Remove ads by Supporting Independent News
E.M. BOP, located at 2442 Pleasant Hill Rd, Suite 2 in Duluth, received a score of 51 points out of a possible 100 points during their 01/09/2026 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 repeat violations and 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. **THIRD CONSECUTIVE VIOLATION OF CODE PROVISION**
Violation #2:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef above kimchi, raw chicken above sauce, raw shell eggs above bone soup, another container of raw chicken above a different sauce all in walk in cooler.// Observed repackaged raw beef above french fries in walk in freezer. 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: Items rearranged.
Violation #3:
4-2B: .05(7)(a)1Ice machine with a mold-like accumulation on the inside of the machine. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #4:
6-1A: .04(6)(f)Multiple containers of raw beef and raw pork in two upright coolers were holding above 41F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Meats were moved to the walk-in cooler to cool down. //
Violation #5:
6-1C: .04(6)(d)Large container of cut cabbage in walk in cooler did not cool in 4 hours to 41F.// Container of kimchi with lid on in prep cooler did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P)
Corrective Actions: Foods discarded.
Violation #6:
6-1D: .04(6)(i)Foods held on time control (dumplings, kimchi, salad) not marked with the start and discard times. // 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. **THIRD CONSECUTIVE VIOLATION OF CODE PROVISION**
Corrective Actions: Foods discarded. //
Violation #7:
9-2: .04(6)(j)Observed raw beef steaks held in vacuum sealed packages with no approved variance. Packages were not labeled with the start and end time and dates. // A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: (Pf) 1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; (Pf) 2. Curing food; (Pf) 3. Using food additives or adding components such as vinegar: (Pf) (i) As a method of food preservation rather than as a method of flavor enhancement, (Pf) or (ii) To render a food so that it is not time/temperature control for safety food; (Pf) 4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (Pf) 5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; (Pf) 6. Custom processing animals that are for personal use as food and not for sale or service in a food service establishment; (Pf) 7. Preparing food by another method that is determined by the Health Authority to require a variance; (Pf) or 8. Sprouting seeds or beans. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**
Corrective Actions: Steaks were packaged one day prior. Steaks were removed from vacuum packaging. //
Violation #8:
11A: .04(6)(e)Large container of cut cabbage in walk in cooler did not cool in 4 hours to 41F.// Container of kimchi with lid on in prep cooler did not cool to 41F in 4 hours. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: Foods discarded.
Violation #9:
12A: .04(4)(q)Multiple foods stored directly on the floor. // 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. **THIRD CONSECUTIVE VIOLATION OF CODE PROVISION**
Corrective Actions: Foods were relocated off of the floor. //
Violation #10:
15A: .05(6)(a)One upright cooler observed with an ambient air temperature of 49F, another at 44F. // 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 #11:
17C: .07(2)(a)Holes observed in the walls and ceiling in multiple areas of the facility. // Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)
Violation #12:
18: .07(2)(m)Back door is not tight-fitting. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**
Violation #13:
18: .07(5)(k)Live cockroaches observed in the 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.
Foods above 41F discarded as noted in the temperature log.
**THE FOOD SERVICE PERMIT HAS BEEN SUSPENDED FOR
-Third consecutive violation of code provisions .03(2)(a)-(l), (n) – Responsibility of PIC, .04(6)(i) – Time as a Public Health Control (TPHC), AND .04(4)(q) – Food Storage
-Consecutive unsatisfactory scores on inspections
–The food service permit was reinstated after on-site training.
A follow-up inspection will occur on or before 1/16/2026.
A required additional routine inspection will occur before 10/1/2026 and 1/9/2027.
CLICK HERE to read the full report