MILLER'S ALE HOUSE

Food handler with drink in washable lidded tumbler on prep table while working with food. Drinks may be in a kitchen if they are in a single-service (disposable cup) with a lid and straw and store to prevent any possible contamination of food/food contact surfaces. COS: Drink moved out of prep area by Person-in-Charge.

Observed employee with finger nail polish and artificial nails not wearing gloves while working with exposed food. COS: Employee put on gloves.

Accumulation of old food debris/ mold around walls, drain sinks under dishmachine.

Keep areas clean to prevent attraction of pest and physical contamination of food.

2-drawer cooler in front of grill area holding time/temperature control for safety food above 41F or below: Prime rib: 50F,tomato chopped 50F,lettuce 51F. Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below. COS: Cooler stocked less than 2 hours from opening, Food moved to ice bath. No TCS food storage in either cooler until unit can maintain TCS food at or below 41F. Per PIC there is a new cooler arriving this week to replace it, Pic will notified EHS when is installed.

Half consumed food by employees in prep table ( back of kitchen). Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Per Person in charge there is a table just for employees in dinning area. COS: PIC discarded half consumed food dishes and spoke with employees.

Several food employees wearing watches while cooking food. The only jewelry that may be worn on hands or lower arms while prepping food is a plain ring such as a wedding band. COS: PIC (CFSM) had food handlers remove watches.

Accumulation of old food debris/ mold around drain sink under dishmachine. Accumulation dust along ceiling panels in kitchen. Keep areas clean to prevent attraction of pest and physical contamination of food.

Employee's headphone stored on prep table next to can opener, phone charger stored on top of panko bulk container. COS Items were relocated. Advised PIC to store all employee belongings in designated employee areas.

Observed employee prepping food at back of kitchen with no hair restraint. Employees preparing or handling food shall use effective, clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority and worn properly to restrain loose hair. COS Food employee put on hat .

The most current inspection report from 11/06/24 (C) shall be prominently displayed in public view COS: Inspection from today ( 12/18 /2024) must be posted.

In-use utensil in potentially hazardous food not stored with handle above top of food within a closed container. COS: PIC changed scoops and re-trained food employee to store handles out of/above the food.

As per CFSM/PIC, the facility could not provide an irreversible thermometer or heat sensitive tape for measuring the utensil surface temperature for the heat sanitizing dish machine.

Floor/wall juncture next to dishmachine at bar area with accumulation of debris. Keep area clean to avoid attraction of pests. Accumulation of dust above breading station. Keep area clean to prevent physical contamination of food.

A Stack of 6 hotel pans of cooked chicken wings in walking cooler on top of cart ( bottom of pan touching cooked wings).Food shall be protected from cross contamination .COS: PIC placed hotel pans in cooling racks.

2-drawer cooler in front of grill area holding time/temperature control for safety foods above required 41F or below - portioned cooked rice 47F, pico de gallo (chopped tomatoes) 44F . Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below. COS: Cooler stocked less than 2 hours from opening, Food moved to salad prep top cooler. No TCS food storage in either cooler until unit can maintain TCS food at or below 41F.

Can opener with build-up of dried food debris on blade. Food contact utensils/surfaces should be clean and sanitized at least every 4 hours and stored clean and ready for use. COS. PIC took can opener to dishwasher.

Unlabeled spray chemical bottles (2) in dishwashing area. If chemicals area put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS: bottles labeled as required by PIC.

Water pressure lacking at handwash sink at back of kitchen that require the use of water, This handwash sink is the only one available near prep tables. The water source and system shall be of sufficient to meet the peak water demands of the food service establishment.

Raw hamburger patties, prime ribeye meat, raw eggs, cheese slices cold held at greater than 41 degrees Fahrenheit at 4-drawer prep top cooler (R). Cold Temperature control for safety food shall be maintained at 41 F or below. COS: Person in charge voluntarily discarded products. Call technician to service unit.

The most current inspection report is not displayed .COS: Inspection from today ( 05/07/2024) must be posted.

Observed gaskets/seals on cold holding unit with accumulation of mold, inside of prep top coolers with accumulation of old food debris.

No proper chemical test kit provided for measuring the concentration of the sanitizer( Dodecylbenzosulfonic acid) solution used for cleaning dinning tables. A test kit that accurately measures the concentration in mg/l of sanitizing solution shall be provided. COS: PIC remake sanitizer spray bottles with QUAT ( 200 ppm).

Floor/wall juncture behind shelving unit in back of kitchen with accumulation of debris. Keep area clean to avoid attraction of pests.

Tobacco and/or tobacco in other forms (electronic devices) was observed being used by an employee while working in kitchen. Person in charge talked to food employee about the policy of NOT SMOKING in kitchen areas and the use of break times.