SAMANTHAS CYPRESS INN

High Priority - - From initial inspection : High Priority - Raw sewage on ground of establishment. Sewage on ground near fence behind establishment. Manager stated the old septic tank is overflowing due to the rain and they are currently using the municipal sewer for wastewater. Inspector reported sewage to the department of environmental protection during this inspection. Warning - From follow-up inspection 2025-02-26: No change. Manager stated she has spoken with the land owner and will be working with them to fix the problem. Following day callback per Robert. Time Extended

High Priority - Raw sewage on ground of establishment. Sewage on ground near fence behind establishment. Manager stated the old septic tank is overflowing due to the rain and they are currently using the municipal sewer for wastewater. Inspector reported sewage to the department of environmental protection during this inspection. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and interior walls inside ice machine at front counter soiled with lime-like substance. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate chlorine test kit for three-compartment sink upon request.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser on shelf in warewash area.

Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Outside restroom doors left open and are not self-closing.

Basic - Building components, attachments or fixtures in poor repair. 1. Cracked and/or missing floor tiles throughout establishment. 2. Paint peeling on ceiling in dry storage room. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf behind front counter. Repeat Violation

Basic - Equipment in poor repair. 1. Top of reach-in freezer in back of kitchen dented and heavily rusted. 2. Front of reach-in freezer in rear storage room rusted. 3. Bottom shelving on prep table in center of kitchen rusted through.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters over cookline heavily soiled with grease. 2. Area around nozzles on fountain machine behind front counter soiled with mold-like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Walls in dry storage room soiled with dust. 2. Ceiling tiles throughout kitchen stained. 3. Air vents throughout kitchen soiled with dust. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine 200ppm. Employee diluted water, then 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above slices of cheese inside make-table at cookline. Employee moved eggs to bottom shelf of make-table during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in back of kitchen: sour cream (45F - Cold Holding); sour cream (45F - Cold Holding); cheese (46F - Cold Holding); cheese (46F - Cold Holding). Manager stated all have been held inside unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in back of kitchen: sour cream (45F - Cold Holding); sour cream (45F - Cold Holding); cheese (46F - Cold Holding); cheese (46F - Cold Holding). Manager stated all have been held inside unit overnight. Stop sales issued. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored on table in kitchen beside mixer and above clean pans. Employee removed degreaser from table during this inspection. Bottle of "pine-sol" stored on shelf in server station beside condiments and above clean utensils. Manager removed pine-sol from shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at green hose connection on front of building. Backflow prevention device missing at blue hose connection behind building. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline heavily stained.

Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. Handwash sink near three-compartment sink missing handwash sign and towels. Employee replenished towels during this inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser on table in kitchen missing label. Employee added proper label during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelf of prep table in center of kitchen containing clean metal pans.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on lower shelf of prep table in center of kitchen beside clean pans. Employee removed drink cup from table during this inspection. Two employee drinks on top of microwave in kitchen. Employee removed both drinks from microwave during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic containers on clean dish storage rack in back storage room. Wet nested drink cups at server station near fountain machine. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap below back door storage room.

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles throughout back storage room. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked plastic pan on clean dish rack in back storage area.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster and grease receptacles not on a nonabsorbent pad. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer lid damaged with exposed insulation in storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill heavily soiled with grease. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood above grill heavily soiled with grease. Walls in kitchen near grill soiled with grease. Ceiling throughout kitchen soiled with grease. Air vents throughout kitchen soiled with dust. Ceiling in dry storage area soiled with dust. Repeat Violation

High Priority - Container of medicine improperly stored. Container of burn cream stored above container of diced onions inside reach-in cooler door in back of kitchen. Manager removed burn cream from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

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. Dish machine 10PPM. Manager unlinked line and primed machine, then 50PPM. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside white reach-in cooler in back of kitchen: cheese slices (48F, 48F, 48F, 49F, 49F - Cold Holding); shredded cheese (47F, 47F, 47F - Cold Holding); sausage (46F - Cold Holding); butter packets (47F - Cold Holding). Manager stated all have been held inside unit since delivery at 7am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside white reach-in cooler in back of kitchen: cheese slices (48F, 48F, 48F, 49F, 49F - Cold Holding); shredded cheese (47F, 47F, 47F - Cold Holding); sausage (46F - Cold Holding); butter packets (47F - Cold Holding). Manager stated all have been held inside unit since delivery at 7am. Stop sales issued. On counter at server station: butter packets (73F - Cold Holding). Manager stated the butter packets had been outside refrigeration for two hours and placed them inside the freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection in front of building near walkway. Backflow prevention device missing at hose connection behind building.

Basic - Ceiling and/or wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen at cookline heavily soiled with grease. Ceiling throughout kitchen soiled with grease. Ceiling in dry storage area soiled with dust. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor near buffet line. Employee cleaned up and discarded during this inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in center of kitchen above clean pans. Employee removed cup from table during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on shelf in server station near fountain machine.

Basic - Floor tiles missing and/or in disrepair. Several floor tiles damaged in dry storage area behind kitchen near reach-in freezer. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster and grease receptacles sitting directly on soil.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer lid damaged with exposed insulation in storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill heavily soiled with grease. Fan in kitchen soiled with dust. Electrical cords coming from ceiling at cookline heavily soiled with dust. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Two bins of flour on prep table near cookline missing labels.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Boiled eggs in reach-in cooler by cookline at 50F. Employee stated they were cooked the previous day. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Boiled eggs in reach-in cooler by cookline at 50F. Employee stated they were cooked the previous day. Repeat Violation Admin Complaint

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. Dish machine, 0PPM. Manager primed machine, 75ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork chops in reach-in freezer at the end of dishwash station at 57F. Employee placed in freezer to reduce temperature to 41F. Sausage stored in reach-in cooler near prep table at 52F. Employee moved to a freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items at front counter buffet bar: chicken tenders (115F - Hot Holding); fried chicken (125F - Hot Holding); pork chop (110F - Hot Holding). Employee stated the items had been displayed for thirty minutes. Employee returned items to kitchen to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bucket of cleaner stored above food on shelf at server station. Employee moved the bucket to the bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near entrance from dining room. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink. Employee placed new paper towels at hand sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Green beans in reach-in cooler at the end of three-compartment sink. Employee stated item was prepared on Friday. Employee placed proper date on item. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in mens restroom. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at server station.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as liner beneath prep tables in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. On prep table below mixer in kitchen. Cups at server station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to back storage room. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles on floor in back storage room.

Basic - Food storage container/container lid cracked or broken. Chipped/broken containers on shelf in dry storage room.

Basic - Food stored under dripping water line. Reach-in cooler at the end of the three-compartment sink dripping from the fan unit. Employee placed a pan below the drip to collect water. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine at server station.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on table in dry storage room with food debris inside.

Basic - Missing drain plug at dumpster. Both dumpsters behind building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cookline heavily soiled. Vent fan above reach-in cooler dusty. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in 3 compartment sink without running water. Employee turned on the water to continue thawing. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cookline.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler across from dish area hand washing sink: macaroni (46F - Cooling). Manager stated item prepared the previous day and stored over night. Manager discarded item. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler across from dish area hand washing sink: macaroni (46F - Cooling). Manager stated item prepared the previous day and stored over night. Manager discarded item. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched apron and then proceeded to handle bacon. Inspector stopped employee and had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Bacon placed on paper towel after cooking.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings behind reach-in freezer in back storage room where back entrance is located. Observed 12 rodent droppings underneath shelf next to back door in back storage room. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table across grill: chicken (114,119F - Hot Holding). Employee stated item placed in steam table 45 minutes prior to temperature being taken. Employee reheated chicken, 178,179.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for ice machine in back of kitchen. Cutting board on reach-in cooler across from fryers. Interior of reach-in cooler across from dish area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to dish machine. Employee provided hand towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not working in mens restroom, cold water coming out at 78F.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to back storage room where rodent droppings observed.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer across from office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler next to dish area hand washing sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored across from dish machine. Employee turned containers over. Corrected On-Site

High Priority - Container of medicine improperly stored. Under the prep table touching the washed utensils

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corn (54 - Cooling); Greens (48F - Cooling); Beans (58F - Cooling); Pasta (52F - Cooling) in the reach in cooler across from dishwashing area placed in there a day before. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Corn (54 - Cooling); Greens (48F - Cooling); Beans (58F - Cooling); Pasta (52F - Cooling) in the reach in cooler across from dishwashing area placed in there a day before. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee working across from the grill touching pants apron and continued working

High Priority - Toxic substance/chemical improperly stored. Under the prep table next to single serve bleach bottle Manager moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from the grill Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hush puppies in the reach in cooler near dishwashing sink made six days ago not date marked Chicken salad, Coleslaw in the reach-in cooler across the ice machine in the front made a day before no date marked

Basic - Building components, attachments or fixtures in poor repair. Vents missing over the kitchen

Basic - Cutting board has cut marks and is no longer cleanable. In front of the reach in cooler across from the grill

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink, medicine stored near the washed utensils under prep sink Employee moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Under the prep table across from oven wetnested

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Over the cook line in the kitchen

Basic - Floor not cleaned when the least amount of food is exposed. Under the fryers and prep table Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen Repeat Violation

Basic - Ice buildup in reach-in freezer All reach in freezer at the back storage area had ice build up.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the prep table across from the dishwashing sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven under the prep table across from the food prep sink

Basic - No handwashing sign provided at a hand sink used by food employees. Next to dishwashing area sink had no hand wash sign

Basic - Outer openings not protected with self-closing doors.

Basic - Wet mop not stored in a manner to allow the mop to dry. Between two the reach in coolers at the back

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Over the cutting board across from the grill Manager moved Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler next to kitchen oven: sausage (46F - Cooling). Employee stated item placed in cooler the previous day. Manager discarded item. Item in reach-in cooler next to dish area: green beans (48F - Cold Holding). Employee stated they placed the item in the cooler the previous day. Manager discarded the item. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler next to kitchen oven: sausage (46F - Cooling). Employee stated item placed in cooler the previous day. Manager discarded item. Item in reach-in cooler next to dish area: green beans (48F - Cold Holding). Employee stated they placed the item in the cooler the previous day. Manager discarded the item.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 11 rodent droppings behind reach-in freezer in dry storage room off the side kitchen next to the dish area. Observed 27 rodent droppings behind reach-in cooler in dry storage room off the back of the kitchen. Observed 3 rodent droppings underneath shelf across from the front counter ice machine. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs then handled clean plates. Inspector stopped employee and had them wash their hands and put on gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to kitchen oven ; ham (48F - Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41°F. Corrective Action Taken Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. Eggs stored on cook line. Employee stated eggs placed on line 15 minutes prior to inspection, employee placed proper time mark on item. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in cook line steam table. Employee stated items placed in steam table one hour prior to temperature being taken. Employee placed items on grill to reheat. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Cutting boards used in the kitchen. Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink in the front counter area removed. Manager stated sink removed to replace the flooring and a repair person is scheduled to install the new sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked green beans in reach-in cooler across from dish area. Manager stated item prepared the previous day.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in mens restroom.

Basic - Air conditioning vent cover missing. Air conditioning vents throughout the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to the restaurant.

Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath and behind fryers and grill greasy.

Basic - Floor tiles missing and/or in disrepair. Area in dry storage off the back of the kitchen. Area in dry storage off the side of the kitchen next to dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks used for dish machine. Repeat Violation

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on reach-in cooler at end of cook line. Employee turned containers over. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed in three compartment sink thawed in standing water. Employee turned water on. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at end of front counter.