Millers Ale House

High priority13

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  At cook line ; cooked spinach dip (48°F - Cold Holding). Operator stated item not prepared or portioned today. Cooked spinach dip held overnight. Rehydrated garlic in water , held over 4 hours. At cook line; Coleslaw (48°F - Ambient Cooling 2:20/48°F 3:00)Alfredo cream sauce (58°F - Ambient Cooling 2:20/60°F 3:00). Operator stated items prepared at/cooling since 11:00, did not reach 41°F within 4 hours. See stop sale.

  Stop Sale issued due to food not being in a wholesome, sound condition.

  Employee touched washed/cut limes with bare hand while placing into cold beverage (on ice) for customer. Operator discussed with employee, who then started using utensils. See stop sale.

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

  At cook line; cheese (45°F - Cold Holding); sour cream (45°F - Cold Holding); boiled egg (50°F - Cold Holding); cooked rice (45°F - Cold Holding) buttermilk (45°F - Cold Holding); cooked chicken wings (48°F - Cold Holding); cooked onions (47°F - Cold Holding) ;cooked spinach dip (48°F - Cold Holding). rehydrated garlic in water (68°F - Cold Holding) Operator stated items not prepared or portioned today, cheese, boiled eggs, cooked rice, sour cream , cooked chicken wings, buttermilk held less than 4 hours, added bags of ice. Cooked spinach dip held overnight. Rehydrated garlic in water , held more than 4 hours. See stop sale.

  Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.

  At cook line; salmon (120°F - Cooking). Operator stated salmon ordered regular temperature (145°F+) by customer, placed back on grill to finish cooking to 145°F+.

  Fixed on the spot

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.

  At cook line; Coleslaw (48°F - Ambient Cooling 2:20/48°F 3:00)Alfredo cream sauce (58°F - Ambient Cooling 2:20/60°F 3:00). Operator stated items prepared at/cooling since 11:00, did not reach 41°F within 4 hours. See stop sale.

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.

  At walk-in cooler; raw bacon stored over ready to eat dressing. Operator moved raw bacon to lower shelf.

  Fixed on the spot

• Code 09Bare hand contact with ready-to-eat food

  Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Employee touched washed/cut limes with bare hand while placing into cold beverage (on ice) for customer. Operator discussed with employee, who then started using utensils. See stop sale.

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.

  Employee handled raw hamburger then handled hamburger buns without washing hands. Advised Operator of proper hand washing.

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  Employees entered kitchen from dining area and began preparing food and handling clean plates without washing hands. Advised Operator of proper hand washing requirements.

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Employee touched face then continued preparing food for customers without washing hands. Advised Operator of proper hand washing.

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: 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. Bar Dishwasher (Chlorine 10ppm). Operator primed machine, retested at chlorine 100ppm.

  Fixed on the spot

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: Vacuum breaker missing at outside mop sink faucet or on fitting/splitter added to mop sink faucet.

  Advised Operator to install vacuum breaker.

• Code 41Chemicals and toxic substances

  Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.

  Insecticide spray bottle stored over bread crumbs. Operator removed insecticide.

  Fixed on the spot