KEKE'S BREAKFAST CAFE

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

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. Waffle batter no time mark, operator stated that is been there within 1 hour, operator marked the time correctly Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitary bucket on floor, operator stacked double bucket Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Dirty cups in hand sink at prep area, operator removed it Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink in prep area, operator refilled it 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. Opened bottle milk no date marked in vertical reach in cooler in wait station. Operator marked it correctly

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table in prep area and wait station, operator removed it.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Plastic container wet and nesting on clean dish shelf. Operator removed it to air dry Corrective Action Taken

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. Run DM a few times and text 0 ppm. Manager called service and reset DM on sit. Finally test 50ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooke touched raw sausage then touched cooked potatoes and clean plate without washing hands. Manager told him washed his hands properly immediately. Corrective Action Taken

High Priority - Live, small flying insects found 1 live fly in kitchen area.

High Priority - Sink and Surface Cleaner sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested Sink and Surface Cleaner less than 704ppm Lactic Acid per manufacturer. Operator discarded sanitizer and states that she will use chlorine if needed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding) second temperature 41F , shredded cheese (50F - Cold Holding) second temperature 39F sliced cheese (48F - Cold Holding) at 10am prepped. Second temperature 39F 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 and the time removed from temperature control can be determined. Waffle mixture no starting time mark as time as public heath control, operator stated is started 10 am and correct time marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler in kitchen

Intermediate - Handwash sink not accessible for employee use at all times. A cart in front of hand wash sink in dishwasher area blocked for using, operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler in kitchen grooved and no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee packs on shelves above potatoes in dry storage

Basic - Employee with no hair restraint while engaging in food preparation. Manager gave him hair net to ware Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Food plastic containers wet and nest. Manager set them side ways on dish racks to air dry Corrective Action Taken

Basic - Wiping cloth Sink and Surface Cleaner Lactic Acid compound sanitizing solution not at proper minimum strength. Tested less than 704ppm minimum required strength per manufacturer. Operator set up sanitizer with chlorine instead, tested 100ppm. Corrected On-Site

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 rack raw shell eggs then immediately touch clean plate to place omelette on and serve. Discussed with manager who had employee wash hands and change gloves. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee on cook line rub hands for less than 10 seconds during hand wash.

High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles hung on soda bag in a box rack. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink. Hose attachment side

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed digital copy to operator who printed and posted. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink in front line area Container in hand wash sink in cook line area Scrub pads in hand wash sink in cook line area Operator removed all items Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in cook line area. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop grits in container in cook line area. Operator removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on top shelf of prep table in cook line area. Operator removed. 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 items including jacket stored in to go box storage area. Operator removed items. Corrected On-Site

Basic - Food storage container cracked or broken. Multiple plastic pans melted

Basic - Ice bucket not stored inverted or in a protected manner. Operator inverted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in cook line area

Basic - Open dumpster lid. Drain plug missing.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths in front/cook line area. Operator moved cloths to buckets. Wiping cloth sanitizing solution stored on the floor. Bucket in cook line area. Operator placed in another bucket. Corrected On-Site