KEKE'S BREAKFAST CAFÉ

Basic - Ceiling tile missing. Observed ceiling tile missing above the walk in cooler. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee without a hair restraint.

Basic - Ceiling tile missing. Observed ceiling tile missing above the walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vents in the back alley of the kitchen soiled and beginning to rust.

Basic - Floor area(s) covered with standing water. Observed standing water on the walk in cooler floor. Operator cleaned it. Corrected On-Site

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on walk in freezer door and gaskets making it difficult to secure. Repeat Violation

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 documents to operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the inside wall of the ice machine next to the walk in cooler.

Basic - Ceiling tile missing. Observed a ceiling tile missing above the walk in cooler to the right of the door.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed line cooks preparing food without a beard guard.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on walk in freezer door frame making it difficult to open and close door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onions and squeeze bottles of sauces. Employee moved and stored correctly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle phone while wearing gloves and resume task without changing gloves and washing hands. Educated employee and operator on proper glove changing and handwash procedure.

High Priority - Toxic substance/chemical improperly stored. Observed two spray bottles containing toxic substances stored hanging on a dry storage rack next to containers of dressing, syrup, and to-go containers. Employee moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under handwash sink with hose attached absent with vacuum breaker next to dry storage area on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stored on rack in rear of kitchen with water droplets inside.

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 multiple employees touch english muffins that were plated to go out to customers with bare hands. Operator educated new employees on proper procedure. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Diced Tomatoes at 56F - Cold Holding and Cut Tomatoes at 46F - Cold Holding at 9:31 AM. Operator stated that the items had been in the cooler overnight. Operator voluntarily discarded the items. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored next to a reach-in cooler hood and on wire rack above three compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers on wire rack storage shelf to the left of the dish machine. Operator has employee removing labels to clean and sanitize containers again. Corrective Action Taken

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 employee on cook line putting bacon on a plate with food for immediate service with their bare hands. Instructed employee on proper procedures in handling ready to eat food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sliced ham. Employee moved eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to fill a pot.

Basic - Cutting board has cut marks and is no longer cleanable on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on food prep line. Asked employee to remove drink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee during food preparation wearing a watch. Manager had employee remove watch. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed 4 sets of tongs hanging on over door handle. Employee removed tongs. Corrected On-Site

Basic - Wiping cloth contacting ready-to-eat food. Observed a used and dry wiping cloth touching cut berries. Employee removed cloth and discarded berries that cloth came in contact with. Corrected On-Site