CYPRESS CAFE

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine, interior of door has mold-like substance.

Basic - Equipment in poor repair. At cook line, gaskets on reach-in cooler drawers torn.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers has build up of grease/debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of top turbofan oven has burnt debris on bottom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, top of turbofan oven has build up of dust/grease. At cook line, gaskets on reach-in cooler drawers have build up of food debris. At ice machine, filter covers have build up of grease/dust.

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 2 live flying insects in small kitchen used my tenants. Approximately 1 live flying insect around prep area/walk in keg cooler in kitchen. Approximately 7 live flying insects around drains at inside bar area. Warning - From follow-up inspection 2025-07-01: 1 live flying insect around drain at inside bar area. 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 at bar reading 50ppm, employee remade sink to 200ppm. Corrected On-Site

Basic - Food stored on floor. Rack of buns in back dry storage area, buns moved. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice bin at bar, employee corrected during inspection. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in steam well on make line with stickers still on avocados.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of buns stored under various boxes of unwashed produce in walk in cooler, manager moved buns. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket reading 100ppm, manager remade to 200ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes with gloved hands then put away clean dishes without washing hands or changing gloves.

High Priority - Food with mold-like growth. See stop sale. One container of cheese/butter spread in standing reach in cooler next to ware washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (48F - Cold Holding) in reach in cooler on make line, per manager cream had been taken in and out of cooler for less then a couple of hours.

High Priority - Toxic substance/chemical improperly stored. Bottle of heavy degreaser stored over bags of clean linens on rack by main entrance to kitchen, bags moved. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk shake mix in reach in cooler at bar, per employee it was open on Saturday, employee corrected during inspection. Corrected On-Site

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/ Manager on duty, Ramon Walle, expired 11/6/2018, ServeSafe

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 people engaged in food handler training at time of inspection and no one is a certified food manager.

Basic - In-use tongs stored on equipment door handle between uses. On handle of stove on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 3 ovens on cook line.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection, establishment is using a reduced oxygen packaging for cooked beef and marinated vegetables with no approved HACCP plan.

Intermediate - Approved variance not maintained at the food establishment. At time of inspection, establishment is using a reduced oxygen packaging for cooked beef and marinated vegetables with no approved HACCP plan or variance.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures. Inspector provided written procedures. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked chicken wings from Friday with no product date marking. Operator placed date marking on the container. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean metal containers stacked while wet.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in the reach in freezer in the catering kitchen.

Basic - Single-service articles improperly stored. On the floor behind the bar single service drink cups stored on the floor. Operator relocated the drink cups. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in the mop sink.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, container of sausage date marked 10/13 and container of chicken wings date marked 10/12. Operator discarded the items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the dry storage area in a speed rack, two containers of butter (62F - Cold Holding) and one stick of cream cheese (61F - Cold Holding) stored in dry storage over night. Operator discarded the butter and cream cheese. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the dry storage area in a speed rack, two containers of butter (62F - Cold Holding) and one stick of cream cheese (61F - Cold Holding) stored in dry storage over night. Operator discarded the butter and cream cheese. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At the entrance to the main kitchen area from the bar, two chemical spray bottles stored on shelf and two chemical spray bottles at the outside bar with no product labeling. Operator labeled all chemical spray bottles.Repeat Violation Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on the deflector plate of the bulk ice machine by the walk in keg cooler.

Basic - Current Hotel and Restaurant license not displayed. At time of inspection current license displayed expired 06/01/2022. Operator was able to print the current license. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the dishwashing line, employee jacket stored on shelf over clean containers. At entrance to kitchen one employee jacket over clean utensils. Operator relocated the employee jackets. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 60f. Slaw 65f. Slaw 65f. In chill box at prep line. Per Person In Charge , items placed at about 1 pm. Items chilled down by manger. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen. Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Ceiling tile missing. Missing ceiling tiles by prep line above food equipment. Cookline.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Minor Soiled interior of reach in cooler. Cookline.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink by door to outside bar missing vaccum breaker. Employee relocated splitter from sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sinks through kitchen/bar and outside bar area missing soap/paper towels. Manager brought out supplies. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins stored by ice machine not inverted, manager flipped containers to proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing signage through kitchen/bar and outside bar area missing signage, manager posted signs for all sinks. Corrected On-Site