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Miller’s Ale House, located at 1490 GA-20, McDonough, GA 30253, received a score of 60 points out of a possible 100 points during their 08/13/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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 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.
Violation #2:
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 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
Violation #3:
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 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 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.
Violation #4:
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 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.
Violation #5:
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: No
Inspector Notes: 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.
Violation #6:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #7:
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: 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:
Violation #8:
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 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
Additional remarks:
Inspection was conducted with Sabrina Young (EHS IV). A reinspection fee of $100.00 must be paid by 8/17/26 at the Henry County Environmental Health Office. A plan of action must be emailed to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov.
Discussed new rules, shrimp disclosure, allergens, and false inspections.
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