THE BEP CORNER received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Jun 22, 2026. The official report lists four findings. [1]
The report states: “Time/temperature controlled foods above 41F, see temperature chart.” [2]
The report states: “Multiple foods removed from bulk containers not labeled with the common name - soy sauce, pork soy, oil, teriyaki sauce.” [3]
The report states: “Dishwasher not dispensing chlorine.” [4]
A newer inspection in our records, dated Sep 16, 2026, lists 63 out of 100, grade U. The findings above belong to the Jun 22, 2026 inspection. [5]
Showing 4 of 4 findings
Time/temperature controlled foods above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Food discarded. //
Code .04(6)(f)
Time/temperature controlled foods above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Food discarded. //Official report · Item 6-1A ↗
Multiple foods removed from bulk containers not labeled with the common name - soy sauce, pork soy, oil, teriyaki 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) Corrective Actions: Food storage containers labeled. //
Code .04(4)(d)
Multiple foods removed from bulk containers not labeled with the common name - soy sauce, pork soy, oil, teriyaki 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) Corrective Actions: Food storage containers labeled. //Official report · Item 10D ↗
Dishwasher not dispensing chlorine. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C) Corrective Actions: Dishwasher repaired and dispensing 50ppm chlorine. //
Code .05(6)(d),(e)
Dishwasher not dispensing chlorine. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C) Corrective Actions: Dishwasher repaired and dispensing 50ppm chlorine. //Official report · Item 15B ↗
Hose attached to mop sink faucet socket without a backflow prevention device installed. // A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: 1. Providing an air gap; (P) or 2. Installing an approved backflow prevention devices. (P)
Code .06(2)(j)
Hose attached to mop sink faucet socket without a backflow prevention device installed. // A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: 1. Providing an air gap; (P) or 2. Installing an approved backflow prevention devices. (P)Official report · Item 16B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 22, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
Checked