- Basic - Cutting board has cut marks and is no longer cleanable.Dessert station. **Repeat Violation**
- Basic - Hole in ceiling by soda supply line. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface.Dishwashing racks.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell eggs stored next to butter in walk in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained. **Repeat Violation**
- Intermediate - Employees with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager Kevin Mahen,10/3/11,National Registry. **Corrected On-Site**
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, scoop for brown sugar. **Corrected On-Site**
- Basic - Build-up on dish machine racks.
- Basic - Ceiling in disrepair, small hole in ceiling by soda supply line.
- Basic - Ceiling soiled with accumulated dust over dishwasher area.
- Basic - Cutting board has cut marks and is no longer cleanable, in dishmachine area.
- Basic - Dusty ceiling air conditioning vent covers.
- Basic - Equipment in poor repair, hole in batter container. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment, inside reach in cooler. **Corrected On-Site**
- Basic - Soil residue build-up on wash sink at three-compartment sink. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler, cheese. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, in walk in cooler unwashed vegetables over cut vegetables. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name, brown sugar in wait area. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands, cook. **Corrected On-Site**
- High Priority - Employee touched hat and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cream cheese 46°F in wait reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food, shell eggs on shelf touching cut onion and tomato containers. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, chemical sprayer on rack above clean equipment. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food, on shelf with rib sauce. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled, fruit reach in cooler on cook line.
- Intermediate - Employee rinsed cup in handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by trash can on cook line. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled, wait station. **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a shelf where clean dishes are stored. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Water in kitchen.
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit.Operator adjusted thermostat in reach in cooler.
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit discarded by operator.
- High Priority - Wiping cloth sanitizing solution bucket stored near food preparation surface or food. Dry storage area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by sanitizer bucket. **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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