KEKE'S BREAKFAST CAFÉ

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hake table - fresh eggs over bread - operator removed bread. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg in make table - operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station - grilled mushrooms ( 46F - Cold Holding); chopped sausage (46F - Cold Holding); provolone (46F); not portioned or prepared today held under 4 hours - operator moved to cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cut romaine (56F - Cooling) 9:45pm prepped at 8:45am recheck 11:00 51F tall insert pan on top unit of make table under 4 hours operator moved to walk in cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed copy of TPHC to operator. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spray bottle with butter oil not labeled operator labeled. 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. Employee plating toast with bare hands in wait area. Employee put gloves on . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Turkey sausage behind pork sausage in drawers under grill. Manager reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 41°F-55°F stacked to high less than 2 hours ago in prep area, not prepped this morning. Manager discarded top potion of cheese. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine was cleaned during inspection Repeat Violation

Basic - Floor area(s) covered with standing water in walk in cooler.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 50ppm. Sanitizer pre mix needs to be calibrated.

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

Basic - Equipment in poor repair. Drawers under grill not closing fully. Rolling out to open to easy.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm on cook line. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 50ppm. Manager set up fresh solution at 200ppm. Corrected On-Site

Basic - Cook eating while preparing food on cook line. Reviewed with cook to eat in dining room or employee break area. Cook stopped eating. Corrected On-Site

Basic - Cooks coffee cup on a food preparation table next to bread and batter on cook line. Cook removed. Corrected On-Site

Basic - Employee personal cell phone stored in a food preparation area, at cook line. Cook removed. Corrected On-Site

High Priority - 4 Shell eggs in use or stored with cracks or broken shells. See stop sale. Flip top left of the grill

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Turkey burger stored behind veggie burger in drawers under grill. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 44°F-52°F. Due to over stacking on flip top cooler to the left of the grill for less than 1 hour. Cook removed half of the cheese and placed on the bottom refrigerator to rapidly cool. Corrective Action Taken