Rattle Snake Jakes Improves its Sanitary Rating

Basic - Ceiling shows damage or is in disrepair. By walk-in cooler.

Basic - Food storage container cracked or broken.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walkin cooler.

Basic - Plumbing system improperly installed or repaired. Faucet at 3 compartment sink does not reach all 3 compartments.

Basic - Soil residue build-up on nonfood-contact surface. Shelving near griddle soiled. Exterior and door handles soiled at flip top cooler in cookline area. Interior of beer cooler soiled.

Basic - Soiled reach-in cooler gaskets. At GE freezer near fryers.

Intermediate - Cutting board(s) stained/soiled at cookline flip top cooler.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. GE freezer near fryers.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in cooler near dishwashing area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling paint chipping in dishwashing area.

Basic - Equipment in poor repair. Rusted shelving unit at walkin cooler.

Basic - Interior of microwave soiled with encrusted food debris. Near walkin cooler area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 52° F, food over stocked above rim level on container at cookline cooler top. Food moved inside cooler. **Corrected On-Site**

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw hamburgers stored next to and touching hot dogs at reachin freezer at cookline. Foods moved and properly stored. **Corrected On-Site**

High Priority - Small flying insects near soda machine.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Discarded. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over fries at reachin freezer at cookline. Foods moved and properly stored. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw beef stored above raw shrimp at reachin freezer at cookline. Foods moved and properly stored. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside.

Basic - Covered waste receptacle not provided in women's bathroom. At unisex restroom.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Grease accumulated under cooking equipment. By fryer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Covers for ice bins at bar.

Basic - Soil residue build-up on nonfood-contact surface. Beer Keg coolers at bar.

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. While cutting tomato for later use.

Basic - Ceiling in disrepair. Water leaking from ceiling near walkin cooler. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. At unisex bathroom. **Repeat Violation** **Warning**

Basic - Equipment in poor repair. Screening on screen door in disrepair. Shelving rusted at walkin cooler and reaching cooler in dish washing area. Gasket torn at chest freezer. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**

Basic - Reuse of single-service articles. **Warning**

Basic - Bowl or other container with no handle used to dispense food. At onions container in flip top cooler at cook line. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of ice machine outside soiled . **Warning**

Basic - Ceiling in disrepair. Water leaking from ceiling near walkin cooler. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored in a protected manner. Utensils hanging by back door contacting screen door every time it opens and closes and door is soiled. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. At unisex bathroom. **Repeat Violation** **Warning**

Basic - Dead roaches on premises. 1 dead roach at keg beer cooler. **Warning**

Basic - Employee personal items stored in or above a food preparation area. Keys above prep cooler at cook line. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish washing area shelving and pitchers near drink station. **Warning**

Basic - Equipment in poor repair. Screening on screen door in disrepair. Shelving rusted at walkin cooler and reaching cooler in dish washing area. Gasket torn at chest freezer. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**

Basic - Floor area(s) covered with standing water. At walkin cooler. **Warning**

Basic - Food stored on floor. Tortilla chip container on floor at cook line. **Repeat Violation** **Warning**

Basic - Ice scoop handle in contact with ice. At ice machine outside. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At small flip top cooler near cook line. **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Reuse of single-service articles. **Warning**

Basic - Sponge used as a wiping cloth on a food-contact surface. Used to wash pots. **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over rice at walkin cooler. **Warning**

Basic - Water leaking from spray nozzle in dish washing area. **Warning**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touch face and the handled clean utensils and prepared food without washing hands. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 49° F, cut tomatoes 49° F, cut lettuce 49° F, fish 49° F, beef 51° F,sour cream 50° F all at large flip top cooler in cook line area. Salsa at 49° F at small flip top cooler near cook line area. All foods have been out of temperature for approximately 3 hours. Time mark. Foods must be discarded within 4 hours from leaving temperature control. Corrective action taken. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In drink station near bar area. **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer at large flip top cooler at cook line reading 40° F when actual ambient temperature was 52° F. **Warning**

Intermediate - Cutting board(s) stained/soiled. Cutting board at cook line cooler andin shelving by chest freezer. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Flip top cooler at cook line and beer keg cooler in bar area. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans and salsa not date marked in cooler near walkin cooler. **Warning**

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small and large flip top coolers at cook line unable to maintain potentially hazardous foods at 41° F or below at all times. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in kitchen. Chip container.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse by mugs . **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Faucet/handle missing at plumbing fixture. At men's restroom.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At Condiment flip top cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler near dishwashing area.

Basic - Soil residue build-up on nonfood-contact surface. Beer keg cooler soiled inside.

Basic - Sponge used to clean and sanitize food-contact surface. Used for warewashing.

Intermediate - Accumulation of debris on food-contact surface. On ice bucket.

Intermediate - Cutting board(s) stained/soiled. At cookline cooler.

Portable fire extinguisher gauge in red zone. In dining room area. For reporting purposes only.

Basic - Bowl or other container with no handle used to dispense food. At salt container. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Bag of onions and box of tomatoes.

Basic - Equipment in poor repair. Rusted shelving above dishwashing area and at TRUE REFRIGERATOR near dishwashing area

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Soil residue build-up on nonfood-contact surface. Water and debris pooling on bottom of beer cooler at bar.

Basic - Soiled reach-in cooler gaskets. At GE cooler near griddle at cookline.

Basic - Working containers of food removed from original container not identified by common name. Salt container.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish at 118° F on steam table. Increase heat to maintain 135° F. Corrective action taken.

High Priority - Raw animal food stored over ready-to-eat food. Raw hamburgers over hotdogs at white IGLOO cooler near fry station at cookline.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In drink station.

Intermediate - Cutting board(s) stained/soiled.

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, raw chicken and raw beef. 48. Corrective Action taken, management immediately cooked 171 at end of inspection.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cookline. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken, steak and cheese 53 degrees reach in cooler on cookline.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler drawers on cookline. Ambient air temperature 50 degrees. This violation must be corrected by : 10/05/12.

Critical - Observed unlabeled spray bottle, in disharea.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef, raw tuna and poultry. All between 42 and 43 degrees.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, pinto beans 95 degrees. Corrective action taken. Employee reheated.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler by 3 compartment sink. Ambiant air temperature 46 degrees.Corrective Action taken. Employee moved all product to Walk in beer cooler. In formed operater cooler may not be used until it is maintaining 41 degrees or below.

Observed nonfood-contact equipment in poor repair, raech in freezer lid, rusty.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair, reach in freezer lid on cookline.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter, chicken, steak and dolphin. All food between 48 and 50 degrees. Reach in cooler on cookline. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. This violation must be corrected by : 10/06/11.

Observed nonfood-contact equipment in poor repair, reach in freezer lid on cookline.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, chlorine 0 ppm.

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Observed build-up of mold-like substance on surface of nonfood-contact surface dishmachine.

Critical - Hot water not provided/shut off at employee hand wash sink, mensroom. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink, unisex restroom.

Plumbing system in disrepair, faucet missing in mensroom. Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing, waitstation, dumping. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees ladiesroom.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit tuna and dolphin. Corrected On Site. Management voluntarily discarded.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice.

Critical - No conspicuously located thermometer in holding unit, reach in coolers on cookline.

Observed ice scoop with handle in contact with ice.Corrected On Site.

Critical - Observed dishmachine out of order informed operater he must use 3 compartment sink until it is operating properly.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Hot water not provided/shut off at employee hand wash sink, mensroom and ladiesroom.

Faucet/handle missing at plumbing fixture, mensroom.

Critical - Observed handwash sink used for purposes other than handwashing, dumping. Corrected On Site.

Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code, customer.Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed food stored in ice used for drinks. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.

Observed nonfood-grade containers used for food storage.

Observed walk-in cooler gasket torn/in disrepair.

Observed sponge used as a wiping cloth on a food-contact surface.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Wet mop not hung to dry.

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 7-21-09.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Missing drain plug at dumpster.

Observed ceiling in disrepair.

Observed cutting board grooved/pitted and no longer cleanable.

Observed dumpster rusted out on bottom.

Observed employee with no hair restraint.

Observed equipment in poor repair. observed reachin cooler in poor repair

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 7-21-09.

Critical - Observed flammable material stored around gas grill. For reporting purposes only.

Critical - Observed food stored in ice used for drinks.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed hand wash sink used for purpose other than washing hands.

Observed personal care item stored with food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Observed ripped/worn tin foil used as shelf cover.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Nonfood-contact equipment not designed and constructed in a durable manner. observed shelves bending from weight of glasses

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed interior of microwave soiled.

Observed old food stuck to clean dishware/utensils.

Observed personal care item stored with food.

Observed ripped/worn tin foil used as shelf cover.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed in reachin cooler

Critical - Working containers of food removed from original container not identified by common name.