KEKE'S BREAKFAST CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (47F - Cold Holding, retemped at 47F); sliced ham (50F - Cold Holding, retemped at. 42F); yogurt (46F - Cold Holding, retemped at 46F) Operator placed all items in walk in cooler to cool. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line prep cooler heavily grooved and stained Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -hand wash sink in employee restroom trickling water, not enough water pressure to properly wash hands.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 113.5F

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in public and employee restrooms have no hot water, temped at 73F. Hand wash sinks throughout kitchen take long periods to produce hot water.

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

Basic - Carbon dioxide tank not adequately secured near soda machines. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Griddle on prep table at end of cookline stored in close proximity to hand wash sink with no splash guard. Observed hand wash water splash onto prep table very close to griddle. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plates on drying rack stacked wet. Operator separated to dry. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -temp gauge on dish machine cracked and doesn't move. Repeat Violation

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. -unwashed produce stored over diced onions in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler. Operator placed items in walk-in cooler. Rechecked temps a. sliced ham (54F - Cold Holding); 44f b. cooked chicken strips (51F - Cold Holding) 46f c. cut lettuce (47F - Cold Holding) 42f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on steam stable and reach-in cooler soiled with food debris between cracks. Repeat Violation

Intermediate - Spray bottle in high chair containing windex not labeled.

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside container of tuna in reach-in cooler on cooks line. Employee removed bowl. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank near carbonated soda boxes not secured.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean silverware stored next to hand wash sink in warewashing area exposed to splash. Operator moved silverware. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Red Bull beverage stored in cooler at wait station area not segregated or identified.

Basic - Floor area(s) covered with standing water in women's restroom.

Basic - In-use knife/knives stored in cracks between reach-in cooler and wall on cooks line. Employee removed knife. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris

High Priority - Dented/rusted cans present. See stop sale. Blueberry preserve can dented, 7 pounds. Raspberry preserves can dented, 8 pounds.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler on cook line: provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); raw beef (50F - Cold Holding) Manager moved to reach in freezer. Temperatures taken again: provolone cheese (39F - Cold Holding); Swiss cheese (39F - Cold Holding); raw beef (39F - Cold Holding) Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in server station area used to dump ice.

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to waffle press.

Basic - Employee with no hair restraint while engaging in food preparation.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees certified have expired. Warning - From follow-up inspection 2024-03-04: Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-03-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Warning - From follow-up inspection 2024-03-04: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pan on shelf in prep area wet nesting. Warning - From follow-up inspection 2024-03-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in cooler on cook line gaskets torn Warning - From follow-up inspection 2024-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line Warning - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line multiple cutting boards. Cuttings board front line black cut marks Warning - From follow-up inspection 2023-07-27: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly by employee hand wash sink next to far wall not landing on food or food contact surfaces.

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. Waffle batter with eggs and hollandaise sauce are held on Time as a Public Health Control and not time stamped. Kitchen employee stamped with time of 7:00 am. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation. Member of cook line involved in food preparation and no hair restraint.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at employee only restroom.

Basic - Dish rack shelves rusted in dish area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above prep area. Operator removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.