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Beto’s Tacos, located at 3463 Lawrenceville-Suwanee Rd, Suite 110 and 111 in Suwanee, received a score of 66 points out of a possible 100 points during their 04/30/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today’s inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
6-1A: .04(6)(f)Observed 2 gallons of milk in the up-right cooler, and multiple containers of flan cake and tres leches cake in the mini fridge at the register cold holding at a temperature above 41°F. *THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION* Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Person in Charge (PIC) discarded the milk, flan cake, and tres leches cake.
Violation #3:
6-1C: .04(6)(d)Observed salsa verde, charred morrita, and cooked barbacoa beef cooling at an improper rate (see temp log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: PIC discarded the salsa verde, charred morrita, and cooked barbacoa.
Violation #4:
6-2: .04(6)(h)Observed 2 containers of cooked ceviche holding in the walk-in cooler for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: PIC discarded the cooked ceviche.
Violation #5:
6-2: .04(6)(g)Observed all food at the hot-held prep table were not date marked with the day the items were cooked. *THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISON* Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Violation #6:
8-2B: .07(6)(g)Observed the sanitizer concentration of a bucket and spray bottle made too high. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: PIC re-made the sanitizer bucket and spray bottle to an adequate concentration.
Violation #7:
11C: .04(6)(c)Observed frozen shrimp improperly thawing in the sink under no running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: PIC moved the raw shrimp into a container and under running water in the sink in order to allow the water to circulate.
Violation #8:
12B: .03(5)(g)Observed multiple employees in the kitchen prep area with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: PIC told the employees to remove their bracelets.
Violation #9:
12B: .03(5)(j)3,4Observed an employee in the kitchen prep area without a proper hair restraint/hairnet. 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 (1/2″). (C)
Corrective Actions: PIC told the employee to put on a hairnet.
Violation #10:
12C: .04(4)(m)Observed wet wiping cloths stored outside of the sanitizer bucket and on top of the kitchen prep tables. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C)
Corrective Actions: Employee placed the wet wiping cloths in the sanitizer bucket.
Violation #11:
13A: .07(3)(d)Observed no employees must wash hands signage in the women’s restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)
Violation #12:
14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: PIC rewashed/sanitized the dishes and stored them in a way to properly air dry.
Violation #13:
15C: .05(7)(a)2,3Observed multiple clean dishes with sticker residue. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)
Corrective Actions: PIC removed the stickers on the dishes, and then rewashed and sanitized them.
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: No additives are used at this facility.
NOTE: Thermometers calibrated today (see temp log).
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
*Permit suspended due to third consecutive violations of the same code provision. Permit reinstated as a result of on-site training.*
This was a joint inspection with DMG.
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