KEKE'S BREAKFAST CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 46f, Turkey 47, Home fries 48f. Less than 4 hours. Manager placed in freezer. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. -Onion scoop. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in omelette prep cooler. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Coached employee. Washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 54f, Cheese 50f ,Cream cheese 48f. Less than 4 hours. Manager placed in walk in cooler. -Chicken 41f, Cheese 43f, Cream Cheese 41f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Potatoes 131f. Manager placed on grill to reheat. Reheated to 200fCorrective Action Taken Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Potatoes covered in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer blade. Manager cleaned and sanitized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -On prep coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Back pack over soda syrup boxes. Corrected On-Site

Basic - Floor area(s) covered with standing water. -By walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Around the door of walk in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler to left of flat grill. -Interior cooler under flat grill. -Some shelves in walk in cooler. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. -Spoons.

Basic - Water leaking from pipe and/or faucet/handle. -By dish machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher cleaning dirty dishes and then grabbing clean dishes. Manager coached employee. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Eggs, waffle batter. Manager determined correct time. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys and cell phone on box of waffle batter. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Cook wearing bracelet. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler at egg station.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Bottom shelf in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Powdered sugar. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Tomato juice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 46f. Less than 4 hours. Manager placed in freezer. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.

Basic - Floor area(s) covered with standing water. -In front of walk in cooler. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw shell eggs stored behind cut lettuce in prep cooler. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Waffle batter. Manager determined correct time. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hollandaise 114f. Less than 4 hours. Manager added boiling water. Rechecked at 170f. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Panini grill.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At far end of wait station.

Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic lids. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic lid chipped on mushroom container. Repeat Violation

Basic - Floor area(s) covered with standing water. -By walk in cooler. -Far end of cookline. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.

Basic - Ripped/worn tin foil used as shelf cover. -Over stove top.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -By waffle press.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Some shelving in walk in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Waffle batter. Manager determined correct time. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Rear handsink. Corrected On-Site

Basic - Floor area(s) covered with standing water. By walk in cooler entrance. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. By waffle maker.

Basic - Working containers of food removed from original container not identified by common name. Powder sugar. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey bacon over dressing in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Waffle batter. Manager determined correct time. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored on napkins in office. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in fresh fruit cooler. Warning - From follow-up inspection 2022-04-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing above the server station. - From follow-up inspection 2021-08-04: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen are soiled. - From follow-up inspection 2021-08-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable located on two of the coolers on the cooks line. - From follow-up inspection 2021-08-04: Time Extended

Basic - - From initial inspection : Basic - Floor underneath the fryer is not cleaned when the least amount of food is exposed. Floor tile is in disrepair throughout the kitchen. - From follow-up inspection 2021-08-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of standing water in the egg station cooler. - From follow-up inspection 2021-08-04: Time Extended