Miller's Ocala Ale House

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in-cooler COOLING Overnight Prime rib 52F **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves on cook line handled raw chicken to fryer and changed gloves with no handwash. **Repeat Violation** **Admin Complaint**

High Priority - 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 washing dishes washed hands and dry hands with paper towels then wiped forehead and nose with paper towel used to dry hands, then put on clean gloves handled bread and buttered bread. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler drawer under grill on cookline - COLD HOLDING Hamburger 48,51F; steak 45; In Chicken batter station on cook line Chicken 51F; wings 51F; batter 57F, All the items had been in the drawer for more than 4 hours; In walk-in-cooler COOLING Overnight Prime rib 52F **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under grill on cookline - COLD HOLDING Hamburger 48,51F; steak 45; In Chicken batter station on cook line Chicken 51F; wings 51F; batter 57F, All the items had been in the drawer for more than 4 hours**Warning** **Repeat Violation** **Admin Complaint**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cookline and on oven by dishwash machine. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in back kitchen has accumulation of grease build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on reach in cooler on cookline have accumulation of food debris Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station by restrooms. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar

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 processed reduced oxygen packaged fish ( salmon COLD HOLDING 36F ) labeled indicating product to remain frozen until time of use not open or removed from package.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on prep table in back kitchen

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor area(s) covered with standing water. Standing water under soft drink syrup boxes in kitchen **Repeat Violation**

Basic - Floors not constructed to be easily cleanable. Floor coating throughout kitchen has worn off exposing tile and creating open pockets

Basic - Food storage container/container lid cracked or broken. Plastic containers have multiple cracks at dishwash area. Cracked flour bin lid

Basic - Hole in or other damage to wall. Missing drywall in closet next to restrooms.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on cooling unit vents in walk-in-freezer

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Accumulation of calcium at water spout of ice tea machine.

High Priority - Stop Sale issued due to adulteration of food product. Raw piece of Chicken on floor of walk-in-cooler **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler across from grill : Tomato (50F - Cold Holding); Pico de gallo 51 (50F - Cold Holding);; Cole slaw (48F49 - Cold Holding); The following items and cold holding temperatures in the flip-top make table cooler next to fryer : Chicken (48,46F - Cold Holding) The following items and cold holding temperatures in the reach in cooler under the fire grill: steak (51F - Cold Holding); Hamburger (48F - Cold Holding); shrimp (49F - Cold Holding); Fish (50F - Cold Holding). Manager advised all the items had been stocked in those drawers three hours earlier. Manager placed all items in walk-in-cooler **Corrective Action Taken** **Warning**

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee exited bathroom and returned to cookline and put on gloves without washing hands and began preparing an order. Discussed with Manager.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a Public Health contol written partially complete and not signed.

Basic - Floor area(s) covered with standing water. Standing water by dishmachine and server station next to bar

Basic - Ice bucket not stored inverted or in a protected manner between uses. Three Ice bucket used to transport ice not stored inverted or in a protected manner on floor by ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under back room steam bain

Basic - In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle n the bck **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

Basic - Uncovered food stored near sink exposed to splash. Baked Potatoes on sheet tray next to hand wash sink behind cook line exposed to splash from hand wash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler (raw chicken cooler), observed (underneath), raw chicken above onions, Employee moved. **Corrected On-Site**

High Priority - Stop Sale issued due to adulteration of food product. In walk-in cooler, observed raw fish juices dropping inside pickles bucket.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At the server window, sour cream no time marked, manager marked. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks, observed ice and straws inside sink.

Intermediate - Spray bottle containing toxic substance not labeled. Near back door, spray bottle with dark yellow substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior (top) of ice machine with mold like substance.

Basic - Bowl or other container with no handle used to dispense food. At the back kitchen area, observed black bowl no handle inside cooked chicken, employee moved. **Corrected On-Site** **Repeat Violation**

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. At the cook line, tuna inside vacuum bag.

Basic - Food storage container/container lid cracked or broken. Rice container at the dry storage area cracked.

Basic - In-use tongs stored on equipment door handle between uses. At the back kitchen area observed multiple tongs stored on oven handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and speed racks heavily soiled. Also, hood and area around hood soiled (dust and grease). Walk-in cooler handle heavily soiled (raw chicken cooler). **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old stickers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, queso placed between 11:30-12:00 to be reheated to 135F at 2:15 queso was 72F-108F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line Buttermilk 50F, Manager voluntarily discarded. At the server station, sour cream portion cups 51F, per manager portions were place at the server station at 11:00am, Manager will discarded at 3:00pm. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At the cook line, queso placed between 11:30-12:00 at 72F-108F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line meatloaf no date marked, per employee meat was cooked 10/13/23.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the prep area, can opener blade soiled. At the bar area, soda gun soiled, also interior of reach-in coolers at the cook line soiled. Microwave near office area soiled. **Repeat Violation**

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. No documents available at inspection time. **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No documents available at inspection time. **Warning**

Basic - Current Hotel and Restaurant license not displayed. No documents available

Basic - Food stored on floor. At the cook line, next to hand sink, observed oil jug on floor, employee moved off the floor. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers soiled, also build on heat lamp at the server window. **Repeat Violation**

Basic - Single-service articles improperly stored. At the prep area to go containers not inverted, manager inverted. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, container with white substance not labeled, manager labeled sugar. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. In Walk-in cooler, observed bowl no handle inside cream, and dressing containers, manager removed the bowls. **Corrected On-Site** **Repeat Violation**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler cups of sour cream 45F. Manager unable to determine how long sour cream had been in unit with an ambient temperature of 48F. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cups of sour cream 45F. Manager unable to determine how long sour cream had been in unit with an ambient temperature of 48F. Stop sale issued.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb on wall near office.

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. Male employee touched apron with gloved hands and continued working without washing hands. Female employee touched face then picked up plated food at window without washing hands. Manager spoke to employee. **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly near ice machine. One live fly on cookline.

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. Milk at bar opened 2 days ago. Manager added date mark. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and trays on top shelf of clean dish shelf near dish machine not inverted.

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. Reach in cooler near ice machine has an ambient temperature of 48F.

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. In reach in drawer unit, several mahi in room packages with a label that state keep frozen while in package.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave in back prep area. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On end of cookline, monitor over reach in protein freezer. **Corrected On-Site**

Basic - Unclean building components, attachments or fixtures. Several areas of floor under equipment. Also, several walls soiled.