MILLER'S ALE HOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator more than 2 hours. Blacked Chicken (78F - Cooling) Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees touched raw salmon put on gloves with no hand washing. Repeat Violation 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. Dish washer in dish area. Touched dirty dishes then removed clean dishes no glove change or hand wash. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw chicken then touched clean ramekin without washing hands. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blacked Chicken (78F - Cooling) Butter (64F - Cold Holding)

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 for quick cooling. Per operator less than 4 hours. Operator placed in ice bath. Buttermilk (51F - Cold Holding) Hot sauce with butter and Fresh Garlic (61F - Cold Holding) Blu Cheese (54F - Cold Holding); Hard boiled eggs (62F - Cold Holding); Black bean salad (46F - Cold Holding); Pico de Gallo (46F - Cold Holding) Corrective Action Taken Corrective Action Taken Per operator butter have been sitting out from day prior. Butter (64F - Cold Holding ** Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf with food and above Sugar at wait station. Operator removed. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In sealed plastic bag double stacked, Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Long white cutting board on prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in walk in cooler.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is kitchen area.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups in server area when reaching for paper towels water is dripping on cups

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the bar area. Operator inverted. Corrected On-Site

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. Repeat Violation

Basic - Equipment in poor repair. Colander on dish shelf. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler.

Basic - Floor soiled/has accumulation of debris. Floor in the kitchen. Floor behind freezer soiked

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In upright white chest freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink Exterior of all equipment at cook line. Dipper well behind oven in the kitchen heavily soiled.

Basic - Plumbing system in disrepair. Pipe leak under hand washing sink in prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.

Basic - Stored food not covered. Cooked chicken in walk in cooler. Meat loaf in walk in cooler not covered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over butter in prep area. Unwashed vegetables over pasta in walk in cooler. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.

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 technician came and fixed before end of inspection. 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 reach in for quick cool. Rice (45F - Cold Holding); Pico De Gallo (47F - Cold Holding); Diced tomatoes (47F - Cold Holding); Cooked ribs (48F - Cold Holding) Repeat Violation Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear liquid on top of dish washer

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup and phone on prep table. Operator removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack in the kitchen area.

Basic - Equipment in poor repair. Cooler draw door on cook line do not close all the way.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back kitchen area soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in the kitchen soiled. Can opener holder soiled. Fan guard in walk in cooler soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink soiled.

High Priority - One live small flying insects in kitchen at back line area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked ribs at cooks line. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground beef stored over whole muscle beef in walk in cooler. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Eggs,45 f,cheese,51 f,blue cheese,48 f,diced tomatoes 48 f held more than four hours at salad reach in cooler .Meat loaf 47 f,beef tender tip,47 f - meat cooler,cabbage ,50 f,mushrooms,47 f,cooked onions,47 f,pot sticker,45 f ,ravioli,48 f ,spinach dip at sautée reach in cooler held more than four hours - Stop Sale. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Eggs,45 f,cheese,51 f,blue cheese,48 f,diced tomatoes 48 f held more than four hours at salad reach in cooler .Meat loaf 47 f,beef tender tip,47 f - meat cooler,cabbage ,50 f,mushrooms,47 f,cooked onions,47 f,pot sticker,45 f ,ravioli,48 f ,spinach dip at sautée reach in cooler held more than four hours - Stop Sale. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board is stained. Dipper well is soiled . Can open holder is soiled . Ice nozzle by ice machine Lime build up by iced tea machine. Warning

Intermediate - Handwash sink used for purposes other than handwashing.Sanitizer bucket in handwash sink. Corrected On-Site Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f in men's restroom. Warning

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

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

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

Basic - Lights not functioning.Under hood suppression system. Warning

Basic - No conspicuously located ambient air temperature thermometer in cold holding units . Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine area is soiled. Interior of cabinets have a grease residue build up. Residue outside the ice cream freezer. Side of grill has a residue build up. Warning

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

Basic - Walk in cooler interior/shelves have accumulation of soil residues.Chicken storage area. Warning

Basic - Water condensation outside freezer door.Next to walk in cooler. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./kitchen cook placed raw burger on the grill but no glove changed and no hand wash then touched tong and opened the cold drawer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked meatloaf 52F/cold holding more than 4 hours per manager. Black beans 124F/hot holding more than 4 hours per manager. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf 52F/more than 4 hours per manager/cook line cold drawer. Spinach dip 54F, cheese 52F, pico de gallo 52F, diced tomatoes 54F, sour cream 53F, salsa 55F/all less than 4 hours per manager/iced immediately/reach in cooler near dish washing area side, next to hand sink. Coleslaw 54F, cut lettuce 55F, diced tomatoes 58F, corn 55F, cheese 54F/reach in cooler in the middle of the cook line/all less than 4 hours per manager/iced immediately. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./black beans hot holding at 124F/more than 4 hours per manager.

Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans/back cleaned dish shelves. Repeat Violation

Basic - Floor soiled/has accumulation of debris./throughout the kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./cheese spoon handle, pesto sauce handle, cook line reach in cooler. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit./several reach in coolers at cook's line.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects at bar area by soda gun 1 flying insect at server area by plates Total 11 flying insects - From follow-up inspection 2022-12-09: Observed on 12/9/22 1 flying insect at the insect bar Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at bar under counter by dump sink 20 live roaches behind coolers at cook line on wall and in electric outlet and crevices of metal shelf 2 live roaches under dish machine Total 23 live roaches - From follow-up inspection 2022-12-09: Observed on 12/9/22 1 live roach with egg sake at cook line Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repeat Violation - From follow-up inspection 2022-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back prep area by 3 compartment sink has no hot water No running hot or cold water at portable hand sink in take out area - From follow-up inspection 2022-12-09: Observed on 12/9/22 running water at portable hand sink but not hot running water Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in plate freezer at cook line Ice build up in ice cream chest Ice build up in walk in freezer - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up under grill over griddle at cook line Fan covers in walk in cooler for beer - From follow-up inspection 2022-12-09: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects at bar area by soda gun 1 flying insect at server area by plates Total 11 flying insects

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries in reach in freezer at cook line across from griddle

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at bar under counter by dump sink 20 live roaches behind coolers at cook line on wall and in electric outlet and crevices of metal shelf 2 live roaches under dish machine Total 23 live roaches

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

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink in take out area

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back prep area by 3 compartment sink has no hot water No running hot or cold water at portable hand sink in take out area

Basic - Dead roaches on premises. 1 dead roach on floor under cooler at cook line

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic and metal pans Repeat Violation

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

Basic - Floor area(s) covered with standing water. Standing water in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in plate freezer at cook line Ice build up in ice cream chest Ice build up in walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Numerous knives in between crevices in coolers at cook line

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Left side of cook line by ware wash area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up under grill over griddle at cook line Fan covers in walk in cooler for beer

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking water into floor under hand sink by 3 compartment sink

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

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine would not trigger thermal strip 3 consecutive.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line, went to walk in, returned to cook line without changing gloves and washing hands. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 60f on counter less than 4 hours. Tomatoes 66f, coleslaw 54f, Cheese 55f, Vege burger47f, Pork 50f, Roast beef 47f, Coleslaw 60f in reach in cooler less than 4 hours. Moved to walk in. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with no labels.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water in restrooms 71-75f

Basic - Cutting board has cut marks and is no longer cleanable. Red and green ones.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing a bracelet.

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

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

Basic - Ice scoop handle in contact with ice. Ice scoops on top of ice bins in bar areas.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and racks soiled in walk in cooler and freezer.

Basic - Old labels stuck to food containers after cleaning.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with clean choppers.