MILLERS GARDEN ALE HOUSE

Violations (4)

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes, handled cash transaction, then proceeded to prepare drinks without washing hands. Advised operator of proper hand washing. Employee washed hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes, handled cash transaction, then proceeded to prepare drinks without washing hands. Advised operator of proper hand washing. Employee washed hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  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. At cook line flip top cooler, raw shrimp (55F - Cold Holding); raw chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale.

  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. At cook line flip top cooler, raw shrimp (55F - Cold Holding); raw chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (55F - Cold Holding); raw chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (55F - Cold Holding); raw chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, melted butter (117F -Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed onto stove to reheat

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, melted butter (117F -Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed onto stove to reheat **Corrective Action Taken**

  High Priority