MILLERS ALE HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and spinach dip on maketable of cook line temping 55F. Operator placed ice bags. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled at handwashing sink at bar. Operator discarded. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters dust build up.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Lotion bottle stored above Glassdoor cooler across from dump sink at indoor bar. Operator discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Service station drink with condiment cups. Operator moved. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook line. Employees placed on beard guards. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 114°. Operator discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on monitors above fryer prep station.

Basic - Old labels stuck to food containers after cleaning. Metal pans on clean storage rack. Operator removed dirty dishes. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions in prep area without washing onions first. Operator coached employee. Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor at outside bar. Operator placed within another bucket. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers above ready to eat salad. Operator moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door of walk-in freezer. Per operator they have a work order in place.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in shredded cheese on maketable closest to office on cookline, operator placed upright. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom at handwashing sink outside of stalls.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to sugar packets and above single service lids at waitstaff area by bar. Operator rearranged, and placed bucket at bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,calamari,fish all temping between 57F-60F per operator in reach in cooler less than 3 hours.Operator iced down items for temperature recovery Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Soiled tongs stored at hand washing sink on cooks line Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat dish machine not operating,operator had triple sink set up

Basic - Food storage container/container lid cracked or broken. Cracked lid covering cut romaine at walk in cooler

Basic - Food stored in a location that is exposed to splash/dust. Sauces in containers stored under paper towel dispenser at cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill

Basic - Stored food not covered. Salt with no lid at dry storage Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Four bags of water softener stored on floor outside by storage door Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 53F, boiled eggs 53F, blue cheese 50F, cut lettuce 50F. Per manager all items left in cooler over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 53F, boiled eggs 53F, blue cheese 50F, cut lettuce 50F. Per manager all items left in cooler over night

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with box of gloves and knife Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area next to dish machine Corrected On-Site

Intermediate - No soap provided at handwash sink. In server station Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter held at room temperature

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with no label in bar area

Basic - Drain cover(s) missing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in cook line reach in cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server area

Basic - Food stored on floor. Bags of Salt pellets stored on floor in electrical room

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with accumulation of grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with debris

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ground beef under no running water Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

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

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink located next to office

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.microwave soiled - From follow-up inspection 2024-06-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler not cooling - From follow-up inspection 2024-06-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters above the fryers . - From follow-up inspection 2024-06-27: Time Extended

Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Clean clear plastic containers - From follow-up inspection 2024-06-27: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean equipment - From follow-up inspection 2024-06-27: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen near the fryersc - From follow-up inspection 2024-06-27: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hws consistent running water. - From follow-up inspection 2024-06-27: Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at ware wash station - From follow-up inspection 2024-04-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (48F - Cold Holding); - cut lettuce (48F - Cold Holding); - sliced cheese (49F - Cold Holding); - bleu cheese (49F - Cold Holding) Per manager items brought to cooler around 9am. - From follow-up inspection 2024-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - at customer corner booth, apparently coming through cove base. Not able to identify source. - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above drop station - From follow-up inspection 2024-04-29: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on exit door located at enclosed bar. Warning - From follow-up inspection 2023-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar , the one by POS system. Warning - From follow-up inspection 2023-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name. Warning - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F. Warning - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on multiple cooling drawers around kitchen. Warning - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at cook line. Warning - From follow-up inspection 2023-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.operator explained the proper hand washing process Corrected On-Site - From follow-up inspection 2023-02-23: Time Extended

High Priority - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2023-02-23: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.4 fruit flies observed in storage and dish area - From follow-up inspection 2023-02-23: Time Extended

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 200ppm - From follow-up inspection 2023-02-23: Time Extended

Intermediate - - From initial inspection : Intermediate - DM no secondary method for insuring the proper rinse process - From follow-up inspection 2023-02-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2023-02-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.towel in sink - From follow-up inspection 2023-02-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near bar area - From follow-up inspection 2023-02-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. - From follow-up inspection 2023-02-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.behind bar - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee had on beard guard but it was not covering the beard - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Back kitchen rack - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In WIF - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.egg slicer sitting on eggs - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.in multiple coolers on cook line. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both RIC on front line in kitchen and dish machine in bar area - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On clean dish shelves - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Dishrack in dry storage area - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cooler drawers on cook line - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner.pork pot stickers and cheese ravioli at room temperature - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition.cutting board broken - From follow-up inspection 2023-02-23: 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. Interior bar Chlorine O ppm. Repeat Violation

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.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 2-flying insects by inside 1 fly at bar and 1-fly at open bar. Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler and make table, Cole slaw prepared 24 hours ago not date marked, Corrected On-Site

Basic - 3- Cutting boards has cut marks and is no longer cleanable.

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

Basic - Faucet/handle missing at open bar plumbing fixture, handwash sink.

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

Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name. -flour bin at cookline not labeled. Corrected On-Site

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. Rear bar dish machine 10PPM

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar half and half (44F-Cold Holding), recently returned to unit. Better station Chicken breaded 44F(Cold Holding), ; milk wash (49-52F - Cold Holding). Operator placed ice.

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

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib 123F, operator educated about temperatures and to reheat, Corrective Action Taken

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour container lids soiled with food debris. -sides of bar dish machine soiled with grime.

Basic - Water leaking scoop dispensing water well.

Intermediate - Food-contact surface stained and grooved. Observed with multiple cutting boards throughout the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed with pans stored next to the 3 compartment sink.

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

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