Marlow's Tavern

Food stored covered — Inspector Note: Observed several foods in the RIC of the mainline stored uncovered. COS: PIC placed plastic wrap over food items that were uncovered in the RIC. (iv) 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the cutting boards on the front food service line heavily soiled, discolored (yellow and black) and scored. CA: PIC was advised to replace the cutting boards and was also encouraged to place parchment paper down so that food does not come in direct contact with cutting board. Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Hot and cold water available; adequate pressure — Inspector Note: Observed hand sink water taking along time to heat. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. CA-MOD immediately called for maintenance

Food-contact surfaces: cleaned & sanitized — Inspector Note: During routine inspection observed ice machine metal deflector plate was found to have pink slime on it. Also the can opener blade in main kitchen were both heavily soiled with black build up. substance. Food contact surfaces shall be clean to sight and touch. COS: PIC immediately cleaned both.

Proper cold holding temperatures — Inspector Note: During the routine inspection observed several temperature control for safety held above 41 degrees Fahrenheit stored in the grill reach-in cooler. 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. COS: advised manager to discard all food items held out of temperature.