MILLER'S ALE HOUSE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn bean salsa 45-46F cold holding, pico 45F cold holding, cut lettuce 43F cold holding, cooked ribs 57F cold holding. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn bean salsa 45-46F cold holding, pico 45F cold holding, cooked ribs 57F cold holding. Items out of temp were left in cooler from over night. Manager discarded. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pasta made 1 hour ago found at 99-100F in hot holding unit in prep area. Hold holding unit ambient digital thermometer read 125F. Manager moved thermometer knob to 140F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook's line. Repeat Violation

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. Placed thermolabel on dish found at 0. Reran 3x. Provided thermometer and was found at 171F. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Middle cooler and sandwich cooler. Manager informed and has called to be fixed. Waiting on a part first one cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers. Manager removed. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. In front of three compartment sink and ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. In employee/Men's guest bathroom. Informed Manager. Emailed and printed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Manager removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over cheese. Manager placed on bottom shelf. Corrected On-Site

High Priority - 5 Live, small flying in the bar area.

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. Patio Bar 0 ppm

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers ; raw shrimp (60F - Cold Holding); raw salmon (57F - Cold Holding); raw mahi (57F - Cold Holding); raw chicken (57F - Cold Holding); raw steak (49F - Cold Holding); raw ground beef (46F - Cold Holding) cook states stocked at 9:00 found at 12:20 Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Bar hand sinks no paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. From wait staff area and bar

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler drawers not being able to maintain foods at 41F keeps popping breaker and can't stay on

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans and cups at the server station.

Basic - Grill brush in poor repair. Recommend replacing

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

Basic - Several cutting boards on the cook line has cut marks and is no longer cleanable.