MILLER'S ALE HOUSE
10334 Southside Boulevard
Jacksonville, Florida, 32256
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 14 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sauté cooler and drawers to right pasta, pasta, tomato, mushrooms, Mac and cheese 49-52F. In drawers under cook line not working, items held on ice salmon, fish, steak, steak 51-58F person in charge states have been in unit for approximately 3 hours, moved to walk in freezer to rapidly chill. In salad cooler cheese, sandwich line cheese 50-53F. In breading station line chicken wings, chicken 46-48F. Other items in unit holding temperature, may be due to drawers left open. Person in charge moved to walk in cooler. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded. Retemped several items at 43F or below in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: In sauté cooler with pasta, pasta at 44-45F. In sauce cooler by hand wash sink fish, cheese, cheese 49-52F. Person in charge states items were moved from walk in cooler less than 1 hour ago. Have a work order in per person in charge. Will utilize smaller amounts, ice until repaired. Admin Complaint - From follow-up inspection 2025-03-17: In sauté cooler pasta at 47F. Person in charge states has been out of temperature less than 4 hours, moved to walk in cooler. Ambient showing 32F on exterior, interior reading 50F. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 3/17/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/13/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed two flying insects in main bar area. Observed one flying insect near onions storage in back kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: None observed. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sauté cooler and drawers to right pasta, pasta, tomato, mushrooms, Mac and cheese 49-52F. In drawers under cook line not working, items held on ice salmon, fish, steak, steak 51-58F person in charge states have been in unit for approximately 3 hours, moved to walk in freezer to rapidly chill. In salad cooler cheese, sandwich line cheese 50-53F. In breading station line chicken wings, chicken 46-48F. Other items in unit holding temperature, may be due to drawers left open. Person in charge moved to walk in cooler. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded. Retemped several items at 43F or below in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: In sauté cooler with pasta, pasta at 44-45F. In sauce cooler by hand wash sink fish, cheese, cheese 49-52F. Person in charge states items were moved from walk in cooler less than 1 hour ago. Have a work order in per person in charge. Will utilize smaller amounts, ice until repaired. Admin Complaint
Food safety inspection conducted on 3/13/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/10/2025
High Priority
7
Intermediate
2
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in kitchen by office. Also, wall at dishmachine under sink with debris buildup.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans in clean dishware area wet nesting. Also, cups at server lines wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Interior sauté station with lining separating from metal door. Debris buildup present. Also, handle to black reach in freezer storing ice cream with broken handle, exposed insulation observed on side. Also, rust observed on can opener. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Soda plates at server lines with mold like substance buildup. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels and label residue observed on multiple pans in clean dishware area. Also, grease buildup on exterior of multiple clean dishware items. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak on side of dishmachine in patio bar area.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle shredded lettuce with bare hands and add to bread. Spoke to employee during inspection. **Corrective Action Taken**
- 35A-02-7:High Priority - Live, small flying insects found Observed two flying insects in main bar area. Observed one flying insect near onions storage in back kitchen. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Melted butter on line held on time with discard time of 2:15pm still on line in use at 2:50pm. Person in charge discarded. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sauté cooler and drawers to right pasta, pasta, tomato, mushrooms, Mac and cheese 49-52F. In drawers under cook line not working, items held on ice salmon, fish, steak, steak 51-58F person in charge states have been in unit for approximately 3 hours, moved to walk in freezer to rapidly chill. In salad cooler cheese, sandwich line cheese 50-53F. In breading station line chicken wings, chicken 46-48F. Other items in unit holding temperature, may be due to drawers left open. Person in charge moved to walk in cooler. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded. Retemped several items at 43F or below in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Melted butter on line held on time with discard time of 2:15pm still on line in use at 2:50pm. Person in charge discarded.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on line Osso bucco 122F, marinara 125F, chicken 125F. Person in charge moved to steamer to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 28-13-5:High Priority - Wastewater on ground of establishment. Observed wastewater leaking from underneath dishmachine and onto ground around dish pit area. Person in charge states pipe was disconnected. Person in charge able to connect pipe during inspection, water no longer leaking onto the ground. Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed stacked pasta in walk in cooler at 65F, Retemped one hour later at 62-63F. Person in charge began separating to improve airflow. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ovens with debris buildup. Interior of ice machine with mold like substance buildup/ staining.
Food safety inspection conducted on 3/10/2025 revealed 15 total violations (7 high priority, 2 intermediate, 6 basic).
Inspection on 10/17/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptops on makeline top portion sour cream, cheese, rice, beef, tomato, Mac and cheese, cheese, mushrooms, beans and corn 47-74F. Person in charge states items were in temperature at line check conducted at 1:30pm. Observed several coolers with open spaces and open lids across from cookline. Person in charge began icing items down. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-10-16: In salad fliptop cut lettuce, sliced cheese, shredded lettuce, blue cheese 45-64F. In middle fliptop rice, cheese, tomato 45-48F. Observed lids open, some items iced down. Some items stored above fill line, double panned, on ice but not surrounding pan in its entirety. Person in charge states line check was completed 3 hours ago. Person in charge iced items down, removed double pans, removed overstocked product, moved items on not enough ice to other reach in cooler holding temperature. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-10-17: In salad fliptop eggs at 47F. Person in charge discarded. Item in metal pan on small amount of ice only covering bottom of pan. Person in charge discarded. Other items in both units 43F or below. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 10/17/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/16/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptops on makeline top portion sour cream, cheese, rice, beef, tomato, Mac and cheese, cheese, mushrooms, beans and corn 47-74F. Person in charge states items were in temperature at line check conducted at 1:30pm. Observed several coolers with open spaces and open lids across from cookline. Person in charge began icing items down. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-10-16: In salad fliptop cut lettuce, sliced cheese, shredded lettuce, blue cheese 45-64F. In middle fliptop rice, cheese, tomato 45-48F. Observed lids open, some items iced down. Some items stored above fill line, double panned, on ice but not surrounding pan in its entirety. Person in charge states line check was completed 3 hours ago. Person in charge iced items down, removed double pans, removed overstocked product, moved items on not enough ice to other reach in cooler holding temperature. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 10/16/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/8/2024
High Priority
5
Intermediate
0
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working with food on cookline with long beard. Employee put on beard guard. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups at bar wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed container holding tortilla chips with melted side, no longer smooth and easily cleanable. Person in charge replaced. Also, lining to interior of sauté cooler separating from metal lid. Also, can opener with rust buildup. **Corrective Action Taken** Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles by dishmachine and threshold to walk in cooler holding water. Also, wall by dishmachine with debris buildup. Also, standing water observed in main and beverage walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cookline with debris buildup. Also, debris buildup observed on interior lid of sauté station cooler where interior is peeling. Also, interior of sauté 2 by hand wash sink with mold like substance and food debris buildup. Also, far cookline stand up reach in cooler by breading station with mold like substance observed on shelving. Also, interior of broiler with debris buildup. Also, interior of ice machine with mold like substance buildup.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash signs at main bar, in kitchen near breading station. Person in charge began adding. Also, paper towel dispenser by triple sink, at server line not working. Person in charge got to work during inspection. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup. Also, soda plates at server areas with mold like substance buildup. Also, shelving in walk in cooler with mold like substance and food debris buildup. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple containers in clean dishwasher area with old labels. Person in charge removed to clean. **Corrective Action Taken** Repeat Violation
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Observed one urinal in the men's restroom out of order.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of fudge with dent along seam.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at server area. Also, observed one flying insect at bar.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawers at cookline raw ground beef patties stored over intact steaks served under consumer advisory. Person in charge rearranged. Also, raw shell egg stored in container of green onions. Person in charge discarded. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptops on makeline top portion sour cream, cheese, rice, beef, tomato, Mac and cheese, cheese, mushrooms, beans and corn 47-74F. Person in charge states items were in temperature at line check conducted at 1:30pm. Observed several coolers with open spaces and open lids across from cookline. Person in charge began icing items down. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding warmer on makeline chicken, chicken, chicken, chicken 123-129F person in charge discarded some chicken, began reheating the rest. **Corrective Action Taken** Warning
Food safety inspection conducted on 10/8/2024 revealed 14 total violations (5 high priority, 0 intermediate, 9 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/10/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Lime scale observed inside main dishmachine in kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water observed on floor at dish pit. Also, mold like substance buildup on wall under spray hose at dishpit.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at sink in standing water. Person in charge moved to reach in cooler. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in dishpit at 0ppm. Dishmachine in indoor and patio bar testing at 0ppm. Person in charge set up triple sink at 150ppm Quatanery ammonium to utilize until units can be fixed. **Corrective Action Taken** Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in dish pit area on clean plate. Person in charge removed plate to be cleaned. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice bucket stored in hand wash sink at bar. Chemicals stored in hand wash sink by dish pit. Person in charge removed. Corrected On-Site
Food safety inspection conducted on 6/10/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 4/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to all expired. Warning - From follow-up inspection 2024-02-27: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2024-02-28: Operator needs more time to obtain. Per person in charge food handler course scheduled for March 23rd. **Time Extended**
Food safety inspection conducted on 2/28/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/27/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop by entrance closest to dishmachine, tomato, cheese 46-47F. Lid open during inspection, person in charge added ice to items during inspection. In main line sandwich fliptop cheese at 60F stored over fill line. Person in charge moved to reach in cooler drawer. At server line sour cream on ice at 65F. Person in charge states has been out for 40 mins. Moved to reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-02-27: At fliptop by entrance closest to dishmachine cheese, cheese, chicken 46-47F. Lid open during inspection with open section letting cool air escape through top. Person in charge closed lid and added cover to opening. In sandwich line chicken, tomato, cheese 49-50F. Person in charge states has been out of temperature less than 4 hours. Added ice to items during inspection. At server line sour cream at 64F. Person in charge states has been out for less than 4 hours moved to walk in. Admin Complaint **Corrective Action Taken**
- 28-13-5:High Priority - - From initial inspection : High Priority - Wastewater on ground of establishment. Observed wastewater backing up through dishmachine floor drain during inspection. Person in charge was able to partially clear during inspection. Still backed up, but not overflowing. Person in charge called plumber during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-02-27: At time of inspection wastewater backing up through dishmachine floor drain, floor drain at sink at dishmachine and floor drain at front bar area. Person in charge called plumber during inspection. Person in charge removed wastewater and sanitized area during inspection. Person in charge agrees to shut down bar dishmachine and dump sink, as well as dish pit area until wastewater is no longer backing up through floor. Will utilize triple sink in the mean time. Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to all expired. Warning - From follow-up inspection 2024-02-27: Operator needs more time to obtain. **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 2/19/2024
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Missing over dish storage in back of kitchen. Wall under sink at dishmachine area with debris buildup. Standing water on floor in walk in cooler.
- 21-17-4:Basic - Clean linens stored on floor. Bags of clean linens stored on floor in liquor room.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee drink with open top on cutting board. Person in charge removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups at server line stacked wet nested. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Interior of sauté fliptop with interior of lid separating from metal. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in stand up reach in freezer across from breading station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda line at indoor bar with mold like substance buildup. Soda plates at drink dispensers with mold like substance buildup. Interior of hot holding unit with debris buildup. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on multiple clean dishware items.
- 25-05-4:Basic - Single-service articles improperly stored. Cases of single service items stored in water heater room on floor. Observed water on floor from water heater. Person in charge began raising. **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak at sink at dish pit. Also, standing water observed in stand up reach in cooler with milk storage across from breading station.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm in dishpit and in patio bar. Testing at 100ppm by end of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop by entrance closest to dishmachine, tomato, cheese 46-47F. Lid open during inspection, person in charge added ice to items during inspection. In main line sandwich fliptop cheese at 60F stored over fill line. Person in charge moved to reach in cooler drawer. At server line sour cream on ice at 65F. Person in charge states has been out for 40 mins. Moved to reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 28-13-5:High Priority - Wastewater on ground of establishment. Observed wastewater backing up through dishmachine floor drain during inspection. Person in charge was able to partially clear during inspection. Still backed up, but not overflowing. Person in charge called plumber during inspection. **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer quatanery ammonium testing at 500+ ppm. Person in charge remade to 200ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave closest to dishmachine with debris buildup. Interior of ice machine with mold like substance buildup. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to all expired. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by dishmachine, at main bar, at patio bar. Person in charge provided during inspection. Missing paper towels from hand wash sink at server area. Missing hand wash sign at hand wash sink by breading station. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with chemicals unlabeled.
Food safety inspection conducted on 2/19/2024 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).
Inspection on 9/7/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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 - From follow-up inspection 2023-09-07: At callback reach-in cooler waiting to be repaired. Operator has TCS foods on ice and using TPHC **Time Extended**
Food safety inspection conducted on 9/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/5/2023
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7: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
- 06-09-1: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
- 24-08-4: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
- 14-11-5: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
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave one cook line across from stove area soiled.
- 23-03-4: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.
- 22-16-4: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
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One large can of shredded kraut dented and crimped around rim of can. Stop Sale.
- 12A-07-5: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.
- 35A-02-6: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
- 03A-02-5: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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cookline soiled/ stained. Also, interior of ice bin at soda dispensing machine at front service line near restroom soiled. Repeat Violation
Food safety inspection conducted on 9/5/2023 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).