The Bep Corner, located at 4500 Satellite Boulevard in Duluth, received a score of 56 points out of a possible 100 points during their 04/11/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)PIC not maintaining active managerial control over employees and food safety practices. 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
2-1B: .03(5)(c)Employee came from outside and began handling food without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Employee washed hands. Everything touched was sanitized.
Violation #3
2-2B: .03(5)(j)1&2Employee drink in cup without lid and straw stored on prep surface. 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: Drink discarded.
Violation #4
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shrimp and raw chicken over pho in three door cooler. Raw shrimp dumplings over ready to eat food in prep cooler. Repackaged raw chicken over ready to eat food in freezer. Raw beef over cooked bone marrow in stand up cooler. Raw shrimp dumplings over ready to eat food in prep cooler across from stove. 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 rearranged.
Violation #5
6-1C: .04(6)(d)Two large containers of beef pho cooling overnight did not reach 41F. One large container of pho allowed to cool down not cooling at a fast enough rate. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) 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: Food discarded.
Violation #6
11A: .04(6)(e)Large containers of pho did not cool overnight. One large container of pho allowed to cool down not cooling fast enough. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Food discarded. Cooling methods adjusted.
Violation #7
14B: .05(10)(e) 1,2,4Several clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Containers separated to allow air drying.
Violation #8
17D: .07(3)(f)Lighting not adequate in storage area. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. (C)
Additional remarks:
All cold and hot holding foods are in compliance unless noted otherwise.
Additives: MSG.
A follow up inspection will be performed between today and April 19, 2024.