Millers Garden Ale House

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has installed a portable handwash sink not piped, connected to potable and gray water tanks at To Go station where they store and portion dressings in reach in cooler ; Variance not approved ; **Warning** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- handles at cold holding drawers under grill at cook line **Warning** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30 live flies at waiters' station / soda station landing on clean sanitized cups and sugar packets and other condiments; 10 live under the dining room booths adjacent to the waiters' area Manager started to clean areas **Admin Complaint** - From follow-up inspection 2024-10-29: Observed approximately 6 dead flies at servers' area by the dining room 1 live fly at servers area by dining room 1 dead at the bar in the dining room Operator cleaned and disinfected areas. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crab legs in one door cooler at cook line Stored properly **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-29: Raw salmon over cooked crab legs in one door cooler at cook line; stored properly **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45-51F - Cold Holding); in reach in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Warning** - From follow-up inspection 2024-10-29: Sliced cheese 43-48 Cold holding in reach in cooler #1at cook line; food not prepared or portioned today; food out of temperature for more than four hours; food overstocked See Stop Sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45-51F - Cold Holding); in reach in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-29: Sliced cheese 43-48 Cold holding in reach in cooler #1at cook line; food not prepared or portioned today; food out of temperature for more than four hours; food overstocked See Stop Sale **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has installed a portable handwash sink not piped, connected to potable and gray water tanks at To Go station where they store and portion dressings in reach in cooler ; Variance not approved ; **Warning** - From follow-up inspection 2024-10-29: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- handles at cold holding drawers under grill at cook line **Warning** - From follow-up inspection 2024-10-29: **Time Extended**

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. Dishwasher (Chlorine 0ppm) operator unable to fix; advised operator to set up three compartment sink for manual dishwashing **Warning**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee whipped his hands on his apron and touched food containers that were placed on flat top for reheating without washing hands and piping gloves on; Operator educated ; employee washed hands; **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30 live flies at waiters' station / soda station landing on clean sanitized cups and sugar packets and other condiments; 10 live under the dining room booths adjacent to the waiters' area Manager started to clean areas **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crab legs in one door cooler at cook line Stored properly **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45-51F - Cold Holding); in reach in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45-51F - Cold Holding); in reach in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. onion soup (78-90F - Reheating)at 9:25 to 68 F at 10:00 since 9:00;on the flat top at cook line; at this rate food will not reach 165 F within 2 hours; advised operator to move to the stove **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has installed a portable handwash sink not piped, connected to potable and gray water tanks at To Go station where they store and portion dressings in reach in cooler ; Variance not approved ; **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwasher Operator provided **Corrected On-Site** **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface- handles at cold holding drawers under grill at cook line **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Au jous thawing on the prep table at cook line; advised to move inside cooler or cold running water **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and peppers over prime rib and cheese in walk-in cooler; Advised to store properly **Warning**

Basic - Water heavily leaking from pipe at handwash sink at cook line; **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting- plates not inverted on the rack near dishwasher- not properly air dried **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy presence of mild like substance buildup on the wall by handwash sink at cook line **Warning**

Basic - Objectionable odors in bathroom or other areas of the establishment. Heavy sewage odor by handwash sink at cook line at walk-in coolers **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at prep area at the back of the kitchen Removed **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (60F - Cold Holding); in chicken cooler next to fryer; as per operator not prepared or portioned today; as per operator food moved from walk-in cooler 30 minutes prior; food moved back in walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. prime rib (113F - Hot Holding) at cook line under heat lamps; as per operator food out of temperature for approximately 20 minutes; food moved to Alto Sham to reheat ; **Corrective Action Taken**

Basic - No conspicuously located ambient air temperature thermometer in holding unit- unit used to hold chicken at frying station

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)at cook line; advised to fix 150-400 ppm

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents over cookline soiled with accumulated dust. **Warning** - From follow-up inspection 2024-06-27: Same **Time Extended**

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. Employee brought dirty dishes to kitchen area then proceeded to grab clean plates to carry to front of the house without washing hands. Advised operator of proper hand washing. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened box of Raw Philly meat stored over onion rings in reach in freezer. Advised operator of proper storage. Operator moved items. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw chicken (52F - Cold Holding); coleslaw (54F - Cold Holding); flip top cooler at fry station ;raw chicken tenders (47F-Cold holding); raw calamari (48F-Cold holding); Sour cream(55F-Cold holding); spinach dip(58F-Cold holding); diced tomatoes(48F-Cold holding); cooked mushrooms(60F-Cold holding); cooked pasta(58F-Cold holding) Not prepared or portioned today. Operator stated items held more than 4 hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw chicken (52F - Cold Holding); coleslaw (54F - Cold Holding); flip top cooler at fry station ;raw chicken tenders (47F-Cold holding); raw calamari (48F-Cold holding); Sour cream(55F-Cold holding); spinach dip(58F-Cold holding); diced tomatoes(48F-Cold holding); cooked mushrooms(60F-Cold holding); cooked pasta(58F-Cold holding) Not prepared or portioned today. Operator stated items held more than 4 hours. See stop sale. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents over cookline soiled with accumulated dust. **Warning**

Basic - Floor area(s) covered with standing water. Water on the floor near walk in cooler from clogged floor drain. **Warning**

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: Approximately 50 live flies by handwash sink next to ice chest at the bar landing on liquor bottles and bar Approximately 30 live flies next to second ice chest at the bar ; some landing inside the ice chest -See Stop Sale Approximately 50 live flies by second handwash sink at the bar Approximately 3 live flies by servers area where ice tea and coffee is prepared Approximately 3 live flies by soda machine and ice chest next to entrance door to the kitchen Approximately 10 live flies in the dining room by the last seating booths behind servers area 2 live flies on sliced cheese at cooler at cook line - Stop Sale Advised operator to get areas treated and stop sale the cheese Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 2 live flies on sliced cheese at cooler at cook line - Stop Sale Approximately 30 live flies next to second ice chest at the bar ; some landing inside the ice chest -See Stop Sale Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss (43-47F - Cold Holding); in sandwich table at cook line ; food overstocked; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale on top portion; Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss (43-47F - Cold Holding); in sandwich table at cook line ; food overstocked; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale; **Repeat Violation** **Admin Complaint** Priority: High Priority

Intermediate - Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink at cook line by meat walk-in cooler ; unable to turn back on due to plumbing issues No hot and cold water at handwash sink at TO GO station by reach in cooler ; unable to turn on; Priority: Intermediate

Basic - Observed: 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- Salmon at one door reach in cooler at cook line ; educated operator Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas in water at 98 F on the flat top; water discarded **Corrected On-Site** **Repeat Violation** Priority: Basic

Basic - Observed: Objectionable odors in bathroom or other areas of the establishment- inside walk-in cooler for meats and fish; and women’s bathroom **Repeat Violation** Priority: Basic

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw crab legs in one door cooler at cook line; reversed **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); pico de gallo (50F - Cold Holding); boiled eggs (54F - Cold Holding); Guacamole (53F - Cold Holding); in sandwich table at cook line across from flat top; as per operator food not prepared or portioned todays; foods out of temperature for approximately 30 minutes; as per manager foods to be placed in ice due to cooler not properly maintaining 41 F; printed TPHC to place foods on 4 hour time limit; Establishment has plenty coolers; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Basic - Floor soiled/has accumulation of debris- heavily greasy floors throughout the kitchen and cook line

Basic - Floors not maintained smooth and durable- cracks where water is accumulated- at cook line;

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple utensils in steam table at cook line and on flat top in water at 133 and 97 F Advised operator to store utensils in water at 135 F or above; **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- walk-in coolers doors; reach in coolers at cook line; paper towel dispensers;

Basic - Objectionable odor - strong odor in the kitchen, cook line and walk in cooler used for raw meats and fish

Basic - Wall soiled with accumulated grease, food debris, and/or dust-throughout the kitchen; cook line and walk-in coolers **Repeat Violation**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (49-50F - Cooling);in walk cooler #2 at prep area; as per operator food cooked yesterday; it was placed in big plastic container and covered; food never reached 41 F or below within 6 hours; See Stop Sale.

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. Dishwasher (Chlorine 0ppm); operator was ab,e to fix after running machine a few times; chlorine to 75 ppm **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells in drawers at cook line. See stop sale-

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (49-50F - Cooling);in walk cooler #2 at prep area; as per operator food cooked yesterday; it was placed in big plastic container and covered; food never reached 41 F or below within 6 hours; See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-46F - Cold Holding);in cooler at cook line; food overstocked; no preparation or portioning today; food out of temperature for approximately 30 minutes; operator made smaller portions **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line by frying station ; operator provided **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler throughout the kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust- wall next to handwash sink by frying cleaning station has heavy accumulation of dirt and mold like substance

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- above cook line and prep station by walk-in cooler

Basic - Floor area(s) covered with standing water. Big holes in the concrete floor at cook line; water standing

Basic - Floor tiles missing and/or in disrepair. Cracked floor at cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spatulas stored in water at 93 F; operator discarded **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fried shrimp over breaded onion rings - operator moved shrimp. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk at the front bar - operator date marked. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated pans to let dry. **Corrective Action Taken**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soufflé cup in spice Bin- operator removed. **Corrected On-Site**

Basic - Stored food not covered. Fried mozzarella stick, ice cream pie not covered overnight in coolers - operator covered. **Corrected On-Site**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Hot line make table cutting boards. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-27: New cutting boards on order. **Time Extended**