MILLER'S ALE HOUSE - HAMLIN

High Priority - Dented/rusted cans present. See stop sale. Fudge dented on seam Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Interior bar 0ppm Interior bar 50ppm Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw burger with gloved hands changed gloves and did not wash hands when changing gloves Corrective Action Taken Warning

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 in dish area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to pickles walk in cooler Raw sal,in behind raw salmon reach in cooler Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours shrimp cooked corn (46F - Cold Holding); chorizo (45F - Cold Holding) (50F - Cold Holding) cooked ribs (52F - Cold Holding); raw chicken (46F - Cold Holding) raw steak (47F - Cold Holding). Operator adding ice Corrective Action Taken Warning

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves servers Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. In pasta Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates exterior bar Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets cooking Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water inside bar from dishwasher Corrected On-Site Warning

Basic - Food-contact surface not smooth and easily cleanable. Cast iron skillets rusted Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment in kitchen Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container cheese kitchen Corrected On-Site Warning

Basic - Insect control device installed over food preparation area in server beverage area Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chicken cooler reach Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse spray nozzle Chicken cooler reach in gaskets soiled Pan liner holder on wall Repeat Violation Warning

Basic - Stored food not covered. rim caddie stored exposed to front of guest outside bar Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishroom Warning

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.0 ppm at outside bar. 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. Warning

High Priority - One live small flying insect at the bar. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Par cooked chicken stored over lobster mix in walk in cooler. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Garlic Parmesan sauce,97:reheating for more than 2 hours. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Garlic Parmesan sauce,reheated for more than 2 hours,97 f.Stop Sale. Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Interior of fryer container has grease build up. Interior of sprayer hose is soiled. Residue build up surrounding drink nozzles in dining room. Interior of ice machine is soiled. Warning

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Warning

Basic - Interior of bun toaster has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer cooler door is soiled. Build up of black like substance at three comp sink. Warning

Basic - Reach-in cooler interior and walk in cooler shelves have accumulation of soil. Bottom of reach in freezer is soiled at the cooks line by chicken station. Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination.Picks at the bar. Lids and soufflé cups at the servers station. Corrected On-Site Warning

Basic - Unwashed cucumbers stored with ready-to-eat celery in walk in cooler. Corrected On-Site Warning

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.Outside bar.0 ppm.Technician is on site. Warning

High Priority - Displayed food not properly protected from contamination.Salt at the bar area. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Assembly station. Corrected On-Site Warning

High Priority - Employee touched ears then engaged in touching plate with food without washing hands. 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.Technician is on site. Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Inside of fry holder is soiled. Ice scoop holder is soiled by dirty wall by back line area. Ice chute by ice machine. Warning

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

Intermediate - Spray bottle containing toxic substance not labeled.Cleaner in kitchen by handwash sink. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Warning

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.Reach in cooler at cooks line. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses.Oven. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese at cooks line Corrected On-Site Warning

Basic - Insect control device installed over food preparation area.Back line area by slicer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled. Caulking by dishmachine is soiled. Warning

Basic - Sanitizer bucket stored over heated cabinet at cooks line. Warning

Basic - Single-service articles not stored inverted or protected from contamination.Lids at drink station. Warning

Basic - Single-service articles stored on a soiled surface.Sandwich picks at cooks line. Warning

Basic - Unwashed peppers stored over cut lettuce in walk in cooler. Repeat Violation Warning

Basic - Very slow draining water in handwash sink by inside bar.Repeat Violation** Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor.Bar. 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. Warning

High Priority - Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm 200ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 small flying insects in the in inside bar. 7 small flying insects in the in outside bar. Admin Complaint

High Priority - Outside based sanitizer solution exceeds the maximum concentration allowed. 500ppm+chlorine. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched tshirt with gloved hands then touched cooked ready to eat French fries to plate. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to cool shred cheddar (49F - Cold Holding); slaw (47F - Cold Holding); sour cream (47F - Cold Holding); shred cheddar (45F - Cold Holding) Corrective Action Taken Warning

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 4 hours. Moved to reheat to 165°in 2 hours. pork ribs (122F - Hot Holding) cheese sauce (109F - Hot Holding); black beans (110F - Hot Holding); cooked chicken (110F - Hot Holding) Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored on top of ice machine

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in 2 handsinks sink the bar

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portition on end of groove grill soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser in the bar

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cheese in walk in cooler.

Basic - Very slow draining water in handwash sink on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry on top f ce machine

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in kitchen not labeled Large white container in prep area with white dry mix not labeled