MARLOW'S TAVERN

Violations (4)

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed several food items, not in-use, stored uncovered along counters (many seasonings, croutons, tortilla strips, flour, tempura, butter) and steam table (several sauces, grits, etc.) on cook line, items along ice bath on server line (garnishes, aioli, etc.), and on counter of bar (beverage toppings) all in the front food service area. C/A: Unless cooling, all food must be stored covered. COS: All items covered. Corrected On-Site. New Violation.

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] 1. Observed knife and spatula stored in crevice with dirt and debris between prep top coolers along cook line in front food service area. 2. Observed knives stored as clean along wall knife rack with visible dirt and food residue in main kitchen. 3. Observed interior of ice bin lid with black and brown accumulations and residue at drink machine in lobby. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment cleaned and sanitized. Corrected On-Site. New Violation.

• 11ACorrected on site

  Proper cooling methods used: adequate equipment for temperature control

  Violation of Code: [511-6-1.04(6)(e)] Observed large push cart of blanched french fries cooling directly beside door inside WIC in main kitchen. Push cart has covering on 3-sides preventing heat transfer and is placed in the warmest part of WIC. C/A: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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: Covering removed and push cart moved to back of WIC. Corrected On-Site. New Violation.

• 14BCorrected on site

  Utensils, equipment and linens: properly stored, dried, handled

  Violation of Code: [511-6-1.05(10)(a)] Observed many dishes/food containers wet stacked along dish rack in main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Dishes just washed per PIC, dishes unstacked to air dry properly. Corrected On-Site. New Violation.