MARLOW'S TAVERN

Observed multiple TCS (Time/temperature control for safety food) foods cold holding at temperatures at temperatures above 41F, located in the left-side prep top cooler (see foods marked with asterisks in temperature log). PIC stated they checked the line temperatures this morning and all foods were under 41F. Observed the ambient temperature of the cooler at 32F. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC closed the lids to the prepped top cooler. Temperatures were re-checked after about an hour and had significantly decreased (see temp log). Advised PIC to monitor food temperatures regularly and to keep lids closed whenever not in use.

Observed an employee place a raw beef patty on the grill, then grab and place raw chicken on the grill, then place a ready to eat burger bun on the plate without removing soiled gloves and washing hands.

CA: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

COS: Employee discarded the contaminated food items, then washed their hands and changed gloves. Tongs for each type of meat were used as a barrier to prevent contamination.

Observed food residue on the blade part of the can opener that is attached to the table as well as food residue on the blade part and push block of the vegetable slicer.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Discussed with the PIC to clean and sanitize the equipment more thoroughly.