KEKE'S BREAKFAST CAFE

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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pasteurized eggs in reach-in cooler next to omelet grill. Manager moved eggs to bottom shelf. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice machine across from back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to back door. Manager discarded drink during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to ice machine. Manager pulled containers apart to continue air drying. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager stated dispenser not working properly.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, changed gloves and proceeded to handle clean dish without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top of reach-in cooler next to egg grill: eggs (ambient) (77F - Cold Holding). Employee moved eggs to reach-in cooler, ambient temperature 40F. Manager stated eggs would be held on Time as a public health control. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner stored across from mop sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen ice machine. Manager removed drink during inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.

Basic - Old labels stuck to food containers after cleaning. Containers stored above prep table across from kitchen ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed recently stacked containers to allow to dry and instructed dish washer to allow them to dry before stacking Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service Trays not inverted. Manager inverted trays at dry goods storage area Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pan of butter at server station with time mark of 1PM. Employee at wait station stated the same pan of butter has been in-use since opening and they are placing the pan back into the cooler during slow periods. Inspector reviewed using time as a public health control with manager during this inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Pan of butter at server station with time mark of 1PM. Employee at wait station stated the same pan of butter has been in-use since opening and they are placing the pan back into the cooler during slow periods. Inspector reviewed using time as a public health control with manager during this inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board at end of cookline. Manager removed phone from cutting board during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic pans wet nested on shelf in warewash area. Manager moved pans to dish machine to be resanitized. Corrective Action Taken

Basic - Open dumpster lid. Sliding door in side of dumpster left open. Manager closed sliding door during this inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, tuna salad date marked 03/18/2024. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy, manager printed and posted. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line and server area, manager provided.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near back door, employee personal items (jackets and purses) above soda boxes, manager moved all. Corrected On-Site

Basic - Floor area(s) covered with standing water. At the cook line, standing water on floor in front of egg cooler.

Basic - Food storage container/container lid cracked or broken. In use containers at the cook line (missing corner).

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels residue.

Basic - Single-service articles improperly stored. At the office area, case of cups on floor.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At the cook line, tuna salad date marked 11/20/23.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, male employee changed he his gloves after touching and cracking raw shell eggs, no hand washed occurred, Inspector and manager addressed situation, employee washed his hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed bowl with raw shell eggs residue on top of shredded cheese, Employee removed the bowl. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server station, milk no date marked, employee voluntarily discarded Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the end of the cook line, observed drinks above oil, manger moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers next to dish machine.

Basic - Food stored in a prohibited area. At the mop sink area, observed salt pellets stored next and underneath chemicals, manager moved the bag. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket and scoops stored on top of ice machine not inverted, manager inverted. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with rust

Basic - Old food stuck to clean dishware/utensils. At the cook line, observed plate with old food residue, Manager moved to dish machine. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched clothes with gloved hands and continued to prepare food without washing hands. Male employee on cookline touched pants and continued to crack shell eggs without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: raw pooled shell eggs on shelf over bag of lettuce. In walk in freezer: bag of raw chicken stored on shelf over pan of raw burgers. All were moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna in reach in cooler date marked 3/24, should have been discarded yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in topping cooler on cookline: cream cheese 44F-58F. Cottage cheese 45F. Manager stated both were below 41F for line check and placed both on ice. 30 minutes later cream cheese 42F-43F and cottage cheese 45F. Manager voluntarily discarded cottage cheese. Corrective Action Taken Repeat Violation Admin Complaint

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. No time mark on French toast batter. Time added. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday with no date mark in reach in cooler on cookline.

Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink near topping cooler on cookline. Removed during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in freezer on cookline. Moved. 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. Bag on shelf over single use gloves. Moved during this inspection. Corrected On-Site

Basic - Ice bucket/shovel stored improperly between uses. Bucket on top of machine is not inverted. Manage flipped over during this inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. In back prep area. Manager added plastic lid under bucket of sanitizer. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. Observed cracked shell eggs stored in metal container in reach in cooler located across from cook line as well as reach in cooler to the left of cook line. Employee voluntarily removed eggs and soiled container during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container of tuna salad in bottom of reach in cooler with serving cup used as spoon.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed covered employee drink on dry storage shelf in kitchen. Also observed covered employee drinks on bottom of prep shelf in dry storage area in back of house near dish area. Employees removed during inspection. Corrected On-Site

Basic - Stored food not covered. Observed large plastic container of liquid eggs whites in bottom of reach in cooler located to left of cook line with no lid. Also observed plastic container of tuna salad in reach in cooler located across from cook line with no lid. Employees added lids during inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in dishwashing area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon in bottom of handwash sink located next to prep table and waffle station. Employee removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation