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 Cajun cream sauce, scampi butter. 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 Cajun cream sauce, scampi butter. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked corn (46F - Cooling) at 4:27; cooling since 5:00pm on 10/14

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked corn (46F - Cooling) at 4:27; cooling since 5:00pm on 10/14 Observed in deep covered container. Product did not reach 41F within 6 hours. See stop sale. **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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked corn (46F - Cooling) at 4:27; cooling since 5:00pm on 10/14

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked corn (46F - Cooling) at 4:27; cooling since 5:00pm on 10/14 Observed in deep covered container. Product did not reach 41F within 6 hours. See stop sale. **Warning**

High Priority

Nonfood-grade bags used in direct contact with food. Thank you to go bag covering and in direct contact with tray of ice cream in chest freezer. Operator removed to go bag.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you to go bag covering and in direct contact with tray of ice cream in chest freezer. Operator removed to go bag. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avantco cooler on cook line: clams casino (48F - Cold Holding); cooked potatoes (46F - Cold Holding); cooked shrimp (52F - Cold Holding); lobster station flip top cooler: cooked shrimp (45F - Cold Holding); sauté cooler: butter (52F - Cold Holding); Fish (49F - Cold Holding); shrimp (48F - Cold Holding); raw chicken (46F - Cold Holding); cooked grill low boy cooler: lobster (44F - Cold Holding); pantry cooler: sliced tomatoes (48F - Cold Holding); dessert station cooler: cooked lobster (49F - Cold Holding); calamari (50F - Cold Holding); walk in cooler: corn salsa (45F - Cold Holding); steak skewers (44F - Cold Holding); butter (44F - Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for approximately 30-60 minutes. Operator iced down all products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avantco cooler on cook line: clams casino (48F - Cold Holding); cooked potatoes (46F - Cold Holding); cooked shrimp (52F - Cold Holding); lobster station flip top cooler: cooked shrimp (45F - Cold Holding); sauté cooler: butter (52F - Cold Holding); Fish (49F - Cold Holding); shrimp (48F - Cold Holding); raw chicken (46F - Cold Holding); cooked grill low boy cooler: lobster (44F - Cold Holding); pantry cooler: sliced tomatoes (48F - Cold Holding); dessert station cooler: cooked lobster (49F - Cold Holding); calamari (50F - Cold Holding); walk in cooler: corn salsa (45F - Cold Holding); steak skewers (44F - Cold Holding); butter (44F - Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for approximately 30-60 minutes. Operator iced down all products. **Corrective Action Taken** **Warning**

High Priority

Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards soiled with black mold like substance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards soiled with black mold like substance. Observed food debris on can opener blade. Operator cleaned and sanitized blade. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

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

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Educated operator. **Repeat Violation** **Admin Complaint**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: chicken stock (120F - Cooling) at 3:52; cooling since 2:52 - 102F at 4:29 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: chicken stock (120F - Cooling) at 3:52; cooling since 2:52 - 102F at 4:29 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken** **Warning**

Intermediate

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

Basic - Cutting board has cut marks and is no longer cleanable. Throughout cook line area. **Repeat Violation** **Admin Complaint**

Basic