KEKE'S BREAKFAST CAFÉ

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect near trash can, back exit door.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./cook placed raw bacon on grill and did not wash hands/touched equipments and utensil, advised/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cups 51F, cook line cooler, waffle gun/batter 65F/both less than 4 hours per manager/cheese cup moved back to cooler, waffle batter gun will be added to time control plan. Corrective Action Taken Repeat Violation

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./missing 4 new employees reporting agreement. From emailed to manager.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and shredded cheese at server line. Waffle batter, french toast batter and pancake batter at cook line. Repeat Violation Admin Complaint

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./missing three employee's training certificates.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked whole potatoes in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled./sanitizer bottle not labeled/dish room storage rack/ Corrected On-Site

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Banana not washed prior sliced through the skin.

Basic - Bowl or other container with no handle used to dispense food./black plastic cup used to scoop pepper/dry storage rack/ Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair./back storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./dish area cleaned utensil.

Basic - Clean utensils or equipment stored in dirty drawer or rack./back dish machine storage racks.

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 cleaned dish rack. Employee's bag stored with single service items on storage rack/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./several kitchen employees wearing watches and bracelets/ Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F, next to waffle maker/ Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Plumbing system in disrepair./walk in cooler fan leaking.

Basic - Standing water or very slow draining water in handwash sink/hand sink near ice machine.

Basic - Stored food not covered./cooked potatoes in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed celery stored over diced tomatoes, walk in cooler/ Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle./server line hand sink leaking.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter ball at wait station 64F, less than 4 hours. Manager stated that product is under time control, but no time marked and time control plan not available at the time of the inspection. - From follow-up inspection 2024-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Misrepresentation of a fruit or fruit juice./Menu advertised fresh squeezed orange juice but the product delivered as gallon size from their supplier. Admin Complaint - From follow-up inspection 2024-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./French toast batter, waffle butter and butter ball at wait station are under time control per manager, but time control plan not available. Repeat Violation - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one line cook wearing a watch while cooking and preparing food. Repeat Violation - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. Repeat Violation - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./cook line next to hot holding unit, 75F. - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled. - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning./back kitchen cleaned dish rack. - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt on dry storage rack. Powdered and brown sugar at wait station. Repeat Violation - From follow-up inspection 2024-03-06: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./observed kitchen cook cracked eggs then touched multiple items with no hand wash.

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2023. Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./French toast batter, waffle batter, butter using time control but no written procedure available.

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./missing 4 employees certificates.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed kitchen employee wearing a watch while cooking and preparing food. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelf, prep area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Two salt container on storage shelf outside walk in cooler. Brown sugar and powdered sugar at expo station. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next and touching sauces at reach in cooler under cooked line. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bottle with soap next to coffee machine at server station. Corrected On-Site

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at entrance of kitchen blocked with a trash can . Corrected On-Site

Intermediate - bottle containing soap not labeled at server station. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small bowl inside condiment in dry storage area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards stored at storage shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to storage area at server station. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server prepared drinks and handling bread for costumers with a watch and bracelets. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food at cook line. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear an metal pans stored in shelf by dish Machine area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to dish machine area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at walk-in cooler. Grease build up under fryer cabinet.

Basic - Unwashed mushrooms over ready-to-eat cream sauce in walk-in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind ice machine in the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels in dry storage area . Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt on dry storage area Powder sugar not labeled at server station. Corrected On-Site

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. Dishmachine 0ppm operator called technician.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef next to ready to eat cinnamon apple in walk-in cooler Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at wiping cloths. Quat strips not available. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in preparation table in reach in fruit salad cooler Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook handling food no beard guard at cook line. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in walk-in cooler

Basic - Stored food not covered. Chicken tenders uncovered in walk-in freezer Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over cut tomatoes in walk-in cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths at Server station front counter Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale./#10 can strawberry glaze.

High Priority - Employee switched from working with raw food to touch handle and cooking without washing hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./observed kitchen employee drank then touch cheese without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw egg whites on top of ready to eat food, omelette station/ Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition./gallon of milk expired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./egg whites 52F, less than 4 hours, omelette station cooler/rechecked at 43F/ Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand drink blocked by sanitizing bucket and garbage can Kitchen prep area hand sink with utensils inside/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.

Intermediate - No soap provided at handwash sink./cook line hand sink/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drinks through the cook line/ Corrected On-Site

Basic - Employee drinking in a food preparation or other restricted area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's back pack on single service storage rack, employee's jacket on food storage rack/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees./dish washing room hand sink.