MILLER’S ALE HOUSE INC Inspection – August 26, 2024

High Priority 2

#10High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs, salmon, calamari.steak all temperature range 57F- 61F in cooler overnight per operator.

Stop Sale

#11High Priority03A-02-5

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

Intermediate 1

#12Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink at bar.

Basic 9

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Pull drawers on cook line.

#2Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. 1 tile missing at bar and some tiles bulging at bar.

#3Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Cook line floor.

#5Basic14-75-7

Basic – Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. One fan in walk in cooler not working ambient temperature 56F. Do not store tcs food in cooler until reapaired.

#6Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back of kitchen black substance.

#7Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line.

#8Basic16-48-4

Basic – Old food stuck to clean dishware/utensils.

#9Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Cooler at the end of cook line.

Florida Food Watch