Marlow's Tavern

"Observed several foods stored at the prep top bottom unit in the main kitchen that were holding above 41*F (EX: Triple cheese nacho, roasted carrots, cherry tomatoes, peeled hard boiled eggs, spring duck rolls, white cheddar cheese, white cheddar sauce) Observed several foods that were stored in the WIC in the main kitchen that were holding above 41*F (EX mashed potatoes, 2 trays of pre-cooked chicken wing sections, ferro quinoa, white cheddar brick cakes) C/A 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 ALL FOOD WAS DISCARDED WITH THE EXCEPTION OF THE CHEDDAR SAUCE. THE PIC STATED THE SAUCE WAS MADE IN THE MORNING AROUND 10:30 AM THEREFORE THE SAUCE WAS ALLOWED TO MOVE INTO THE WIC TO COOL BELOW 41*F BEFORE IT IS PLACED AT THE SERVING LINE | Observed an entire rack of blanched fries that were prepped at 9:30am. At 1:56pm the temperature was registered at 48 degrees and at 2:36pm the temperature remained unchanged it was still 48*F. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS Fries were placed on ice to cool within 1 hour in order to be in compliance"