KEKES BREAKFAST CAFE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in walk in cooler : Ham 46. Ham 46. Sausage 45. Cut tomato, 46. Dairy 46. Per Person In Charge items placed about 3 hrs ago. Person In Charge opened walk in freezer to allow for cooling. Service company on way. 4 tubs of whipped butter on counter at wait-station. 68. 69. 70. 70. Placed about 7 am. Operator discarded item. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-11-04: At todays callback : following items in walk in cooler : Sausage 49°. 48° 48° 49°. (Overnight temperatures) Deli Ham 50°. 50°. 50°. 50°. Plus 2 boxes. (Overnight temperatures) Cooked potatoes from yesterday 50°. 49°. 49°. (3 trays ) Tuna 49°. 49°. ( 2 trays). French toast mix 49°. ( 9 containers). Per pic made earlier this morning . Moved by manager to another. Cooler. Sliced cheese. 49°. Placed this morning. Moved by manager to another cooler. No tubs of butter observed. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in walk in cooler : Ham 46°. Ham 46°. Sausage 45°. Cut tomato, 46°. Dairy 46°. Per Person In Charge items placed about 3 hrs ago. Person In Charge opened walk in freezer to allow for cooling. Service company on way. 4 tubs of whipped butter on counter at wait-station. 68°. 69°. 70°. 70°. Placed about 7 am. Operator discarded item. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No Vacuum breaker missing at faucet by Hand Wash Sink. Prep line.

Intermediate - Handwash sink used for purposes other than handwashing. Food service employee filling pan with water at dedicated Hand Wash Sink. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet not working at prep line Hand Wash Sink. Dish machine line.

Basic - Buildup of food debris/soil residue on equipment door handles. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Ceiling tile missing. Missing ceiling tiles above prep table and storage rack at end prep line. ( Work in progress. ).

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Floor tiles missing and/or in disrepair. Missing /broken floor tiles by Dish machine line. (Standing water )

Basic - Single-service articles improperly stored. Boxed single service items on floor. Storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler shredded cheese (45F - Cold Holding); cut potatoes (46F - Cold Holding); cut ham (45F - Cold Holding); tuna (44F - Cold Holding) In reach in cooler sliced cheese (45F - Cold Holding) deli turkey (45F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler shredded cheese (45F - Cold Holding); cut potatoes (46F - Cold Holding); cut ham (45F - Cold Holding); tuna (44F - Cold Holding) In reach in cooler sliced cheese (45F - Cold Holding) deli turkey (45F - Cold Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in back side of kitchen has ice scoop inside. Operator removed. Corrected On-Site

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. Employees not informed of responsibility's. Emailed operator document during inspection and each employee signed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing signs in men's and women's restroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled on kitchen cookline.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler front server area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on prep table not in solution. Operator placed in sanitizer bucket. 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. At cook line, employee cracked raw shell eggs bare handed, then again with gloves, then handled clean dishes and single service items without washing hands in between tasks. Manager spoke with employee, employee washed hands. Corrective Action Taken Repeat Violation Admin Complaint

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. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 live flying insects at mop sink in back of dish area. Approximately 4 live flying insects in dish area by triple sink. Approximately 6 flying insects in dish area by ice bin and hand washing sink. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/01/2023 Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler near waffle station, cottage cheese 47F. No one knows how long cottage cheese has been out of temperature. Operator voluntarily threw cottage cheese away.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near waffle station, sitting out on cooler, cream cheese 71F. Operator stated cream cheese was left out for less than an hour. Operator placed cream cheese back in reach-in cooler. At flip top cooler near waffle station, cottage cheese 47F. No one knows how long cottage cheese has been out of temperature. Operator voluntarily threw cottage cheese away. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles of table cleaner stored by Togo containers in both ends of server stations. Employee moved bottle to bottom shelf. Chemical spray bottle stored by clean dishes in dish pit. Employee moved bottle to bottom shelf. Chemical bottle of blue liquid stored next to hot sauce bottles and maple syrup on server station. Employee moved bottle to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink at back of dish area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. butter (71 F - Cooling, after 2 hours 54F) butter sitting out in server station per employee butter was sitting out for 1 hour to soften and portioned into containers, then placed back in covered containers in walk-in cooler, employees removed covers and placed butter in walk-in freezer. Corrective Action Taken

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. 2 employees on site hired less than 60 days.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager was not able to find written procedures.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle of blue liquid stored next to hot sauce bottles and maple syrup on server station.

Basic - Dead roaches on premises. 1 dead roach under bag in box soda rack in dish area. Employee cleaned up. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Outside by back door kitchen.

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available. Manager not able to locate report.

Basic - No handwashing sign provided at a hand sink used by food employees. In both men and women's bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at server station. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station by coffee urns, wet cloth on counter top, cloth put in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt at server station.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Three servers observed garnishing plates with no hand washing. Alternative operating procedures provided to manager. Corrective Action Taken Warning

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. Observed three different servers garnish plates with orange slices without washing hands or wearing gloves. Manager coached employees on proper hand washing procedures and handling of ready to eat food. Alternative operating procedures application was provided by inspector. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in mop sink area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

Basic - Ceiling tile missing. Two ceiling tiles missing in server station area. Insulation is hanging out from the ceiling. Manager states employee was just leaving to get replacement tiles. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans stacked wet.