STATION HOUSE RESTAURANT

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 for scampi butter and beurre blanc. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.

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 for scampi butter and beurre blanc. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (127F - Hot Holding); creamed spinach (128F - Hot Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (127F - Hot Holding); creamed spinach (128F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw bacon over ice cream opened from commercial packaging at reach in freezer. Operator stored products properly. **Corrected On-Site**

High Priority

Handwash sink used for purposes other than handwashing. Perforated pan in hand sink at bar. Operator removed pan.

Intermediate - Handwash sink used for purposes other than handwashing. Perforated pan in hand sink at bar. Operator removed pan. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Cutting board has cut marks and is no longer cleanable. Throughout cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Throughout cook line.

Basic

Soap dispenser at handwash sink not working/unable to dispense soap. Hot line hand sink.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hot line hand sink.

Intermediate

Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate

Food-contact surface soiled with black mold-like substance. On cutting boards throughout cook line. Can opener blade soiled with food debris. Operator removed can opener, cleaned and sanitized blade.

Intermediate - Food-contact surface soiled with black mold-like substance. On cutting boards throughout cook line. Can opener blade soiled with food debris. Operator removed can opener, cleaned and sanitized blade. **Corrective Action Taken**

Intermediate