MILLER'S ALE HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Fish 44f. Less than 4 hours. Fish 40f.Manager placed on ice. Corrected On-Site

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. -Open gallons of milk. Manager determined correct time. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. -Middle bar. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from stove top. -Cooler in outside bar standing water.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Operator reheated to 165 F. Cooked Pork (96F - Hot Holding); (96F) Corrected On-Site - From follow-up inspection 2026-02-03: No pork hot holding at time of callback. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer. - From follow-up inspection 2026-02-03: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 underneath counter at center bar. Warning - From follow-up inspection 2026-01-15: -1 live under counter at front bar. Manager killed. Admin Complaint

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket torn across from breading station. Warning - From follow-up inspection 2026-01-15: Time Extended

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw calamari stored behind red onions in prep cooler. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Pasta 46f, 50f. Over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pasta 46, 50f. Over 4 hours.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. -Interior of microwave across from fryers.

Basic - Floor soiled/has accumulation of debris. -Mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of alto sham.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler to left of 6 burner.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -Chicken wing cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Handsink by three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At bar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice shields. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Outside mop sink.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under 6 burner.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler. -Lowboy cooler to left of 6 burner. -Interior of coolers on cookline.

Basic - Stored food not covered. -Chocolate sauce in rear prep cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Rear prep.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken breast over fish in cooler to left of fryers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle at bar. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Over chicken prep cooler. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. To go cups on floor. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Philly meat over French fries. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico 54f, Cut tomato 54f. Over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 54f, Cut tomato 54f. Over 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on prep cooler on cookline.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Floor soiled/has accumulation of debris. -Outside mop sink.

Basic - Floor tiles missing and/or in disrepair. On cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flour bin on cookline.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken wings over jalapeños. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.

Basic - Bowl or other container with no handle used to dispense food. Coleslaw scoop. Corrected On-Site

Basic - Dead roaches on premises. -1 dead by office. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. -Cook.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Stored food not covered. -Shredded cheese. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards on cookline.

Intermediate - Spray bottle containing toxic substance not labeled. Yellow spray bottle at side bar. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Salad cooler gasket torn on cookline.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cookline. Repeat Violation

Basic - Plumbing system in disrepair. Handsink at center bar, draining water on floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from fryers. -Ice Cream cooler across from ovens.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outside mop sink.

Basic - Working containers of food removed from original container not identified by common name. Spray bottles on cookline. Corrected On-Site

High Priority - Employee washed hands with no soap. Dishwasher used water to wash his hands without soap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded shrimp not in original packaging stored above open pan of mozzarella sticks and popsicles. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gallon of milk expired on 9-8-21 located in the bar area. Kitchen manager discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mushrooms cooked (50°F - Cold Holding); cooked onions (54°F - Cold Holding); shredded cheese (54°F - Cold Holding). creamer (54°F - Cold Holding) peppers cooked (48°F - Cold Holding) less than four hours per manager. Advised manager to place items in the freezer. Rechecked cooked mushrooms at 38°. Rechecked cooked onions at 41°. Rechecked cheese at 40°. Rechecked creamer at 40°. Rechecked peppers at 43°. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork shank (114°F - Hot Holding); shredded chicken (111°F - Hot Holding) less than one hour. Rechecked veal shank at 177°. Rechecked diced chicken at 143°. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles on the walk in cooler door handles.

Basic - Current Hotel and Restaurant license not displayed. License displayed at front door expired April 1, 2021./ Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards located on the cook line and bar area has grooves.

Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee drinking while prepping food in the back food prep area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed dishwasher drink on the shelf with clean dishes. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook cooking with a watch on his wrist. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans are not properly air dried in the dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the cooks cooler pull out drawer under the grill and flat bread station are soiled. Hand washing sink fried chicken bits and paper towels are in side of the hand washing sink next to the reach in freezer.

Basic - Wiping cloth sanitizing solution stored on the floor in the back prep area. Corrected On-Site