THE BEP CORNER receives U in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC reviewed the health policy with employee and had them sign the form. //

   Inspector’s full note +

   Code .03(2)(o)

   Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC reviewed the health policy with employee and had them sign the form. //

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Personal drink in single use cup with on straw on prep table. // 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. //

   Inspector’s full note +

   Code .03(5)(k)1

   &2Personal drink in single use cup with on straw on prep table. // 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. //

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   No soap supplied to handwashing sink at the cook line and in the back by the mop sink. // Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap supplied. //

   Inspector’s full note +

   Code .07(3)(a)

   No soap supplied to handwashing sink at the cook line and in the back by the mop sink. // Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap supplied. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   No paper towels dispensing from the front handwashing sink. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //

   Inspector’s full note +

   Code .07(3)(b)

   No paper towels dispensing from the front handwashing sink. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Raw chicken prepared on table with produce, spices stored below. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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,…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Raw chicken prepared on table with produce, spices stored below. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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. Corrective Actions: Produce and spices relocated. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
6. 06

   Cold holding

   Item 6-1A ↗

   Time/temperature controlled foods holding at 41F or less, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Tofu cooled to 41F. Other food discarded. //

   Inspector’s full note +

   Code .04(6)(f)

   Time/temperature controlled foods holding at 41F or less, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Tofu cooled to 41F. Other food discarded. //

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
7. 07

   Toxic substance storage and use

   Item 8-2B ↗

   Chlorine >200ppm in sanitizer solution for cloth towels. // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanititzer discarded. . //

   Inspector’s full note +

   Code .07(6)(g)

   Chlorine >200ppm in sanitizer solution for cloth towels. // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanititzer discarded. . //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
8. 08

   Food labeling and containers

   Item 10D ↗

   Multiple bulk food items removed from the original container not labeled with the common name (e.g., salt, oil, teriyaki sauce, soy sauce). Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Items labeled.…

   Inspector’s full note +

   Code .04(4)(d)

   Multiple bulk food items removed from the original container not labeled with the common name (e.g., salt, oil, teriyaki sauce, soy sauce). Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Items labeled. //

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
9. 09

   Wiping cloth use and storage

   Item 12C ↗

   Bucket with sanitizer solution for cloth towels directly on the floor. // 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: Bucket removed from touching the floor. //

   Inspector’s full note +

   Code .04(4)(m)

   Bucket with sanitizer solution for cloth towels directly on the floor. // 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: Bucket removed from touching the floor. //

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
10. 10

    Required permits and notices

    Item 13A ↗

    Most recent inspection report is not posted. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Inspection report issued posted. //

    Inspector’s full note +

    Code .02(1)(d)

    Most recent inspection report is not posted. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Inspection report issued posted. //

    Official report · Item 13A ↗
    No correction or repeat marker recorded.
11. 11

    Warewashing facilities and test strips

    Item 15B ↗

    Warewashing sink used for raw chicken prep but there was dirty dishes in the sink and clean dishes on the drainboard. // A wawarewashing sink may not be used for handwashing. (Pf) However, a warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. (Pf) Corrective Actions: Clean and dirty dishes removed from sink. Clean dishes rewashed in the dishwasher. // Raw chicken prepared and removed from sink. //

    Inspector’s full note +

    Code .05(6)(f)

    Warewashing sink used for raw chicken prep but there was dirty dishes in the sink and clean dishes on the drainboard. // A wawarewashing sink may not be used for handwashing. (Pf) However, a warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. (Pf) Corrective Actions: Clean and dirty dishes removed from sink. Clean dishes rewashed in the dishwasher. // Raw chicken prepared and removed from sink. //

    Official report · Item 15B ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.