DEPOT STATION

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 Process Waiver for the method observed in use during the inspection. Establishment puts tofu in pickle brine lets it sit for a few days to soak in flavors, they make batches that lasts about 2 weeks. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Reach in cooler racks in storage area.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment puts tofu in pickle brine lets it sit for a few days to soak in flavors, they make batches that lasts about 2 weeks. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board at Three compartment sink behind the bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over reach in freezer, manager moved drink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled on cooks line. Sides of cooking equipment. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint on wall is chipping off of wall above Three compartment sink area causing the wall to not be smooth anymore.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution that has old food debris in Three compartment sink in kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tofu prepped 8/21.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 15-20 droppings on floor under reach in coolers and Three compartment sink behind beer/wine only bar. Bar is located at opposite end of building. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets and tums medicine next to flour bin and single service lids, employee moved items to chemical storage. Corrected On-Site

Basic - Equipment in poor repair. Chest reach in freezer interior edge is chipped off.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives between reach in cooler and cutting board, employee moved knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer and gaskets located on cooks line. Interior glass door freezer in room across breezeway. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Multiple areas in bar area when closed you can see sun shining through indicating gaps. Manager stated they have addressed issues with the city. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Table top sanitizer spray hanging on shelf next to clean utensils and coffee filters.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 2 months. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No training observed for any employees.

Basic - Dead roaches on premises. 1 on floor in air conditioning closet, operator cleaned area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Both large sliding doors in the bar area. Door near Handwash sink in kitchen. Sun shining through indicating a gap. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving in prep area has wooden pieces attached that are not sealed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cooks line the gaskets are soiled. Wooden piece attached to storage shelf soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on top shelf of cooks line, operator placed a piece of parchment paper on the top of boxes to protect the food contact from contamination.

Basic - Standing water in bottom of reach-in-cooler. Keg reach in cooler behind the bar area. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks in cup in bar seating area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the reach-in Cooler that has appliance on top of it in the corner of the kitchen: Cheese (50F - Cold Holding); butter (50F - Cold Holding); raw shelled eggs (48F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler that has appliance on top of it in the corner of the kitchen: Cheese (50F - Cold Holding); butter (50F - Cold Holding); raw shelled eggs (48F - Cold Holding) Warning

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing about 2 inches at the end of the bar which allows light through and ground floor underneath building can be seen.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed large sliding doors that lead to bar and dining area cannot be sealed and allow light through under and along the sides of the doors.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of a reach in cooler in the kitchen.