Marlow's Tavern

Observed multiple items in prep coolers at temperatures above 41F - Adjust storage and preparation procedures so that foods are maintained 41F and below at all times.

COS: Discarded foods & adjusted storage

Observed provolone at 47F in middle prep top unit, sauce at 50F in bottom part of left prep cooler, cheddar at 46F in grill drawer and roast beef in grill drawer at 43F. Maintain all TCS foods at 41F or below at all times besides when being cooked, cooled, or during processing.

COS by discarding many TCS foods including hardboiled eggs, sauces, duck, basmatii fried rice and moving recently prepped items to different cooler

Observed bar dishwasher dispensing less than 50ppm chlorine. Service/adjust dishwasher so 50-100ppm of sanitizer is dispensing.

Correct before returning to service

Observed bacon jam and ranch on ice in expo area being cold held above 41°F. Sauces were at 56°F and 52°F, respectively. Ice was not in full contact with sauce bottles. COS by discarding.

Observed shrimp & lobster chowder, mashed potatoes, double baked potatoes, and grits not cooled to required temperature within allotted time. The cooling methods used did not facilitate rapid cooling and employees were not monitoring the food as it cooled. Chowder, mashed potatoes, and grits were in large, deep containers. Baked potatoes were on sheet tray and fully covered. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed no time documentation on fries and initial temperature of fries did not begin at 41°F. The fries left sitting out on the cook line were still in the cooling process. The fries on the cookline were the same temperature as the rest of the fries cooling in the walk-in (56°F).

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by moving fries to walk-in to finish cooling. Person in charge must locate written procedure and ensure all employees know how to follow.

Observed no paper towels/paper towels not dispensing at front and back handwashing sinks. COS by supplying paper towels.

Observed no soap at handwashing sink in main kitchen. COS by supplying sink with soap.

Observed improper cooling methods used for several items cooling [SEE COOLING VIOLATION]. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by discarding items out of cooling window and separating food into smaller containers and placing on ice bath.

Observed mixing bowl for salad stored directly on top of cut salad in reach-in unit. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. The bottom of the mixing bowl is not a clean surface and contaminates salad. COS by removing bowl.