MILLIES LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs setting on top of the heavy cream.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar container not identified.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice container, employee removed the cup. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish.

Basic - Equipment in poor repair. Paper towels dispenser in the back area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Garbage can on the cook-line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues,by the microwave.

Basic - Working containers of food removed from original container not identified by common name.grits and flour,not labeled. Employee placed name on the container. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper.

Basic - Ripped/worn tin foil used as shelf cover, cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. ( Food Borne Pathogen Bodily Fluid Spill Kit) Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna,

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Food stored on floor. Cooking on the kitchen floor.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper and tuna thawing inside the reach in cooler.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was out of sanitizer, replaced sanitizer,check machine, working properly. Corrected On-Site

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.