- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- 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. Server touched muffin to be toasted and did not reached 145° **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line, especially the single one at wait service station
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets, watch
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 2 tubs do butter at wait service station temperature between 48°-57°, less than 4 hours. advised
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- 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. Employee butter toast with bare hands, the toast is immediately served to the public without further heating for food safety.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge indicate 110°
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Using the same gloves from raw to ready to eat **Warning**
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12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Single serve portion cup used as scoop in salad **Warning**
- Basic - Equipment in poor repair. Reach in cooler at cook line has an ambient temperature of 50°. Advised **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Using the same gloves from raw to ready to eat **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Using hand drying paper towel for bacon **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms temp at 47°, turkey temp at 50°, less than 4 hours. Advised **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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10/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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