FLAGSTICKS OF CYPRESS HEAD

High Priority - Pesticide-emitting strip present in food prep area. -hanging in beverage service area, operator discarded Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili dated 8/31/2032 -sloppy joe mix dated 9/7/2022 -coleslaw dated 9/9/2022 Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sautéed onions 48F in reach cooler since yesterday

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on reach in cooler stained -internet of microwave oven soiled

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Dead roaches on premises. -1 on floor in bar area, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floors underneath cookline have an accumulation of grease and food debris Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline -walk in cooler door soiled -walk in cooler fan cover soiled

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in cookline area have an accumulation of grease

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of household pesticide stored in cabinet next to bar

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Toxic substance/chemical improperly stored. -can of household pesticide stored next to single service items

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -interior of all reach in coolers/freezer -accumulation of food on meat slicer -interior of ice machine soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pulled pork per operator prepared two days ago lacking date marking Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling in disrepair over prep table

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent over prep table

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on prep table across from stove

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket hung over food on food storage rack Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris and garbage behind cookline

Basic - Food stored on floor. -jugs of fryer oil stored on floor near entrance to kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle for scoop in fish breading in contact with food Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of fryers -side of stove facing fryers -reach in freezer gaskets -push cart shelves soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls over grill and behind stove

Basic - Working containers of food removed from original container not identified by common name. -fish breading container not labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice turkey 44f

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. Employee in kitchen could not show certificate

Intermediate - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not properly date marked. Turkey and ham slices

Basic - Plumbing system in disrepair. Cold water faucet at handsink does not turn.