Cypress Nook Rest Improves its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved.

Basic - Raw animal food not properly separated from unwashed produce. Pooled eggs over produce in walk in, employee moved. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee added bleach, retest at 100 ppm . **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, employee primed machine, retest at 50 ppm chlorine. **Corrected On-Site**

High Priority - Employee washed hands with no soap. Observed an employee rinse hands and use no soap, discussed with owner and employee rehashed hands with soap. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 64° and egg whites 65° in containers on counter/cutting board at cook line . Discussed with owner and employee put both in ice bath. Operation will use ice bath or keep in reach in cooler in the future. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over muffins, employee moved. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided information form to owner and reviewed . **Corrective Action Taken**

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/hr/food-lodging/managercertification.html. 5 employees on duty at beginning of inspection. Owner (CFM)came in 30 minutes later. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef stew, cooked sausage and pasta with no dates over 24 hours. Employee dated. **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of dead or trapped insects, or other pests, in control devices. At control device at kitchen wall.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrective Action Taken**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**

Basic - Milk at greater than 45 degrees Fahrenheit. Creamers on tables at 71° in SS containers. Discussed temperature holding and reuse requirements with owner . Employees removed from tables and disposed of milk. **Corrected On-Site**

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner set up sanitizer buckets. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat at 47° and cooked spinach at 49° in lower section of reach in cooler. Bread covered upper rack and prevented cold air from circulating. Owner had employee move bread to bottom of cooler. Deli meat is 43° after 30 minutes. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over clean produce. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb next to stock pot, hose Bibb at courtyard and hose Bibb at back door. **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At front wait station sink. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No dates on cooked meets and potatoes held in walk-in cooler for over 24 hours. **Corrective Action Taken**

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

Basic - Hole in or other damage to wall. Tiles missing next ti ice bin.

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves at kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface and piece out of place covering insulation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw chicken over pretzels in tall reach in freezer. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back door with hose attached.

Intermediate - Cutting board(s) stained/soiled. Wood cutting board near back room.

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

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/hr/food-lodging/managercertification.html. Manager came in to correct on site. **Corrected On-Site**

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

No Violations Were Observed

Basic - In-use tongs stored on oven door handle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.... in reach in coolers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.in three door 'Delfield' Reach.In.Cooler.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Both Cooks

Intermediate - Handwash sink used for purposes other than handwashing.... Used as prep sink and to store utensils. **Corrected On-Site**

No Violations Were Observed

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....cook line in kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.WALK.IN.COOLER... Sauerbraten 51° Brown Gravy 53° Veal 49°sauces 50° Sausages 50° (All above items have been in cooler overnight per cook)**Repeat Violation**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Vacuum breaker missing at hose bibb.Rear exterior of building.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Food manager certification expired.

Intermediate - Handwash sink used for purposes other than handwashing.... 3 compartment sink being used for manual ware-washing and prep sink in kitchen north east corner have soap and hand wash signs. IF operator designates these as hand wash sinks, code requires they are used for hand-washing only. Otherwise Hand wash sinks need to be reinstalled.

Intermediate - Handwash sink(s) removed from food preparation and dishwashing area. Must be reinstalled in the same location where removed. ... 3 compartment sink being used for manual ware-washing and prep sink in kitchen north east corner have soap and hand wash signs. IF operator designates these as hand wash sinks, code requires they are used for hand-washing only. Otherwise Hand wash sinks need to be reinstalled.

Basic - Equipment in poor repair.... KITCHEN REACH.IN.COOLER/COLD TABLE UNITa) Not Maintaining Foods at Appropriate Temperatures.b) interior Bottom of Undercounter Unit Covered With Water Leaking From Above. **Warning**As of 11/25 not complied. (COLD TABLE) Sliced ham 56° (UNDERCOUNTER UNIT) Diced Tomatoes 52°

Basic - Nonfood-contact equipment in poor repair.... WALK.IN.COOLER, ceiling at seam near evaporator fan has heavy condensation build-up that is dripping on floor and foods (including raw veal, cooked ham hocks). **Warning**... As of 11/25 not complied.n

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... WALK.IN.COOLER... Sausages 52 corned beef 47 sliced cheeses 49 **Corrective Action Taken** KITCHEN (ColdTable) chopped onions 56 sliced peppers and onions in oil 52 (Undercounter) cucumbers in white sauce 50 red sauce 50 cooked chicken 56 *Corrective Action Taken*** **Warning**As of 11/25 not complied. (COLD TABLE) Sliced ham 56° (UNDERCOUNTER UNIT) Diced Tomatoes 52° WALK.IN.COOLER... Ham Hocks 52° Sausages 54° Whole Ham 52° Cheeses 52° Lox 52° Knockwurst 52°

Basic - Clean equipment stored on floor.... Pots and pans **Warning**

Basic - Equipment in poor repair.... KITCHEN REACH.IN.COOLER/COLD TABLE UNITa) Not Maintaining Foods at Appropriate Temperatures.b) interior Bottom of Undercounter Unit Covered With Water Leaking From Above. **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - Food stored on floor.... partly covered large pot of red cabbage.... mazzola oil. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - Nonfood-contact equipment in poor repair.... WALK.IN.COOLER, ceiling at seam near evaporator fan has heavy condensation build-up that is dripping on floor and foods (including raw veal, cooked ham hocks). **Warning**

Basic - Stored food not covered in walk-in freezer.... 2 door REACH.IN.FREEZER, sausages, beead rolls. . **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... WALK.IN.COOLER... Sausages 52° corned beef 47° sliced cheeses 49° **Corrective Action Taken** KITCHEN (ColdTable) chopped onions 56° sliced peppers and onions in oil 52° (Undercounter) cucumbers in white sauce 50° red sauce 50° cooked chicken 56° *Corrective Action Taken*** **Warning**

High Priority - Raw animal food stored over ready-to-eat food.... in walk in cooler, raw shell egg directly above ready to eat syrup. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler....raw shell eggs over raw beef steaks. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Kitchen REACH.IN.COOLER... Cooked chicken, Cucumbers in Sauce, Red Sauce **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

Intermediate - Slicer blade soiled with old food debris. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods from previous Saturday.

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Lamb shank **Corrected On-Site**

Intermediate - Walk-in cooler 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.

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. Wait staff handling toast. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Service area **Corrected On-Site**

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

Intermediate - Employee used handwash sink as a dump sink. Kitchen **Corrected On-Site**

No Violations Were Observed

Critical - Violation: 08A-07-1Unpackaged food not protected. Ice machine is located outside under cover in the rear of the building and is not locked.

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Not all employees are trained, Wait staff and dishwasher need employee training.

Critical - Observed potentially hazardous food thawed at room temperature. Ham hocks in the hallway by the walkin cooler.

Critical - Unpackaged food not protected. Ice machine is located outside under cover in the rear of the building and is not locked.

Critical - Observed food stored in ice used for drinks. Observed a bottle of water in the drink ice, Corrected On Site.

Critical - Observed food stored on floor. Thawing ham hocks under a shelf in the hallway by the walkin cooler. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen, Corrected On Site.

Critical - Observed rodent activity as evidenced by rodent droppings found. Observed over 200 fresh droppings on shelving in the storage area where take out packaging is stored. Also observed rub marks along the ceiling in the storage room. Observed 10 fresh droppings on the floor in the storeroom. observed 6 more fresh droppings on the floor in the hallway by the walkin cooler. Photos available upon request. Did not observe any droppings in any other areas. Clean-up of droppngs started immediately. Date of last pest control service was 7/11/12. Observed set rat traps in areas where droppings were observed. There is no food in the store room where droppings were found, only beer, chemicals and take out packaging.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Dishmachine sanitizer.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed people working in the kitchen, 2 wait staff and 1 dishwasher.Corrected On Site.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Not all employees are trained, Wait staff and dishwasher need employee training.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food in the 2 door fliptop reachin cooler on the cook's line , Corrected On Site by moving to another working reachin cooler.

Critical - Cooked plant food for hot holding not reaching 135 degrees Fahrenheit. Red Cabbage Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door fliptop reachin cooler on the cook's line , DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook bare handing canadian bacon to put it on the grill.

Critical - Observed hand wash sink used for purpose other than washing hands as evidenced by by a big spoon and steel sponge in the sink.

Critical - Observed employee improperly washing hands. No soap used.

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.

Observed employee with no hair restraint.

Critical - Observed rodent activity as evidenced by rodent droppings found. 3 dry under storage shelving. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. Kitchen

Critical - Observed unlabeled spray bottle.

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

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

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour

Observed employee with no hair restraint.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site by inspector.

Violation: 23-04-1Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. fan guard of walk-in cooler. Repeat Violation.

Violation: 37-12-1Ceiling not smooth and easily cleanable. part of ceiling missing in kitchen.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. above prep table in rear by walk-in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 52 degrees, ham at 50 degrees, sausages at 50-52 degrees, cheeses at 50-53 degrees in cookline reach-in cooler. all items placed in this unit 2 hours prior and was time marked with 4 hour limit. All items must be discarded within remaining 2 hours. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw Eggs and egg whites on cookline at 68 degrees. Eggs must be kept in cold holding at 45 degrees or below. Eggs were time marked with 4 hour limit and must be discarded within remaining 2.5 hour limit. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler at 50 degrees ambient temperature. Note: do not use this cooler until repaired/able to maintain 41 degrees or below. This violation must be corrected by : 04/18/2011.

Critical - No conspicuously located thermometer in holding unit. reach-in cooler in server station.

Critical - No conspicuously located thermometer in holding unit. cookline reach-in cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.

Critical - Observed employee wash hands with no soap. Corrected On Site.

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

Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. fan guard of walk-in cooler. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. at cookline handwash sink.

Critical - No handwashing sign provided at a handsink used by food employees. dishwash area handwash sink.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with large gaps.Repeat Violation.

Ceiling not smooth and easily cleanable. part of ceiling missing in kitchen.

Lights missing the proper shield, sleeve coatings or covers. above prep table in rear by walk-in cooler.

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

Critical - Observed raw animal food stored over ready-to-eat food. eggs over onions, milk, juice, sauces in walk-in cooler

Critical - Observed food stored on floor. potatoes on kitchen floor Corrected On Site.

Critical - Observed food stored on floor. potatoes in walk-in cooler

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on/changing gloves Corrected On Site.

Critical - Observed employee dry hands on clothes/apron/cloths towel after washing. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Observed employee with no hair restraint.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. washed in handwash sink - not sanitized Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm chlorine. Do NOT use dishwash machine to sanitize - use 3 compartment sink instead until dishwash machine is repaied / able to sanitize.Repeat Violation.

Critical - Observed gaskets soiled with black debris on flip-top reach-in cooler on cookline.

Observed build-up of dust and dirt on nonfood-contact surface. fan guard in walk-in coolerRepeat Violation.

Critical - Handwash sink not accessible for employee use at all times. washing utensils in handwash sink on cookline

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap

Critical - Exit signs not properly illuminated. For reporting purposes only only open for business daylight hours.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Lights missing the proper shield, sleeve coatings or covers dry storage.

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

Observed attached equipment soiled with accumulated dust fan covers in cooler.

Observed nonfood-grade containers used for food storage.

Critical - Observed raw animal food stored over ready-to-eat food eggs reachin cooler over ham.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Observed residue build-up on nonfood-contact surface shelving dry storage.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.

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

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair, reachin.

Violation: 14-51-1Observed nonfood-grade containers used for food storage tin van on grill with oil and basting brush, not ment to be heated, dispose of can use an inser pan.

Violation: 14-51-1Observed nonfood-grade containers used for food storage.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust, fan cove in cooler.

Critical - Violation: 47-06-2Observed extension cord in use for non-temporary period. For reporting purposes only, crock pots.

In-use utensil not stored with handle above the top of potentially hazardous food and the container in salad in cooler.

Critical - No handwashing sign provided at a handsink used by food employees, by sink in kitchen.

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

Observed attached equipment soiled with accumulated dust, fan cove in cooler.

Critical - Observed expired Food Manager Certification 11/08.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only, crock pots.

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

Observed nonfood-grade containers used for food storage tin van on grill with oil and basting brush, not ment to be heated, dispose of can use an inser pan.

Observed nonfood-grade containers used for food storage.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.