Sambong Naengmyun received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Sep 29, 2026. The official report lists three findings. [1]
The report states: “In-use mechanical dish machine observed with a chlorine level below 50 ppm.” [2]
The report states: “Beef short ribs and soup Galbitang observed cooling since 09/28/26 above 41 F (see temperature observations).” [3]
The report states: “Beef short ribs and soup Galbitang observed cooling in deep pans with tight fitting lids.” [4]
Showing 3 of 3 findings
In-use mechanical dish machine observed with a chlorine level below 50 ppm. 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) Corrective Actions: The person in charge advised that the facility will use the three compartment sink to sanitize equipment/ware until the machine is repaired.
Code .05(6)(n)
In-use mechanical dish machine observed with a chlorine level below 50 ppm. 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) Corrective Actions: The person in charge advised that the facility will use the three compartment sink to sanitize equipment/ware until the machine is repaired.Official report · Item 4-2B ↗
Beef short ribs and soup Galbitang observed cooling since 09/28/26 above 41 F (see temperature observations). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the items.
Code .04(6)(d)
Beef short ribs and soup Galbitang observed cooling since 09/28/26 above 41 F (see temperature observations). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the items.Official report · Item 6-1C ↗
Beef short ribs and soup Galbitang observed cooling in deep pans with tight fitting lids. 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) Corrective Actions: Training was provided on rapid cooling methods.
Code .04(6)(e)
Beef short ribs and soup Galbitang observed cooling in deep pans with tight fitting lids. 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) Corrective Actions: Training was provided on rapid cooling methods.Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 29, 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.
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