- Basic - Build-up of mold-like substance on nonfood-contact surface. Mold like build up around nozzles on soda machine in server area across from women's bathroom. Employees cleaned soda nozzles **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep next to stove back prep area. Manager replaced board. **Corrected On-Site**
- Basic - Food stored on floor. Fry oil on floor end of cook line, manager removed and placed off floor. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back prep area outside of walk in cooler.
- Basic - Plumbing system in disrepair. Right Hand sink in women's bathroom is missing handle to turn on water.
- Basic - Wiping cloth sanitizing solution stored on the floor. In outdoor bar area, manager removed from floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked vegetables 44-45°, green beans, rice 50-53°, stand up reach in cooler end of cookline, corrective action, manager turned down temperature, Hard boiled eggs, tomatoes, cut tomatoes 50-53° in prep top acro from cookline, manager added more ice. Spinach dip 47° in drawers. Hard boiled eggs, tomatoes, cut tomatoes 50-53° In bar area, recommended Time as a Public Health Control. **Repeat Violation**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment is only keeping tags for 60 days.
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue. Chicken Breading Reach in cooler along cook line has heavy dust/residue on fan cover.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag missing for in-shell calms stored in walk in cooler, tag was in office. **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar area center of establishment by hand sink.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal mixing bowels top shelf across from cook line front of kitchen, plates in back of kitchen on top shelf above sinks.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table across from grill. Manager voluntarily discarded. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Back of kitchen, tongs hanging on front of prep table front of kitchen. **Corrected On-Site**
- Basic - Single-use gloves not stored in a clean, protected location. Box of single use gloves sitting on prep table directly under cook line window exposed to food debris from food prep.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws directly next to customers on both bar counters.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In outside bar area. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket under prep table across from Breading station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 48°, blue cheese 53° in reach in cooler drawers under prep along cook line. Corrective action, manager moved to freezer to cool rapidly.Ham 52°, chicken 53° on prep cooler across from cookline, tartar sauce 53°, cut tomato 47° on prep table in server area across from bar, corrective action, placed ice on top. Recommended Time as a Public Health Control for items along prep. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Container of raw Philly cheese steak over container of raw shrimp, container of raw breaded chicken over container of raw shrimp in reach in freezer across from cook line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Back of ice machine directly across from cookline.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink by walk in cooler had accumulation of red food debris.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink front of kitchen by cookline, sink next to walk in cooler. **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In restaurant bar area.
- Basic - Cutting board has cut marks and is no longer cleanable. Grooves and stains on cutting board in frontline area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of bins in dish wash area. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Box of chips stored in puddle of water. **Corrected On-Site**
- Basic - Hood filter open space automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front bar area in restaurant.
- Basic - Waste line missing at soda gun holster. Outside bar area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front line in kitchen area.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour container. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed using scoop without a handle to dispense flour.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 45° Cooked rice 44°, corrective action - put in walk in freezer.
- High Priority - Vacuum breaker missing at hose bibb. No back flow preventer on faucet near dish washing area.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Dry storage area on floor.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. At bar
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3/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting. At bar
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs Went from raw steak to cooked chicken breast **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks on line with watches **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Various phf's at batter station 47'F-55'F corrective action cooler was stalked at 11:00am all phf's moved to walkin cooler and iced down
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep table batter station internal thermometer reads 60'F
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3/5/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air dried. Plastic tubs stacked wet.
- Food-contact surface not smooth and easily cleanable. Cloth under cutting board.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven door handle. Corrected on site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, reach in cooler, 51F. Corrective action put in walk in cooler.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. cooked black beans, alto sham hot hold box, 22'F Corrected On Site. unit was turned up
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. beverage dispenser at wait station is missing backsplash tubes are exposed
- Observed gaskets/seals on cold holding unit in poor repair. batter station reach in cooler does not seal
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. in butter on cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 100ppm chlorine at DM
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. baked potatoes, drawer hot hold unit, 131'F Corrected On Site. made at 11:00 will be discarded at 3:00
- Critical - Rare roast not hot held at 130 degrees Fahrenheit or above. prime rib, allto-shaam hot hold, 125'F Corrected On Site. unit was turned up
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Storage/handling of clean equipment, utensils
- Critical - Water source safe, hot and cold under pressure
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical - Cross-connection, back siphonage, backflow
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Thermometers provided and conspicuously placed
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. clean pans on drying rack Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. tongs firt used to separate raw beef pattys and place on grill then same tongs used to grab chicken to place on salad-Millers Ale House AOP has specific cross contamination standards that restrict the use of tongs from raw to ready to eat Corrected On Site.- manager noted different tongs for different food products on grill to employee
- Observed utensils in poor condition. pans
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. large bulk containers in dry storage Corrected On Site.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter blend Corrected On Site- manager bringing butter to a boil
- Observed gaskets/seals on cold holding unit in poor repair. throughout
- Observed utensils in poor condition. Spatula
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad cooler Corrected On Site- items discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter; sour cream on waitess line Corrected On Site-out 30 min placed back in freezer to get temperature down quickly
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler Corrected On Site- No Potentially Hazardous foods in unit
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on clean gloves Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for sanitizing buckets
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups from 12/27
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce for scampi Corrected On Site.- mgr discard
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in bread crumbs
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface. fryer cabinets
- Waste line missing at soda gun holster.
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12/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Mgr voluntarily discarded meatballs in walk in cooler Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Primwe Rib Corrected On Site. Mgr voluntarily discarded
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. tall reach in
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Manager lacking proof of Food Manager Certification. Chad Pennington
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Complaint Full | Inspection Completed - No Further Action |
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