Marlow's Tavern

Inspector notes: Observed several foods stored at the prep top bottom unit in the main kitchen that were holding above 41*F (EX: Triple cheese nacho, roasted carrots, cherry tomatoes, peeled hard boiled eggs, spring duck rolls, white cheddar cheese, white cheddar sauce) Observed several foods that were stored in the WIC in the main kitchen that were holding above 41*F (EX mashed potatoes, 2 trays of pre-cooked chicken wing sections, ferro quinoa, white cheddar brick cakes) 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 s...

Inspector notes: Observed an entire rack of blanched fries that were prepped at 9:30am. At 1:56pm the temperature was registered at 48 degrees and at 2:36pm the temperature remained unchanged it was still 48*F. C/A 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 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the su...

Inspector notes: Observed facility has a TPHS procedure however the tempura batter was reaching 81*F and the flour had a discard time of 12:43pm. EHS was conducting the inspection at 1:25pm C/A 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance...

Inspector notes: Observed the wareashing machine at the bar area with a sanitizer concentration of 0ppm C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. COS Facility will have to was the glassware at the kitchen warewashing machine until the equipment is calibrated properly Update: Before EHS left the parking lot the Ecolab van pulled in to repair/calibrate the warewashing machine located at the bar area.