- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / butter 46F / reach in cooler overnight / butter immediately reheated to 184F and hot hold at a minimum of 135F / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk 47F / front line small reach in cooler / discarded by manager / **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine 0ppm / bar dish machine.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. / can of raid / by the bar / discarded by manager / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / turkey 45F / reach in cooler overnight / individual packages turkey were iced / temperature rechecked at 39F / **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / tuna 47F overnight / reach in cooler / discarded by manager / **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Product has been out approximately 1 hour. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles at bar. **Corrected On-Site**
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine.
- Intermediate - Cook line Cutting board(s) stained/soiled.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / cook wearing a watch while preparing food.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wiping cloth sanitizing solution stored on the floor. / throughout the kitchen / **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / butter 74F on prep table / less than 4 hours / product was iced / recommended using time as public health control.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine at 0ppm / bar. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / tuna, salmon at 47F / less than 4 hours / products were iced.
- Intermediate - Handwash sink not accessible for employee use at all times. / empty bucket inside hand sink / cook line / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. / cook line / **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon from US FOODS
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6/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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