ORIENTAL J RESTAURANT received an A, scoring 95 out of 100, in a Gwinnett County food-service inspection on Sep 10, 2026. The official report lists three findings. [1]
The inspector observed sanitizer bucket with sanitizer concentration too low. [2]
The inspector also observed single use plastic bowls being used as scoops in dry goods. [3]
A separate finding described single use plastic containers being washed and reused. [4]
Showing 3 of 3 findings
Observed sanitizer bucket with sanitizer concentration too low. // 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: Sanitizer was replaced to proper concentration. //
Code .05(6)(n)
Observed sanitizer bucket with sanitizer concentration too low. // 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: Sanitizer was replaced to proper concentration. //Official report · Item 4-2B ↗
Observed single use plastic bowls being used as scoops in dry goods. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient velocity to flush…
Code .04(4)(k)
Observed single use plastic bowls being used as scoops in dry goods. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Bowls removed and metal scoops used. //Official report · Item 14A ↗
Observed single use plastic containers being washed and reused. // Single-service and single-use articles may not be reused. (C) Corrective Actions: Bowls were discarded. //
Code .05(6)(r)
Observed single use plastic containers being washed and reused. // Single-service and single-use articles may not be reused. (C) Corrective Actions: Bowls were discarded. //Official report · Item 14C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 10, 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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