MILLERS ALE HOUSE

Violations (11)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box marinara sauce (122F - Hot Holding), for less than 4 hours as per operator, operator reheated at 165°F or above. **Corrective Action Taken**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding) located in open lids reach in cooler, for less than 4 hours as per operator. Operator placed under ice. **Corrective Action Taken**

  High Priority

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit. In raw chicken/fish reach in cooler, located at the front line.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. In raw chicken/fish reach in cooler, located at the front line.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

  Basic

• 21-44-1

  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

  Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket above preparation table, over bag of bread, operator removed it.

  Basic

• 21-08-4

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wet wiping towels stored in quaternary sanitizer solution of 0ppm.

  Basic

• 03D-15-4Corrected on site

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Alfredo sauce (60/58F - Cooling) covered in walk in cooler, under cooling process. Operator uncovered it during inspection. **Corrected On-Site**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed wet towel inside hand sink located at the inside bar station, operator removed it. **Corrected On-Site**

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

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

  Basic

• 31B-06-4Corrected on site

  Soap dispenser at handwash sink not working/unable to dispense soap. Due to damage battery, operator replaced it.

  Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Due to damage battery, operator replaced it. **Corrected On-Site**

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside hot water at 99°F. Operator discarded the water. **Corrected On-Site**

  Basic