Miller’s Ale House Inc

Basic – Bowl or other container with no handle used to dispense food

Soufflé cup being used to scoop coleslaw.

Basic – Buildup of food debris/soil residue on equipment door handles

Door handle on walk in cooler soiled with food debris.

Basic – Damaged/spoiled/recalled food not properly segregated

nThree 102 oz. Dented Jalapeño can , five 7 oz. chipotle peppers cans.

Basic – Duct tape used to repair nonfood-contact surface

Duck tape used to repair side of reach in cooler in bar area.

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

Wet nesting pans above three compartment sink in prep area. nWesting nesting cups in server station area.

Basic – Food stored on floor

Oil stored on floor near prep area entrance.

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

Standing water in cook line temping at 120F. Manager moved water to flat top to reheat and brought the temperature up to 170F. nnIn-use knife/knives stored in cracks between pieces of equipment

Knife in between reach in cooler on prep line. Manager moved knifes. nnIn-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Microwave on prep table interior has food debris residue. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Old labels on clean dishes about three compartment sink in prep area.

Basic – Standing water in bottom of reach-in-cooler

nStanding water inside reach in cooler in bar area. nnStanding water in bottom of reach in beer cooler in bar area. nStanding water in bottom of keg reach in cooler in bar area.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wiping cloth stored on top of prep table in prep area.

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

nThree 102 oz. Dented Jalapeño can , five 7 oz. chipotle peppers cans

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

Dish washer working from dirty dishes to clean dishes without washing his hands. Employee washed his hands and was educated by manager on proper hand washing procedures. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Shell eggs stored over clean cut produce in walkin cooler. Manager moved items to its designated area. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nComminuted beef temping at (50F – Cold Holding) in reach in cooler on cook line. Employee moved it to walk in cooler to bring the temp down 39F. Corrected On-Site Repeat Violation

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

Soda nozzle on server wait station soiled with mold- like substance. nSoda guns in bar area soiled with mold- like substance. Repeat Violation