KEKE'S INC

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Expo employee went from dirty to clean dishes on expo line without washing hands prior to touching dish top with thumb , operator educated and employee washed hands Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat diced bacon on sandwich top on reach in cooler on cooks line , sandwich station, operator moved to proper location Corrected On-Site

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. Per operator ,waffle batter is from 7am , less than 4 hours . Operator added time mark Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sink and surface 800 ddbsa , operator changed then was sink and surface 700 ddbsa Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees coffee on expo line, operator discarded drink and washed hands Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on chemical shelves, operator moved to employee area Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In back dish machine area

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

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to waffle batter bag under prep table , operator moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over diced green peppers on omelette station on cooks line Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cooks line chicken tenders (108 - Hot Holding) Less than four hours per manager Manager discarded Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stored hanging on shelf on cooks line. Corrected On-Site

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

Intermediate - Food-contact surface stained soiled with food debris, mold-like substance or slime. cutting board on parfait station

Basic - Employee beverage container on dry item shelf on cooks line Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Door by mop sink Repeat Violation

Basic - Food stored on floor. Case of eggs on cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. back of 6 eye stove on cooks line

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 cookline cracked eggs and prepared omelet without washing hands or changing gloves. Manager coached employee. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insects observed at mop sink. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese at omelet station. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook touched clothing with gloved hands continued preparing foods without washing hands and change new gloves. Corrected On-Site

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. No time mark on French toast batter less than 4 hours Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker soiled on lower shelf of prep station.

Intermediate - Spray bottle containing blue liquid toxic substance not labeled in dish station.

Basic - Accumulation of debris on exterior of warewashing machine. Las limescale buildup

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/at expo station Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket over croutons Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook on cookline hair not restrained under cap. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation employee on cookline. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting at dishwashing station. Employee removed containers to rewash. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Prep table across rom stove lids broken.

Basic - Exterior door has a gap at the threshold that opens to the outside by mop sink

Basic - Light not functioning on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets soiled.

Basic - Old food stuck to clean dishware/utensils over prep area in kitchen

Basic - Single-service articles improperly stored. To go container on floor in dry storage area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer at 0, operator replaced sanitizer at 200ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flying insects 2 in dry storage 1 in dish area 1 at the end of cooks line.

High Priority - Raw whole shell eggs stored over ready-to-eat cut spinach in undercounted cooler next to flat top on the cooks line Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink across from dish washer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on shelf at the end of cooks line Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink at the end of cooks line

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to slicer and dicer on shelf in the kitchen. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. At the end of cooks line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over chopped onions. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : 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. The host Provided document to operator. Corrective Action Taken - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing. - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board on fryer line in kitchen has cut marks and needs to be cleaned. - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Storage compartment by coffee side station . - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by dishwasher bottom of door not sealed. - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash at side station. - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat top stove on cooks line has soil built up on the side is heavily soiled. Trash can on side station opposite of coffee station is soiled. Basting lids heavily soiled on kitchen equipment by dishwasher. Repeat Violation - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leaking faucet by mop sink Hot water turned off hand sink located near fruit station in the kitchen - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelving has rust built up. - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line located next to ice machine. Repeat Violation - From follow-up inspection 2024-01-12: Time Extended - From follow-up inspection 2024-01-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored behind sliced meats in reach in cooler on cook line Corrected On-Site

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. Operator was able to determine time, and add markings. Butter at expo window. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styro foam cup in egg whites Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to batter. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler for omelet station

Basic - Stored food not covered. Cooked mushrooms on sheet rack with no top covering pan. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put raw bacon on grill, took empty pan to dish, returned to cook line, put on gloves to begin next task. Operator instructed employee on proper steps for hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flat top grill- Raw bacon 48F Raw turkey sausage 50F Sausage links 50F Operator returned item to walk for temperature recovery. checked 30 minutes later. Raw bacon 41F Other items not available. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket under prep table tested higher than max amount on test kit. Operator remade bucket, 200ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, next to ice machine Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic ramaken in salt container. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up above prep table. Dust build up at vent in dry storage

Basic - Cove molding at floor/wall juncture broken/missing. At threshold between prep area and cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and hanging in dish

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on reach in cooler at cookline next to hand sink. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On floor under hand wash sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bucket of salt on service station. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. First reheat temp. 161F Second reheat temp 166F Hollandaise in reheating process,used before reaching 165F - From follow-up inspection 2022-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter near back door. - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-11-14: Time Extended