MILLER'S ALE HOUSE - CLERMONT

High Priority - Live, small flying insects found -2 on cook line, 1 in dish area, 1 in server area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -portioned raw egg yolks behind cheese and sour cream on make table on cook line, operator moved eggs to the front Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator. burger patty (48F - Cold Holding); cooked pasta (53-58F - Cold Holding); operator chose to discard buttermilk (55F - Cold Holding) Cook line Held less than four hours per operator, moved to walk in cooler for quick chill Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shredded chicken (120F - Hot Holding), holding unit on cook line, held less than four hours per operator, operator chose to discard. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.

Basic - Cutting board has cut marks and is no longer cleanable. -brown cutting boards in storage area, operator discarded Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice was wearing a watch

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, beverage cups in server area Repeat Violation

Basic - Equipment in poor repair. -stone in oven is cracked -fryer baskets are heavily warped -containers and lids are cracked and chipped on back line

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in standing water on cook line, operator removed Corrected On-Site

Basic - Inside/outside of dumpster and grease receptacle are not clean.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of shelf above reach in freezer across from chicken breading station -interior of fryer cabinets -runners on sliding reach in coolers -speed racks

Basic - Reach-in cooler and reach in freezer interior/shelves on cook line have accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to tortilla chips on cook line, operator moved Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind salad station

Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung it to dry Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind shaved roast beef in reach in cooler on cook line. Operator moved shrimp to the front. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced cooked chicken (51F - Cold Holding); cut lettuce (52F - Cold Holding); black bean and corn salsa (51F - Cold Holding), reach in make table across from ovens, held more than four hours per operator. raw chicken (47F - Cold Holding); buttermilk (47F - Cold Holding), chicken breading station, held less than four hours per operator. Operator placed ice on items for quick chill. Buttermilk 43F, chicken 45F Warning

High Priority - 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. -butter on back on line, operator placed label on butter. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -garlic parmesan sauce (120F - Hot Holding), cook line, held less than four hours per operator. Operator moved to stove for rapid reheat, 146 Corrected On-Site Repeat Violation

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. -cheesecake in cooler on cook line, operator determined date and marked it.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -ice machine

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia, on order from ecolab Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid on chemical storage rack

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceilingtiles/vents and light shields in kitchen are soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack on back line. Repeat Violation

Basic - Equipment in poor repair. -baked potato holder on cook line, operator discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler -caulking and wall behind triple sink have residue buildup -gaskets and underside of reach in coolers and chicken reach in cooler on cook line

Basic - Old labels stuck to food containers after cleaning. -pans on back line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -prep table on cook line, operator moved to bottom shelf. Corrected On-Site

Basic - Two lights not functioning under hood suppression system on cook line.

Basic - Water leaking from pipe above dish machine

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator replaced with new solution, 150 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -salt container on back line, operator labeled.Repeat Violation Corrected On-Site Repeat Violation

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, 0 ppm. Operator fixed, 50 ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher, operator educated employee

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects in bar area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cooked onions on make table.operator corrected. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter blend (72F - Cold Holding), held more than four hours per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream (51F - Cold Holding) and steak butter (67F - Cold Holding), both held less than four hours per operator. Operator elected to discard steak butter, moved sour cream to reach in cooler for quick chill. -butter blend (72F - Cold Holding), held more than four hours per operator.Repeat Violation** Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes (109F - Hot Holding), held less than four hours per operator, operator moved to steamer for reheat, 2nd temp 168F Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink. -bar area. Operator replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -main ice bin, ice bin at server station

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. -cook line

Basic - Cardboard used to line food-contact shelves. -reach in cooler on cook line. Operator removed. Corrected On-Site

Basic - Ceiling tile missing. -in kitchen Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -rack in back kitchen Repeat Violation

Basic - Floor area(s) covered with standing water. -walk in cooler. Operator squeegeed. Corrected On-Site

Basic - Food stored on floor. -plastic bottles of water and soda in liquor room.

Basic - Light not functioning under hood suppression system. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line. -shelves and cabinets on cook line -gaskets on reach in coolers on cook line Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -above tortillas, operator corrected. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. -cook line. Operator corrected. Corrected On-Site

Basic - Stored food not covered. -black bean salsa in walk in cooler. Operator covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink

High Priority - Employee handled soiled dishes and then handled clean dishes without washing hands. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to salad blend in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp,47 f,raw salmon,47 f at cooks line,butter milk,46 f at chicken station ,cooked mushrooms,48 f,cooked onions,47 f,cheese,48 f at middle reach in cooler held less than four hours.Advised operator to ice food items.Advised operator to use time as a public health control for the reach in cooler that is not working. Warning

High Priority - Toxic substance/chemical improperly stored.Liquid assurance on top of dishmachine. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling drinks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled . Can opener is soiled. Surrounding area of the soda nozzles are soiled. Cutting boards are stained in kitchen.

Intermediate - No soap provided at handwash sink.Cooks line. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food.Cheese in reach in cooler at cooks line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen. Caulking has a build up of black like substance by three comp sink and back line area.

Basic - Drain cover(s) missing.Under three comp sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets with employees handling ice.

Basic - Employee with soiled apron working in the kitchen.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.

Basic - Sanitizer bucket stored next to slicer under prep table in kitchen. Corrected On-Site

Basic - Waste line missing at soda gun holster.Outside bar.

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratched head then put on gloves with no hand wash. Manager coached employee. Corrected On-Site Warning - From follow-up inspection 2023-01-11: Time Extended

High Priority - - From initial inspection : High Priority - Raw shrimp stored over ready-to-eat potatoes in a freezer - not all products commercially packaged. Manager relocated. Corrected On-Site Warning - From follow-up inspection 2023-01-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice scoop on wet wiping cloth - interior lip of ice machine soiled Warning - From follow-up inspection 2023-01-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dirty dish bin. Manager relocated. Corrected On-Site Warning - From follow-up inspection 2023-01-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-01-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastas cooked yesterday not date marked. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Cutting boards on cooks line have cut marks and no longer cleanable. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Employee beverage containers next to tea bags at server station. Manager relocated. Corrected On-Site Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in walk in cooler near freezer door. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in walk in freezer. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - In-use pizza peel stored on a soiled top of oven. Manager coached employee with use of sheet tray. Corrected On-Site Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of dish machine - top exterior of ice machine - top and rear of oven next to office Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink to left of cooks line. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Pickles in walk in cooler. Manager covered. Corrected On-Site Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust under ware washing area. Warning - From follow-up inspection 2023-01-11: Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratched head then put on gloves with no hand wash. Manager coached employee. Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish-machine run numerous times, used operators and our provided test strips with no color change. Service call made. Warning

High Priority - Raw shrimp stored over ready-to-eat potatoes in a freezer - not all products commercially packaged. Manager relocated. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F - Cold Holding); coleslaw (48F - Cold Holding); potato salad (48F - Cold Holding); cut lettuce (50F - Cold Holding) Less than 4 hours per manager. Manager set up unit with ice baths and called for service. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice scoop on wet wiping cloth - interior lip of ice machine soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dirty dish bin. Manager relocated. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastas cooked yesterday not date marked. Warning

Basic - Cutting boards on cooks line have cut marks and no longer cleanable. Warning

Basic - Employee beverage containers next to tea bags at server station. Manager relocated. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation, 3 cooks on cook line. Manager provided. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area. Warning

Basic - Floor area(s) covered with standing water in walk in cooler near freezer door. Warning

Basic - Floor soiled/has accumulation of debris in walk in freezer. Warning

Basic - In-use pizza peel stored on a soiled top of oven. Manager coached employee with use of sheet tray. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of dish machine - top exterior of ice machine - top and rear of oven next to office Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Open dumpster lid. Warning

Basic - Standing water or very slow draining water in handwash sink to left of cooks line. Warning

Basic - Stored food not covered. Pickles in walk in cooler. Manager covered. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust under ware washing area. Warning