Miller’s Ale House

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

Flip top Reach-in cooler across from grill area unable to maintain temperature of 41F and below. Ambient temperature 55F. Operator stated the cooler was just serviced. The serviceman was still outside so was coming back in to repair again. Warning

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Commercially produced salmon in reduced oxygen packaging bearing a label to remove before thawing not removed from packaging and salmon was completely thawed in reach-in cooler drawer next to stove. Discussed with operator. Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean stacked pans on storage shelf across from prep area and also stacked cups near both soda dispensing machines at front service areas unable to properly air dry. Repeat Violation

Basic – Equipment in poor repair

Interior of door of food warmer/ hot box next to stove in disrepair

Also, inner side of reach-in cooler lid at flip top reach-in cooler near stove in disrepair. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Interior of microwave one cook line across from stove area soiled.

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

Gaskets on all reach-in coolers and reach-in cooler drawers on cookline soiled.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Interior of multiple reach-in coolers on cookline and interior of reach-in cooler drawers have accumulation of debris/ soiled. Repeat Violation

High Priority – Dented/rusted cans present. See stop sale

One large can of shredded kraut dented and crimped around rim of can. Stop Sale.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee handles raw chicken with gloves on, then changed gloves without handwashing and handled clean utensils. Discussed with operator.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed approximately 7 flying insects in the following areas: 1 at hand wash sink near managers office, 4 on front service line, 2 in outside bar area. Operator tried to kill flying insects during this inspection. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

sliced Swiss cheese (50F – Cold Holding); raw beef (48F – Cold Holding); house made meatloaf (47F – Cold Holding); cooked vegetables (50F – Cold Holding) in flip top reach-in cooler across from grill area. Cook stated the cooler was just serviced and they stocked up cooler from walk-in-cooler before temp in reach-in cooler was at 41F and below. Cook took all TCS foods out of cooler and placed in walk-in-cooler to chill until reach-in cooler is down to 41F and below. Retemped a couple of items at end of inspection and had dropped a couple of degrees. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on reach-in coolers on cookline soiled/ stained. nAlso, interior of ice bin at soda dispensing machine at front service line near restroom soiled. Repeat Violation