ZOONG GUK JIB

Observed multiple ants at the entry way of the outdoor storage unit. (Observed food debris at entry way attracting ants) The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed multiple containers of canned bamboo not cooling at a fast enough rate to cool to 41 F in 4 hours. REPEAT VIOLATION. 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). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).

Facility using improper methods to cool canned bamboo. Foods were cooling in deep metal containers while covered and stacked in the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Facility has an outdoor trailer storing food and single use items. Floor, walls, ceilings are not cleanable (raw wood). Facility applied for a remodel with Gwinnett Environmental Health to ensure the materials of the outdoor storage unit is in compliance. Approved installations must be completed by 11/05/2026. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C).

Observed employee washing dishes in dish machine with chlorine sanitizer concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P).

Person in charge not demonstrating active managerial control of facility. Several public health interventions were made in today's inspection. 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).

Person in charge (PIC) not present at the time of inspection. **SECOND CONSECUTIVE VIOLATION OF THE SAME COD PROVISION ON A ROUTINE INSPECTION.** There must be a person in charge on the premises of the food service establishment at all times. (Pf).

At time of inspection, observed food scissor and colander in back hand washing sink. **SECOND CONSECUTIVE VIOLATION OF THE SAME COD PROVISION ON A ROUTINE INSPECTION.** A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Observed food debris on the food contact surface of several plastic food containers stored as cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed employee drinking from single use can in the kitchen near the dish machine. Observed an open employee single use water bottle stored on the dough prep cooler. 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).

Multiple time/temperature control for safety (TCS) foods did not cool proper or not cooling at a fast enough rate (see temp log). 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). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).

Facility used improper methods for cooling of TCS foods. Facility cooling foods at room temperature and in prep line cooler where high levels of employee activity are occurring. Food stored in cooler while covered and stacked. Facility does not monitor foods to ensure food is cooling properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed boxes of frying oil stored outside the back door of facility. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C).

1,2,4Observed several clean containers stacked while wet **SECOND CONSECUTIVE VIOLATION OF THE SAME COD PROVISION ON A ROUTINE INSPECTION.** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C).

Observed debris on the exterior of several food containers. Observed exterior and interior of prep coolers and prep freezers. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C).

Observed lots of food debris on floor and walls of kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Facility has an outdoor trailer storing food and single use items. Floor, walls, ceilings are not cleanable (raw wood). Facility must apply for a remodel with Gwinnett County Environmental by 10/06/2026 or all items must be placed in the kitchen. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C).