KEKE'S BREAKFAST CAFE

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager hired 6-12-23, Nathan Artist. Warning - From follow-up inspection 2023-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Only manager working is Nathan Artist. Warning - From follow-up inspection 2023-08-09: Manager Robert Arsenault Jr expired 6-25-2023, national registry of food safety professionals 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/ Currently 9 servers and cooks working with no certified food manager Warning - From follow-up inspection 2023-08-09: No food manager currently working. Manager Robert Arsenault Jr expired 6-25-2023, national registry of food safety professionals Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed low boy drawer not fully closing. Is located next to poaching station. Observed bottom middle door of make line across from poaching station not able to close due to gasket not fitting properly. Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Around sprinkler head Warning - From follow-up inspection 2023-08-09: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager go from office to kitchen and handled lettuce without washing hands. Stop sale issued 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 manager handle ice berg lettuce with bare hands. Manager unaware if there is an alternative operating procedure. Warning

High Priority - Food contaminated by employee. See stop sale. Manager handled iceberg lettuce with bare hands and did not wash hands Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 50ppm. Manager emptied sink and remade and tested at 50ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Product in make line lowboy: cooked chicken (52F - Cold Holding); roasted red peppers (52F - Cold Holding); philly beef (52F - Cold Holding); cooked mushrooms (50F - Cold Holding); swiss cheese (52F - Cold Holding); provolone (57F - Cold Holding); pork sausage (52F - Cold Holding); turkey bacon (52F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left lowboy: cooked chicken (52F - Cold Holding); roasted red peppers (52F - Cold Holding); philly beef (52F - Cold Holding); cooked mushrooms (50F - Cold Holding); swiss cheese (52F - Cold Holding); provolone (57F - Cold Holding); pork sausage (52F - Cold Holding); turkey bacon (52F - Cold Holding). Stop sale issued Warning

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. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager hired 6-12-23, Nathan Artist. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed squeegee and floor brush blocking hand sink by ice machine Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Only manager working is Nathan Artist. Warning

Intermediate - No cleaning agent provided in dish machine Warning

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/ Currently 9 servers and cooks working with no certified food manager 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

Intermediate - No soap provided at handwash sink. By ice machine and dish machine Warning

Basic - Equipment in poor repair. Observed low boy drawer not fully closing. Is located next to poaching station. Observed bottom middle door of make line across from poaching station not able to close due to gasket not fitting properly. Warning

Basic - Ice buildup in walk-in freezer. Around sprinkler head Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook make line cooler across from flat top: sliced ham (47F - Cold Holding); cut tomatoes (51F - Cold Holding); shredded cheddar (51F - Cold Holding); cooked mushrooms (48F - Cold Holding); roasted redpeppers (48fF - Cold Holding); Canadian bacon (48fF - Cold Holding); cut spinach (51F - Cold Holding); cut lettuce (51F - Cold Holding); cut turkey (51F - Cold Holding); sliced provolone (51F - Cold Holding); swiss (51F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line across from flat top: sliced ham (47F - Cold Holding); cut tomatoes (51F - Cold Holding); shredded cheddar (51F - Cold Holding); cooked mushrooms (48F - Cold Holding); roasted redpeppers (48fF - Cold Holding); Canadian bacon (48fF - Cold Holding); cut spinach (51F - Cold Holding); cut lettuce (51F - Cold Holding); cut turkey (51F - Cold Holding); sliced provolone (51F - Cold Holding); swiss (51F - Cold Holding). Product kept in cooler overnight. Manager will call for service. Stop sale issued Repeat Violation Admin Complaint

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. Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products. Observed one thermometer in package, manager unable to find other one 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 - Exterior door has a gap at the threshold that opens to the outside. Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in walk way by storage racks 10 live on oven door on cooks line Warning - From follow-up inspection 2021-10-22: Observed two live roaches in oven. Observed one dead roach under oven. Time Extended - From follow-up inspection 2021-10-23: Observed one live roach on dish pit wall. Manager eradicated and cleaned and sanitized area Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning - From follow-up inspection 2021-10-22: Time Extended - From follow-up inspection 2021-10-23: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster not on solid smooth surface. Warning - From follow-up inspection 2021-10-22: Time Extended - From follow-up inspection 2021-10-23: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in walk way by storage racks 10 live on oven door on cooks line Warning - From follow-up inspection 2021-10-22: Observed two live roaches in oven. Observed one dead roach under oven. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cooks line soiled. Employee placed in dish area to clean Corrective Action Taken Warning - From follow-up inspection 2021-10-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Fruit station Warning - From follow-up inspection 2021-10-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning - From follow-up inspection 2021-10-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cookline Warning - From follow-up inspection 2021-10-22: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster not on solid smooth surface. Warning - From follow-up inspection 2021-10-22: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Servers hand wash sink Warning - From follow-up inspection 2021-10-22: Time Extended

High Priority - Employee washed hands with cold water. Observed server place dirty dishes and hand wash with cold water. Discussed proper hand washing procedure with management Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in walk way by storage racks 10 live on oven door on cooks line Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line turkey 48°f, operator placed on ice sausage 44°f-48°f, Corrective Action Taken Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani quaternary ammonium bucket exceeded 400ppm. Advised employee to remake sanitizer bucket, quaternary ammonium 200ppm Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cooks line soiled. Employee placed in dish area to clean Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid not labeled . Advised employee to label spray bottle. Warning

Basic - Bowl or other container with no handle used to dispense food. In tuna in pull out drawer Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Fruit station Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes stored next to soda boxes. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Back area by dish area Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cookline Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster not on solid smooth surface. Warning

Basic - In-use tongs stored on equipment door handle between uses. Cooks line Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Servers hand wash sink Warning

Basic - Open dumpster lid. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee wearing gloves crack eggs then proceed to make pancakes with nuts without washing hands. The then touched his pants. Spoke with manager hand he had him change his gloves and wash his hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left three door cook make table: sliced turkey (54°F - Cold Holding); diced tomatoes (50°F - Cold Holding); cooked mushrooms (52°F - Cold Holding); sliced ham (54°F - Cold Holding); pepper jack cheese (52°F - Cold Holding); red peppers (52°F - Cold Holding); tuna salad (48°F - Cold Holding); shredded cheddar (54°F - Cold Holding). Manager put product on ice and will get unit serviced Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: pork sausage (113°F - Hot Holding). Observed links on steam table lid. Reccomended to put in 1/6th pan in steam well for holding Warning

High Priority - Toxic substance/chemical improperly stored. Observed bottle of grill cleaner on shelf next to loaf of bread. Manager removed Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Manager refilled Corrected On-Site Warning

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

Basic - Current Hotel and Restaurant license not displayed. Old ownership on license hanging in office. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed bag of employee food in walk in cooler. Manager removed Corrected On-Site Warning