MILLER'S ALE HOUSE

Observed a food employee handle a handful of raw shrimp, then touch a seasoning shaker and squeeze bottle before changing gloves, without washing hands after handling the raw shrimp.

Observed a food employee crack a raw egg onto the grill and then continue touching utensils and seasoning containers without changing gloves or washing hands.

Observed a food employee handle battered raw chicken and then touch a plate without washing hands or changing gloves.

C/A: Food employees shall clean their hands and exposed portions of their arms when switching between working with raw food and working with ready-to-eat food and clean utensils. COS: Employee instructed to wash hands and change gloves.

Observed metal pans stacked wet on the dish rack in the main kitchen. C/A: Ensure dishes air dry before stacking.

Observed several TCS foods (see asterisk* items) holding above 41F in the prep top cooler and prep top cooler 2. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded.

Observed gravy cooling at a rate that would not reach 70F within 2 hours. Gravy was 120F @ 3:15 and 96f@ 4:15. C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°. (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less COS: Gravy placed in ice bath in the walk-in cooler to continue cooling to 41f.

Observed pink slime and black residue inside of the bulk ice machine located in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Several dishes on the prep line and dish pit observed with food debris.

CA: All food contact surfaces must be cleaned to sight and touch.

COS: Removed for cleaning.

Prep Freezers and under Prep Drawers observed with heavy food debris.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Raw hamburgers observed stored above raw seafood in Grill Drawers. CA: Foods shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Foods properly stored.

Numerous dishes throughout cook line, dish pit, and back food prep observed stored for use with food debris. CA: All food contact surfaces must be cleaned to sight and touch. COS: Removed for cleaning.

Previous follow-up inspection (91-A 9/26/22) observed posted for customer review instead of current inspection (62-U 9/5/23). he most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Numerous prep shelves and dish storage shelves observed with heavy food debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Shelves cleaned.

All commercially packaged foods reheating in Warmer - Cabinet were placed in unit approximately at 11:30 (per PIC and food prep staff) observed less than 135 F at 2:30. CA: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours.

Numerous cold holding TCS foods observed above 41 F in Main Kitchen Prep Units 1 and 4. CA: All cold holding TCS foods must remain at 41 F or lower. COS: Foods discarded.

Par-cooked bacon observed hot holding on grill at 88 F. CA: All hot holding TCS foods must remain at 135 F or higher. COS: Discarded.

Shredded cheese and Blue Cheese crumbles in Walk-in observed stored uncovered. Whole fruit and sliced strawberries observed stored uncovered in Prep Cooler. CA: To prevent possible overhead contamination, all foods that are not cooling must be stored covered. COS: Cheeses covered and fruits discarded.

Numerous foods in Walk-in Cooler observed with date marking labels of prep dates before 8/30. CA: Foods that require date marking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. *PIC states the foods were prepared within the last 7 days, however the label printer is not working properly.

Bay door observed open without use of fly fan or screening. CA: Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

Prep Cooler observed with a large amount of standing water. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.