MARLOW'S TAVERN

High Priority - Dented cans present. See stop sale. Tomato filets 74.40 brand 1 can on dry storage shelf. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with employee the importance of hand washing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting green onions with bare hands not to be heated to 145 f. Employee cutting lettuce with no gloves and not being heated to 145 f.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spinach shrimp nacho 45 f did not cool from 135 f to 41 f within six hours held overnight in walk in cooler no temperatures taken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries 71 f on sheet tray. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at cooks line used for filling up water picture.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Provided for management to sign and some employees sign. Next unannounced inspection.

Intermediate - Nonfood-grade basting brush used in food. Cloth wrapped around tongs.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Tomato filets 74.40 brand 1 can on dry storage shelf. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Dry dish shelf

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Lactic acid DDBSSA 2.75 discussed with operator to remake to the proper solution. Corrective Action Taken

High Priority - Dented/rusted cans present. Tomato filets 1 can brand 7440 Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat ham walk in cooler operator removed to proper storage Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 1st cooler prep line Cold holding: cook broccoli 45 f mozzarella 44 f cooked noodles 45 f cheese 45 f cauliflower purée 45 f operator placed in freezer Top of first cooler cook line Cold holding: cut tomatoes 52 f cooked spinach 56 f operator placed in freezer 2nd temp 3rd reach in cooler on cooks line Cold holding: reach in cooler on cooks line cut tomatoes 52 f corn beef 50 f cheese sauce 50 f 2nd temp Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed operator Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Scoop in hand washing sink. On cooks line employee removed. Corrected On-Site Warning

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Tested four times at 158 f discussed with operator to use three compartment sink to wash rinse and sanitize dishes. Corrective Action Taken Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table on cooks line. Repeat Violation Warning

Basic - Employee eating in a food preparation or other restricted area. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in coolers on cooks line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation Warning