Miller's Ale House

Personal cleanliness — Inspector Note: Observed staff members in the kitchen area not wearing proper hair restraints. PIC will also coach all team members on the use of proper hair restraints in order to prevent potential physical contamination. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stored on top of each other while wet (wetnesting). PIC will ensure that all dishes are air dried prior to storage. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Plumbing installed; proper backflow devices — Inspector Note: Observed a major water leak coming from the walls in hallway leading to the seating area of the bar. PIC provided a work order from TMC. Once the repair is completed, the PIC will email a copy of the completed work order. Also observed stagnant water in the bottom of two of the reach in coolers. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed stagnant water in the kitchen beneath the grill due to diminishing floor grout. Also observe puddles of stagnant water in the restroom vestibule area leading the bar. The water is a result of a leak coming from equipment on the room. PIC will have the leak repaired by 9/2/26. A work order will be emailed to [REDACTED EMAIL] and [REDACTED EMAIL] by 9/2/26. The area must be completely blocked off to prevent injury. Also observed a mold like substance on ceiling tile in front of the beer cooler. Dust build up observed on the wall above clean dishes. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Proper hot holding temperatures — Inspector Note: Observed clam chowder soup, queso cheese, mashed potatoes and spinach dip in the alto sham held below 135 degrees in the alto sham. PIC corrected on site by reheating TCS foods to 165 degrees f. PIC will coach all cooks on the proper procedure for rapid reheating in the alto sham 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Physical facilities installed, maintained, and clean — Inspector Note: Observed stagnant water due to floor tile missing below the grill area. Excessive food debris observed behind the grill area. The area contained a strong odor. PIC instructed to replace floor tile and deep clean the area by 8/17/2026. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee cups stored in the food preparation area behind the steam well. There was an open cup stored on the speed rail next to a drill. There was also a partially consumed cheeseburger stored above a box of donuts. PIC corrected on site by discarding the drinks and food. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food in good condition, safe, and unadulterated — Inspector Note: Observed molded jalapeno peppers in the walk in cooler. CA- PIC instructed to discard the molded product and will properly date mark and rotate product using the first in first out method. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food separated and protected — Inspector Note: Observed raw chicken and raw batter milk wash stored above egg rolls with fully cooked chicken and black beans. Also observed raw fish and shrimp stored above fully cooked chicken wings in the battering station. PIC corrected on site by relocating based on the cooking hierarchy. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher in the kitchen and bar area did not meet the required minimum temperature during the final rinse cycle. The high temp dishwasher in the kitchen reached 128 degrees f. The bar did not reach the minimum required concentration of 50-100 ppm for chlorine. The concentration was observed at 10 ppm. PIC will contact Ecolab and email a copy of the report to [REDACTED EMAIL] and [REDACTED EMAIL] by 8/15/26.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items (see temperature chart) did not meet the minimum cold holding temperature requirements of 41 degrees or below. Manager discarded out of temp items. PIC instructed to email a copy of the completed work order to [REDACTED EMAIL] and [REDACTED EMAIL] by 8/17/26 in regard to repairs. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Proper hot holding temperatures — Inspector Note: Observed prime rib, queso cheese, and mashed potatoes held below 135 degrees in the alto sham. PIC advised that the alto sham is required to remain at 125 degrees for prime rib. PIC also stated that mashed potatoes and queso cheese was stored incorrectly. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper date marking and disposition — Inspector Note: Observed RTE Foods (sauteed peppers (8/12), black pepper bacon (8/10), mac and cheese (8/7) held past the disposal date inside the reach-in cooler on the line. Several TCS products did not contain a preparation or disposal date green beans, lettuce, pork dumplings, and captain jack cheesecake. PIC discarded all products that were out date or did not contain a discard date. General Comments:

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a sander tool used to clean the deep fryers stored above the raw food preparation area. PIC advised to not use or store the sander near food or open deep fryers in order to prevent potential contamination. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Personal cleanliness — Inspector Note: Observed staff members in the kitchen area not wearing proper hair and beard restraints. PIC corrected on site. PIC will also coach all team members on the use of proper hair restraints in order to prevent potential physical contamination. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

In-use utensils: properly stored — Inspector Note: Observed the handle of a scoop stored in lettuce. PIC corrected on site. PIC will ensure that all scoop handles are properly stored. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like substance in the interior of the ice bin chute. PIC will shut down the ice machine, burn ice, and cease utilizing ice in the ice machine until deep cleaned. PIC will order ice temporarily. PIC will email a completed work order to [REDACTED EMAIL] by 1/28/2026. The ice machine and chute must be thoroughly cleaned and sanitized. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;