DAE JANG GUM received an A, scoring 92 out of 100, in a DeKalb County food-service inspection on Sep 14, 2026. The official report lists five findings. [1]
The inspector observed containers of salt and sugar near the stovetop without labels. [2]
The inspector also observed more than 5 wet wiping cloths stored in sanitizer bucket without proper sanitizer solution. [3]
A separate finding described dishes being washed using a mixture of dish detergent and bleach in the first compartment of the 4 compartment sink. [4]
The report marks one finding as corrected on site. [5]
Showing 5 of 5 findings
Observed containers of salt and sugar near the stovetop without labels. Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.
Code 511-6-1.04(4)(d)
Observed containers of salt and sugar near the stovetop without labels. Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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. Discussed with PIC to label salt and sugar so that they are able to be identified. New Violation.Official report · Item 10D ↗
Observed more than 5 wet wiping cloths stored in sanitizer bucket without proper sanitizer solution. Tested at 0ppm chlorine.
Code 511-6-1.04(4)(m)
Observed more than 5 wet wiping cloths stored in sanitizer bucket without proper sanitizer solution. Tested at 0ppm chlorine. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. PIC remade sanitizer bucket and it was tested at 200ppm chlorine. Corrected On-Site. New Violation.Official report · Item 12C ↗
Observed dishes being washed using a mixture of dish detergent and bleach in the first compartment of the 4 compartment sink. No separate sanitizer was applied following the final rinse.
Code 511-6-1.05(7)(j)
Observed dishes being washed using a mixture of dish detergent and bleach in the first compartment of the 4 compartment sink. No separate sanitizer was applied following the final rinse. Food-contact surfaces were not sanitized after cleaning. Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or (ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; 2. Use of a detergent-sanitizer as specified under subsection (6)(o) of this Rule if using a warewashing system for CIP equipment; 3. If using a warewashing machine that does not recycle the sanitizing solution as specified under paragraph 4 of this subsection, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse must be: (i) Integrated in the application of the sanitizing solution, and (ii) Wasted immediately after each application; CA: Discussed with the PIC the proper ware washing procedure in the correct order. Advised the PIC that the sanitizer must remain on the food-contact surfaces during the air-drying process. Provided Spanish-language educational materials regarding proper ware washing procedures. New Violation.Official report · Item 15B ↗
Observed the bottom and sides of the grates above the prep-top cooler in the main kitchen lined with accumulated organic debris, grease, and dust-like residue. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces.
Observed the bottom and sides of the grates above the prep-top cooler in the main kitchen lined with accumulated organic debris, grease, and dust-like residue. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC that shelving must be routinely cleaned to prevent potential contamination. New Violation.Official report · Item 15C ↗
Observed employee food, including cooked rice, cooked vegetables, and cooked shrimp, stored in coolers located in an area that was not designated for employee food storage or use. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.
Code 511-6-1.07(4)(b)
Observed employee food, including cooked rice, cooked vegetables, and cooked shrimp, stored in coolers located in an area that was not designated for employee food storage or use. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Discussed with the PIC the need to provide a designated area within the establishment for employee food storage and advised the PIC to clearly label the designated area. New Violation.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
DeKalb County · Sep 14, 2026
02 / Same facility ↗Official inspection historyInspection 57551930 · Facility 12302413
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 DeKalb County. History includes only this authority’s exact facility ID.
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