KEKE'S BREAKFAST CAFE

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle soiled towel hanging from his shoulder, then proceeded to handle food with out washing hands. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line. Raw chicken fingers stored above onions rings. Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line across from flat top grill. Lunch station cooler. Cooked chicken 46F cold holding, cheese 46F cold holding, cooked mushrooms 46F cold holding, whipped butter 52F cold holding,cooked sausage 52F cold holding . Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line across from flat top grill. Lunch station cooler. Cooked chicken 46F cold holding, cheese 46F cold holding, cooked mushrooms 46F cold holding, whipped butter 52F cold holding,cooked sausage 52F cold holding . Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See stop sale Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink area Advised operator to correct it. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler. Several covered stacked containers with Cut potatoes at 8:56am(46F cooling) since 8am at 9:32am same temperature . At this current cooling rate product will not reach 41F witting 4 hours. Operator removed lids and separated products. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by ice machine. Operator provided Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles with sanitizer solution not labeled on in prep area another one on expo line. Operator labeled Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch face then handled clean plate to put whipped cream on; no hand wash. Server washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched soiled pants then handled clean utensil to make food; no hand wash. Chef washed hands. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. At walk in cooler: Manager touch cooked potatoes with bare hands. Advised operator to use gloves. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At reach in cooler: raw shelled eggs stored with cracked ones. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. See stop sale. Warning

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 and the time removed from temperature control cannot be determined. No time mark on waffle batter stored on cook line. Operator time marked. 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. No written procedure available for use for hollandaise sauce and grits at steam table. Operator included items in the current plan available. Corrected On-Site Warning

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. Warning

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of red peppers 1 dented Red Rasberry filling 1 dented Blueberry pie filling Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs with gloves, then handled clean bowl used to serve grits; no glove change; no hand wash. Employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around between prep area and dish washing area at backend of kitchen. 2 flies flying around at garbage can on expo line. 2 flies flying around in kitchen; 1 landing on wall and dry storage shelves. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken tenders stored over onion rings; items not commercially packaged. Manager stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At drawers of flat top grill: Raw bacon stored over cooked turkey slices. Manager stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: hollandaise sauce (131F - Hot Holding) As per manager stored for approximately 2 hours. Manager discarded. Corrected On-Site Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Employee discarded solution. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near dish washer. Paper towel provided. Corrected On-Site Warning

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. For 2 new employees employed less than 2 weeks. Manager stated that he will have employees complete a form. Corrective Action Taken Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef touched raw steak, wiped hand on apron then touched sliced Swiss cheese. Chef washed hands. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chef touched raw steak then touched sliced Swiss cheese used to prepare food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top on cookline: raw shelled eggs in top section of flip top cooler stored directly over ready to eat Swiss cheese slices in bottom section of flip top cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 and the time removed from temperature control cannot be determined. See stop sale. Some items not time marked: Cook line: pancake batter Expo line: butter

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. See stop sale. Some items not time marked: Cook line: pancake batter Expo line: butter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 45 mins prior. Operator removed to reheat to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink at flip top cooler #2 with fruits: Scoop stored in sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash station near flip top cooler #2 used to store fruits. Operator provided. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in solution. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 live flies at expo line 4 live flies at the dishwasher area landing on garbage pale 3 live flies at cook line landing on bowl used to beat eggs; landing on garbage pale Warning

Intermediate - Handwash sink at cook line used for purposes other than handwashing- pot stored inside the sink Operator removed 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. Provided form during inspection; operator printed out Corrected On-Site Warning

Basic - Dumpster located outside has no lid or lid open/broken. As per operator lids broken Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Metal small bowls in water next to reach in cooler at cook line; Operator discarded water Corrected On-Site Warning