KEKE'S BREAKFAST CAFE

Intermediate - Handwash sink used for purposes other than handwashing. Chef on the cooks line used handwash sink at kitchen entrance to fill a pan.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers near 2 compartment sink wet nesting.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers at end of cook line some not stored inverted.

Intermediate - Handwash sink used for purposes other than handwashing. Employee fill pan at hand washing sink at cook line.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Plumbing system in disrepair. Bell Vacuum breaker/back flow prevention device on mop sink in dis repair.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "bell" vacuum breaker broken on mop sink faucet.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw eggs then handle clean dishes and utensils without changing gloves or washing hands. Educated operator on proper hand washing procedures and possible alternatives including possibly utilizing a double glove system. 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 on grill: sausage (119F - Hot Holding). Operator began reheating sausages. Corrective Action Taken

Basic - Old food stuck to clean dishware/utensils. Observed food debris on clean plastic containers on shelf by 2 compartment sink. Operator washed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink,at end of cooks line. Operator replaced towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed whipped butter, cut peppers and tomatoes prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed mold like buildup on shelves in walk in cooler.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wipe hand on clothes then return to food preparation.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage stored above single service items on dry storage shelves. Operator moved item for proper storage. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board in back prep area. Operator removed cloth. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching toast with bare hands. Educated operator on proper hand washing and bare hand contact. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish in clean dish rack. Operator washed dish. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small container used as scoop in tuna salad. Operator discarded item. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed hot sauce, syrup and butter bottles stored in employee drink rail. Operator moved items for proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water. Operator moved items to dishwashing area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed pitcher stored in hand wash sink in kitchen area. Operator moved item for proper storage. Corrected On-Site