MARLOW'S TAVERN SANDY PLAINS

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed Facility is using improper cooling methods for food that is placed in in the walk in cooler. Facility placed food in the WIC covered and in tall container ((cut tomatoes and creme Brule) They placed the creme brule at a higher temperature than 135 and they place the sticker on the tomatoes earlier than when they place them in the container. C/A ) Cooling Methods. 1. 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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Tomatoes were placed on ice and creme Brule was place it in another container and on ice

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the bottom of prep top unit with an ambient temperature of 49*F. Observed the gaskets not sticking properly and ill fitting on certain doors Unit was not functioning properly. C/A Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS: Facility has 3 days to correct the violation

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the automatic dispenser in one of the women restroom unable to dispense soap. Observed the dispenser in the main kitchen near the prep top unit having a hard time dispensing soap. Either the sensor or the batteries were not operating properly. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Manager went to the store and purchased batteries for the automatic soap dispenser

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink in the main kitchen near the electric stove blocked by two trash cans. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Trash cans were removed

Food stored covered — Inspector Note: Observed several foods stored in the WIC uncovered (twice baked potatoes, chicken wings, chickpea fries) Observed parmesan crab dip, trout dip, sweet potato cubes, garlic butter, romaine lettuce, stored uncovered in the prep top unit at the bottom. Observed condiments and croutons stored uncovered in the main kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: All food was covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a tray with glassed inside the dishwasher at the bar area. Dishwasher was unable to dispense any sanitizer concentration was tested at 0ppm C/A A chlorine solution shall have a minimum concentration of 50ppm and a maximum of 100ppm. COS: Facility has 3 days to correct the violation

Proper cold holding temperatures — Inspector Note: Observed several foods at the prep top unit (at the top and the bottom unit) in the main kitchen holding above 41*F. Observed three containers with Creme Brulé' that was prepped on 4/12/2026 with a temperature higher than 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, 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. P COS: Food was disposed of