CYPRESS COVE RESTAURANT Inspection – February 21, 2024

High Priority 2

#3High Priority22-57-6

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Booster not working. Must use triple sink. Operator placed DO NOT USE sign. **Warning**

Warning

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over prosciutto in walk in cooler **Corrected On-Site**

Corrected On-Site

Intermediate 4

#5Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

#6Intermediate01C-02-4

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel tags.

#7Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

#8Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area. **Corrected On-Site**

Corrected On-Site

Basic 2

#1Basic13-03-4

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

#2Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00 ppm, remade 200 ppm. **Corrected On-Site**

Corrected On-Site

Florida Food Watch