Miller's Ale House

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.

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 t.

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 robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov 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.

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.

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 robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov by 8/15/26.

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.

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:.

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.

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 robert.lewis1@dph.ga.gov 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.

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.

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.

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).

Observed molded strawberries in the walk in beer cooler. CA- PIC discarded the molded product and will properly date mark and rotate product using the first in first out method. Also observed a piece of a paper towel in the alfredo sauce. PIC corrected on site by discarding the product. Observed cracked eggs stored with uncracked raw shelled eggs in the reach in cooler. PIC corrected on site by discarding.

Observed brown rust stains and black mold like substance in the interior of the ice bin and on the ice bin lids in the bar and server area. Also observed clean plates with old food accumulation and hair on the preparation line. Area beneath the cutting board also contained old food build up. PIC corrected on site by cleaning and sanitizing the area. 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.

Observed water build up in the bottom of the reach in cooler/ reach in freezer as a result of a condensation leak. PIC advised to not store food in the area containing the condensation leak. PIC will cease using the bottom of the cooler until repairs are completed. A work order will be sent to robert.lewis1@dph.ga.gov by 6/28/25.

Observed RTE Foods (shell pasta, gravy, marinara, pico, and prime rib held past the disposal date inside the reach-in cooler on the line. Several TCS products did not contain a preparation or disposal date including peppers and onions, buttermilk, shredded cheese, and 2% reduced fat milk. PIC discarded all products that were out date or did not contain a discard date. PIC discarded products held past the disposal date.

Observed a cracked scoop being used to scoop ice in the ice bin area. PIC discarded the cracked scoop. Observed three cutting boards that contained deep cuts. PIC will replace the cutting boards by 6/28/25. Observed gaskets in bad repair in the reach in freezer. PIC will have the gasket replaced by 7/1/25.

Exterior service of the reach in freezer contained build up. Area beneath the salamander contained build up. Area above the service window contained build up. Old dipper well not being used contained old debris. Top portion of the oven used to store plate holders contained build up. Chords attached to the monitors also contained dust and debris.

Observed raw animal food stored over cooked food. Observed raw chicken above cooked wings in the fried food preparation area. PIC advised that raw chicken cannot be stored above ready to eat foods. 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)(III) 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) 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) Clean.

Observed multiple TCS food items (cooked chicken and raw chicken) did not meet the minimum cold holding temperature requirements of 41 degrees or below. Manager discarded out of temp items. 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.

Ice bin chute contained mold build up.

Jim bean apple and grey goose bottles contained fruit flies. Both bottles were discarded by the PIC. Bottles of liquor were located in the main bar area. Pest control records indicated no activity. A follow up will be conducted in 10 days to inspect cooler and bottles.

Utensil sored in stagnant water on the cook line.

Fryer basket skimmer wires broken.

Rust build up observed above the dishwasher.

Observed mold build up in the ice chute.

Employee drink stored next to the drink machine.

Employee bags stored with food on the preparation line next to food.

Shelf used to store nachos in bad repair. The shelf must be 6" above the floor.