KEKES BREAKFAST CAFE

High Priority - Employee touched apron/clothes and then engaged in food preparation. Server wiped hands on pants then touched plate of food. Immediately advised employee to wash hands after touching cloths . Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed Container of 12 shell eggs with puddling yoke in prep table operator removed to be discarded 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. Cream cheese less than 4hrs per operator. Operator put time on cream cheese Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs Lactic Acid test strips for sanitizer for triple sink.

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

Basic - Employee beverage container in a cold holding unit with food to be served to customers. In omelette station cooler Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep cook

Basic - Hole in or other damage to wall. By back prep sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cooked crack shell eggs with gloves on and then proceeded to touch cooked waffle. Manager told employee to discard waffle, wash hands, and put new gloves on Corrective Action Taken

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 open on Monday no proper date marking located in RIC in front area Corrected On-Site

Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Menu has "All our orange juice is freshly squeezed in Florida". Juice is received from Sysco packaged in Texas. The departments OPQ office and Keke's corp office have discussed the menu and Keke's is in the process of changing all menus. Review again at next unannounced inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee bathroom Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on left side on Kitcken exit door

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect flying on prep area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Employee touched English muffing with bare hands after it was toasted. Inspector ask operator to discard. Corrected On-Site

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Records missing training date. But expiration date is listed.

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

Basic - Ceiling tile missing over walk in cooler.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink kept on prep table by back exit door. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.Small gap between door and door frame when door is closed.

Basic - Silverware/utensils stored upright with the food-contact surface up.Forks kept on expo line .

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cream cheese kept on reach in table at cook line for less than 4 hrs with temperature of 53F. Ask manager to place on a cooler. Corrective Action Taken Warning - From follow-up inspection 2023-03-14: 47F Time Extended