. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at handwashing sink at outside bar. Observed at handwashing sink at main bar. Operator provided item. Corrected On-Site

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. Observed 3 employees on food preparation duties without proof of training.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink at main bar and side bar.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at outside bar.

Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed employee sneezing while engaged in food preparation.

Basic - Food stored on floor. Observed boxes of pasta stored directly on the floor at dry goods room.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at outside bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp (35F) thawing at room temperature in triple sink. Operator ran water on item. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler - raw beef stored over oranges.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to steam table - container of vodka tomato sauce (70F - Hot Holding) as per operator item not portioned today. Held out of temp for approximately 5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at lower compartment cooler - red snapper (45F - Cold Holding); shredded chicken (48F - Cold Holding) As per operator items held out of temperature for approximately 2 hours. Not portioned or prepared today. Operator placed items in cooler for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table near expo window - ox tail (113F - Hot Holding); beans with beef (115F - Hot Holding); cooked veggie sause (103F - Hot Holding); As per operator items out of temperature for approximately 1 hour. Operator raised table's temperature. Observed next to steam table - container of vodka tomato sauce (70F - Hot Holding) as per operator item not portioned today. Held out of temp for approximately 5 hours. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed at handwashing sink next to dishwasher machine - cart with utensil blocking access to sink. Operator cleared area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored in sink at handwashing sink next to dishwasher machine. Operator stored correctly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher machine. Observed at handwashing sink at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dry goods room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed jars on shelf above dishwasher machine -

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container at expo window in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employee engaged in food preparation with no hair restrain. Employees complied Corrected On-Site

Basic - Food stored on floor. Observed at storage room - boxes of beans stored directly on the floor. Additionally observed boxes of plantain on floor next triple sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on prepping table in kitchen. Operator stored correctly. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened bottle of water in cooler in kitchen. Operator stored correctly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at triple sink - calamari thawing in standing water - operator turned water on for proper thawing. Corrected On-Site