Miller's Ale House

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 utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

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 shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

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 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 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) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

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.

Employee drink stored next to the drink machine

Observed mold build up in the ice chute

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

Observed multiple TCS food items (blue cheese, white American cheese, shredded cheese, raw salmon, raw beef, and raw chicken). Manager discarded out of temp items.

Observed interior surfaces of ice machine with mold accumulation.

Observed several fruit flies throughout the bar areas.

Observed handle of ice scoop stored in ice in the bar area.