KEKE'S INC

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs to pans and spatula no hand wash. Educated employee and employee washed hands. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken tenders over fries in freezer. Employee moved chicken to lower shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in front line area observed ice. Employee cleared sink. Corrective Action Taken

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Interior of ice machine pine has mold like debris.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on deli coolers on cook line cut marks with black debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on floor and door.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles in front server station cooler. Employee moved to designated area. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed diced ham in reach in cooler date marked 8/1/2023 employee throw away.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Diced ham date marked 8-1 6th pan Sausage date marked 8-1 6th pan Butter date marked 7/31 6th pan Manager threw all products away.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Time marked at 7am Batter for pancakes Eggs for egg wash Batter butter in the small cups on TPHC time marked for 7am not thrown away at 11am

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First temp was at 9:45am sliced cheese (45F - Cold Holding); sausage (46F - Cold Holding); diced ham (46F - Cold Holding); shredded cheese (44F - Cold Holding); cut tomatoes (41F - Cold Holding); yogurt 49 cold holding Retemp at 11:11am sliced cheese (35F - Cold Holding); sausage (38F - Cold Holding); diced ham (40F - Cold Holding); shredded cheese (30F - Cold Holding); Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Time marked at 7am Batter for pancakes Eggs for egg wash Batter butter in the small cups on TPHC time marked for 7am not thrown away at 11am

High Priority - Toxic substance/chemical improperly stored. Glass cleaner on shelves of tomatoes slicer dry storage

Intermediate - Handwash sink used for purposes other than handwashing. Employee added water for boiling in pan in Hand washing sink washing sink near fryers. Spoke with manager and employee Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit was missing but eventually found in office. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Email to manager, printed and posted. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temp at 106

Basic - Bowl or other container with no handle used to dispense food. No handle in granola and white powder manger removed Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above fruit cooler. Manger movedCorrected On-Site Corrected On-Site

Basic - Food stored on floor. Walk in freezer box chicken Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between deli cooler pans inside deli cooler with slice cheese Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge for dish machine has broken front panel with water in it.

Basic - Working containers of food removed from original container not identified by common name. Observed White power no label manger put a label on Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of blueberry pie filling dented on same shelf with in damaged food.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handling raw shell unpasteurized eggs did not change gloves. Educated employee on proper hand washing procedures.

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand wash sink in dry-storage area.

Basic - Bowl or other container with no handle used to dispense food. Single serve bowl stored in container of tuna salad

Basic - Clean dish shelves in dish area are heavily rusted

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen prep area on top of reach in cooler has deep cut marks. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 2 #10 cans of blueberry pie filling dented on same shelf with in damaged food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area

Basic - In-use tongs stored on equipment door handle between uses. Tongs used for cooking stored on oven door handle Operator removed single serve bowl, Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers in kitchen area gaskets soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -discussed Time as a public health control with operator Operator filled out form during time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50 ppm during time of inspection. 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 opened on 11/5/22 Operator date marked during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles in dining room

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates and pots on dish drying rack Operator inverted during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - In-use tongs stored on equipment door handle between uses. -on stove handle at cooks line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station at cooks Operator placed in bucket during time of inspection.

Basic - Wiping cloth sanitizing solution stored on the floor. -at prep station towards hand sink Operator moved from off the floor during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles above sandwich press in kitchen area