KEKE'S BREAKFAST CAFE

Intermediate - Handwash sink not accessible for employee use at all times. Server tray inside handwash sink in server area Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Facility open and operating with more than 8 employees on duty. Manager present isn't certified.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Server station 00ppm quat Sani bucket. Operator discarded and added new solution 200ppm Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wipes hands on apron and then continue to cook food.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs kept in cook line for less than 4 hrs with temperature of 50F. They will be discarded after 4 hrs. 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, French toast batter, pancake batter waffle batter with no time marked. Per cook it was place on time at 8:15

Intermediate - No probe thermometer provided to measure temperature of food products. The only thermometer found has no battery.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored over clean spoons and knifes in dish area

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees preparing food with no beard guard

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cutting into it.

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware kept in dish area facing up. Knifes and spoons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg whites stored over cheese at reach in cooler on cooks line. Operator moved 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 at wait station not date marked

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. Operator has forms but has not filled them out

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sanitized spoons and forks at dish wash area not inverted

Basic - Floor tiles missing and/or in disrepair. Floor under warming station on cooks line

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water at hand sink on left side of server area, water turn off Warning - From follow-up inspection 2023-10-03: Time Extended - From follow-up inspection 2023-10-04: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile missing at host station, dripping water into bus tub on floor Warning - From follow-up inspection 2023-10-03: Time Extended - From follow-up inspection 2023-10-04: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at wait staff area blocked with condiments Corrected On-Site

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. Emailed operator food employee reporting agreement Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored next to case of soda box Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell egg French toast batter stored over fruits on fruit reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.French toast batter kept on fruit reach in cooler for less than 4 hrs with temperature of 56F. Warning

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.Cooked chicken stored on reach in cooler located at cook line , stored since Friday no date marked. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Per manager eggs Benedict are cooked to medium . Facility currently using regular shell eggs. Per manager they will ask customers how they want the eggs cooked. Warning

Intermediate - No soap provided at handwash sink. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Butter, potatoes, pancake and waffle batter. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table located on cook line. Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils in water on cook line with temperature of 76F. Corrected On-Site Warning

Basic - Light shield damaged/in disrepair.Missing light shields in dry storage. Warning

Basic - Liquid waste leakage from dumpster onto ground/dumpster pad. Warning

Basic - Open dumpster lid. Warning

Basic - Soiled wet wiping cloth placed in use with fresh solution.Wet wiping cloth left on cutting board on cookline. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table number one located by the waffle making station diced tomato-48F;shredded cheese-50F;cut spinach-48.Per operator those items have been in the make table about 2.5 hours.Operator put the items on ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Towel in the hand washing sink located by the triple sink area

Basic - Employee with no beard guard/restraint while engaging in food preparation. Gentleman working at the waffle making station, has no beard guard

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-02-23: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation Warning - From follow-up inspection 2022-02-23: Time Extended - From follow-up inspection 2022-05-10: Establishment offers eggs to order and Hollandaise sauce. Admin Complaint

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in bathroom employees restroom Warning - From follow-up inspection 2022-02-23: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Garbage enclosure area in disrepair. Warning - From follow-up inspection 2022-02-23: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and chemical room. Warning - From follow-up inspection 2022-02-23: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2022-02-23: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Intermediate - Food-contact surface soiled with food debris, cut boards on cooks line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

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, facility has employee training for Geoff Adams, manager Brooke pulled file and all other certificates are for previous employees.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, leak in dining room, missing tiles behind front counter, water leaking into buckets, main office has large hole in ceiling with sagging ceiling tiles with water leaking as well into bucket

Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line Repeat Violation

Basic - Filters for water /soda / ice machine have a replacement date of 7/20

Basic - No conspicuously located ambient air temperature thermometer in holding unit in waffle/cut fruit cooler Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly, drain at warewashing area, drain backed up, when main dish sink and hand sink runs, even separately, water draining onto floor, standing water in drain and on the floor

Basic - Water leaking from pipe and/or faucet/handle to hand sink on cooks line and ladies restroom Repeat Violation