BEY Mediterranean Restaurant

3 findings recorded on Sep 3, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed ice machine had red slimy mold like buildup. PIC advised to make a cleaning schedule to get the ice machine cleaned regularly.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed ice machine had red slimy mold like buildup. PIC advised to make a cleaning schedule to get the ice machine cleaned regularly. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 09/07/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Sep 7, 2026

2. Violation recordedItem 14A ↗

   Utensil storage

   Observed scoops stored inside the dry storage containers with handles touching the food. PIC removed the scoops and placed them away from food.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed scoops stored inside the dry storage containers with handles touching the food. PIC removed the scoops and placed them away from food. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

3. Violation recordedItem 15B ↗

   Warewashing facilities and test strips

   At the time of inspection, PIC failed to provide appropriate test strips to test sani concentration in the 3 compartment sink. PIC advised to order them ASAP.

   Inspector’s full note

   Inspection item: Warewashing facilities: installed, maintained, used; test strips

   Code 511-6-1.05(3)(h),(i),(j)

   At the time of inspection, PIC failed to provide appropriate test strips to test sani concentration in the 3 compartment sink. PIC advised to order them ASAP. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf New Violation. Correct By: 09/07/2026

   Official report · Item 15B ↗

   Correction status not recorded

   Correct by Sep 7, 2026

Correction status comes from the dated report. Later changes may not be recorded here.