The Station BBQ Inc.

MFC 2-101.11

There was no designated person in charge at the food establishment. The inspector had to call the owner during the inspection.

MFC 2-401.11

There were employee beverages on the speed rack in the storage room, next to food and above clean linens. CORRECTED. Beverages were segregated to prevent contamination.

MFC 3-501.16

1. The ambient air temperature of the reach in cooler behind the register was measuring at 46°F. An internal probe thermometer showed lemon juice and lemonade being held at 46°F. The food inside of the cooler was discarded. It had been out of temperature for at least 5 hours. REPEAT. All potentially hazardous food (PHF) was discarded. RE-INSPECTION REQUIRED on 7/9/26. 2. The establishment is making and bottling sauce, which is then held at room temperature. CORRECTED. All PHF was discarded. 3. A stockpot of barbeque sauce made on 7/6 was being held at room temperature on the cooktop. CORRECTED. All PHF was discarded. 4. Open containers of sauce bearing the label "REFRIGERATE AFTER OPENING" were being held at room temperature. CORRECTED. All PHF was discarded.

MFC 3-501.17

1. There were open bulk containers without discard dates. CORRECTED. Containers were labeled. 2. Foods in the reach in cooler and make table cooler were held past the discard date. CORRECTED. Past date foods were discarded. 3. Multiple cut onions in the reach in coolers had started to grow what appeared to be mold. CORRECTED. Onions were discarded.

MFC 3-502.11

The establishment is making and bottling sauce, without obtaining approval for a special process.

MFC 4-204.112 (A-D)

1. The reach in cooler by the three-compartment sink was not equipped with an ambient air thermometer.

MFC 3-304.14

The sanitizer buckets holding wiping cloths were not measuring correct levels of chemical sanitizer. CORRECTED. Buckets were remade with chemical sanitizer reading 50-100 ppm.

MFC 6-202.15

There is a gap at the bottom of the rear door leading outside.