CYPRESS CAFE INC

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: chicken salad (52F - Cold Holding); tuna salad (51F - Cold Holding); pork chops (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down all tcs products. Warning - From follow-up inspection 2025-07-30: Chicken salad 56F cold holding; sausage 57F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down all tcs products. Admin Complaint

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and oil residue by triple sink. Warning - From follow-up inspection 2025-07-30: Same. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen by triple sink. Educated operator on proper use and storage of wiping clothsCorrected On-Site Corrected On-Site Warning - From follow-up inspection 2025-07-30: Same. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef and fully cooked sausage in same container at walk in cooler, raw steak over cooked corn not in commercial packaging at reach in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked macaroni (102F - Cooling) at 9:14; cooling since 9:00 - 101F at 9:42 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to spread out cooked macaroni in a shallow pan and place in cooler.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for cooked potatoes and raw shell eggs. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours. - From follow-up inspection 2024-10-04: No time stamp for butter, raw shell eggs or cooked potatoes. Per operator, out of temperature for approximately 1.25 hours. Operator placed time stamp for remaining 2.75 hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock. - From follow-up inspection 2024-10-04: No vacuum breaker observed. Admin Complaint

High Priority - 1 Shell egg in use with broken shell on cook line.See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 50°F inside vacuum package, removed from freezer yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mahi 50°F left out for less than 2 hours on cook line. Cook iced fish down. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times sanitizer container stored in sink. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense oatmeal in dry storage area. Cook removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 50°F inside vacuum package, removed from freezer yesterday. See stop sale.

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 divided cheese with bare hands. Cook put gloves on. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Dispenser line is kinked. Operator set up sink manually 200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 44°F-54°F stacked to high in flip top cooler at cook line. Filled up less than 2 hours ago. Cook divided in smaller portions. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap next to cook line. Operator repaired dispenser. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2023-04-04: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator drained compartment and reset quaternary solution to 200 ppm and sanitized dishes again. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell eggs and boiled potatoes at cook line; as per operator food on time since 8:00 am; operator time marked; Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. boiled potatoes (68-69 F - Cooling)at 10:05 to 68° F at 10:19 since 9:45 ; food cooling at room temperature At this rate food will not reach 41° F within 6 hours; food moved to walk-in cooler Corrective Action Taken

Intermediate - Handwash sink at cook line used for purposes other than handwashing- sanitizer bucket stored inside Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; Operator provided Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored next to rice containers and cans of food in dry storage Operator stored properly Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation- cook Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Boiled potatoes stored to cool under handwash sink at cook line; food moved to walk-in cooler Corrected On-Site Repeat Violation

Basic - Food stored on floor- case of oil at storage area and bucket of pickles in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw ground beef with cooked meatloaf/walk in cooler/corrective action taken/operator separated both food products. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook line/corrective action taken/operator put on hair restraint. Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Coked potatoes/under hand wash sink. Corrective action taken/operator stored potatoes in proper area. Corrected On-Site

Basic - Food stored on floor. Oil/shortening container/storage area/corrective action taken/operator stored oil container properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top -raw chicken 50F (cold holding), less then 4 hours. Chicken iced down. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat. Corrected On-Site