MILLER'S BOYNTON ALE HOUSE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef opened from commercial packaging over potato chips at reach in freezer on cook line. Educated operator on proper storage procedures.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink with no additional vacuum breaker.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi in commercial reduced oxygen packaging at walk in cooler. Per operator, product removed from freezer last night. Advised operator to remove fish from reduced oxygen packaging.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 50F-52F in prep area, cooked yesterday, not portioned or prepped today. In cooler since yesterday. See stop sale Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 50F-52F in prep area, cooked yesterday, not portioned or prepped today. In cooler since yesterday.

High Priority - Employee switched from working with raw bacon, placing bacon slices on a tray to ready-to-eat cooked mushrooms without washing hands. Cook went to wash his hands and changed gloves. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled onions 48F-49F grilled last night in drawer at cook line, cooling in a deep covered container. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled onions 48F-49F grilled last night in drawer at cook line, cooling in a deep covered container.

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. Cheese 47-49F not sliced or portioned today in drawer on cook line since yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47-49F not sliced or portioned today in drawer on cook line since yesterday. Onion soup cooling over night,next to cheese might have heated up the cheese. See stop sale

Basic - Bowl or other container with no handle used to dispense rice in stand up reach in cooler at cook line. Chef removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust hood above dish machine.

Basic - Working containers of flour removed from original container not identified by common name. Next to cook line. Chef labeled. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over raw fish - operator moved fish to different cooler. Corrected On-Site

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. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. 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. Warmer - garlic sauce (94F - Hot Holding) held under 1 hour in water bath of 112 degrees - operator moved to stove to reheat to 165F. Recheck 189F - reheating. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on hot line preparing food wearing a watch - employee removed watch. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fry station: ; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60F cold holding). Flip top cooler #3; across from flat top grill ,cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale On fry station cooler chicken breast (47F - Cold Holding) . Per operator stored for 2 hours, no prepared or portioned today. Moved to the freezer Warning - From follow-up inspection 2023-11-16: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #3; across from flat top grill ,cut lettuce (41F- Cold Holding); coleslaw (41F - Cold Holding); slice tomatoes (38F - Cold Holding). Expo line chimichurri ( 40F - cold holding) Reach in cooler across from fry station (bottom drawers)- Crumbled blue 46F - cold holding, Cut Romaine lettuce 52F - cold holding, operator stated both not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Repeat Violation. Admin Complaint Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Fry cook can not answer questions about cooking temperatures for fish, chicken or beef. Reviewed cooking temperatures. Corrective Action Taken

Basic - Employee beverage container in a cold holding unit with food to be served to customers, ice cream freezer.

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. Inside/outside bar dish machines tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service Corrective Action Taken Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw steak stored above cooked snow crab in cook line reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on shelving above prep table. Operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer. Observed at both walk in freezers. Discussed with operator

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. At cook line; grilled chicken (109F - Hot Holding), being held in pan next to grill. Operator stated being held less than 1 hour, moved to grill to reheat. At prep area Hot holding cabinet (Alto sham); mashed potatoes (106F - Hot Holding). Operator stated being held less than 2 hours. Moved to reheat and increased temperature of cabinet. Corrective Action Taken Warning - From follow-up inspection 2022-06-30: No TCS food stored. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Leafy greens 49°F, corn salsa 50°F, in prep area stacked to high for less than 2 hours. Cook removed top part. Corrective Action Taken

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

Basic - In-use ice scoops stored in standing water less than 135 degrees Fahrenheit 80°F. Chef discarded water. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Chef removed and placed in dish area. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 138°F, high temperature machine. Operator set up QAC in triple sink at 200ppm for sanitation.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, in corn salsa at cook line. Operator removed. Corrected On-Site