MILLER'S ALE HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; milk (45F - Cold Holding) in reach in cooler Operator voluntarily discarded Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoops on server line in water pans 56F and 70F Operator removed to clean Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. One on cookline Operator removed and replaced with pad Corrected On-Site

Basic - Light not functioning. One in hood at end of cookline dish machine side

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets on cookline

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (sink and surface 0) Operator remade bucket, recheck 300 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at beginning of cookline and handwashing sink next to beer cooler Operator stocked Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between make table lids on cookline Operator removed Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In container of shredded cheese in make table on cookline Operator removed Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at drink station at server station

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two large brown cutting boards on cooks line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make table lids on cooks line Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cooks line at 0 ppm. Operator made new bucket temping at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken,artichoke and spinach dip,hard boiled eggs and ribs temping between 48F-60F. Per operator items came from the walk in cooler and were placed on the rolling cart before being stored into the reach in cooler. Operator placed all items back into the walk in cooler Corrective Action Taken

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored on soda boxes at soda set up Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer on cooks line where desserts are stored have food debris

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line stored next to chips Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. End of cookline

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door

Basic - Light not functioning. 3 lights under hood fan

Basic - Waste line missing at soda gun holster. 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. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food observed raw chicken over flour Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in Dishwash area Corrected On-Site

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

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning.

Basic - Waste line missing at soda gun holster bar area

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In cookline reach in coolers Repeat Violation Warning - From follow-up inspection 2023-02-15: Not observed at this time, kitchen being put back together. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole next to walk-in cooler door Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease on sides of kitchen equipment - soiled food debris in tables under equipment in cookline - container in sodas in bag rack with dirty residue - all gaskets in reach in coolers Repeat Violation Warning - From follow-up inspection 2023-02-15: Some gaskets still needing cleaning. Time Extended

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand wash sink by kitchen entrance next to dishwasher area

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn salsa dated 9/26, discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken breast (53F - Cold Holding); batters (53F - Cold Holding) in prep chicken area, recommended to add ice to chill out to 41° and maintain under 41° below Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Some of the filtere date missing

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

Basic - Ceiling tile missing. Piece of tile next to dishwasher machine

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

Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler

Basic - Dishmachine has no data plate/operating specifications.

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

Basic - Garbage can located outside has no lid or lid open/broken. Missing lid

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in coolers gaskets - steamer gaskets - table under grill - mold like substance around all hand wash sink in kitchen Repeat Violation

Basic - Reach-in coolers and freezers interior/shelves have accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In prep area table at kitchen In bar area floor Corrected On-Site

Basic - Single-service articles improperly stored. Cases of cups, lids in to go area floor

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance around Ecolab dispenser rack under 3 bay sink and wall at dishwasher area Dusted wall behind prep area utensils Dusted air curtains device back door Mold like substance around the ecolab hazard book holder.

Basic - Working containers of food removed from original container not identified by common name. At cookline spray bottle with oil.

High Priority - - From initial inspection : 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. Main Bar - From follow-up inspection 2022-06-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink at bar needs to be easy accessible to use. - From follow-up inspection 2022-06-15: At bar Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink Reach in cooler front cooking area exterior Reach in cooler under drawers. Walk in cooler fan cover - From follow-up inspection 2022-06-15: Time Extended

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta, fish, shrimp, pork, diced tomatoes, shredded cheese all 68F cold holding in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta, fish, shrimp, pork, diced tomatoes, Macand cheese, shredded cheese all 68F cold holding in reach in cooler overnight.

Intermediate - No soap provided at handwash sink. At bar hand wash sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, Sun greases in prep table Corrected On-Site

Basic - Old food stuck to clean dishware/utensils.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In food prep table Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Artichoke can

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly around prep tables kitchen back area

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. Dishwasher stop working.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at bar slightly moldy.

Basic - Bathroom facility not clean. Baby changing station in women's restroom

Basic - Bowl or other container with no handle used to dispense food. Inside bread crumbs at dry storage shelves area Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Attached to prep tables

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender have bracelets

Basic - Floor soiled/has accumulation of debris. Under beer drags at walking cooler

Basic - Ice buildup in door of walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven inside

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1 Soda gun holder at bar; containers with food bags;

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. And flies around Corrected On-Site