Keke's Breakfast Cafe

Inspector notes: Observed several cheeses in prep top cooler held at 45F ,48F and when checked, ambient temperature of the cooler was 46F. PIC discarded the cheeses and was advised to keep TCS foods below 41F or above 135F and to get the cooler fixed ASAP.

Inspector notes: Observed whipped butter held at 70F and when asked PIC said that the butter is held for 4 hours. Butter did not have a label on when it is prepared and no procedures were available on holding butter based on time. PIC discarded and advised to label butter and have written procedures for time holding butter. (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetic...

Inspector notes: At the time of inspection PIC failed to provide valid servsafe certification of any employee working in the establishment. The existing servsafe is expired on 11/2025. PIC advised to have servsafe certified employee present and post the valid servsafe in public display.

Inspector notes: Observed employee food, coats and hats in multiple places in the main kitchen and dry storage. PIC removed all the employee stuff and was advised to have employee designated areas to store their stuff.