E.M. BOP in Duluth receives a 59% on their recent health inspection

E.M. BOP, located at 2442 Pleasant Hill Rd, Suite 2 in Duluth, received a score of 59 points out of a possible 100 points during their 05/08/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Due to multiple violations and an unsatisfactory score, the person in charge is not demonstrating 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:
2-2B: .03(5)(j)1&2Observed open employee food above a prep cooler in the prep area. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C)
Corrective Actions: Food was removed. //

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef above ready to eat foods (vegetables and sauces) in the prep cooler and the walk-in cooler. // 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.
Corrective Actions: Foods were rearranged for proper separation. //

Violation #4:
4-2B: .05(7)(a)1Multiple dishes stored as clean with food debris on the food-contact surfaces. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #5:
6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods held above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods discarded. //

Violation #6:
6-1D: .04(6)(i)Foods held on 4 hour time control (salad, corn cheese, soup, egg, macaroni salad, kimchi) not labeled with the start and discard times as per written procedures. // When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Foods discarded. //

Violation #7:
6-2: .04(6)(g)Multiple prepared TCS foods (tofu, macaroni, cut lettuce, kimchi, corn) held on site longer than 24 hours with no date markings. // 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)
Corrective Actions: Foods were labeled with the day of preparation and discard date. //

Violation #8:
12A: .04(4)(q)Multiple foods stored directly on the floor of the walk-in freezer and storage container. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

Violation #9:
15A: .05(6)(a)Prep cooler across from charcoal oven with an ambient air temperature of 47F. Gaskets in disrepair on the prep cooler across from the stove. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

Violation #10:
18: .07(5)(k)Live flies present throughout facility. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; (C) 2) routinely inspecting the premises for evidence of pest; (C) 3) having a professional treat the facility; (Pf) and 4) eliminating harborage conditions. (C)

Additional remarks:
All hot holding and cold holding temperatures in compliance unless otherwise noted.
NOTE: Facility is vacuum packaging raw meat. No variance approval. Ensure that any vacuum packaged foods are dated with the time and date of packaging, and the time and date 48 hours after so that the food can be removed from the vacuum package environment, or discarded.
NOTE: Ensure that all dishes are stored in an air drying position after washing.
A follow-up inspection will occur on or before 5/16/2025.
A required additional routine inspection will occur before 5/8/2026.

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