MILLERS ORLANDO ALE HOUSE RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked bacon in walk-in cooler Operator moved Shelled eggs over sliced tomatoes in reach-in cooler on dish side of cookline Operator moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter bricks (69F - Cold Holding) on shelf on dry storage shelf by walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter bricks (69F - Cold Holding) on shelf on dry storage shelf by walk in cooler. Operator voluntarily discarded Make table between salad station and reach in shredded cheese (49F - Cold Holding); coleslaw (48F - Cold Holding); grilled onion (46F - Cold Holding); sliced cheese (44F - Cold Holding) operator put all items on ice to bring down temperature. Corrective Action Taken Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in inside bar area Operator removed Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Top

Basic - Bowl or other container with no handle used to dispense food. Metal pan in rice Operator removed Corrected On-Site

Basic - Ceiling tile missing. Above walk in dish area side Repeat Violation

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish with clean dishes several places along cookline

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dish rack

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees without beard guards. Operator gave them beard guards to put on Corrected On-Site

Basic - Equipment in poor repair. Prep oven in prep area Reach cooler cookline

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. On dish area under handwashing sink.

Basic - Food storage container/container lid cracked or broken. One pan in make table drawer cookline Cracked lid on rice in prep area Several cracked dishes on cookline Operator removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In prep are make table lid Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in cup of water expo area Operator removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting boards on cookline. Operator removed Corrected On-Site

Basic - Light not functioning. Hood on cookline Operator replaced Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some cooking equipment Dust on poles and cables on monitors in kitchen Handwashing sink cookline Reach in cooler drawers Shelving freezer Shelving dish area Vents in hood prep area Gaskets on reach in freezer

Basic - Old labels stuck to food containers after cleaning. Clean dishes in dish area with labels on them

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on the floor Operator removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Boxes on cookline Operator flipped Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Pooling standing water on floor drain end of cookline by hand wash sink.

Basic - Stored food not covered. Cake in walk-in freezer stored uncovered Operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables on shelf above case of ready to eat crab in walk in cooler Operator removed Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet to hand wash sink bar does not turn off all the way

Basic - Working containers of food removed from original container not identified by common name. Prime rib seasoning. Operator labeled

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler Repeat Violation Admin Complaint - From follow-up inspection 2024-05-14: Saute cooler - tomato 50f - butter 50f - house made ranch 50f All items held overnight. Manager instructed employee to discard all items Admin Complaint

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. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat Repeat Violation Admin Complaint - From follow-up inspection 2024-05-14: Pork 55f hot holding Manager instructed employee to put in microwave for reheat Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling tile missing. - over traulsen cooler Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-05-14: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler 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. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat Repeat Violation Admin Complaint

Basic - Ceiling tile missing. - over traulsen cooler Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine Warning

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

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. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat. Corrective Action Taken Warning - From follow-up inspection 2023-10-12: Lamb shank n/a 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 2023-10-12: Time extended 59 days from original inspection Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,. Warning - From follow-up inspection 2023-10-12: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers raw burgers (50F - Cold Holding)/2 hours. raw fish (44F - Cold Holding); /2 hours; raw burgers (50F - Cold Holding); Operator placed ice. -Cookline make table pico de gallo (44F - Cold Holding); cut lettuce (44F - Cold Holding)/ 2 hours, operator placed ice. -Cookline Breading station raw fish in batter (44F -Cold Holding) ; milk bath (44F - Cold Holding). 2 hours. Operator placed ice. 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. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat. Corrective Action Taken 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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1- dead roach on glue trap stored in wall over breading station. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Corrected On-Site Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour rolling cart not llabeled Corrected On-Site 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. Dishwasher

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at grill Cold drawers ; raw hamburger (47F - Cold Holding); raw chicken (47F-50 - Cold Holding); raw salmon (45F - Cold Holding); raw shrimp (51F - Cold Holding). All items less than 4 hours. Manager had items moved to walk in cooler for recovery 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 and the time removed from temperature control cannot be determined. See stop sale.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks with no hair restraint on. Manager coached and employee put on hair restraint Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans at dish machine area. Plastic cups at soda station

Basic - Hood filters missing from automatic fire suppression/exhaust system.

Basic - Old labels stuck to food containers after cleaning. Observed on plastic containers across from 3 compartment sink

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 7-8 live flying insects on wood area above inside bar by large televisions. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following at Flat top station ; raw fish (50F - Cold Holding); cooked meatloaf (49F - Cold Holding); raw hamburger (49F - Cold Holding); pot stickers (48F - Cold Holding); raw marinated beef (45F - Cold Holding) all from overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at Reach in cooler under salad station ; coleslaw (47F - Cold Holding); diced tomatoes (46F - Cold Holding); hard boiled eggs (45F - Cold Holding). All items less than 4 hours. Manager moved to walk in cooler for recovery. Observed the following at Flat top station ; raw fish (50F - Cold Holding); cooked meatloaf (49F - Cold Holding); raw hamburger (49F - Cold Holding); pot stickers (48F - Cold Holding); raw marinated beef (45F - Cold Holding) Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in large container of flour with no handle

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with watch on. Manager coached and employee removed. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

Basic - Old labels stuck to food containers after cleaning.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following at the salad make table: in house made guacamole (47°F - Cold Holding); hard boiled eggs (52°F - Cold Holding); coleslaw (49°F - Cold Holding) diced tomatoes at flat bread station (50°F - Cold Holding) see stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at the salad make table: in house made guacamole (47°F - Cold Holding); hard boiled eggs (52°F - Cold Holding); coleslaw (49°F - Cold Holding) Warning

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, outside bar soda gun holder, and inside bar soda gun holder. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Coached employee on proper procedure.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour by breading station. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in public bathrooms. Corrected On-Site Repeat Violation