MARLOW'S TAVERN

1 finding recorded on Aug 4, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   Observed TCS food items cold holding above 41F for longer than 4 hours during the inspection, including shredded boiled eggs at 47F in the prep-top cooler; raw shrimp at 46F and raw chicken at 47F in the four-drawer cooler in the prep area; and raw chicken at 47F in the walk-in cooler in the main kitchen. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed TCS food items cold holding above 41F for longer than 4 hours during the inspection, including shredded boiled eggs at 47F in the prep-top cooler; raw shrimp at 46F and raw chicken at 47F in the four-drawer cooler in the prep area; and raw chicken at 47F in the walk-in cooler in the main kitchen. CA: (f) 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 specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded food items Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

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