KEKE'S BREAKFAST CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Mixing bowl with raw egg stored on top of container of cooked bacon.

High Priority - Single-use gloves not changed as needed after changing tasks. -employee cracked raw shell eggs and wiped gloved hands on wiping cloth.

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 mark. -french toast batter at cookline has no time mark. Operator stated it was prepared two hours ago. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -David Giorgi cfm issued 11/24/2020.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Wall soiled with accumulated food debris behind flat grill.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individual containers of cream cheese at 79°f. Cream cheese not under time as a public health control plan. Pulled from cooler at 8:00 am. Operator voluntarily discarded.

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 mark. -waffle and pancake batter: time not marked on label. Prepared at 7:00 am. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense tuna salad. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. -lid on tuna container cracked. Operator replaced. Corrected On-Site

Basic - Food stored on floor. -soda fountain bag on floor.

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored on top of ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop for butter stored in standing water. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Employee cracked raw shell eggs and then handled clean platese without washing hands.

Basic - Floor soiled/has accumulation of debris at cookline.

Basic - Working containers of food removed from original container not identified by common name. -container of salt not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast batter at cookline at 71°f. Out of cooler 1 hour. Operator placed back in cooler. Corrective Action Taken

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. -whipped butter at cookline. 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. -individually portioned pre cooked chicken breast strips in walk in cooler.

Basic - Floor soiled/has accumulation of debris at cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in top area of reach in cooler.

High Priority - Time/temperature control for safety food controlled by time and required to be marked has date/time that exceeds 4 hours. Whipped butter at cookline dated 03/29. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter dated 03/29.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulated food debris on sides of cooler and flat grill.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat at 100ppm.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Warning - From follow-up inspection 2023-03-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2023-03-13: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-03-13: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - multiple foods at cookline and expediting area Warning - From follow-up inspection 2023-03-13: Admin Complaint

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-03-13: Admin Complaint

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - handsink near sandwich press - employee restroom - expediting area Warning - From follow-up inspection 2023-03-13: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying racks