Downtown Depot

Basic – Floors heavily soiled under fryers

Basic – Gaskets torn on the reach in freezer.

Basic – Hood filters soiled with grease

nExterior of reach in cooler handles soiled. nnStove heavily soiled with old food debris

nSoda gun holster soiled Repeat Violation

Basic – Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.

Basic – Waste line missing at soda gun holster.

High Priority – 6 Live, small flying insects in the kitchen.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sauerkraut made in house 11-1

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauerkraut made 11-1

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chili 58F cook states had out for an hour. Recommend to rapid chill.

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Homemade sauerkraut

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/ Marcus Darnell 7-10-18

Intermediate – No soap provided at handwash sink. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mash potatoes made Friday Corrected On-Site