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Butter & Milk Eatery, located at 6874 Reinhardt College Pkwy in Waleska, received a score of 45 points out of a possible 100 points during their 12/04/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Certified Food Safety Manager (CFSM) not following the the responsibilities of the CFSM. Kitchen staff are not properly trained on food safety/handling and there were multiple critical violations observed that have potential to cause serious foodborne illness. 511-6-1-.03(3)(d) – Certified Food Safety Manager Responsibility 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.
Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee health policy forms not onsite as required. PIC stated they were at home. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed uncovered drink and opened energy drink can stored in food prep and storage areas. 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. COS by discarding.
Violation #4:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several containers of South Carolina BBQ sauce with mold on it stored in back cooler. Also observed an uncovered container of unidentifiable food containing mold stored below prep top unit. Food shall be safe, unadulterated, and honestly presented. P COS by discarding.
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw ground pork stored above uncovered grits in one cooler and raw ground beef stored above pork loin in another cooler. Also observed raw unpasteurized shell eggs stored above BBQ sauce. Raw meats must be stored based on final cook temperature with items with higher final cook temperatures below (i.e., final cook temperature of ground beef is 145F and final cook temperature of pork loin is 145F therefore, ground beef should be stored below pork). COS by properly storing. Must review vertical storage chart on cooler.
Violation #6:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed: 1. Employee pick up container of salt off floor with gloved hands and fail to change gloves prior to handling food. Employee then grabbed fries from fryer and placed on customer plate. Health Authority instructed kitchen staff not to serve plate but the food was sent out anyway. 2. Same employee handle raw beef patty with gloved hands and touch cooked chicken with same gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Second observation was COS by redropping chicken in fryer.
Violation #7:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employees using same cutting board for raw beef and ready-to-eat (RTE) foods. CFSM smashed raw hamburger patty on cutting board along prep top unit and proceeded to cut tomatoes, cut patty melt, and plate food on same board. There was even a piece of raw beef still present on cutting board as employees plated food and cut tomatoes. Raw meats and RTE foods may NOT be prepped on same cutting board. There must be a designated cutting board for raw beef. COS by discarding contaminated food.
Violation #8:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed food stored on various shelves in across multiple coolers uncovered and exposed to contamination. Food must be kept covered while not in active use to prevent any potential overhead contamination. COS by covering.
Violation #9:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed clean utensils stored in a significantly dirty container. Container also had a dead bug inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean bin and utensils before next use (PIC was alone and had orders, so he was unable to COS).
Violation #10:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed quat sanitizer in 3-compartment sink <200 ppm. Chemical container was empty. Concentration must be 200-400 ppm.
Violation #11:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed customer food plates visibly dirty with splashes of what appeared to be sauce. Dishes must be clean to the sight and touch. Must rewash plates and protect them from splash once stored.
Violation #12:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed: 1. Unpasteurized eggs for battering left sitting outside of temperature control and temping 64°F. 2. Tub of butter left sitting outside of temperature control and temping 65°F. 3. Coleslaw left sitting outside of temperature control and temping 43°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by discarding.
Violation #13:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed mashed potatoes and broccoli prepared yesterday not cooled to 41°F within 6 hours of reaching 135°F. [SEE TEMPERATURE OBSERVATIONS]. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
Violation #14:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cut tomatoes prepped at 10AM not cooled to 41°F within 4 hours as required. Temperature of tomatoes was 61°F at 3:14PM. 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS by discarding.
Violation #15:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS foods prepared on previous days not dated. Also observed several items dated for 10/3/25 but PIC stated that employees erroneously put month as October instead of December. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS by discarding.
Violation #16:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed mahi mahi and tuna thawed in reduced oxygen package. Both packages stated that fish must be removed from package PRIOR to thawing. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by discarding.
Violation #17:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food and cooking equipment such as cutting boards stored on a cart directly next to mop sink. Food and equipment are exposed to splash from mop water. Also observed food stored on floor throughout kitchen. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Must install splash guard at mop sink and remove food from floor.
Violation #18:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed kitchen staff serving unwashed tomatoes to customers. Staff are grabbing whole tomatoes from box and immediatly cutting to serve on sandwiches, burgers, etc. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Tomatoes were served to customer before correction.
Violation #19:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no quat test strips onsite for 3-compartmetent sink. Must provide.
Violation #20:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed: 1. Flour and breading stored in incredibly dirty bins. Surrounding area was also very dirty 2. Interior of ALL coolers contain an excessive amount of dirt and food debris. 3. Significant food/grease debris beneath grill area Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must thoroughly clean.
Violation #21:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Flooring in kitchen is in disrepair. Vinyl tiling is lifting and missing in some areas, exposing the material beneath. Must repair.
Violation #22:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed significant food and debris build-up throughout entire kitchen area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Kitchen must be deep cleaned.
Additional remarks:
*Burgers may not be offered less than well without a consumer advisory on menu. Must refuse request OR add consumer advisory to menu
*Ambient temperature of back two coolers must be lowered to ~36-38F.
*Must post ServSafe certificate in public view
*Sanitizer bucket- 100 ppm (Cl)
*Health Authority was extremely lenient on previous inspection (first routine inspection since opening) and many of the items noted with no points deducted were not corrected. This shows a clear lack of active managerial control. Health Authority will informally follow-up tomorrow to assess corrections. Scored reinspection will be conducted within 10 days. Failure to earn a satisfactory score will result in facility being asked to close. Please use this report as a guide to train staff and make necessary corrections.
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