MARLOW'S TAVERN

4 findings recorded on Oct 5, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   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.

   Inspector’s full note

   Inspection item: Food stored covered

   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.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   1. Observed knife and spatula stored in crevice with dirt and debris between prep top coolers along cook line in front food service area.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   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.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 11A ↗

   Cooling methods and equipment

   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.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   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.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.