Miller's Winter Park Ale House

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Equipment Adequate to Maintain Product Temperature

Personal Cleanliness

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooling rack ; osubuco (48F - Cold Holding); mash potatoes (48F - Cold Holding) chicken wings blanched (46F - Cold Holding) Traulsen 2 door cooler marinara 57° ambient temperature 55°

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooling rack ; osubuco (48F - Cold Holding); mash potatoes (48F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spiled -chopper

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at the soda station dated replacement 10/23

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks in the walk in cooler Bowl rack at the front line

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line and prep area

Basic - Equipment in poor repair. Reach in drawer at prep area, top drawer does not seal when closed

Basic - Food storage container/container lid cracked or broken. Cracked lid used to cover rice in storage area

Basic - In-use tongs stored on equipment door handle between uses. On cooks line **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in direct contact with Thousand Island dressing

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler located at cooks line across from raw chicken station **Corrected On-Site**

Basic - Open dumpster lid. Both dumpsters

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat at walk in cooler

High Priority - Toxic substance/chemical improperly stored. Sanitizer in a spray bottle stored on prep table with Saran Wrap **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cooks line with beard preparing food **Corrected On-Site**

Basic - Floor tiles missing and/or in disrepair. At cooks line by the stove and grill,missing tile

Basic - In-use tongs stored on equipment door handle between uses. At cooks line and prep area tongs stored on oven door handles **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with shredded cheese **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler drawers on cooks line are soiled

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with vegetable choppers **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. A gallon and a half gallon of milk no date mark in the walk in

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food chopper has food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler are soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Wings kept on breading station for 1hr and half. Items kept on reach in cooler across from fryers for less than 4 hrs pico 58, mixed lettuce 58, feta 50, blue cheese 50,shredded cheese 50. Coleslaw 48F. Items kept on reach in cooler across from grill for less than 4 hrs, sliced tomatoes 58, goat cheese 68, cooked mushroom 68F, steak 57, raw chicken 58, ground beef 60F. Items kept on make table next to grill close to dish area for less than 4 hrs Alfredo sauce 55F, cheese 57, diced tomatoes 53. Items kept on pizza reach in cooler overnight pico, guacamole, sour cream, diced tomatoes , steak, cheese with temperatures raging from 59-61F All food out of temp was placed on walk in cooler and replaced with new ones. Except for food kept overnight . **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Cooked meat loaf with temperature of 87F, cooked onions 89F. **Warning**

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.Main dish machine with 0 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects at bar area 3 live flying insects on dry storage 1 live flying insect by ice machine **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Food kept on pizza station for 4 hrs. Pico 53, guacamole 56F, sour cream 61F, tomatoes 55F, steak 56F, shredded cheese 56F **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with ineffective hair restraint while engaging in food preparation.Employee with long hair pony tail not effective **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cups stored on servers area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient air thermometer on any cooler. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.All reach in coolers and cooling drawer on cook line have debris. Reach in freezer on cook line have debris. Walk in cooler shelves have debris.