KEKES BREAKFAST CAFE

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. Dishwasher (Chlorine 0ppm) Observed empty bucket of sanitizer. Operator replaced sanitizer, primed sanitizer, rechecked 50ppm chlorine sanitizer. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed license during course of inspection. Confirmation #257562796 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. Observed Cooked and Diced turkey bacon made 1/5 at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon (47F - Cold Holding) Observed product over stocked above rim of pan on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in lower portion of cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink, no vacuum breaker present. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at egg station soiled with black mold like substance.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Basic - Cutting board has cut marks and is no longer cleanable. Egg station cutting board.

High Priority - 3 Shell eggs in use or stored with cracks or broken shells on cook line. See stop sale.

High Priority - Cook cracked raw shell eggs and then clean plates to plate cooked eggs without washing hands and changing gloves. Cook washed hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks. Cook placed raw bacon on the grill and then proceeded to prep ready to eat ham without washing hands and changing gloves. Cook went to wash his hands. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet, splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing on cook line. Cook filling pots with water at hand sink. Cook filled pots at triple sink. Corrected On-Site

High Priority - Dish washer handled soiled dishes and then handled clean dishes without washing hands. Dish washer went to wash his hands. Corrected On-Site

High Priority - Employee began working with food in flip top cooler at cook line, after entering kitchen from outside, without first washing hands. Employee went to wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety whipped butter on cook line identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was approximately 2 hours ago. Operator time marked. Corrected On-Site

Basic - Employee tea container on a food preparation table next to toaster in wait area. Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 97F in prep area. Operator discarded water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor underhand sink at cook line. Operator placed another bucket underneath. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled to go container without washing his hands. Employee went to wash his hands. 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 buttered toast without gloves. Employee put gloves on. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo line and cook line. Operator provided. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing windex not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Clean knifes stored between equipment at cook line. Cook removed. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Cook removed. Corrected On-Site

Basic - Silverware dried with a towel/cloth in wait area. Reviewed silverware has to air dry and can be polished once dry.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee ate food with bare hands then put on gloves without washing hands to handle portioned turkey. Employee removed gloves, washed hands and put on gloves.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator corrected Triple Sink (Quaternary 400ppm) Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. portioned sliced turkey (42F 47F - Cooling) 9:15am ambient cooling since 7am recheck 9:50am 43F-50F. Held in top unit in an overfilled container - operator moved to cooler to facilitate the cooling process. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish station hand sink - operator provided paper towel. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator completed during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes prepared over 24 hours - operator date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage from prep surface.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing omelet wearing watch - employee removed watch. Corrected On-Site

Basic - Food stored on floor. Gallon of Butter substitute on hot line floor - operator moved to shelf. Corrected On-Site

Basic - Liquid waste leakage from dumpster onto ground/and standing water dumpster pad.