Marlow’s Tavern

Basic – Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Tomato filets 74.40 brand 1 can on dry storage shelf. Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting. Dry dish shelf

Basic – No handwashing sign provided at a hand sink used by food employees. Cooks line.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Lactic acid DDBSSA 2.75 discussed with operator to remake to the proper solution. Corrective Action Taken

High Priority – Dented cans present. See stop sale. Tomato filets 74.40 brand 1 can on dry storage shelf. Repeat Violation

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with employee the importance of hand washing.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting green onions with bare hands not to be heated to 145 f. Employee cutting lettuce with no gloves and not being heated to 145 f.

High Priority – Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spinach shrimp nacho 45 f did not cool from 135 f to 41 f within six hours held overnight in walk in cooler no temperatures taken.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries 71 f on sheet tray. Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink used for purposes other than handwashing. Hand washing sink at cooks line used for filling up water picture.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for management to sign and some employees sign. Next unannounced inspection.

Intermediate – Nonfood-grade basting brush used in food. Cloth wrapped around tongs.