MARLOWS TAVERN

6-1A: .04(6)(f)The temperatures of the foods stored in the coolers located in the cooking area and expo area were measured above 41°F. The manager stated that the foods had been measured at below 41°F approximately three hours prior. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were relocated to the walk-in cooler or freezer to quickly restore proper cold-holding temperatures. After four hours, the final temperatures of the foods were at or below 41°F, with some items frozen.

5-2: .04(7)(e)The special menu offers undercooked salmon without a consumer advisory, and the catering menu lacks the required disclosure for raw and undercooked items. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: The required disclosure was added to the catering menus, and the special menu was removed from use.

12D: .04(4)(g)Fruit was washed in the 3-compartment warewashing sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The employee relocated the washing process to the designated fruit sink.

15B: .05(6)(d),(e)Chlorine sanitizer could not be detected at the surface level of the mechanical warewasher in the bar area. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

15B: .05(3)(h),(i)Chlorine test strips used to verify the glass-washer sanitizer concentration were found to be expired (2025). A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Test strips were delivered.

6-1A: .04(6)(f)Time/temperature control for safety foods holding above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

12D: .04(4)(g)Lettuce was removed from the box and cut without washing. Celery had debris present after washing. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The lettuce was discarded, and the celery was rewashed.

4-2B: .05(7)(b)The interior of the ice machine has debris present. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)

5-2: .04(7)(e)The catering menu is missing an advisory for the undercooked or raw beef and seafood. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1A: .04(6)(f)Time/temperature control for safety foods holding above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1D: .04(6)(i)Batter and cooked potatoes under time as a public health control were not marked with initial or discard times. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The foods were marked.

11C: .04(6)(c)The fish, which was labeled with instructions to remove from the package before thawing, was thawed while still in the packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: The food was discarded.

15A: .05(6)(q)1&3The ambient air temperature of the cooler underneath the grill is 50°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

8-2B: .07(6)(g)The concentration of Sink and Surface sanitizer in the wiping cloth containers exceeded the manufacturer's recommended levels. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The containers were diluted with water.

17D: .07(3)(h)Employee belongings are stored on preparation surfaces and clean linens. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: The items were relocated, the surface was thoroughly sanitized, and the linen was removed from service.