KEKE'S BREAKFAST CAFE

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese grits (125F - Hot Holding); grits 129 (125F - Hot Holding); hollandaise (130F - Hot Holding)all started at 7:30, 2.75 hours ago grits discarded, hollandaise reheated to 187F Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in 3 compartment sink Warning

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/ Bobbi S. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lift top cooler board by sandwich press and waffle cooler Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled pitcher in hand wash sink on cook line Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mya I. No proof. Warning

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. Some have not been printed Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dishwasher dinking from open cup, discussed with manager on duty Warning

Basic - Employee with no hair restraint while engaging in food preparation.one cook Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at lift top, moved to bucket Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to sandwich press- middle of lift top - sliced Swiss (53F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded cheddar (50F - Cold Holding); sliced pepper jack (53F - Cold Holding); see stop sale, other foods in cooler are at proper temp. Warning - From follow-up inspection 2024-08-30: Observed Raw Shell Eggs (62F - Ambient Air Temperature); Provolone Cheese (51F - Cold Holding); Sausage (45F - Cold Holding); Shredded Cheese (48F - Cold Holding) and Ham (50F - Cold Holding) in two hood three door reach-in cooler across from grills on cook line. Operator stated the items had been in cooler for less than 4 hours. Operator iced down products. Cooler is currently being repaired by technician and they will be returning. Discussed importance of icing down products until resolved. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature 100F on gauge and on thermowowrks thermometer Warning - From follow-up inspection 2024-08-30: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced Swiss (53F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded cheddar (50F - Cold Holding); sliced pepper jack (53F - Cold Holding); Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to sandwich press- middle of lift top - sliced Swiss (53F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded cheddar (50F - Cold Holding); sliced pepper jack (53F - Cold Holding); see stop sale, other foods in cooler are at proper temp. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cooking pot in sink, trash can in front of sink, operator removed . Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quart test kit. Warning

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Test kit supplied to inspector is for lactic acid, operator unaware that the solution used in the towel bucket is quaternary ammonium. Establishment does not have Quaternary ammonium test kit. Discussed with operator the difference between the two chemicals. Warning

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature 100F on gauge and on thermowowrks thermometer Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on 1 cook. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slice Swiss cheese (45 F - Cold Holding), operator moved to walk in cooler, pan was filled above fill line . Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Strainer and green scrubby in hand wash sink on cook line, operator removed. Cook emptied pot in same sink. Discussed use of hand wash sink with manager on duty Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine Warning

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

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. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At expo line, moved to shelf Corrected On-Site Warning