- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Wall soiled with accumulated dust.Dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell eggs stored next to pasteurized and cooked eggs in walk in cooler.open package of chicken stored next to French fries in upright freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Mozzarella cheese,tuna,cheese and all the time temperature control for safety food transferred to walk in cooler.
- High Priority - Vacuum breaker missing at hose bibb.Mop sink area. **Repeat Violation**
- Intermediate - Accumulation of black substance surrounding soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.French fries. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Tomatoes are stacked too high in cambro dishes.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooks line.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Barley and chocolate in dry storage area. **Corrected On-Site**
|
09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At cutting boards located in cook line.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind dish machine.
- High Priority - Live, small flying insects in mop sink area.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood stored over ready to eat smoked trout. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed open cheese and open milk in walk in cooler with no date mark. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
|
4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to food **Corrected On-Site**
- Basic - Ice bucket not stored inverted between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Noted 0 , cos to 200 ppm **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **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. Bar dish machine not set with proper chemical 0ppm 100ppm at retest **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server came in from patio and garnished beverage without washing hand
- 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. Server used bare hand to garnish drink
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted par cooked potatoes held at room temp
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.noted by prep area sink, also bar soap dispenser blocked **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Noted buckets and cleaning utensils in HWS in kitchen and bar area **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Noted bottles of orange chemical by mop sink are not labeled **Repeat Violation**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Potato cutter soiled **Corrected On-Site**
|
11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
|
7/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cookline
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men''s restroom
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**. Training program in place but not from approved source(6/17/2013)
|
6/17/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cookline
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm
- High Priority - Dented/rusted cans present. See stop sale. Oyster sauce
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Atlantic Salmon served undercooked upon customer request. Received fresh. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 71? - held at room temp - cookline - time as PHC implemented **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Onions 155? after 2 hours - reheated to 197? in 2 minutes **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Heavy cream sauce 132? - cookline. Reheated to 170? **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and half and halfopened 2 days prior **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner **Corrected On-Site**
|
4/12/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Identity of food or food product misrepresented. Shrimp and crab nacho plate contains imitation crab. Crab either to be printed as "Krab" on menu or menu to specify that "imitation crab" is used.
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
9/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Marlow's Tavern, 9101 International Dr Ste 1204, Orlando, FL »