- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks of food prep surfaces. **Repeat Violation**
- Basic - Employee wearing soiled apron. Employee wiped raw egg onto apron - Cookline.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Cheese slices - Cookline reach in cooler
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above onions and broccoli in walk in cooler
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar in server station. Oil and water squeeze bottles at Cookline.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee cracked eggs then wiped hands on apron.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw eggs then used bare hands to touch ready to eat ham, tomato and peppers to make omelet. Discussed hand washing and use of scoops as opposed to bare hands. Ready to eat products discarded. Employee handled raw bacon then using same gloves served cooked bacon onto a plate - cooked bacon discarded. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs stored at room temperature (corrected on site), pooled egg at 62° (less than 4 hours - transferred to reach in cooler)
- High Priority - Produce with mold-like growth. See stop sale. Oranges in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken above fries in reach in freezer. **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Ready to eat foods touched with bare hands: ham, green pepper, cheese slices, onion, cooked bacon. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.spray can stored with clean utensils. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dicer. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of Cookline handsink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Entrance to kitchen. **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. Whipped cream and bulk butter container time marked but not on written procedure. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms prepped two days prior. **Corrected On-Site**
- Intermediate - Squeeze bottle containing toxic substance not labeled. Server station. **Repeat Violation**
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09/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. GRANOLA AND COCONUT
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Stored food not covered in walk-in cooler. COOKED POTATOES AND MUSHROOMS COOLING
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. CRACKED RAW SHELL EGGS WITH GLOVED HANDS AND THEN GRABBED ONIONS AND PEPPERS WITH SAME GLOVED HAND. Onions and peppers discarded.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. VACUUM BREAKER PRESENT BUT ON WRONG LOCATION
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. LARGE ORIGINAL CONTAINER OF BUTTER LEFT OUT AT ROOM TEMP IN SERVER AREA. FOUND AT 58-59F
- High Priority - Raw animal food stored over ready-to-eat food. FLAT OF RAW SHELL EGGS SITTING ON TOP OF READY TO EAT ITEMS IN MAKE TABLE TOP **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. AFTER CRACKING RAW SHELL EGGS AND TOUCHING UTENSILS and REACH IN COOLER DOORS
- High Priority - Toxic substance/chemical stored by or with food. SANITIZER SPRAY BOTTLE AND CANS OF STAINLESS STEEL CLEANER and OVEN CLEANER ON SHELF OVER POTATOES and clean wares **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. HANDWASH SINK COOK LINE FAR CORNER
- Intermediate - Spray bottle containing toxic substance not labeled. BLUE LIQUID
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. BRACELETS **Corrected On-Site** **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. NOT ALL FACING SAME DIRECTION IN STORAGE
- 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. COOK TOSSED CHEESE ON TOP OF EGGS WITH BARE HAND. CHEESE DID NOT REACH 145F.
- High Priority - Employee washed hands with no soap. JUST RINSED
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. SOILED APRONS ON WIRE SHELVES ABOVE BAGS OF POTATOES **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. BRACELETS **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BATTERS AT 65-73F AND POOLED EGGS AT 54F AT COOK LINE. THIS IS A BREAKFAST RESTAURANT SO THEY GO THRU IT QUICKLY, SO I RECOMMENDED TIME AS A HEALTH CONTROL. FORM PROVIDED. NO WARNING ISSUED.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. COTTAGE CHEESE
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. UNCOOKED CHICKEN TENDERS OVER FRIES IN REACH IN FREEZER Corrected On Site.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SERVER HANDLED TOAST WITH HER BARE HANDS Corrected On Site.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK DIDN'T WASH HANDS BEFORE PUTTING ON GLOVES Corrected On Site.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. FOOD DEBRIS IN COOK LINE HANDWASH SINK Corrected On Site.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Repeat Violation.
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10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE MAKE TABLE - ALREADY BEING SERVICED. ALTERNATE COOLING AVAILABLE - NO WARNING ISSUED
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 10-01-12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SERVER HANDLED TOAST WITH HER BARE HANDS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FOOD DEBRIS IN COOK LINE HANDWASH SINK Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK DIDN'T WASH HANDS BEFORE PUTTING ON GLOVES Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SLICED DELI MEATS IN MAKE TABLE AT 60F, CHICKEN STRIPS AT 55F, CREAM CHEESE CUPS AT 81F ON COOK LINE. Corrected On Site. VOLUNTARY DISCARD
- Critical - Observed raw animal food stored over ready-to-eat food. UNCOOKED CHICKEN TENDERS OVER FRIES IN REACH IN FREEZER Corrected On Site.
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7/31/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. WET NESTING
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed labels stuck to food containers after cleaning. Corrected On Site.
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5/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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