MILLER'S ALE HOUSE INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi stored over osso buco at reach in cooler on cooks line Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cooks line and prep area

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at bottom sled of prep table at prep area

Basic - Equipment in poor repair. Hot and cold water foot pedals are missing at hand washing sink by chicken station

Basic - Food storage container/container lid cracked or broken. Cracked container stored on bottom shelf of prep table at prep area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave above make table at nacho and dessert station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. per operator items were placed in reach in coolers from walk in cooler and placed on cooks line less than an hour.Operator iced down chicken for temperature recovery second reading 42f-43F Corrected On-Site

Basic - Equipment in poor repair. Foot pedal for hand washing sink on cooks line is missing requiring employees to push metal piece to operator hand washing sink

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Bug zapper stored over sauces on cooks line

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line.Operator cleaned Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out drawers on cooks line

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with blue liquid at inside bar saws placed on bar counter next to clean plate. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Several next to walk-in cooler door. Operator discarded. Corrected On-Site

Basic - Insect control device installed over food preparation area. Insect control device installed over single service items.

High Priority - Dented/rusted cans present. See stop sale. One can of chocolate sauce at dry storage. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to serve quesadilla and cheese with bare hands. Operator had employee wash hands and put on gloves. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small live flying insects.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw breaded chicken over raw shrimp. Operator moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. First check of pasta was 49F and about 2 hours later at 47F. Must reach 41 within 2 hours to be considered safe.

Basic - Building components, attachments or fixtures in poor repair. Large gap between hood filters by flatbread oven.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at drink serving area by door leading to outside bar.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of exit door leading to dumpster area.

Basic - Insect control device installed over plates, linens and near single packets of sweeteners. Installed over linens and packets of sugars at dry storage area. Device is currently turned off.

Basic - Light not functioning. Under hood by flatbread oven. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink held inside cooler at outside bar. Operator threw out drink. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over cooked rice and cut lettuce in walk in cooler. Operator moved. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer at handwashing sink near office at 0ppm. Operator had solution changed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. The hand sink at the bar used as dump sink . Warning - From follow-up inspection 2024-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Throughout kitchen equipment. Warning - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment. Shelf next to the dishwasher rusted and not clean used as storage . Warning - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tile cracked at the kitchen station . Repeat Violation Warning - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the bar . Warning - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment. Warning - From follow-up inspection 2024-04-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over ready to eat sauces in cook line reach in cooler. Operator moved the sauces to be over raw salmon. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area 1st hand wash sink. Operator placed paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Outside bar 2 of the 3 hand wash sinks

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside the cooked fettuccine. Operator removed it. Corrected On-Site

Basic - Equipment in poor repair. Microwave without door handle in cook line Dishwasher machine from inside bar chlorine at 0ppm, not in use.

Basic - Floor tiles missing and/or in disrepair. Cookline Repeat Violation

Basic - Light not functioning. 2 from hood Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted in the dish room area. - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Through out the the kitchen - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to the range Repeat Violation - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 2 light out - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets -reach in cooler next to the breading station, vent area is dusty Repeat Violation - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of the range Repeat Violation - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through out the the kitchen and dish washer area Repeat Violation - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At the end of the cook line faucet leaking Bar front hand wash sink pipe leaking Beverage station by the bathrooms - From follow-up inspection 2023-05-17: Time Extended

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. Dishwasher (Chlorine 200ppm) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (58F - Cold Holding) rice was left outside for less than 20 minutes. Operator placed it in the walk in cooler to bring the temperature down to at least 41F Corrective Action Taken Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Through the kitchen

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through the kitchenRepeat Violation Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen and in the dish room area. 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. - 0 ppm bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - coleslaw 60F less than 4 hours operator volunteer discarded product Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. - bowl used to scoop cheese - operator removed scoop Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust, or mold-like substance.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee drink stored with establishment food in reach in cooler - employee removed drink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled all coolers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - in front of chicken breading station

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - slice cheese 56°f held for 2 hours at 1:30 p.m. operator placed cheese in to cooler rechecked 20 min later 39°f Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun in bar area Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - in front of fryers